The objectives of this study was to compare palatability changes of the (LT) and (VL) muscles of Hanwoo steers from different beef quality grades (1 and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle showed a higher collagen content and a lower intramuscular fat content than the LT muscle (p<0.05).
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