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|Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer|
|Min Yu Piao, Cheorun Jo, Hyun Joo Kim, Hyun Jung Lee, Hyun Jin Kim, Jong-Youl Ko, Myunggi Baik|
Asian-Australas J Anim Sci. 2015;28(11):1629-1640. Published online August 12, 2015
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
PSV-37 Relationships among carcass and sensory traits, auction price, and computer image analysis traits of marbling characteristics in Korean beef cattle
Genetic Relationship between Carcass Traits and Carcass Price of Korean Cattle
Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures
The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive production system
Genetic association of Phosphodiesterase 1B (PDE1B) with carcass traits in Korean cattle
WPSII-5 Genome-wide association analysis to identify QTL for carcass traits in Korean native cattle.
Novel SNPs in the bovine ADIPOQ and PPARGC1A genes are associated with carcass traits in Hanwoo (Korean cattle)
PSXVI-7 Effect of glycerol supplementation on growth performance, carcass characteristics and beef sensory traits during finishing period of Korean cattle steers.
USDA yield grades and various carcass traits as predictors of carcass composition