Abstract
The influence of the storage temperature between $0^{\circ}C$ and $30^{\circ}C$ on the biochemical, physical changes and meat qualities in the red muscle(M. sternomandibularis and M. mastoideus) of Korean native cattle postmortem were studied. The results obtained were summarized as follows; The pH-value during the first hours post mortem was dropped faster in storage temperature $0^{\circ}C$ than in $10^{\circ}C$, but the final pH-value reached after about 30 hrs. post mortem. The muscle which was stored in $30^{\circ}C$ reached the final pH within 10 hrs. The muscle which was stored in $0^{\circ}C$ showed the increased R-value at fast speed from the beginning. It reached maximum R-value after 20 hrs as it gradually increase showing low R-value by 10 hrs. in $10^{\circ}C$. The muscle which was stored in $0^{\circ}C$ shortened to about 46% after 10 hrs. It was contracted about 17% after 15 hrs in $10{\sim}20^{\circ}C$. The sarcomere length of Korean native cattle had the least contraction in $10^{\circ}C$ and it was contracted $18{\sim}20%\;(1.60{\sim}1.63\;{\mu}m)$ after 5 hrs., $45{\sim}46%$after 24 hrs in $0^{\circ}C$ and $30^{\circ}C$ which was generated cold shortening and rigor shortening. The meat that was stored in $0^{\circ}C$ and $30^{\circ}C$ showed about 2-fold higher shear force than it that was stored in $10^{\circ}C$ at postmortem 24 hrs. The meat that was stored in $10^{\circ}C$ at postmortem 24 hrs. showed drip loss less than 3% during the 9 days ripening period. The meat with cold shortening and rigor shortening showed the high drip loss.
본 연구는 사후 저장온도 $0{\sim}30^{\circ}C$가 한우근육(M. sternomandibularis와 M. mastoideus)의 생화학, 물리학적 변화와 육질에 미치는 영향을 조사하였다. 저장온도 $0^{\circ}C$에서는 $10^{\circ}C$보다 초기에 빠른 속도로 pH가 떨어졌으나, 최종 pH는 약 30시간 후 도달하였다. $30^{\circ}C$에 저장한 근육은 10시간 이내에 최종 pH에 도달하였다. $0^{\circ}C$에 저장한 근육은 처음부터 빠른 속도로 R-value가 상승하였으며, $10^{\circ}C$에 저장한 근육은 10시간까지는 낮은 R-value를 나타내다가 서서히 상승하여 20시간 후 최고치에 달하였다. $0^{\circ}C$ 에 저장한 근육은 10시간후 약 46% 수축하였으며 $10{\sim}20^{\circ}C$에 저장한 근육은 15시간후 약 17% 수축하였다. 한우육의 근절의 길이는 $10^{\circ}C$에서 수축이 가장 적었으며, 저온수축과 고온수축이 발생한 $0^{\circ}C$ 와 $30^{\circ}C$에서는 저장 5시간후 $1.60{\sim}1.63\;{\mu}m$로서 $18{\sim}20%$, 24 시간후에는 $45{\sim}46%$ 수축하였다. 도살후 24시간 $0^{\circ}C$ 와 $30^{\circ}C$에 저장한 육은 $10^{\circ}C$에 저장한 육보다 전단력이 2배가량 높은 것으로 나타났다. 도살후 24시간 $10^{\circ}C$에 저장한 육은 9일 저장후 drip발생이 3% 이하로 가장 적었으며, 저온수축$(0^{\circ}C)$과 고온수축$(30^{\circ}C)$이 일어난 육은 drip발생이 높았다.
(Department of Animal Products Science, Kon-Kuk University)
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