Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Warner-Bratzler Shear Force, Sarcomere Length, Total Collagen Contents and Sensory Characteristics of Hanwoo Beef (Korean Native Cattle) Quality Grade

한우육의 육질등급에 따른 부위별 전단력, 근절길이, 콜라겐의 함량 및 관능 특성

  • Lee, Yeon-Jung (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal, Konkuk University) ;
  • Park, Beom-Young (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Seong, Pil-Nam (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Kim, Jin-Hyong (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Kang, Guen-Ho (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Kim, Dong-Hun (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Cho, Soo-Hyun (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science)
  • 이연정 (농촌진흥청 국립축산과학원) ;
  • 김천제 (건국대학교 축산식품생물공학과) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 김진형 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원) ;
  • 조수현 (농촌진흥청 국립축산과학원)
  • Published : 2009.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the Warner-Bratzler shear force (WBS), sarcomere length, total collagen contents and consumer tests of different cuts of Hanwoo beef based on quality grade. Five cuts [Cheggt (striploin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from Hanwoo beef (bulls and steers, 24-30 months old) and grouped by their quality grades ($1^{++}$, $1^+$, 1, 2 and 3). The WBS values of chuck cut in $1^{++}$, $1^+$ and 1 quality grade groups were 5.47 (kg/0.5 $inch^2$), 5.46 (kg/0.5 $inch^2$) and 6.54 (kg/0.5 $inch^2$), respectively, which were significantly lower than those of chuck in quality grade 3, which was 8.41 (kg/0.5 $inch^2$) (p<0.05). The sarcomere length of the quality grade groups were significantly longer for brisket (3.72 ${\mu}m$) of $1^{++}$ quality grade than for that of 3 quality grade brisket (p<0.05). Brisket of $1^{++}$ and 2 quality grade had significantly greater sarcomere lengths than strip loin and top round in the same quality grade (p<0.05). The total collagen contents of strip loins in the $1^{++}$, $1^+$, and 1 quality grade groups (1.17, 1.18 and 1.14 g/100 g, respectively) were significantly lower than those of the 3 quality grade group (1.63 g/100 g) (p<0.05). The overall sensory scores of tenderness and juiciness for the five cuts of $1^{++}$ quality grade were significantly higher than those of the other quality grade (p<0.05). Among the five cuts, loin had the highest tenderness and juiciness scores (p<0.05), whereas top round had the lowest tenderness and juiciness scores (p<0.05). Overall, there were significant differences in the WBS and sensory properties among quality grades and cuts (p<0.05). However, the sarcomere length and total collagen contents of chuck roll, top round and loin did not differ among quality grades.

