Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Meat Quality of Highly Marbled Imported Beef with Reference to Hanwoo Beef

근내지방도가 높은 수입 등심육과 한우육의 육질특성 비교

  • Hwang, I.H. (National Livestock Research Institute) ;
  • Park, B.Y. (National Livestock Research Institute) ;
  • Cho, S.H. (National Livestock Research Institute) ;
  • Kim, J.H. (National Livestock Research Institute) ;
  • Lee, J.M. (National Livestock Research Institute)
  • Published : 2004.08.31
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Abstract

This study was conducted to assess objective and subjective meat quality traits for imported chilled beef with a high degree of marbling in longissimus muscle with reference to Hanwoo beef Muscle samples of four Wagyu, four Angus, four Hanwoo grade 1, and three Hanwoo grade 3 were purchased from a commercial beef market. The meats had intramuscular fat content of approximately 22, 8, 13 and 4%, and aged for 31, 71, 14 and 14 days, respectively. Imported beef showed a significantly(P<0.05) lower WB-shear force than Hanwoo. However, the instrument measurement did not reflect sensory tenderness and juiciness, which were similar between the four groups. On the other hand, Hanwoo beef showed significantly(P<0.05) favorable flavor intensity. This was likely an indication of more a desirable eating quality for Hanwoo beef, regardless of the level of intramuscular fat content. Discriminant functions of C18: 0, C18: In-7, C18: In-9, C20: 3n-6, C20 : 4n-6 and total n-3 polyunsaturated fatty acids classified the domestic and foreign beef products at 100%, despite a noticeable difference between two groups existed only in C18:0. Principle component analysis indicated that subjective flavor intensity was negatively related to C18: 0 and C18: ln-7. The result indicated that C18: 0 could be a possible candidate fatty acid for difference in flavor intensity between two beef groups. The current study demonstrated that the domestic product was more acceptable for Korean consumers. However, it was not identified whether the result was associated with breed, feeding regime, or ageing time. Further studies are required for breed specification in terms of sensory characteristics and consumer preference.

본 연구는 근내지방도가 높은 냉장 수입육과 한우 1등급 및 3등급육의 육질 비교를 위해 실시하였다. 쇠고기 전문점에서 화우(Wagyu) 4두, 엥거스(Angus) 4두, 한우 1등급 4두와 한우 3등급 3두의 등심육을 구입하여 시료로 이용하였다. 화우, 엥거스, 한우 1등급과 3등급의 근애지방 함량은 각각 22‘ 8, 13 및 4%였고, 숙성기간은 31, 71, 14 및 14일 이였다. 한우 등급간 또는 수입욱간의 육질 차이는 없었다. 수입육은 한우보다 유의적으로(P<0.05) 낮은 전단력을 보였다. 하지만 관능평가의 연도와 다즙성에는 위 내가지 육질사이에 차이점이 관찰되지 않았다. 한편, 한우가 향미에서 유의적으로(P<0.05) 높은 점수를 받아, 요리된 고기의 향이 더 우수한 것으로 평가되었다. 축종, 사양방법, 숙성일 차이 중 어떤 요인이 본 실험결과에 영향을 주었는가에 대한 의문이 남아있다. 하지만 이 결과는 높은 근내지방을 함유한 수입육 보다 한우고기가 더 우수한 관능 특성을 가졌다는 것을 단편적으로 보여주고 있다. 판별력 분석에서 수입육과 한우육을 분별하는 지방산은 C18:0, C18:ln-7, C18:ln-9, C20:3n-6, C20:4n-6 and n-3으로 나타났다. 하지만 수입육과 한우육에서 이 지방산들의 차이는 C18:0에서만 관찰되었다. 선별된 지방산들과 향미의 상호관계를 관찰하기 위해 주요인 분석을 실시한 결과 C18:0(P<0.05)와 C18:ln-7(P<0.1)가 향미와 음의 상관관계를 보였다. 본 연구의 결과는 한우고기가 더 높은 근내지방을 함우한 냉장 수입육보다 더 우수하다는 것을 시사하고, 낮은 양의 C18:0가 이와 관련된 후보 지방산이 될 수 있다는 것을 시사한다. 한우고기 차별화를 위해 본 결과가 축종, 사양방법 또는 도축 후 처리의 어떤 요인들과 관련되어 있는가에 대한 연구가 요구도된다.

Keywords

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