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Effects of Dietary Rhus verniciflua Stokes Supplementation on Meat Quality Characteristics of Hanwoo (Korean Cattle) Beef during Refrigerated Storage
Rhus verniciflua Stokes Color WHC TBARS Fatty Acid Composition Hanwoo
2006/4/20
The effects of dietary Rhus verniciflua Stokes supplementation (0%, 2%, 4% and 6%/feed) on meat color, waterholding capacity (WHC), lipid oxidation and fatty acid composition in m. longissimus from Ha...
Effects of Dietary Vitamin E Supplementation on Color Stability, Lipid Oxidation and Reducing Ability of Hanwoo (Korean Cattle) Beef during Retail Display
Vitamin E Color Stability TBARS Total Reducing Ability Hanwoo
2003/4/14
The effects of dietary vitamin E supplementation (control; 200 IU/head/day, 500 IU/head/day and 1,000 IU/head/day) on color stability, lipid oxidation and total reducing ability in M. longissimus and ...