Physicochemical Properties and Tenderness of Hanwoo Loin and Round as affected by Raising Period and Marbling Score

Title
Physicochemical Properties and Tenderness of Hanwoo Loin and Round as affected by Raising Period and Marbling Score
Author(s)
진구복[진구복]고미영[고미영]이홍철[이홍철]정슬기백경훈최창본
Keywords
KOREAN NATIVE CATTLE; MEAT QUALITY; BEEF; STEERS; MUSCLE; GRADE
Issue Date
201212
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Citation
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.32, no.6, pp.842 - 848
Abstract
This study was performed to investigate the physicochemical properties and tenderness of Hanwoo loin and round cuts, as affected by various raising periods and marbling scores. Five loin and round cuts with various marbling scores (5-9) from Hanwoo at various raising periods (27, 33, 30 mon) were collected. pH, Hunter color values (L, a, b), chemical composition, cooking loss, vacuum purge, and Warner-Bratzler shear values were evaluated according to two-way analysis of variance. No differences in pH values of Hanwoo loin were observed by raising period and marbling scores (p>0.05), but those of Hanwoo round at 27 mon was the lowest. Increased Hunter color values were observed with the increased marbling score and those at 27 and 30 mon were lower than 33 mon. Redness (a) and yellowness (b) of Hanwoo round cuts with the raising period of 27 mon were higher than those at 30 and 33 mon. The raising period of 27 mon showed higher water holding capacity than those of 30 and 33 mon, regardless of Hanwoo cut. Increased shear values (kg) of Hanwoo round cuts were observed with increasing raising period (p<0.05). Increased marbling score decreased shear values in loin cuts, but no differences were observed in the round cuts. Based on these results, the parameters measured varied with meat cut, and raising period affected round pH, color, chemical composition, vacuum purge, and shear values. Marbling score affected color, chemical composition, water binding capacity, and shear values in loin cuts (p<0.05), but didn't affect any parameters in round cuts (p>0.05).
URI
http://hdl.handle.net/YU.REPOSITORY/26753http://dx.doi.org/10.5851/kosfa.2012.32.6.842
ISSN
1225-8563
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생명공학부 > 생명공학부 > Articles
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