• 한국식품저장유통학회지
• /
• 제11권4호
• /
• pp.441-447
• /
• 2004

돼지고기와 쇠고기의 부위별 저장 중 발생하는 품질 변화와 부패시점을 확인하고자 돼지고기의 등심, 삼겹살, 전지와 쇠고기의 안심, 등심, 양지 부위를 냉장 저장 하면서 pH, VBN, TBARS, 전자코 측정 및 관능검사를 수행하였다. 돼지고기의 경우 삼겹살 부위가 등심, 전지와 비교하여 pH, VBN, TBARS에서 전반적으로 높은 결과를 나타냈고, 부패취를 확인하기 위해 실시한 전자코 분석에서는 저장 초기와 저장 말기의 주성분 분석 값이 뚜렷이 구분되었다. 부패시 점을 확인하기 위해 실시한 관능검사는 저장 4일 경과 후부터 변패가 시작되어 저장 기간이 6일 경과 후부터는 식용이 불가능한 상태에 이르렀다. 쇠고기의 경우 등심과 안심 부위가 양지와 비교하여 pH, VBN에서 현저한 차이를 보이며 큰 수치를 나타내었고, TBARS에서는 모든 부위가 저장 초기에는 비슷한 값을 보였으나 저장 기간이 경과함에 따라 등심부위의 값이 양지, 안심과 달리 급격히 증가하였다. 반면에 양지 부위는 모든 실험 항목에서 전반적으로 낮은 수치를 보였다. 전자코 분석에서는 돼지고기와 동일하게 저장초기와 저장 말기의 PCA에 있어서 뚜렷한 차이를 보였다.

• 한국식품조리과학회지
• /
• 제12권2호
• /
• pp.123-128
• /
• 1996

한우육과 수입우육의 연한정도를 비교하기 위하여 등심육과 양지육에 대하여 시간-강도 분석을 실시한결과는 다음과 같다. 등심육은 양지육에 비해 더 연한 결과를 보였으며,등심육과 수입 양지육 간의 유의적인 차이는 볼 수 없었다(p<0.05). Rx에서 한우 등심 육이 수입 등심육보다 더 큰 수치를 나타냈고, 양지육 에서는 수입우육이 더 크게 평가되었다(p<0.05). lmax는 등심육에서는 한우육이 더 높은 경향을 보였고, 양지육에서는 수입우육의 연한정도가 유의적으로더 높다고 평가되었다(p < 0.05). Dur은 등심육에서는 한우육보다 수입우육이 씹을수록 더 오래까지 지속되 었으나(p<0.05) 양지육에서는 오히려 수입우육보다 는 한우육이 더 오래까지 지속되는 경향만을 보였다. 한편 AUC는 한우 등심육이 수입 등심육보다 유의적 으로 낮은 수치를 나타내어 전체적으로 한우육이 더 연하게 평가되었다(p .0.05). 한우육과 수입우육의 연 한정도 비교에 시간-강도 분석의 이용으로 시료간의 저작 과정 동안의 변화를 연구할 수 있었다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제14권2호
• /
• pp.263-267
• /
• 2001

Beef samples of loin eye area from New Zealand, USA and three quality grades of Hanwoo were analyzed using near infrared spectrophotometer with reference values from laboratory optical Chromameter to determine effective spectrum range and mathematical treatment for determination of color values. $R^2s$ of prediction models were not improved much by calibrating with whole light range (400~2500 nm) compared to using visible range (400~1100 nm). Standard errors of calibration and prediction were influenced by possible bias due to sampling non-homogeneous sample sources. However, partial differentiation in the first order was more stable against sampling biases than second derivatives of the spectra. Lightness value was little different among the five sample sources of beef. Beef samples from USA were brighter and more reddish than beefs of Hanwoo or from New Zealand (p<0.05). Yellowness of USA beef was the highest followed by beef from New Zealand, which was also higher than Hanwoo beefs of three quality grades (p<0.05).