본 연구는 국립축산과학원 한우시험장에서 사육된 한우 육질등급($1^{++}$, $1^+$, 1, 2, 3)과 5부위(chuck, strip loin, top round, brisket, loin) 간에 따른 전단력, 근절길이와 콜라겐 함량을 조사하고자 실시하였으며, 수소 및 거세우(24-30개월) 총 15두(5등급$\times$3두)를 공시 축으로 이용하였다. 전단력은 $1^{++}$, $1^+$, 1등급에서 목심은 각각 5.47 kg/0.5 $inch^2$, 5.46 kg/0.5 $inch^2$, 6.54 kg/0.5 $inch^2$로 3등급 목심(8.41 kg/0.5 $inch^2$)보다 유의적으로 낮았다(p<0.05). $1^{++}$, $1^+$, 1등급에서 양지는 등심 및 채끝부위보다 유의적으로 가장 높았으며(p<0.05) $1^+$등급에서 양지(3.24 kg/0.5 $inch^2$)는 등심(1.00 kg/0.5 $inch^2$)과 채끝(1.13 kg/0.5 $inch^2$)보다 전단력수치가 유의적으로 높게 나타났다. 또한 육질등급 간에 근절길이는 $1^{++}$등급 양지부위가 3.72um으로 유의적으로 가장 길었고 3등급에서는 1.62로 가장 짧았다. $1^{++}$등급과 2등급에서 양지부위의 근절길이가 채끝 및 우둔부위보다 유의적으로 길게 나타났다(p<0.05). 총 콜라겐함량은 $1^{++}$, $1^+$, 1등급에서 채끝부위가 각각 1.17, 1.18, 1.14로 유의적으로 낮았던 반면 3등급 채끝부위가 1.63으로 유의적으로 가장 높았다(p<0.05). 또한 3등급에서는 양지부위가 3.22로 등심 및 채끝, 목심, 우둔부위보다 콜라겐의 함량이 유의적으로 가장 높았다(p<0.05). 또한 한우고기를 육질등급에 따라 5부위를 탕, 구이와 스테이크의 3가지로 관능적인 특성을 조사한 결과 요리형태 탕, 구이와 스테이크의 관능평가에서 $1^{++}$등급이 다른 등급과 비교하였을 때 연도와 다즙성이 유의적으로 가장 높았던 반면에 3등급 한우고기는 연도와 다즙성이 유의적으로 낮은 것으로 평가되었다(p<0.05). 부위에 따라서는 등심부위가 탕, 구이와 스테이크의 관능평가에서 연도와 다즙성이 유의적으로 가장 높았으며 우둔부위가 유의적으로 가장 낮게 나타났다(p<0.05). 따라서 본 연구결과 한우고기는 전단력 및 관능 특성이 5부위 모두 육질등급 및 부위에 따라 유의적인 차이가 있는 것으로 나타났다(p<0.05). 한편 근절길이 및 콜라겐 함량은 부위에 따라 차이는 있었으나 목심, 우둔 및 등심부위의 경우 육질등급에 따른 유의적인 차이가 없는 것으로 나타났다.

