• 한국조리학회지
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• 제19권5호
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• pp.196-205
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• 2013

본 연구는 가열방법에 따른 소고기 등심과 갈비의 이화학적 및 관능적 품질특성을 파악하기 위해 구이용 잠열재 처리 이중팬과 잠열재 처리하지 않은 이중팬을 제작하였고 이를 기존 사용하는 가열방법인 팬구이, 삶기, 전기그릴, 찌기, 오븐구이 및 숯불구이와 비교하였다. 소고기 등심과 갈비의 가열시간을 측정한 결과 55.5분, 25.7분으로 오븐구이 처리구에서 가장 길게 나타났다. 가열감량은 숯불구이 처리구에서 등심과 갈비 각각 40.49%, 27.98%로 가장 높은 결과를 보였다(p<0.05). 일반성분을 측정한 결과 조단백질은 등심의 경우 전기그릴 처리구에서 29.3%로 가장 높았고 갈비는 28.6%로 이중팬구이 처리구에서 가장 높았다. 조지방 함량은 등심의 경우 이중팬구이 처리구에서 20.3%, 갈비는 잠열재 처리구에서 21.9%로 가장 높게 나타났다(p<0.05). 전단력은 등심의 경우 이중팬구이 처리구에서 $9.14kg/cm^2$, 갈비는 찌기 처리구에서 $7.03kg/cm^2$으로 가장 낮았다. 9점 척도 관능평가 결과 다즙성의 경우 등심은 잠열재 처리구에서 7.67점으로 유의적으로 점수가 높았고 갈비는 팬구이와 전기그릴 처리구에서 7.00점으로 가장 높게 나타났다. 전반적인 기호도는 등심은 잠열재 처리구에서 7.11점, 갈비는 전기그릴 처리구에서 7.13점으로 높은 기호도를 나타내었다. 따라서 다양한 가열기구를 이용하여 소고기 등심과 갈비를 가열하였을 때 조리방법에 따라 이화학적 및 관능적 특성에 차이가 있었음을 확인할 수 있었다.

• 농업과학연구
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• 제42권1호
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• pp.47-51
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• 2015

This study was conducted to make certain that the intramuscular fat score at 13th rib could represent the fat content of whole loin from Hanwoo in Korea beef grading system. A total 42 loins from 23 carcasses of grade $1^{{+}{+}}$, 16 carcasses of grade $1^+$, and 3 carcasses of grade 1 of Hanwoo were used for this study. The crude fat content and intramuscular fat score at the $1^{st}$, $6^{th}$, and $13^{th}$ rib, and the last lumbar position of loin were measured. The crude fat content was the highest at the $6^{th}$ rib of loin from the carcasses of grade $1^{{+}{+}}$ and $1^+$ (p<0.05). There were no significant difference of the intramuscular fat scores measured by image analysis and beef marbling score (BMS) between the 6th and $13^{th}$ rib of loin from the carcasses of $1^{{+}{+}}$ and $1^+$ and that were significantly higher than intramuscular fat scores at the $1^{st}$ rib and the last lumbar position of the loin. From the results, we conclude that the intramuscular fat score at the $13^{th}$ rib can represent the fat content of loin when meat graders decide the grade of Hanwoo carcass.

• 생명과학회지
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• 제7권4호
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• pp.336-341
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• 1997

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.

• Journal of Animal Science and Technology
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• 제63권4호
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• pp.884-891
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• 2021

The study aimed to evaluate pork loin quality after short-term (ten-day) storage in a supercooling refrigerator. Pork loin samples were stored for 10 days in a traditional refrigerator (control) and a commercially available supercooling refrigerator (SC). Pork quality measurements included meat pH, meat color, water holding capacity (drip loss and cooking loss), tenderness (hardness), and a sensory evaluation. Temperature changes of 0.45 ± 0.2℃ and 0.02 ± 0.25℃ occurred in the control and the SC, respectively, during 10 days of storage. The temperature in the SC chamber did not remain below freezing point, failing to meet expectations. Regarding the pork quality measurements, only the drip losses in the control and the SC were significantly different (4.45% vs. 2.59%, p < 0.01) after 10 days of storage. There were no significant differences between the two types of refrigerator in terms of the other measurements. Additionally, the overall acceptability of the pork loin did not vary significantly between the control and the SC when the sensory evaluation was performed. Therefore, a commercial SC could prove beneficial in terms of water holding capacity during the short-term storage of meat. Further research should be performed to evaluate quality changes that occur during long-term storage of meat in SC s and evaluate a wide range of meat, such as beef and chicken.

