• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.263-265
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• 2004

본 연구는 숙성을 통해 말고기의 육질과 관능적 특성이 어떻게 변화하는지를 조사하여 말고기의 정확한 숙성방법을 제시하고자 제주마 24두의 등심을 $4^{\circ}C$에서 25일간 숙성시키면서 실시하였다. 말고기 전단력은 저장 12일까지 감소하다가(P<0.05) 12일 이후 차이를 나타내지 않았으며, 관능적 특성 중 풍미는 저장 7일에 가장 높은 수치를 나타내었고, 다즙성은 숙성 12일에 패널에 의해 가장 좋은 점수를 받았으며, 연도는 숙성 7일에 유의적인 증가를 보였으며(P<0.05) 이후 숙성기간에는 차이가 없었다. 숙성기간별 말고기에 대한 전체기호도는 숙성 7일에 유의적인 증가를 보인 후 숙성 18일까지 지속하다가 25일에 다소 감소하였다(P<0.05). 따라서 $4^{\circ}C$ 저장일 경우 말고기의 숙성은 7일 이상 실시하여야 하며 18일이 넘게 되면 육질이 떨어지는 것으로 조사되었다.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.287-293
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• 2013

This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade $1^{{+}{+}}$, $1^{+}$, 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p<0.05). In contrast, increasing quality grade correlated with significant increase in crude fat contents (from 8.18% to 19.55%). Crude fat contents showed a negative correlation with moisture content (r=-0.966), myoglobin content (r=-0.998), and WBs (r=-0.969). In sensory evaluation experiments it was revealed that quality grades were associated with significantly altered (all p<0.05) flavor, taste, juiciness, tenderness, and overall acceptability. Moisture contents showed negative correlation with taste (r=-0.969) and overall acceptability (r=-0.988). Crude fat contents showed significant correlation with taste (r=0.971), tenderness (r=0.983) and overall acceptability (r=0.968). WBs showed negative correlation with taste (r=-0.957) and overall acceptability (-0.978). The marbling score of fresh meat showed significant correlation with taste (r=0.958), juiciness (r=0.953), and overall acceptance of cooked meat. These results could be used as a fundamental dataset to evaluate the effect of quality grade on the physicochemical and sensory characteristics of Hanwoo beef.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.95-117
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• 2003

본 연구는 한우육의 육질등급과 저장기간에 따른 육질 및 저장특성과 맛성분의 차이를 조사하고자 실시하였으며, 도축 24시간 후 도체등급판정을 실시한 한우 36두의 등심부위를 시료로 취하여 $2^{\circ}C$ 냉장실에서 14일간 저장하면서 이화학적 특성 및 관능적 특성을 조사하였다. 그 결과를 요약하면 다음과 같다. 육질등급에 따른 도체 특성에 있어서 등급간의 지방두께, 배최장근 단면적 및 육량등급은 차이가 없었으며, 육색과 지방색, 성숙도 등도 차이가 없는 것으로 나타났으나 조직감은 1등급육이 3등급육에 비하여 좋은 것으로 나타났다. 1등급육은 3등급육에 비하여 지방함량(9.87${\pm}$2.23%)이 높았으며, 수분함량(67.75${\pm}$l.63%)이 낮았으나(p<0.05), 단백질함량은 육질등급간에 차이가 없었다. 도축 24시간후의 L, b, h-값은 등급간에 차이가 없었으며, a와 C-값은 2등급육이 다른 등급에 비하여 다소 높게 나타났다. L, a, b-값 모두 저장기간이 경과함에 따라 다소 증가하였다. pH는 육질등급간에 차이가 없었으며 저장기간에 따른 차이도 없었다. 1등급육은 3등급육에 비하여 드립감량은 다소 낮은 것으로 나타났으며, 가열감량은 등급간에 유의적인 차이는 없었으나 1등급육이 가장 적은 가열감량을 나타냈다. 보수력은 1등급육이 2, 3등급육에 비하여 유의적으로 높았으며, 근절길이와 콜라겐 함량은 등급간에 차이가 없었다. 전단력값은 3등급육이 1, 2등급육에 비하여 다소 높은 전단력값을 보였으나 유의적인 차이는 없으며, 근원섬유 소편화도는 등급간에 차이가 없었다. 저장기간이 경과합에 따라 전단력값은 점차적으로 낮아졌고 근원섬유 소편화도는 유의적으로 증가하였다. 1등급육이 2, 3등급육에 비하여 TBA가가 높았고, VBN함량은 낮았으나 유의적인 차이는 없었으며, 저장기간이 경과함에 따라 TBA가와 VBN함량은 증가하였다. 관능평가에서 풍미는 육질 등급간에 차이가 없었으나, 연도, 다즙성 및 전체적인 기호도는 1등급육이 3등급육에 비하여 다소 우수한 것으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.104-110
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• 2016

