Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Maturity and Marbling Score on Meat Quality Properties in Korean Native Fattening Hanwoo

성숙도와 근내지방도가 국내산 비육 한우의 육질에 미치는 영향

  • Kang, Se-Ju (Animal Product Grading Service) ;
  • Moon, Yoon-Hee (Dept. of Food Science and Biotechnology, Kyungsung University) ;
  • Park, Kyung-Sook (Div. of Hotel Culinary Arts, Daegu Technical University) ;
  • Park, Hyun-Suk (Div. of Hotel Culinary Arts, Daegu Technical University) ;
  • Jung, In-Chul (Div. of Hotel Culinary Arts, Daegu Technical University)
  • 강세주 (축산물등급판정소) ;
  • 문윤희 (경성대학교 식품생명공학과) ;
  • 박경숙 (대구공업대학 호텔외식조리계열) ;
  • 박현숙 (대구공업대학 호텔외식조리계열) ;
  • 정인철 (대구공업대학 호텔외식조리계열)
  • Received : 2009.11.12
  • Accepted : 2010.03.11
  • Published : 2010.04.30
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Abstract

The effect of maturity and marbling score on meat quality properties in fattening Hanwoo loin was investigated. No differences attributable to maturity and marbling score were noted in pH, $L^*$ value (lightness), $a^*$ value (redness), $b^*$ value (yellowness), cooking loss. Myofibrils extractability, hardness, springiness, cohesiveness, gumminess and chewiness. In the case of water holding capacity, a maturity score of 6 and 7, and marbling score of 8 and 9 were the highest among the groups (p<0.05). The shear force become higher when maturity score increased and marbling score decreased (p<0.05).

본 연구는 성숙도와 근내지방도가 육질에 미치는 영향을 규명하기 위하여 수행하였다. 성숙도와 근내지방도에 따른 pH, $L^*$값, $a^*$값, $b^*$값, 가열 감량, 근원섬유 단백질 추출성, 경도, 탄력성, 뷰착성, 검성 몇 저작성윤 유의한 차이가 없었다. 그러나 보수력의 경우 성숙도가 6 및 7이고, 근내지방도가 8 및 9인 것이 높았다(p<0.05). 전단력은 성숙도 9이고 근내지방도 7인 것이 가장 높았다(p<0.05). 따라서 본 연구의 결과는 성숙도와 근내지방도가 한우 등심의 육질에 미치는 영향이 았다고 판단된다.

Keywords

References

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