Effect of Quality Grades on Carcass Characteristics, Physico-chemical and Sensory Traits of Longissimus Dorsi in Hanwoo

한우 육질등급에 따른 도체등급 요인, 이화학적 및 관능특성

  • 이종문 (농촌진흥청 국립축산과학원) ;
  • 최주희 (농촌진흥청 국립축산과학원) ;
  • 이현경 (농촌진흥청 국립축산과학원) ;
  • 나재천 (농촌진흥청 국립축산과학원) ;
  • 김윤호 (농촌진흥청 국립축산과학원) ;
  • 천동원 (농촌진흥청 국립축산과학원) ;
  • 서상철 (농촌진흥청 국립축산과학원) ;
  • 황규석 (농촌진흥청 국립축산과학원)
  • Received : 2010.03.24
  • Accepted : 2010.06.10
  • Published : 2010.06.30


Analyses were conducted to estimate the effect of quality grade on the carcass characteristics, physico-chemical and sensory traits of Longissimus dorsi in Hanwoo. A total of 42,113 carcasses were selected on the basis of five quality grades (grade $1^{++}$, $1^+$, 1, 2, and 3) and an additional 258 samples of Longissimus dorsi were used to evaluate the beef quality. The increase in quality grade from grade 3 to grade $1^{++}$ was significant (p<0.05) for carcass weight (from 338.7 kg to 387.2 kg), backfat thickness (from 7.45 mm to 12.23 mm) and marbling score (from 1.09 to 8.31). In contrast, significantly decreased levels of meat color, fat color, texture and maturity were apparent with increasing quality grade (p<0.05). Increasing quality grade was also correlated with significant increases (p<0.05) in crude fat contents (from 3.57% to 25.68%) and water holding capacity (from 52.41% to 58.03), and a decrease of the Warner-Bratzler shear force from 8.29 kg to 2.83 kg. The highest $L^*$ value (41.53) and highest cooking loss (22.11%) were observed with grade $1^{++}$ and 3 beef, respectively. There was no difference observed on $pH_{24}$ (5.53 to 5.66) among the quality grades, which were within the normal range. Sensory evaluation experiments revealed that quality grades were associated with significantly altered (all p<0.05) tenderness, juiciness, flavor, and overall acceptability. The crude fat contents showed significant correlation with juiciness (r=0.59), tenderness (r=0.71), flavor (r=0.55), and overall acceptability (r=0.69). The lower sensory trait scores were related to higher WBs. Grade $1^+$ Hanwoo beef had a significantly higher WBs and lower fat contents when compared to grade $1^{++}$ Hanwoo beef (p<0.05).


Hanwoo;quality grade;carcass characteristics;physico-chemical traits;overall acceptability


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