한국축산식품학회지 (Food Science of Animal Resources)

  • 제30권6호
  • /
  • Pages.997-1006
  • /
  • 2010
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

한우육의 육질등급에 따른 부위별 일반성분, pH, 육색, 보수력, 가열감량, 콜레스테롤 및 트랜스지방산 함량

Chemical Composition, Cholesterol, Trans-Fatty Acids Contents, pH, Meat Color, Water Holding Capacity and Cooking Loss of Hanwoo Beef (Korean Native Cattle) Quality Grade

  • 이연정 (농촌진흥청 국립축산과학원) ;
  • 김천제 (건국대학교 축산식품생물공학과) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 김진형 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원) ;
  • 조수현 (농촌진흥청 국립축산과학원)
  • Lee, Yeon-Jung (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resoures, Konkuk University) ;
  • Park, Beom-Young (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Seong, Pil-Nam (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kim, Jin-Hyoung (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kang, Geun-Ho (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kim, Dong-Hun (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Cho, Soo-Hyun (Animal Products Research and Development Division, National Institute of Animal Science)
  • 투고 : 2010.04.18
  • 심사 : 2010.11.02
  • 발행 : 2010.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 수소 및 거세우(24-30개월) 15두(각 육질등급별 3두씩)를 공시축으로 이용하여 우육의 부위(목심, 채끝, 우둔, 양지머리, 등심)에 따른 육질등급($1^{++}$, $1^+$, 1, 2, 3)별 일반성분, pH, 육색, 보수력, 가열감량, 콜레스테롤 및 트랜스지방산 함량을 조사하였다. 일반성분에서 단백질함량은 16.66-22.64% 범위고 수분함량은 57.40-75.69% 범위 였으며 지방함량은 0.61-24.74%로 나타났다. 육질등급별 단백질함량은 $1^{++}$등급 목심, 채끝, 양지머리, 등심부위가 16.66-19.26%범위로 유의적으로 낮은 함량을 나타난 반면에 3등급에서는 21.50-22.48%로 유의적으로 높게 나타났다(p<0.05). 수분함량은 3등급이 다른 육질등급에 비해 유의적으로 높게 나타난 반면에 지방함량은 유의적으로 낮게 나타났다(p<0.05). pH는 5.49-5.88범위로 $1^+$등급 목심(5.61)과 채끝(5.51)이 3등급 목심(5.88), 채끝(5.92)부위보다 유의적으로 낮게 나타난 반면에 우둔과 양지머리 및 등심부위에서는 육질등급 간에 유의적인 차이가 나타나지않았다(p>0.05). $L^*$은 $1^{++}$ 등급육이 38.52-42.69범위로 3등급육(33.02-36.08)보다 유의적으로 높게 나타났다(p<0.05). $1^{++}$, 2등급 등심의 $L^*$은 각각 42.69, 40.15로 우둔부위(38.52, 35.42)보다 유의적으로 높게 나타났다(p<0.05). $a^*$은 3등급 채끝(15.36)과 등심부위(18.48)가 1등급 채끝과 등심부위(23.35, 28.11)보다 유의적으로 낮게 나타났다(p<0.05). 보수력은 등급 또는 부위에 따른 유의적인 차이는 나타나지 않았다(p>0.05). 가열감량은 $1^{++}$ 등급 등심부위(22.21)가 3등급(27.67%)보다 유의적으로 낮게 나타났으며(p<0.05) $1^{++}$, $1^+$, 1 등급 우둔과 양지머리부위가 28.98-31.39% 범위로 채끝과 등심부위(22.21-24.81%)보다 유의적으로 높게 나타났다(p<0.05). 콜레스테롤 함량(mg/100 g)은 $1^{++}$(41.26), $1^+$(43.23), 1등급(48.63) 등심이 2(36.02), 3등급(29.84)보다 유의적으로 높은 함량을 나타냈으며(p<0.05) $1^+$(43.23), 1등급 등심(48.63)이 $1^+$, 1등급 우둔부위(36.64, 35.39)보다 유의적으로 높게 나타났다(p<0.05). 트랜스지방산 함량은 1.08-2.62% 범위로 3등급이 다른 육질등급에 비해 유의적으로 높게 나타났다(p<0.05). 이러한 결과는 한우의 육질등급별로 일반성분 및 콜레스테롤과 트랜스지방산 함량에 대한 중요한 자료가 될 것이다.

