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Comparison of crude fat content and intramuscular fat score at different position of loin from Hanwoo

한우 등심의 위치별 조지방 함량 및 근내지방도 비교

  • Lee, Chulwoo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Hanhyeon (Korea Institute for Animal Products Quality Evaluation) ;
  • Baek, Junoh (Korea Institute for Animal Products Quality Evaluation) ;
  • Park, Jungyu (Korea Institute for Animal Products Quality Evaluation) ;
  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University)
  • 이철우 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • 이한현 (축산물품질평가원) ;
  • 백준오 (축산물품질평가원) ;
  • 박준규 (축산물품질평가원) ;
  • 정사무엘 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • 조철훈 (서울대학교 농생명공학부 동물생명공학 전공)
  • Received : 2014.11.07
  • Accepted : 2015.01.07
  • Published : 2015.03.31

Abstract

This study was conducted to make certain that the intramuscular fat score at 13th rib could represent the fat content of whole loin from Hanwoo in Korea beef grading system. A total 42 loins from 23 carcasses of grade $1^{{+}{+}}$, 16 carcasses of grade $1^+$, and 3 carcasses of grade 1 of Hanwoo were used for this study. The crude fat content and intramuscular fat score at the $1^{st}$, $6^{th}$, and $13^{th}$ rib, and the last lumbar position of loin were measured. The crude fat content was the highest at the $6^{th}$ rib of loin from the carcasses of grade $1^{{+}{+}}$ and $1^+$ (p<0.05). There were no significant difference of the intramuscular fat scores measured by image analysis and beef marbling score (BMS) between the 6th and $13^{th}$ rib of loin from the carcasses of $1^{{+}{+}}$ and $1^+$ and that were significantly higher than intramuscular fat scores at the $1^{st}$ rib and the last lumbar position of the loin. From the results, we conclude that the intramuscular fat score at the $13^{th}$ rib can represent the fat content of loin when meat graders decide the grade of Hanwoo carcass.

Acknowledgement

Supported by : 한국연구재단, 축산물품질평가원

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