Keywords

References

  1. AMSA (1995) Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. American Meat Science Association in cooperation with National Live Stock and Meat Board, Chicago, IL, USA.
  2. Boleman, S. J., Boleman, S. L., Miller, R. K., Taylor, J. R., Cross, H. R., Wheeler, T. L., Koohmaraie, M. Shackelford, Sss. D., Miller, M. R., West, R. L., Johnson, D. D., and Savell, J. W. (1997) Consumer evaluation of beef of known categories of tenderness. J. Anim. Sci. 75, 1521-1524 https://doi.org/10.2527/1997.7561521x
  3. Bouton, P. E., Fisher, A. L., Harris, P. V., and Baxter, R. I. (1973) A comparison of the effects of some post-slaughter treatments on the tenderness of beef. J. Food Tech. 8, 39-49 https://doi.org/10.3923/jftech.2010.39.45
  4. Casey, J. C., Crosland, A. R. and Patterson, R. L. S. (1985) Collagen content of meat carcasses of known history. Meat Sci. 12, 189-203 https://doi.org/10.1016/0309-1740(86)90051-3
  5. Cho, S. H. (2003) Techonology development of livestock food products in the 21st century. Rural Development Administration, National Livestock Research Institute, 171-206
  6. Cross, H. R., West, R. L., and Dutson, T. R. (1980) Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci. 5, 261 https://doi.org/10.1016/0309-1740(81)90016-4
  7. Destefanis, G., Brugiapaglia, A., Barge, M. T., and Dal Molin, E. (2008) Relatonchip between beef consumer tenderness perception and warner-bratzler shear force. Meat Sci. 78, 153-156 https://doi.org/10.1016/j.meatsci.2007.05.031
  8. Dransfield, E. (1977) Intramuscular composition and texture of beef muscles. J. Food Agric. Sci. 28, 833-842 https://doi.org/10.1002/jsfa.2740280910
  9. Etherington, D. J. (1987) Collagen and meat quality ; Effects of conditioning and growth rate. In Adv. In Meat Res. Westport, Conneticut. 4, 351
  10. Flores, M., Armero, F., Aristoy, M-C., and Toldra, F. (1999) Sensory characteristic of cooked pork loin as affected by nucledtide content and post-mortem meat quality. Meat Sci. 51, 53-59 https://doi.org/10.1016/S0309-1740(98)00097-7
  11. Hamm, R. (1982) Post-mortem changes in muscle with regard to processing of hot-boned beef. Food Res. 37, 23-31
  12. Honikel, K. O., Fisher, C. Hamid, A. and Hamm, R. (1981) Influence of post mortem changes in bovine muscle on the water holding capacity of beef: Post-mortem storage of muscle at 20$^{\circ}C$. J. Food Sci. 46, 1-6 https://doi.org/10.1111/j.1365-2621.1981.tb14517.x
  13. Herring, H. H., Cassens, R. G. and Briskey, E. J. (1965) Sarcomere length of three and restrained muscle at low temperature as related to tenderness. J. Food Agric. Sci. 16, 379 https://doi.org/10.1002/jsfa.2740160703
  14. Kim, C, J., Suck, J. S., Ko, W. S. and Lee, E. S., (1994) Studies on the cold and Frozen Storage for the Produetion of High Quality Meat of Korean Native Cattle II. Effects of Cold and Frozen Storage on the Drip , Storage Loss and Cooking Loss in Korean Native Cattle J. Food Sci. 14, 151-154
  15. Kim, D. G., Jung, K. K., Sung, S. K., Choi, S. B., Kim, S. G., Kim, D. Y., and Choi, B. J. (1996) Effects of castration on the carcass characteristics of Hanwoo and Holstein. Kor. J. Anim. Sci. Technol. 38, 239-248
  16. KREI. (2007) Korea Rural Economics Institute
  17. Lee. E. S (2002) Effect of meat quality grade, gender and postmortem time on the physicochemical, histological and sensory characteristics of Hanwoo(Korean native cattle) beef. PhD thesis, Graduate School of Konkuk Univ., Korea
  18. Lorenzen, C. L., Neely, T. R., Miller, R. K., Tatum, J. D., Wise, J. W., Taylor, J. R., Buyck, M. J., Reagan, J. O., and Savell, J. W. (1999) Beef Customer Satisfaction: Cooking method and degree of donesness frrects on the top loin steak. J. Anim. Sci. 77, 637-644 https://doi.org/10.2527/1999.773637x
  19. Moon, S. S., Kang, G. H., Hur, S. J., Jeong, J. Y., Yang, H. S., Kim, J. S., Joo, S. T., Park, G. B. (2003) Effect of Carcass Traits, Sarccomere Length and Meat Quality Properties on Beef Longissimus Tenderness at 24 hr Postmortem. Kor. J. Food Sci. 23, 109-114
  20. Moon, S. S., Yang, H. S., Park, G. B., and Joo, S. T. (2006) The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females. Meat Sci. 74, 516-521 https://doi.org/10.1016/j.meatsci.2006.04.027
  21. Morgan, J. B., Savell, J. W., Hale, D. S., Miller, R. K., Graffin, D. B., Cross, H. R., and Shackelford, S. D. (1991) National beef tenderness survey. J. Anim. Sci. 69, 3274-3283 https://doi.org/10.2527/1991.6983274x
  22. Neely, T. R. Lorenzen, C. L., Miller, R. K., Tatum, J. D., Wise, J. W., Taylor, J. F., Buyck, M. J., Reagan, J. O., and Savell, J. W. (1998) Beef customer satisfaction: role of cut, USDA qualtiy grade and city on in-home consumer ratings. J. Anim. Sci. 76, 1027-1032 https://doi.org/10.2527/1998.7641027x
  23. Nishimura, T., Hattori, A., and Takahashi, K. (1996) Relationship between degradation of proteoglycans and weakening of the intramuscular connective tissue during post mortem aging of beef. Meat Sci. 42, 251-260 https://doi.org/10.1016/0309-1740(95)00051-8
  24. Risvik, E. (1994) Sensory properties and preferences. Meat Sci. 36, 67-77 https://doi.org/10.1016/0309-1740(94)90034-5
  25. SAS. (2005) SAS STAT User's Guide, Statistics, Cary NC.
  26. Savell, J. W., Branson, R. E., Cross, H. R., stiffler, Ddd. M., Wise, J. W., Griffin, Ddd. B., and Smith, G. C. (1987) National consumer retail beef study: palatability evaluations of beef loin steaks that differed in marbling. J. Food. Sci. 52, 517-519 https://doi.org/10.1111/j.1365-2621.1987.tb06664.x
  27. Savell, J. W. Lorenzen, C. L., Neely, T. R., Miller, R. K., Tatum, J. D., Wise, J. W., Taylor, J. F., Buyck, M. J., and Reagan, J. O. (1999) Beef Customer Satisfaction: Cooking Mehtod and Degree of Doneness Effects on the Top Sirloin Steak. J. Anim. Sci. 77, 645-652 https://doi.org/10.2527/1999.773645x
  28. Silva, J. A., Patarata, L. and Martins, C. (1999) Influence of ultimate pH on bovine meat tenderness during ageing. Meat Sci. 52, 453 https://doi.org/10.1016/S0309-1740(99)00029-7
  29. Tornberg, E. (1996) Biophysical aspects of meat tenderness. Meat Sci. 43, 175-191 https://doi.org/10.1016/0309-1740(96)00064-2
  30. Voges, K. L., Mason, C. L., Brooks, J. C., Delmore, R. J., Griffin, D. B., Hale, D. S., Henning, W. R., Johnson, D. D., Lorenzen, C. L., Maddock, R. J., Miller, R. K., Morgan, J. B., Baird, B. E., Gwartney, B. L., and Savell, J. W. (2007) National beef tenderness survey - 2006: Assessment of warner-bratzler and sensory panel ratings for beef from US retail and foodservice establishments. Meat Sci. 77, 357-364 https://doi.org/10.1016/j.meatsci.2007.03.024
  31. Waldam, R. C., Suess, G. G. and Brungardt, V. H. (1968) Fatty acids of certain bovine tissues and their association with growth, carcass and palatability traits. J. Anim. Sci. 27, 632-640 https://doi.org/10.2527/jas1968.273632x
  32. Wheeler, T. L., Shackelford, S. D., and Koohmaraie. M. (2000) Variaton in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. J. Anim. Sci. 78, 958-965 https://doi.org/10.2527/2000.784958x
  33. 강창기, 박구부, 성삼경, 이무하, 이영현, 정명섭, 최양일.(1994) 식육생산과 가공의 과학. 선진문화사
  34. 김영붕, 김용수, 노정해, 성기승, 윤칠석, 이남형 (1996) 진공 포장된 수입 냉장우육의 저장에 관한 연구. 한국축산학회지. 38, 411
  35. 농림부고시 제2007-82호
  36. 농림부, 농촌진흥청 축산기술연구소 (1997) 쇠고기 부분육 분할 정형 지침서