In this study, the physicochemical and sensory characteristics of hot water extracts of Codonopsis lanceolata root skin (RS) and root flesh (RF) subjected to different heat treatments were analyzed to determine whether C. lanceolata RS can be used as a tea material. C. lanceolata RS and RF were roasted, hot-air dried (HDS and HDF, respectively), or steamed and hot-air dried (SHDS and SHDF, respectively). The heat-treated samples were extracted with hot water ($90^{\circ}C$) for 90 min. The hot water extracts of RS and RF had lower L-values and higher b-values than the other samples. The RS extracts had significantly higher polyphenol content and DPPH radical scavenging activities than RF samples. In the sensory evaluation, the color acceptability of the teas made from CS, HDS, and SHDS were found to be significantly different from those of the teas made from their respective flesh samples. The results suggest that the hot water extract of the C. lanceolata RS can be utilized as a tea material.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.287-292
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• 2006

The purpose of this study was to assess the influence of ageing time on the meat quality and sensory characteristics of longissimus muscle in Jeju horses. Twenty four horses were slaughtered after 16hr fasting. Longissimus muscle was separated from the left half of the carcass after 24hr chilling. The muscle was sliced into 3cm-thick steaks for analysis. Steaks were vacuum packaged and aged at around 4℃ for 1, 3, 7, 12, 18 and 25 days respectively. Longissimus muscle pH was not influenced by ageing (P>0.05). But shear force values of the muscle decreased during ageing time (P<0.05). Water holding capacity, color characteristics, cooking loss and purge loss considerably increased as the ageing time increased (P<0.05). Also ageing had a very important effect on flavor, juiciness, tenderness and palatability characteristics (P<0.05) evaluated by the panel. Flavor and palatability were the most acceptable when the ageing time was 7 days, whereas, juiciness was 12 days. These results suggest that ageing improves the quality of horsemeat by increasing the meat tenderness, water holding capacity and sensory characteristics. Therefore Jeju horse meat need 7-12 days ageing period to obtain an optimum acceptance.

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.30 no.4
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• pp.165-171
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• 2019

The objective of this study was to investigate the effects of gender on meat quality traits and sensory characteristics of pork loin. A total of 90 pork carcasses (180 days old, 45 barrows and 45 gilts, each gender group was consisted of fifteen 1+, 1 and 2 carcass grades) were selected and loin cuts were excised to investigate meat quality, electronic tongue measures and sensory panel test. There were significant differences in drip loss (1.66% vs 1.21%), released water (12.19% vs 10.68%) and cooking loss (23.67% vs 21.04%) between loins from barrow and gilt (p<0.05). However, no significant differences in meat color (CIE L^* a^* b^*) and shear force were observed between gender groups (p>0.05). Umami and richness values of barrow were significantly higher than those of gilt, while barrow had significantly lower sourness value compared to gilt(p<0.05). On the sensory evaluation, barrow scored higher in flavor, juiciness and tenderness both, and as a result, barrow (5.51 points) also scored significantly higher than gilt (4.86 points). These results suggest that the umami intensity and sensory taste of barrow loin are superior to gilt loin due to its high water-holding capacity.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.833-840
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• 2004

The current study was conducted to analysis the effects of sex and live weight on carcass characteristics using total 773 Hanwoo, and to assess the effects of quality grade on chemico-physical and sensory characteristics in longissimus muscle. Results show that both steer and cow received superior quality grade to bull within the same weight c1ass(P < 0.05). Marbling score, texture, maturity, meat color and fat color were significantly( P< 0.01) affected by sex, whilst only marbling score and maturity were significantly affected by live weight. The ultimate quality grade showed significant relationships with marbling score(r = - $0.81^{**}) meat color (r= 0.21^{**}) fat color(r = 0.10^{**}) and with texture(r = 0.41^{**})$ but that had no such a relationship with maturity. WB-shear force and cooking loss were decreased when carcass grade was increased(P < 0.01), but water-holding capacity was identical between the quality grades. Objective meat color dimensions in lightness, redness and yellowness were increased for higher quality grade(P< 0.01). Meat flavor, juiciness and tenderness received higher scores for higher quality grade(P< 0.01). Intramuscular fat content had significantly relationships with WB-shear force(r = 0.$56^*), water-holding capacity(r = 0.18^{**}), juiciness(r = 0.46^{**}), tenderness(r= 0.49^{**})$, and flavor intensity(r = 0.$34^*$). In addition, a higher WB-shear force was related to a lower flavor, tenderness and juiciness scores.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.168-174
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• 1990

