DOI QR코드

DOI QR Code

Effect of Maturity Scores and Number of Extractions on the Chemical Properties of Water Extract from Hanwoo Shank Bones

한우 성숙도와 추출횟수가 사골용출액의 화학적 특성에 미치는 영향

  • Published : 2007.12.30

Abstract

This study was conducted to investigate the effect of maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions (up to 4 times) on the chemical properties of water extract from Hanwoo shank bones (arm, fore shank, round and hind shank). The turbidity, meat color (CIE L value), collagen, protein, caloric and chondroitin sulfate contents of samples were observed. The turbidity and lightness were higher for water extract of Hanwoo shank bones with a maturity score of 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). The turbidity and lightness of water extract from shank bones of all Hanwoo maturity scores significantly increased with the 1st and 2nd extractions, but significantly decreased with 3rd and 4th extractions (p<0.05). The collagen and protein contents were highest for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) (p<0.05). The caloric and chondroitin sulfate contents were higher for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). As the number of extractions increased, the chondroitin sulfate content significantly decreased (p<0.05). Based on these results, differences correlating with maturity scores were found only with collagen and protein contents. Therefore, further studies should be considered to address whether different maturity scores affect the price of shank bones in the meat industry.

Keywords

Hanwoo maturity scores;extraction time;shank bones;chemical properties

References

  1. 농림부. (2004) 축산물등급판정세부기준. 농림부고시 제 2004-66호
  2. Kolar, K. (1990) Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL Collaborative Study. J. Assoc. Off. Anal. Chem. 73 54-57
  3. AOAC. (1995) Official Methods of Analysis 15th ed. Association of Official Analytical Chemists. Washington, D. C. pp. 11
  4. 김경남. (2007) 2005 축산물등급판정 사업연보. 축산물등급판정소. pp. 62
  5. Gilbreath, R. L., Marco. G. R., and Vander, G. W. (1971) Age and muscle-related differences of acid mucopolysaccharides in bovine muscle tissue. J. Anim. Sci. 32, 620-623 https://doi.org/10.2527/jas1971.324620x
  6. Yoo, I. J., Yoo, S. H., and Park, B. S. (1994) Comparison of physicochemical characteristics among Hanwoo, Holstein and imported shank bone soup (Komtang). Korean J. Anim. Sci. 36, 507-514
  7. Kim, J. H., Park, B. Y., Cho, S. H., Yoo, Y. M., Chae, H. S., Lee, J. M., Ahn, C. N., Kim, H. K., Kim, Y. G., and Yun, S. G. (2000a) Effect of parity of Hanwoo cow on physicochemical, sensory and nutritional characteristics of sullungtang. Korean J. Food Sci. Ani. Resour. 20, 87-92
  8. SAS. (1998) SAS/STAT user's guide. SAS Institute Inc. Cary NC USA
  9. Kim, J. H., Cho, S. H., Yoo, Y. M., Chae, H. S., Park, B. Y., Lee, J. M., Ahn, C. N., Kim, H. K., and Kim, Y. G., (2000b) Effect of extraction times with bones from Hanwoo bull on physico-chemical, sensory and nutritional characteristics of water extract. Korean J. Food Sci. Ani. Resour. 20, 236-241
  10. 식품공전I. (1997) 한국식품공업협회 435-438
  11. 윤상기. (2004) 소돼지 도체수율. 농촌진흥청 축산연구소. pp. 67-68

Cited by

  1. Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo vol.36, pp.1, 2016, https://doi.org/10.5851/kosfa.2016.36.1.61
  2. Effect of Different Maturity Scores and Number of Extractions on the Sensory Traits of Water Extract from Hanwoo Shank Bones vol.28, pp.1, 2008, https://doi.org/10.5851/kosfa.2008.28.1.45
  3. Anti-oxidation and Anti-wrinkling Effects of Jeju Horse Leg Bone Hydrolysates vol.34, pp.6, 2014, https://doi.org/10.5851/kosfa.2014.34.6.844
  4. Physicochemical and Sensory Characteristics of Beef-bone Broths Prepared under Atmospheric Pressure and Overpressure vol.47, pp.6, 2015, https://doi.org/10.9721/KJFST.2015.47.6.725
  5. A Comparative Study on Quality and Physicochemical Characteristics of Segmental Bone Korean Beef Broth vol.28, pp.3, 2015, https://doi.org/10.9799/ksfan.2015.28.3.470