The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers - Hwang, Young-Hwa; Kim, Gap-Don; Jeong, Jin-Yeon; Hur, Sun-Jin; Joo, Seon-Tea (Meat science, 2010)
Keywords: analysis; Animals; Beef quality; Biological and medical sciences; Cattle; chemistry; cytology; Fats; Fats - analysis; Food industries; Fundamental and applied biological sciences. Psychology; Hanwoo steers; Korean native cattle; lipid content; longissimus dorsi; longissimus muscle; Male; marbling; Meat; Meat - standards; Meat and meat product industries; meat tenderness; metabolism; Muscle fiber characteristics; muscle fibers; Muscle Fibers, Fast-Twitch; Muscle Fibers, Fast-Twitch - chemistry; Muscle Fibers, Fast-Twitch - cytology; Muscle Fibers, Fast-Twitch - metabolism; Muscle Fibers, Slow-Twitch; Muscle Fibers, Slow-Twitch - chemistry; Muscle Fibers, Slow-Twitch - cytology; Muscle Fibers, Slow-Twitch - metabolism; sarcomeres; Sarcomeres - ultrastructure; steers; Stress, Mechanical; ultrastructure; Beef quality; Korean native cattle; Muscle fiber characteristics; Hanwoo steers; Bovine; Meat product; Vertebrata; Mammalia; Quality; Muscle; Artiodactyla; Beef; Ungulata