Cited by

  1. Physico-Chemical Characteristics Evaluation of White Pork Rind and Black Pork Rind vol.28, pp.4, 2015, https://doi.org/10.9799/ksfan.2015.28.4.544
  2. Comparison of Meat Quality Traits, Free Amino Acid and Fatty Acid on Longissimus Lumborum Muscles from Hanwoo, Holstein and Angus Steers, Fattened in Korea vol.32, pp.5, 2012, https://doi.org/10.5851/kosfa.2012.32.5.591
  3. Physicochemical Characteristics of Korean Black Cattle-Fed Mugwort vol.22, pp.5, 2012, https://doi.org/10.5352/JLS.2012.22.5.587
  4. Effects of Anabolic Steroids of Pork on Proliferation and Differentiation of Myogenic Satellite Cell vol.30, pp.5, 2010, https://doi.org/10.5851/kosfa.2010.30.5.842
  5. 인진쑥 급여가 한우육의 이화학적·관능적 특성에 미치는 영향 vol.40, pp.5, 2011, https://doi.org/10.3746/jkfn.2011.40.5.731
  6. Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses vol.37, pp.4, 2009, https://doi.org/10.5851/kosfa.2017.37.4.593
  7. The effect of boiled feed on trace elements of longissimus dorsi muscle in Hanwoo steers vol.63, pp.1, 2021, https://doi.org/10.5187/jast.2021.e13
  8. Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea vol.11, pp.9, 2009, https://doi.org/10.3390/ani11092565