Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지

Comparative studies on Tenderness and Characteristics of Protein Obtained from Various Carcass grade in Korean native Cow

도체등급별 한우육의 연도와 단백질특성에 대한 비교연구

  • 문윤희 (경성대학교 식품공학과) ;
  • 강세주 (축협중앙회 축산물등급판정소)
  • Published : 1997.12.01
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Abstract

This study was conducted to investigate the effects of carcass grade on the hardness, myofibrillar fragmentations index, protein extractability and Mg-ATPase activity of myofibril and actomyosin obtained from 1, 2, 3 and D carcass grade)subgrade) in Korean native cow. Proximate component, hardness, chewiness, myofibril fragmentation index, protein extractability and Mg-ATPase activity if myofibril or actomyosin were not significantly different between 1st and 2nd carcass grade loin. The hardness and chewiness of 2nd carcass grade loin's were significantly lower than 3th grade loin's, but the myofibril fragmentation index, sarcoplasmic protein extractability and Mg-ATPase activity of myofibril were higher. The myofibrillar protein extractability and Mg-ATPase activity of actomyosin obtained from 3th carcase grade loin's were significantly higher than D grade loin's, but the hardness, chewiness and stroma protein extractability were lower. In conclusion, the degree of toughness in Korean native cow's loin was not significantly different between 1st and 2nd grade, but 3rd and D carcass grade were significantly higher, regardless of before and after aging.

Keywords

References

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