지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
오류제보하기
This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.
목차
등록된 정보가 없습니다.
참고문헌 (42)
참고문헌 신청
AOAC / 2006 / Official Methods of Analysis / Association of Official Analytical Chemists :210~219
Arce, E. / 2004 / Efecto de la maduracion sobre la suavidad de la carne de animales cebuinos en pastoreo
Brackebusch, S. A. / 1991 / Relationship between longissimus composition and the composition of other major muscles of the beef carcass / J. Anim. Sci 69:631~640
Brooks, J.C. / 2000 / National beef tenderness survey 1998 / J. Anim. Sci 78:1852~1860
CIE / 1986 / Colorimetry / Commission Internationale de I’Eclairage
Arce, E. / 2004 / Efecto de la maduracion sobre la suavidad de la carne de animales cebuinos en pastoreo
Brackebusch, S. A. / 1991 / Relationship between longissimus composition and the composition of other major muscles of the beef carcass / J. Anim. Sci 69:631~640
Brooks, J.C. / 2000 / National beef tenderness survey 1998 / J. Anim. Sci 78:1852~1860
CIE / 1986 / Colorimetry / Commission Internationale de I’Eclairage
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle
Food science of animal resources
2019 .01
-
Histochemical Characteristics in Relation to Meat Quality Traits of Eight Major Muscles from Hanwoo Steers
한국축산식품학회지
2017 .01
-
Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin Beef
한국축산식품학회지
2015 .01
-
Postmortem Aging of Beef with a Special Reference to the Dry Aging
한국축산식품학회지
2016 .01
-
Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
Food science of animal resources
2019 .01
-
Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue
한국축산식품학회지
2017 .01
-
Carcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights
한국축산식품학회지
2016 .01
-
Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions
한국축산식품학회지
2018 .01
-
Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display
한국축산식품학회지
2016 .01
-
Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem Aging
Food science of animal resources
2020 .01
-
Comparative review of muscle fiber characteristics between porcine skeletal muscles
한국축산학회지
2024 .03
-
Effect of cooking methods on physicochemical properties of pork tenderloin
한국식품영양과학회 학술대회발표집
2024 .10
-
What is going on in P&I World?
해양환경안전학회 학술발표대회 논문집
2017 .01
-
Studies of Natural Small-Molecule Compounds Modulating the Aging of Muscle and Muscle Stem Cells
한국식품영양과학회 학술대회발표집
2021 .10
-
Overview of muscle metabolism, muscle fiber characteristics, and meat quality
Korean Journal of Agricultural Science
2018 .03
-
Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles
한국축산식품학회지
2016 .01
-
Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse
한국축산식품학회지
2015 .01
-
Post-2020, 국가 온실가스 감축목표 경제 현실을 반영해야<sub>…</sub>
환경정보
2015 .01
-
전문가 기고 - 벌꿀 열풍을 바라보며<sub>…</sub><sub>…</sub>
등급정보 365+
2015 .01
-
누리논단 - 무엇과도 바꿀 수 없는 소중한 경험 제27회 국제 대학생 식육품질평가대회(ICMJ)에 다녀와서<sub>…</sub>
KAPE누리
2017 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0