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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 291 - 299 (9page)
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Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1<sup>++</sup> (n=5) and QG 1 (n=5) were chosen. Samples were cooked by electric oven at 60 or 82℃ and compared with uncooked control samples. The pH was not affected by cooking temperature but decreased the redness after cooking and steaks cooked at 60℃ were more reddish than steaks cooked at 82℃ in both QG groups. Higher cooking temperature greatly (p<0.05) increased the cooking loss, but there was no significant interaction between cooking temperature and QG on the cooking loss. Moisture is negatively correlated with temperature in both QG while the proportionate relationship between crude fat and end-point temperature found in QG 1<sup>++</sup>. WBSF values were significantly (p<0.05) high for QG 1, while that was significantly (p<0.05) increased when the temperature continues to increase. The increasing quality grade of beef resulted in significant higher (p<0.01) level of TBARS and cooking temperature increased TBARS content. Fatty acid composition was not altered by cooking at both temperatures and also the amount of fat intake was not changed. The current study indicates that eating quality of beef m. longissimus was greatly influenced by end-point temperature being interacted with QG. However, the amount and composition of fat were stable regardless of end-point temperatures. These results will provide a consumer reference to determine cooking conditions and intramuscular fat content.
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참고문헌 (46)
참고문헌 신청
Aberle, E. D. / 2001 / Principles of meat science / Kendall/Hunt publishing :103~112
Alfaia, C. M. M. / 2010 / Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat / Meat Sci 84:769~777
AMSA / 1995 / Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat :11~45
Ba, H. V. / 2013 / Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems / Meat Sci 94:480~488
Badiani, A. / 2002 / Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices / Meat Sci 60:169~186
Alfaia, C. M. M. / 2010 / Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat / Meat Sci 84:769~777
AMSA / 1995 / Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat :11~45
Ba, H. V. / 2013 / Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems / Meat Sci 94:480~488
Badiani, A. / 2002 / Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices / Meat Sci 60:169~186
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