Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Relationship between Sensory Property and Warner-Bratzler Shear Force for Prediction of Tenderness for Branded Hanwoo Beef

브랜드 한우고기의 연도예측을 위한 전단력과 관능특성의 상관관계

  • Kim, Jin-Hyoung (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Cho, Soo-Hyun (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Seong, Pil-Nam (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Jeong, Da-Woon (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • In, Tae-Sik (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Hah, Kyung-Hee (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Jung, Meyung-Ok (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Park, Beom-Young (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Lee, Jong-Moon (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Kim, Dong-Hun (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA)
  • 김진형 (농촌진흥청 국립축산과학원) ;
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 정다운 (농촌진흥청 국립축산과학원) ;
  • 인태식 (농촌진흥청 국립축산과학원) ;
  • 하경희 (농촌진흥청 국립축산과학원) ;
  • 정명옥 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 이종문 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원)
  • Published : 2009.02.28
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Abstract

The aim of this study was to determine the relationship between sensory properties and Warner-Bratzler shear (WBS) for branded Hanwoo beef. Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades ($1^{++}$, $1^+$, 1) at 13 stores were determined the tenderness using WBS and evaluated the sensory properties (tenderness, flavor, juiciness, overall acceptance) by trained sensory panels. The results of sensory evaluation were analyzed by four WBS value classes (<3.46 kg, 3.46-4.09 kg, 4.09-4.72 kg, >4.72 kg). The results from the sensory evaluation (tenderness, flavor, juiciness, overall acceptance) for subprimal cuts of WBS force value less than 3.46 kg had high scores, whereas WBS force value more than 4.72 kg had low scores (p<0.05). Correlation coefficient of WBS measurements with sensory ratings was -0.67 (tenderness), -0.53 (flavor), -0.49 (juiciness), and -0.57 (overall acceptance). From these results, consumers can distinguish sensory taste of branded Hanwoo beef using WBS categories and beef industry can apply index of taste for brand Hanwoo beef by WBS categories.

본 연구의 목적은 전단력 값 구간에 따라 브랜드 한우고기의 관능특성을 분석하여 전단력과 관능평가간의 상관관계를 구명하고자 13개 브랜드 한우고기 판매점에서 3개등급(육질 $1^{++}$, $1^+$, 1등급)과 8개 소분할 부위별로 구입한 한우고기의 전단력과 관능평가를 실시하였다. 전단력 값 구간은 3.46 kg 이하, 3.46-4.09 kg, 4.09-4.72 kg, 4.72 kg 이상으로 나누어 관능평가 결과를 분석하였다. 전단력 값 3.46 kg 이하 구간의 소분할 부위가 관능평가(연도, 향미, 다즙성, 전체기호도)에서 가장 높게 평가된 반면에 전단력 값 4.72 kg 이상 구간의 소분할 부위가 가장 낮게 평가되었다(p<0.05). 전단력 값과 관능평가 연도의 상관계수는 -0.67이었고, 풍미는 -0.53, 다즙성은 -0.49, 전체기호도는 -0.57이었다. 이상의 결과를 종합하면, 전단력 값 구간에 따라 브랜드 한우고기의 관능평가 점수에 유의적인 차이가 있었으므로 이러한 특성을 활용하여 쇠고기 연도의 기준을 마련할 수 있을 것으로 사료된다.

Keywords

References

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