Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Quality Comparison of Beef from Outdoor-Reared before Finishing and Indoor-Reared Hanwoo

비육전 방목 및 옥내사육한 한우육의 품질 비교

  • Kang, Sun-Moon (Department of Animal Products and Food Science, Kangwon National University) ;
  • Cheong, Jae-Kyoung (Livestock & Research institute, National Agricultural Co-operative Federation) ;
  • Pan, Jo-No (Department of Animal Products and Food Science, Kangwon National University) ;
  • Kang, Chang-Gie (Department of Animal Products and Food Science, Kangwon National University) ;
  • Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University)
  • 강선문 (강원대학교 동물식품응용과학과) ;
  • 정재경 (농협중앙회 축산사료연구소) ;
  • 판조노 (강원대학교 동물식품응용과학과) ;
  • 강창기 (강원대학교 동물식품응용과학과) ;
  • 이성기 (강원대학교 동물식품응용과학과)
  • Published : 2008.12.31
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Abstract

This study was carried out to compare the quality of beef from outdoor-reared before finishing and indoor-reared Hanwoo. Among the experimental animals, $28{\pm}4$ mon-aged Hanwoo cows (n=5) were outdoor-reared for 7 mon (April-November) and then indoor-reared for 6 mono The 6 mon-aged Hanwoo steers (n=10) were indoor-reared for 24 mono The M. longissimus from all animals were stored at $4{\pm}0.2^{\circ}C$ for 7 days. Carcasses from outdoor-reared cattle before finishing were lighter, firmer, maturer, and leaner than indoor-reared (p<0.05). The beef from outdoor-reared cattle had lower crude fat and n-6 PUFA contents, n-6/n-3 ratio, and higher n-3 PUFA and SFA contents than indoor-reared (p<0.05). The pH and water-holding capacity were lower in beef from outdoor-reared cattle than in indoor-reared (p<0.05). The aroma pattern by electronic nose was discriminately different between beef from outdoor-reared and indoor-reared cattle. During storage, beef from outdoor-reared cattle showed lower lipid and myoglobin oxidation stabilities, and a darker and less red color than indoor-reared.

본 연구는 비육기 이전에 초지에서 방목한 한우육과 옥내에서 비육한 한우육의 품질을 비교하고자 실시하였다. 방목사육구는 $28{\pm}4$개월령 암소 5두를 7개월 동안(4월-11월)방목한 다음 다시 6개월 동안 옥내에서 비육하였으며, 옥내사육구는 6개월령 거세우 10두를 24개월 동안 옥내에서 비육하였다. 시료로 등심(M. longissimus)부위를 채취하여 $4{\pm}0.2^{\circ}C$에서 7일 동안 저장하였다. 도체성적은 방목우의 도체중, 지육율, 배최장근단면적 및 육질등급이 옥내사육우보다 낮았으나(p<0.05), 조직감 및 성숙도는 방목우가 높았다(p<0.05). 조지방 및 n-6 지방산, n-6/n-3은 방목우가 낮았으나(p<0.05), n-3 지방산, 포화지방산은 방목우가 높았다(p<0.05). pH 및 보수력은 방목우가 낮았으며(p<0.05), 전자코에 의한 향기패턴은 두 처리구들간에 뚜렷한 차이를 보였다. 저장중 품질은 방목우의 지방 및 육색소 산화안정성이 낮았으며, 옥내사육 우보다 어둡고 덜 붉은 육색을 나타내었다.

Keywords

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