• Molecules and Cells
• /
• 제25권3호
• /
• pp.428-437
• /
• 2008

To identify transcriptional markers for beef traits related to meat tenderness and moisture, we measured the transcriptome of the Longissimus dorsi skeletal muscle in 10 Korean native cattle (KNC). We analyzed the correlation between the beef transcriptome and measurements of four different beef traits, shear force (SF), water holding capacity (WHC), cooking loss (CL), and loin eye area (LEA). We obtained non-overlapping and unique panels of genes showing strong correlations (${\mid}r{\mid}$ > 0.8) with SF, WHC, CL, and LEA, respectively. Functional studies of these genes indicated that SF was mainly related to energy metabolism, and LEA to rRNA processing. Interestingly, our data suggested that WHC is influenced by protein metabolism. Overall, the skeletal muscle transcriptome pointed to the importance of energy and protein metabolism in determining meat quality after the aging process. The panels of transcripts for beef traits may be useful for predicting meat tenderness and moisture.

• Asian-Australasian Journal of Animal Sciences
• /
• 제6권2호
• /
• pp.225-234
• /
• 1993

A total of 333 carcasses were evaluated for hindquarter traits: round weight, percent round, loin weight, percent loin, flank weight and percent flank. Other characteristics included: total retail, lean trim, fat trim, round steaks, rump, sirloin tip, loin steaks, percent loin steaks and flank steaks. Mating types included straightbred Angus and Santa Gertrudis, the reciprocal crosses of these two breeds and Gelbvieh ${\times}$ Angus. Breed of sire and breed of dam were significant for most of the traits evaluated. Calf year and slaughter group were also significant. This could be the result of environmental variations. Effect of sire within sire breed was non-significant for all the traits considered. Heterosis due to interaction between sire breed ${\times}$ dam breed was found significant for percent total retail cuts based on hindquarter weight. Generally, Santa Gertrudis purebreds were more desirable in cut out characteristics than all other breeding types followed by crossbreds of Angus ${\times}$ Santa Gertrudis.

• 한국축산식품학회지
• /
• 제21권4호
• /
• pp.329-336
• /
• 2001

도축후 하루동안 냉장한 상등급육(B2 등급)과 등외등급육(D 등급)에서 등심부위를 분할하여 두쪽으로 나누고 한쪽은 랲으로 싸서 1일간 냉장하고 (신선육), 다른 한쪽은 500g씩 자르고 11일간 냉장(숙서육)하였다. 상등급육과 등외등급육의 숙성효과를 파악하기 위하여 신선육과 숙성육의 pH, 유산함량, 비단백태 질소 화합물, 경도, 저작성, 근원섬유 소편화도, 유리 아미노산, 지방산 및 가열감량을 측정하였다. 신선육의 경우 상등급육이 등외등급육에 비하여 pH 및 유산함량이 낮았다. 상등급육의 경도 및 저작성은 등외등급육보다 낮으면서 근원섬유소편화도는 높았다. 그리고 상등급육의 총유리아미노산은 등외등급육보다 많았다. 상등급육은 포화지방산 함량이 낮고 포화지방산에 대한 단일불포화지방산의 비율(MUFA/SFA)이 높았다. 숙성육의 비단백태 질소화합물은 신선육보다 높았으며, 상등급육이 등외등급육보다 낮았다.

• 한국식품위생안전성학회지
• /
• 제14권1호
• /
• pp.27-33
• /
• 1999

Phytic acid, making up 1~5% of the composition of many plant seeds and cereals, is known to form iron-chelates and inhibit lipid peroxidation. Thiobarbituric acid reactive substances (TBARS), as an indication of lipid peroxidation, were measured in beef round, chicken breast, pork loin, and halibut muscle after the meats were stored for 0, 1, 3, 5, and 7 days at various temperatures [frozen (~2$0^{\circ}C$), refrigerator (4$^{\circ}C$), and room temperature ($25^{\circ}C$)]. Phytic acid effectively inhibited lipid peroxidation in beef round, chicken breast, halibut, and pork loin muscle (p<0.05). The inhibitory effect of phytic acid was dependent on concentration, storage time, and temperature. At frozen temperature, the inhibitory effect of phytic acid was minimal, whereas at room temperature, the inhibitory effect of phytic acid was maximal, probably due to the variation of the control TBARS values. At the concentration of 10 mM, phytic acid completely inhibited lipid peroxidation in all the muscle foods by maintaining TBARS values close to the level of the controls, regardless of storage time or temperature (p<0.05). The rate of lipid peroxidation was the highest in beef round muscle, although they had a close TBARS value at 0 day. Addition of phytic acid to lipid-containing foods such as meats, fish meal pastes, and canned seafoods may prevent lipid peroxidation, resulting in improvement of the sensory quality of many foods and prolonged shelf-life.