The objective of this study was to investigate the proximate composition, pH, meat color, water holding capacity (WHC), cooking loss (CL), cholesterol content, and trans-fatty acid content of Hanwoo beef according to quality grade and cut. Five cuts [Cheggt (strip loin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from 15 Hanwoo animals [3 bulls and 12 steers, 24-30 months old]. Three animals were selected from each quality grade of $1^{++}$, $1^+$, 1, 2, and 3. The protein and moisture contents (%) were significantly higher, and the fat contents (%) were significantly lower in 3 quality grade compared to the other grades (p<0.05). pH values of chuck roll and strip loin were significantly lower in $1^+$ quality grade (5.61 and 5.51) than those in 3 quality grade (5.88 and 5.92) (p<0.05). CIE L* values were significantly higher in the $1^{++}$ quality grade group (38.52-42.69%) than in 3 quality grade (33.02-36.08) (p<0.05). In the $1^{++}$ and 2 quality grade groups, CIE $L^*$ values of loin were significantly higher than those of other cuts (p<0.05). CIE $a^*$ values of loin (28.11) in 1 quality grade were the highest, whereas those of strip loin (15.36) in 3 quality grade were the lowest (p<0.05). WHC was not significantly different among the five cuts or quality grades. In CL, loin and strip loin were significantly lower in $1^{++}$ quality grade than in 3 quality grade (p<0.05), and they were also significantly lower (22.21-24.81%) than the other cuts in the same quality grade (p<0.05). The loin in $1^{++}$ (41.26 mg/100 g), $1^+$ (43.23), and 1 quality grades (48.63) had higher cholesterol contents (%) than in 2 (36.02) and 3 quality grades (29.84) (p<0.05). Cholesterol contents of the five cuts in $1^{++}$ quality grade (39.44-43.31%) were significantly higher than those in 3 quality grade (28.09-32.39%). The trans-fatty acid contents of the five cuts were 1.08-2.72%. The loin, strip loin, brisket, and top round in 3 quality grade had significantly higher trans-fatty acid contents than those of the other grades (p<0.05).

