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http://dx.doi.org/10.5851/kosfa.2007.27.3.262

Comparison of Vitamin A, E, and Cholesterol Contents and the Sensory Properties of chilled Hanwoo and Australian Beef  

Yang, Seung-Yong (Korea Food Research Institute)
Lim, Sang-Dong (Korea Food Research Institute)
Jeon, Ki-Hong (Korea Food Research Institute)
Nam, Kung-Bae (Korea Food Research Institute)
Kwon, Sin-Ae (Korea Food Research Institute)
Park, Ji-Eun (Korea Food Research Institute)
Publication Information
Food Science of Animal Resources / v.27, no.3, 2007 , pp. 262-266 More about this Journal
Abstract
This study was carried out to compare the taste and nutrient characteristics of Hanwoo chilled sirloin and rump with Australian beef sirloin and rump. Vitamin A, vitamin E and cholesterol were highest in Hanwoo among the three breeds (p<0.05). With regard to hexane composition, the percentage of inosine monophosphate (IMP) was the highest in Hanwoo. In addition, the sensory scores were also highest from Hanwoo. These results indicated from Hanwoo had the most acceptable quality among the five breeds tested (vitamin A, vitamin E, cholesterol, hexane, and sensory test).
Keywords
Hanwoo; Australian beef; vitamin A; vitamin E; IMP;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
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