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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 145 - 151 (7page)
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초록· 키워드
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The relationship between chemical compositions, meat quality traits, and palatability attributes in 10 primal cuts from Hanwoo steer carcasses were assessed. Sensory palatability attributes of Hanwoo beef were more closely related with fat content than to moisture or protein content. Among the chemical compositions, only fat had a significant correlation with juiciness (0.67, p<0.001), tenderness (0.32, p<0.05), and overall palatability (0.56, p<0.001). Oleic acid (%) was not significantly related with overall palatability (p>0.05). Overall palatability was negatively correlated with drip loss (−0.32, p<0.05), cooking loss (−0.36, p<0.05), and shear force (−0.54, p<0.01). The correlation between fat content and overall palatability was increased when higher fat cuts (Ansim, Dungsim, Chaekeut, Yangjee, and Kalbi) were analyzed, compared to lower fat cuts (Moksim, Abdari, Udun, Suldo, and Satae). Also, the correlation between shear force and overall palatability was decreased in lower fat cuts compared to higher fat cuts. Our results suggest that the palatability of Hanwoo beef can be improved by increasing fat content in muscles, as increased fat content leads to an increase in sensory tenderness, flavor, and juiciness.
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참고문헌 (37)
참고문헌 신청
AOAC / 1995 / Official methods of analysis of AOAC / Association of Official Analytical Chemists
Carmack, C. F. / 1993 / Sensory evaluation of beef flavor intensity, tenderness, and juiciness among major muscles / Meat Sci 39:143~147
Chung, K. Y. / 2006 / Lipid characteristics of subcutaneous adipose tissue and M. longissimus thoracis of Angus and Wagyu steers fed to US and Japanese endpoints / Meat Sci 73:432~441
Cross, H. R. / 1981 / Comparison of methods for measuring sarcomere length in beef semitendinosus muscle / Meat Sci 5:261~266
Crouse, J. D. / 1984 / Effects of a grass or grain diet on the quality of three beef muscles / J. Anim. Sci 58:619~625
Carmack, C. F. / 1993 / Sensory evaluation of beef flavor intensity, tenderness, and juiciness among major muscles / Meat Sci 39:143~147
Chung, K. Y. / 2006 / Lipid characteristics of subcutaneous adipose tissue and M. longissimus thoracis of Angus and Wagyu steers fed to US and Japanese endpoints / Meat Sci 73:432~441
Cross, H. R. / 1981 / Comparison of methods for measuring sarcomere length in beef semitendinosus muscle / Meat Sci 5:261~266
Crouse, J. D. / 1984 / Effects of a grass or grain diet on the quality of three beef muscles / J. Anim. Sci 58:619~625
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