키워드

참고문헌

  1. AOAC (1996) Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington, DC, 210-219.
  2. APGS (2009) Animal Products Grading Service Yearbook.
  3. Ascherio, A. and Willet, C. (1997) Health effects of trans fatty acids. Am. J. Clin. Nutr. 66, 1106-1010.
  4. Bauman, D. E. and Griinari, J. M. (2003) Nutritional regulation of milk fat synthesis. Annu. Rev. Nutr. 23, 203. https://doi.org/10.1146/annurev.nutr.23.011702.073408
  5. Barge, M. T., Destefanis, G., Pagano, T. G., and Brugiapaglia, A. (1991) Two reading techniques of the filter paper press method for meat water-holding capacity. Meat Sci. 29, 183-189. https://doi.org/10.1016/0309-1740(91)90065-X
  6. Bengtsson, N. E., Jakobsson, B., and Dagerskog, M. (1976) Cooking of beef by oven roasting : A study of heat and mass transfer. J. Food Sci. 40, 1047-1053.
  7. Bohac, C. E. and Rhee, K. S. (1988) Influence of animal diet and muscle location on cholesterol content of beef and pork muscles. Meat Sci. 23, 71-75. https://doi.org/10.1016/0309-1740(88)90063-0
  8. Breidenstein, B. B., Cooper, C. C., Evans, R. G.., and Bray, R. W. (1968) Influence of marbling and maturity on palatability of beef muscle. 1. Chemical and organoleptic considerations. J. Anim Sci. 38, 1532-1541.
  9. Cho, S. H., Kim, J. H., Seong, P. N., Cho, Y. M., Chung, W. T., Park, B. Y., Chung, M. O., Kim, D. H., Lee, J. M., and Ahn, J. N. (2008) Physcio-chemical meat quality properties and nutritional composition of Hanwoo steer beef with $1^{++}$ Quality Grade. Kor. J. Food Sci. Anim. Resour. 28, 422-430. https://doi.org/10.5851/kosfa.2008.28.4.422
  10. Flores, M., Armero, F., Aristoy, M. C., and Toldra, F. (1999) Sensory characteristic of cooked pork loin as affected by nucleotide content and post-mortem meat quality. Meat Sci. 51, 53-59. https://doi.org/10.1016/S0309-1740(98)00097-7
  11. Hamm, R. (1960) Biochemistry of meat hydration. Adv. Food Res. 10, 335-463.
  12. Han, G. D., Kim D. G., Kim, S. M., Ahn, D. H., and Sung, S. K. (1996) Animal Products and Processing : Effects of Aging on the Physico-Chemical and Morphological Properties in the Hanwoo Beef by the Grade. Kor. J. Ani. Sci. Technol. 38, 589-597.
  13. Henninger, M. and Ulberth, F. (1997) Trans-fatty acid content of convenience food. Z. Erahrungswiss. 36, 161-168. https://doi.org/10.1007/BF01611395
  14. Hofmann, K. (1993) Quality concepts of meat and meat products. Fleischwirtschaft 73, 1014-1019.
  15. Huff-Lonergan, E. and Lonergan, S. M. (2005) Mechanisms of water-holding capacity meat; The role of postmortem biochemical and structural changes. Meat Sci. 71, 194-204. https://doi.org/10.1016/j.meatsci.2005.04.022
  16. Hwang, J. D. (1999) Studies on the physico-chemical characteristics of retail cut meats in pork. MS thesis, Graduate School of Konkuk Univ., Korea.
  17. IUFoST News (2007) International Union of Food Science and Technology Scientific Council Information Bulletin #4-Trans Fatty Acids. LWT-Food Sci. Technol. 40, 383-387. https://doi.org/10.1016/j.lwt.2006.06.004
  18. Jacobs, J. A., Miller, J. C., Sauters, E. A., Howes, A. D., Araji, A. A., Gregory, T. L., and Hust, C. E. (1977) Bulls versus steers. II. Palatability and retail acceptance. J. Anim Sci. 46, 699-702.
  19. Kim, D. G., Jung, K. K., Sung, S. K., Choi, S. B., Kim, S. G., Kim, D. Y., and Choi, B. J. (1996) Effects of castration on the carcass characteristics of Hanwoo and Holstein. Kor. J. Anim. Sci. Technol. 38, 239-248.
  20. Kim, D. G., Kim, S. M., Choi, U. K., and Lee, S. H. (1996) Animal products and processing : Effects of delayed chilling on the quality characteristics of hanwoo beef according to the carcass grade. Kor. J. Anim. Sci. Technol. 38, 629-637.
