Analysis of Factors for Seasonal Meat Color Characteristics in Hanwoo(Korean Cattle) Beef using Decision Tree Method

의사결정나무분석기법을 이용한 계절별 한우육의 육색 특성에 미치는 요인분석

  • Kim, Seok-Jung (Institute of Animal Resources, Kangwon National University) ;
  • Kim, Yong-Sun (Institute of Animal Resources, Kangwon National University) ;
  • Song, Young-Han (Division of Animal Resource Science, Kangwon National University) ;
  • Lee, Sung-Ki (Department of Animal Food Science and Technology, Kangwon National University)
  • 김석중 (강원대학교 동물자원공동연구소) ;
  • 김용선 (강원대학교 동물자원공동연구소) ;
  • 송영한 (강원대학교 동물자원학부) ;
  • 이성기 (강원대학교 축산가공학과)
  • Published : 2002.10.31


This study analyzed the effects of pH, sex, backfat thickness, ribeye area, cold carcass weight, shipping month, muscle internal temperature, average daily temperature, and average relative humidity for slaughtered Hanwoo to meat color by season. The analyses focused on interaction and each effect to meat color of the factors. For the result for analysis of multiple linear regressions, meat color values were decreased as pH increased in all meat color, and the meat color values increased as the backfat thickness was increased. As the results of the decision tree analysis by each factor, cow and steer slaughtered in spring and autumn were the highest in the lightness(L*). The redness(a*) was the cases that pH was less than 5.63 and average relative humidity was over than 71.5% for Hanwoo slaughtered in autumn. The chroma(C*) value was the highest for Hanwoo that was slaughtered in summer and autumn, the pH was less than 5.60, and the back fat thickness was over than 8 mm. The hue angle($h^0$) was shown that the muscle internal temperature was less than 4.7$^{\circ}C$ among Hanwoo which was slaughtered in spring, summer, and autumn, the pH was less than 5.66, and the back fat thickness was over than 8 mm.


Decision tree;Meat color;Hanwoo beef


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