• 농업과학연구
• /
• 제39권1호
• /
• pp.61-68
• /
• 2012

This study was carried out to investigate the effects of dietary supplementation of quercetin ($Kocetin^{TM}$, QR) on antioxidative activity and meat quality of beef cattle (Holstein-Friesian). Beef cattle were divided into 3 groups; dietary supplementation of QR at 21 (n=4) and 42 ppm (n=3), and non-supplemented control (n=4). The QR comprised of 10% of quercetin. After slaughtering the beef cattle, loins were obtained and analyzed. Dietary supplementation of QR at 42 ppm showed significantly higher final pH of loin but did not affect the water holding capacity, drip loss, cooking loss, surface color, total phenolics content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. Dietary QR showed no difference in both 2-thiobarbituric acid reactive substances and volatile basic nitrogen values. Textural characteristic results also showed no difference, except for cohesiveness. Cohesiveness was significantly higher in loin from beef cattle treated by dietary QR at 42 ppm when compared to control. Results suggest that dietary QR, which has only 10% of quercetin is not sufficient to have positive biochemical effects on beef meat quality.

• Asian-Australasian Journal of Animal Sciences
• /
• 제19권5호
• /
• pp.756-762
• /
• 2006

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at $4^{\circ}C$. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation products (COPs) were separated by gas chromatography: $7{\beta}$-hydroxy cholesterol, $20{\alpha}$-hydroxy cholesterol, 25-hydroxy cholesterol, cholestane-$3{\beta}$, $5{\alpha}$, $6{\beta}$ triol (triol), ${\alpha}$-epoxide and 7-ketocholesterol. Total amounts of COPs/cholesterol at 0 d were 0.74, 0.63, 0.76, 1.23 and 0.83% for the raw sample, pan roasting, steaming, oven grilling and micro waving methods, respectively. After 6 d storage almost of the samples had higher content of total COPs than at 0 and 3 d; the lowest (0.55%) COPs was found in the steaming cooking and re-heating method. The highest (5.96%) of COPs was found in the pan roasting cooking and re-heating method after 6 d storage. In conclusion, the concentration of total cholesterol and cholesterol oxidation of beef loin were increased as a consequence of cooking and re-heating methods. Steaming and micro-waving methods showed the lowest of cholesterol oxidation products under refrigerated storage for 6 d. However, each cooking and re-heating method had its own distinctive cooking effects.

• 한국농업기계학회:학술대회논문집
• /
• 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.III
• /
• pp.715-721
• /
• 2000

In this research, rule and neuro net based boundary extraction algorithm was developed. Extracting boundary of the interest, lean tissue, is essential for the quality evaluation of the beef based on color machine vision. Major quality features of the beef are size, marveling state of the lean tissue, color of the fat, and thickness of back fat. To evaluate the beef quality, extracting of loin parts from the sectional image of beef rib is crucial and the first step. Since its boundary is not clear and very difficult to trace, neural network model was developed to isolate loin parts from the entire image input. At the stage of training network, normalized color image data was used. Model reference of boundary was determined by binary feature extraction algorithm using R(red) channel. And 100 sub-images(selected from maximum extended boundary rectangle 11${\times}$11 masks) were used as training data set. Each mask has information on the curvature of boundary. The basic rule in boundary extraction is the adaptation of the known curvature of the boundary. The structured model reference and neural net based boundary extraction algorithm was developed and implemented to the beef image and results were analyzed.