Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade

Title
Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade
Author(s)
김종주임동균[임동균]차주수[차주수]조철훈[조철훈]이경행[이경행]남기창[남기창]
Keywords
JAPANESE BLACK STEERS; FREE AMINO-ACIDS; MEAT QUALITY; SENSORY CHARACTERISTICS; CHEMICAL-COMPOSITION; LONGISSIMUS-DORSI; CARCASS TRAITS; KOREAN HANWOO; FATTY-ACIDS; MUSCLE
Issue Date
201406
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Citation
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.34, no.3, pp.287 - 296
Abstract
The physicochemical and functional traits for loin muscles of Hanwoo steers were compared by quality grade (QG). A total of 500 Hanwoo steers were slaughtered, their carcasses were categorized into four groups (QG 1++, 1+, 1, and 2), and the longissimus dorsi muscles were analyzed. QG 1++ group had the highest fat and lowest moisture content (p<0.05). QG 1++ showed higher L* and b* color values, higher cooking loss, and lower shear force values, compared with the other groups (p<0.05). The flavor, tenderness, juiciness, and preference scores by sensory evaluation were highly ranked for premium QG groups (1++ and 1+). Regarding the micro compounds, QG 1 and QG 2 had greater amounts of inosine monophosphate, and QG 2 had greater amounts of anserine, carnosine, and creatine, than QG 1++ (p<0.05). QG 1++ and 1+ had higher percentages of oleic acid (C18:1) than QG 2 (p<0.05). Within premium QG 1++ and 1+, the results of the nucleotides, free amino acids, dipeptides, and fatty acids did not show any distinctive differences. Hanwoo beef as determined by the current grading system was not significantly different in terms of functional components; the only significant difference was in intramuscular fat content.
URI
http://hdl.handle.net/YU.REPOSITORY/31996http://dx.doi.org/10.5851/kosfa.2014.34.3.287
ISSN
1225-8563
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생명공학부 > 생명공학부 > Articles
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