Comparison of fatty acid profiles and volatile compounds among quality grades and their association with carcass characteristics in longissimus dorsi and semimembranosus muscles of Korean cattle steer

Authors :: Hyun-Jin Kim
Dilla Mareistia Fassah
Min Yu Piao
Hae In Yong
Hyunjung Lee
Cheorun Jo
Myunggi Baik
Source :: Livestock Science. 198:147-156
Publication Year :: 2017
Publisher :: Elsevier BV, 2017.
Abstract: This study was performed to compare the content and composition of fatty acids (FA) and volatile compounds among four quality grades (QG1++, 1+, 1, and 2), and to understand their association with carcass characteristics in longissimus dorsi (loin) and semimembranosus (rump) cuts of Korean cattle steers. QG1++ and QG2 loins showed the highest (P

Subjects :: chemistry.chemical_classification
General Veterinary
Rump
0402 animal and dairy science
Fatty acid
04 agricultural and veterinary sciences
Loin
040401 food science
040201 dairy & animal science
0404 agricultural biotechnology
chemistry
Animal Science and Zoology
Composition (visual arts)
Food science
Longissimus dorsi

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