  21. Kris-Etherton, P. M. (1995) Trans fatty acids and coronary heart disease risk. Am. J. Clin. Nutr. 62, 655-708.
  22. Laakkonen. E., Wellington, G. H., and Skerbon, J. W. (1970) Low temperature long time heating of bovine. I. Changes in tenderness, water binding capacity, pH and amount of watersoluble component. J. Food. Sci., 35, 175-177. https://doi.org/10.1111/j.1365-2621.1970.tb12131.x
  23. Landon, M. E., Hedrick, H. B., and Thompson, G. B. (1978) Live animal performance and carcass charsacteristics of beef bullocks and steer. J. Anim Sci. 47, 151-155.
  24. Lawrie, R. A. (1985) Chemical and biochemical constitution of muscle. Meat science. 4th ed. Pergamon Press, New York, pp. 43-48.
  25. Lee. E. S (2002) Effect of meat quality grade, gender and postmortem time on the physicochemical, histological and sensory characteristics of Hanwoo (Korean native cattle) beef. PhD thesis, Graduate School of Konkuk Univ., Korea
  26. Lee, J. R. and Um, Y. H. (2004) A study of attitude toward healthy menu. Korean J. Cul. Res. 10, 16-29.
  27. Moon, S. S., Kang, G. H., Hur, S. J., Jeong, J. Y., Yamg, H. S., Jim, J. S., Joo, S. T., and Park, G. B. (2002) Effect of carcass traits, sarcomere length and meat quality properties on beef longissimus tenderness at 24 hr postmortem. Kor. J. Food Sci. Ani. Resour. 23, 109-114.
  28. Morrison, W. R. and Smith, L. M. (1964) Preparation of fatty acid methylesters and dimethylacetals from lipid with boron fluoridemethanol. J. Lipid Res. 5, 600-608.
  29. Noh, K. H., Lee, K. Y., Moon, J. W., Lee, M. O., and Song, Y. S. (1999) Trans fatty acid content of processed foods in Korean diet. J. Kor. Soc. Food Sci. Nutr. 28, 1191-1200.
  30. Ryoichi, S., Degychi, T., and Nagata, Y. (1993) Effectiveness of the filter paper press method for determining the water holding capacity of meat. Fleischwirtsch 73, 1399-1400.
  31. SAS (2005) SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA.
  32. Parrish, F. C. Jr. (1973) Effect of degree of marbling and internal temperature of doneness on beef rib steaks. J. Anim Sci. 37, 430-434.
  33. Thompson, J. (2002) Managing meat tenderness, Meat Sci. 62, 295-308. https://doi.org/10.1016/S0309-1740(02)00126-2
  34. Tu, C., Powrie, W. D., and Fennema, O. (1967) Free and esterified cholesterol content of animal muscles and meat products. J. Food Sci. 32, 30-34. https://doi.org/10.1111/j.1365-2621.1967.tb01951.x
  35. Warris, P. D. and Brown, S. N. (1987) The relationships between initial pH, reflectance and exudation in pig muscle. Meat Sci. 20, 65-74. https://doi.org/10.1016/0309-1740(87)90051-9
  36. Weaherly, B. H., Lorenzen, C. L., and Savell, J. W. (1998) Determining optimal aging times for beef subprimals. J. Anim. Sci. 76(Supl.1), 598(Abstract).
  37. Wu, F. Y. and Smith, S. B. (1987) Ionic strength and myofibrillar protein solubilization J. Anim. Sci. 165, 597-605.
  38. 강종옥, 최도영, 오홍록, 김기환 (1999) 등급별 국내산 한우육과 국별 수입우육의 물리화학적 특성비교－육색, 지방색, 성숙도에 관한 고찰. 한국동물자원학회지. 41, 555-562.
  39. 김천제, 임한종, 최도영, 이의수, 심재윤 (1999) 한우육의 소분할 부위별 이화학적 및 관능적 특성에 관한 연구. 24th World Congress of Food Sci. and Technol., Seoul, Korea, pp. 114-114.
  40. 김용곤, 유영모, 김진형, 안종남 (2007) 식육의 테마상식. 농촌진흥청 축산과학원 문성사.
  41. 농림수산식품부 고시 제 2007-82호, 식육의 부위별.등급별 및 종류별 구분방법.
  42. 농촌진흥청 농업과학기술원 농촌자원개발연구소 (2008) 식품성분표 제7개정판, pp. 199-234.
  43. 농촌진흥청 축산기술연구소 (1997) 쇠고기 부분육 정형 지침서.
  44. 문성실, 강근호, 양한술, 정진연, 진상근, 이정규, 주선태, 박구부 (2002) 한우 주요 근육의 보수성에 관한 연구. 30th World Congress of Food Sci. and Technol., Seoul, Korea, pp. 138-138.
  45. 성삼경, 김대곤, 김수민, 최응규, 이신호 (1996) 지연냉각이 도체등급별 한우육의 이화학적 특성에 미치는 영향. 한국축산식품학회지. 38, 629-637.
  46. 식품의약품안전청 고시 제 2007-10호, 식품등 중 기준규격 미설정 물질의 시험방법 제정.
  47. 조수현, 김진형, 성필남, 박범영, 채현석, 정석근, 함준상, 하경희, 유영모, 김동훈, 이종문, 안종남, 김용곤, 정명옥, 정완태 (2007) 축산식품분석법, 농촌진흥청 국립축산과학원, 상록사, pp. 114-117.