유럽화살오징어를 빙장된 상태로 실온(2$0^{\circ}C$)에 저장하여 두고 가공수율 및 저장중 선도변화를 관능적 및 화학적 방법으로 조사한 결과 시료동체에 대한 가식부 수율은 체장이 보통(25-27cm)일 때는 60% 정도였으며 대형(27cm이상) 일때는 64%정도였고 시료전체에 대한 가식부수율은 75-80%였다 실온에서 저장하는 동안 저장 10-12일까지는 식용가능하였고 이때의 관능적 현상으로는 지느러미는 분홍색 동체는 황색반점 흡반은 적색, 육질 견고도는 약한 상태였다 또한 이때의 panel score는 5-6사이였으며 VBN함량은 30-40mg/100g TMA함량은 12-13mg/100g이었고 K값은 관능검사 결과와 잘일치하지 않았다 따라서 유럽화살오징어의 가공원료로서의 저장한계기간은 10일이 적당하다고 판단되었다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.188-191
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• 2006

홍삼 부산물의 급여는 거세돈 등심육의 일반성분에 아무런 영향을 나타내지 않았다. 홍삼 부산물의 급여는 거세돈 등심육의 육질 특성에 유의적인 차이를 나타내지 않았으나, pH와 보수력은 T4 처리구에서 다소 높았고, 육즙 손실은 T3 처리구에서 다소 낮았다. 홍삼 부산물의 급여는 등심육의 주관적 판정 항목에서 대조구와 비교하여 T3와 T4처리구에서 높은 수치를 나타내어 바람직한 경향이었으며, 육색에서는 a값(적색도)의 경우 대조구와 비교하여 T3와 T5 처리구에서 유의적으로 높은 수치를 나타내어 적색의 바람직한 외관을 나타냈다. 관능 특성에서는 대조구와 비교하여 T2와 T4 처리구에서 다즙성과 전체 기호도가 다소 높은 경향이었고, 풍미의 경우 T2와 T4 처리구에서 대조구보다 유의적으로 높은 수치를 나타내어 바람직한 경향을 나타냈다. 이상의 결과에서 홍삼 부산물의 급여는 거세돈 등심육의 육질 특성을 향상시켜 브랜드육으로서의 가능성이 높은 것으로 사료되었다.

• Korean Journal of Poultry Science
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• v.36 no.2
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• pp.149-155
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• 2009

The present study was conducted to compare the carcass yields and meat characteristics of three types of commercial male chicks White mini broilers, Ross broilers and Hy-Line brown chicks under the identical feeding condition. One-hundred 1-d chicks of each type were randomly placed into four pens per group (25 chicks per pen) and fed corn-soybean meal based commercial diets for 35d, 18d or 49d, respectively. At the end of the feeding trial, the birds were sacrificed and subjected to carcass measurements. The dressing percentages of White mini broilers and Ross broilers were significantly higher (P<0.05) than that of Hy-Line brown cockerels. The rate of breast meat of Hy-Line brown cockerels was significantly lower (P<0.05) than those of White mini broilers and Ross broilers. However, Hy-Line brown cockerels showed higher (P<0.05) leg meats than the others. There were no significant differences in serum total cholesterol and the activities of glutamic-oxaloacetic transaminase and glutamic-pyruvic transaminase among the groups. The breast meats of White mini broilers presented highest lightness value. The yellowness of breast and redness of leg meats of White mini broilers and Ross broilers were significantly higher (P<0.05) than those of Hy-Line brown cockerels. There were no significant differences in the SOD-like activity and change of pH in edible meats among the groups. The meat color in White mini broilers was significantly higher than that of Hy-Line brown cockerels. No significant differences were observed in term of flavor, tenderness and overall acceptability. In conclusion, the physico-chemical properties and sensory characteristics of edible meats were not greatly affected by genotype if they were similar body weights and kept under the identical feeding condition. But the Hy-Line brown cockerels were less desirable as a meat-type strain due to lower carcass yields and inferior growth and feed conversion ratio.