• 한국축산식품학회지
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• 제32권6호
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• pp.810-819
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• 2012

본 연구의 목적은 한우 암소(2-15세) 총 126두를 연령그룹별(그룹 1, 5세 이하; 그룹 2, 6-8세; 그룹 3, 9세 이상)로 구분하여 등심(loin) 또는 우둔(top round) 부위의 이화학적 육질특성을 조사하여 비교하고자 실시하였다. 등심과 우둔 모두 연령그룹 1이 연령그룹 2 또는 3 보다 근내지방 함량이 높았고(p<0.05) 단백질함량은 등심에서는 연령그룹 1이 유의적으로 낮았으나 우둔부위에서는 연령그룹간에 차이가 없었다. 콜라겐 함량은 등심은 연령그룹간 유의적인 차이가 없었으나 우둔은 연령그룹 3이 다른 연령그룹들보다 유의적으로 낮았다(p<0.05). 육색은 등심의 경우 연령그룹 1이 연령그룹 3 보다 $L^*$값(백색도)과 $a^*$값(적색도)이 유의적으로 높았고(p<0.05) 우둔은 $a^*$값만 유의적으로 높았다(p<0.05). 또한 연령 그룹 1의 등심이 연령그룹 3보다 가열감량(%)이 낮고 보수력은 높았다(p<0.05). 전단력은 등심과 우둔 모두 연령그룹 3이 연령그룹 1과 2보다 높았다(p<0.05). 지방산 조성에서 총포화지방산(SFA) 함량은 등심은 연령그룹 3이 그룹 1보다 유의적으로 더 높았고 우둔은 연령그룹 1이 총단일불포화지방산(MUFA) 함량이 연령그룹 3보다 높았고(p<0.05), 다가불포화 지방산(PUFA) 함량은 낮았다(p<0.05). 유리아미노산 함량 비교에서 연령그룹에 관계없이 alanine이 가장 많았고 다음이 glutamine, glycine, isoleucine, proline 등이었다. 한편, threonine, alanine, valine, methionine, phenylalanine, leucine 및 lysine 함량은 연령그룹 1이 가장 높았다(p<0.05). 향기성분은 3-methylbutanal, furfural, octanal, 케톤류의 1-(acetyloxy)-2-propanone, 알코올류의 1-octanol, 피라진류의 2,5-dimethylpyrazine, 2-ethyl-2,5-dimethylpyrazine 성분함량이 연령층이 증가할수록 증가하는 경향을 나타냈다(p<0.05). 결론적으로 한우암소고기는 연령대에 따라 고기내 성분조성 및 육질에 차이가 있었으므로 이러한 특성을 고려하여 부위 또는 요리방법에 적합한 활용 또는 가공방법을 결정해야 할 것이다.

• 한국축산식품학회지
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• 제32권6호
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• pp.749-755
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• 2012

This study was performed to investigate the physico-chemical properties of Holstein steer beef loin (M. longissimus dorsi) and top round (M. semimembranosus) from 18, 21 and 24-mon old. The loin and top round muscles from the 24-mon group had higher intramuscular fat content (%) than the other groups (p<0.05); however, the protein content was not significantly different among the 3 groups (p>0.05). With regard to meat color (CIE), the lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values of the loin were significantly higher for the 21- and 24-mon groups, and those of the top round were significantly higher for the 21-mon group than the same cuts in the other groups. The Warner-Bratzler shear force was the lowest at 24 mon for both the loin and top round muscles (3.69 kg); however, the water holding capacity was significantly higher for loin muscles from the 21-mon group (54.53%, p<0.05). The loin muscles from the 24-mon group contained significantly higher levels of monounsaturated fatty acid and significantly lower levels of saturated fatty acid than those in the other groups (p<0.05). The tenderness, juiciness, flavor-likeness and the overall-likeness scores were significantly higher for beef from the 21- and 24-mon groups than that from the 18-mon group. The results of this study indicate that both the slaughtering age and muscle type significantly affect meat quality. Therefore, fattening the beef for more than 4 mon during the late fattening stage would be advantageous for the meat quality of Holstein steers.