피인용 문헌

  1. Comparison of Lipid Content and Monounsaturated Fatty Acid Composition of Beef by Country of Origin and Marbling Score vol.44, pp.12, 2015, https://doi.org/10.3746/jkfn.2015.44.12.1806
  2. Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade vol.34, pp.3, 2014, https://doi.org/10.5851/kosfa.2014.34.3.287
  3. Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin Beef vol.35, pp.4, 2015, https://doi.org/10.5851/kosfa.2015.35.4.449
  4. Physicochemical Changes of Beef Loin by Different Cooking Methods vol.19, pp.3, 2012, https://doi.org/10.11002/kjfp.2012.19.3.368
  5. Meat Quality Traits of Longissimus dorsi Muscle from Carcasses of Hanwoo Steers at Different Yield Grades vol.33, pp.3, 2013, https://doi.org/10.5851/kosfa.2013.33.3.305
  6. Study on Processing Quality of Different Parts of Pork and Beef vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.157
  7. Comparison of crude fat content and intramuscular fat score at different position of loin from Hanwoo vol.42, pp.1, 2015, https://doi.org/10.7744/cnujas.2015.42.1.047
  8. Quality Improvement of Strip Loin from Hanwoo with Low Quality Grade by Dry Aging vol.28, pp.3, 2015, https://doi.org/10.9799/ksfan.2015.28.3.415
  9. Physicochemical Properties and Tenderness of Hanwoo Loin and Round as affected by Raising Period and Marbling Score vol.32, pp.6, 2012, https://doi.org/10.5851/kosfa.2012.32.6.842
  10. Study on Index Factor and Processing Quality of Low-Fat and Non-Preferred Parts of Hanwoo and Holstein vol.34, pp.1, 2018, https://doi.org/10.9724/kfcs.2018.34.1.1
  11. Effect of Adding Sweet Potato on the Quality of Beef Hamburger Patties vol.29, pp.1, 2018, https://doi.org/10.7856/kjcls.2018.29.1.69
  12. The effect of aging on the quality of Semimembranosus muscle from Hanwoo vol.43, pp.1, 2016, https://doi.org/10.7744/kjoas.20160008
  13. 시금치가 우육 햄버거 패티의 품질에 미치는 영향 vol.28, pp.3, 2010, https://doi.org/10.7856/kjcls.2017.28.3.403
  14. Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue vol.37, pp.6, 2017, https://doi.org/10.5851/kosfa.2017.37.6.823
  15. Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade vol.38, pp.5, 2010, https://doi.org/10.5851/kosfa.2018.e27
  16. Effect of Duduk (Codonopsis Lanceolatae Radix) on the Quality of Beef Hamburger Patties vol.29, pp.4, 2010, https://doi.org/10.7856/kjcls.2018.29.4.507
  17. Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time vol.39, pp.1, 2019, https://doi.org/10.5851/kosfa.2019.e11
  18. Changes in growth performance, carcass characteristics, and meat properties of Hanwoo steers according to supplementation of composite feed additive vol.46, pp.1, 2010, https://doi.org/10.7744/kjoas.20180070
  19. Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (Opuntia humifusa f. jeollaensis) Fruit Powders vol.39, pp.6, 2010, https://doi.org/10.5851/kosfa.2019.e85
  20. Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin vol.40, pp.5, 2010, https://doi.org/10.5851/kosfa.2020.e22
  21. Effect of Rumen Protected Methionine and α-Tocopherol on Growth Performance, Carcass Characteristics, and Meat Composition of Late Fattening Hanwoo Steer in High-Temperature Seasons vol.10, pp.12, 2010, https://doi.org/10.3390/ani10122430
  22. Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea vol.11, pp.9, 2010, https://doi.org/10.3390/ani11092565