Sensory Attributes, Microbial Activity, Fatty Acid Composition and Meat Quality Traits of Hanwoo Cattle Fed a Diet Supplemented with Stevioside and Organic Selenium

Sensory Attributes, Microbial Activity, Fatty Acid Composition and Meat Quality Traits of Hanwoo Cattle Fed a Diet Supplemented with Stevioside and Organic Selenium

This study examined the effects of stevioside (S) and organic selenium (O-Se) supplementation on the sensory attributes, microbial activity, fatty acid composition, and meat quality traits of Hanwoo cattle (Korean native cattle). Twenty-four Hanwoo cattle (663 ± 22 kg body weight) were assigned to t...

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Bibliographic Details
Main Authors:	Yong Geum Shin, Dhanushka Rathnayake, Hong Seok Mun, Muhammad Ammar Dilawar, Sreynak Pov, Chul Ju Yang
Format:	Article
Language:	English
Published:	MDPI AG 2021-01-01
Series:	Foods
Subjects:	stevioside organic selenium Hanwoo cattle fatty acid profile oxidative status sensory attributes
Online Access:	https://www.mdpi.com/2304-8158/10/1/129

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