• 한국식품조리과학회지
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• 제32권2호
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• pp.157-167
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• 한국응용과학기술학회지
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• 제31권2호
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• pp.265-276
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• 2014

본 연구의 목적은 한우사료 내 아마씨앗의 급여가 등심 내 오메가 6와 3 지방산 비율(n-6/n-3) 감소효과 및 n-6/n-3 균형 한우고기를 섭취한 사람의 혈액 중 LDL-C 감소효과를 조사하는 것이었다. 단계별로 거세한우 20마리를 이용하여 대조군과 아마씨앗을 함유하는 n-3 처리구로 각각 10마리씩 나누어 완전임의 배치하였다. n-3 사료군은 대조군과 비교할 때 혈액 및 등심 내 n-6/n-3가 4:1이하로 감소하였으며 단일불포화지방산으로써 올레인산은 52.79%까지 증가하였다. 임상실험자의 70% 이상에서 나타난 균형 한우고기를 섭취한 그룹의 중성지방, 총콜레스테롤 및 LDL-C은 각각 25.35, 5.22, 17.59% 감소하였고 수입 쇠고기는 9.05, 8.21, 21.70% 증가하였으나 일반한우는 큰 차이가 나타나지 않았다. 균형 한우고기를 섭취한 그룹의 HDL-C는 6.07% 증가하였으나 수입 쇠고기와 일반한우는 각각 14.46, 11.46% 감소하였다. 혈당은 균형 한우고기와 일반 한우고기가 각각 6.42, 11.82% 감소하였으나 수입 쇠고기는 15.19% 증가하였다.

• 한국식품영양학회지
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• 제10권3호
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• pp.401-406
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• 1997

소의 도체로부터 사태, 갈비 및 등심을 분리하고 8$^{\circ}C$에 저장하면서 actomyosin을 추출하여 부위별 저장기간에 따라 추출성 및 ATPase활성을 비교하였다. Actin과 myosin이 유리되어 형성된 actomyosin의 추출성은 저장초기 사태, 갈비 및 등심이 각각 36.74, 72.55 및 56.77mg/g이었으며, 저장기간에 의한 추출양상은 갈비와 등심이 비슷하였고, 사태는 이들과 다르게 진행되었다. 사태의 Mg- 및 Ca-ATPase활성은 저장 3일까지 상승하다가 6일째 감소하였고, 갈비는 저장기간 동안 비슷하였으며, 등심은 저장기간에 따라 조금씩 낮아지는 경향이었다. 그리고 Mg- 및 Ca-ATPase활성은 사태, 등심 및 갈비의 순으로 크게 나타났다. 사태와 갈비의 EDTA-ATPase활성은 저장기간과 이온강도에 따라 차이를 보였지만 등심은 이온강도가 커짐에 따라 계속 상승하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제31권9호
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• pp.1500-1506
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• 2018

Objective: Although Hanwoo has been selected as the superior commercial beef cattle breed in Korea, Chikso (Korean brindle cattle) is still recognized as a valuable breed for beef production. The aim of this study was to compare the meat quality, fatty acid composition and aroma volatiles of beef from Chikso and Hanwoo steers maintained under identical feed management, as information regarding these characteristics is still limited. Methods: A total of 19 carcasses with a quality grade of 1 were selected, and strip loin (longissimus lumborum) cuts were collected from 11 Hanwoo carcasses and 8 Chikso carcasses. Meat quality and aroma analyses were performed at day four postmortem. Results: Though Hanwoo strip loin tended to have higher fat content (15.37%) than Chikso (12.01%), no significant differences were observed. Meat pH, water-holding capacity, cooking loss, shear force value, instrumental surface color (Commission International De L'eclairage $L^{\star}$, $a^{\star}$, $b^{\star}$, chroma, and hue angle) and fatty acid composition were not significantly different. Roasted Chikso beef released more intense aroma than roasted Hanwoo beef based on the total area units of identified volatiles. Among identified volatiles, the amounts of toluene, heptanal, octanal, and nonanal were higher in roasted Chikso beef than in roasted Hanwoo beef. In addition, the aroma pattern of the roasted beef from these breeds was well-discriminated by electronic nose. Conclusion: No distinct differences were found in terms of meat quality between Hanwoo and Chikso beef in this study. However, the aroma pattern and volatiles of roasted Hanwoo and Chikso beef were different according to instrumental analysis.