Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Marbling Score on Carcass Grade Factors, Physico-chemical and Sensory Traits of M. Longissimus Dorsi in Hanwoo

근내지방도가 한우 도체등급 요인, 이화학적 특성 및 관능적 특성에 미치는 영향

  • Lee, Jong-Moon (National Institute of Animal Science, RDA) ;
  • Choe, Ju-Hui (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jin, Hyune-Ju (National Institute of Animal Science, RDA) ;
  • Kim, Tae-Il (National Institute of Animal Science, RDA) ;
  • Park, Beom-Young (National Institute of Animal Science, RDA) ;
  • Hwang, Do-Yon (Korea Institute for Animal Products Quality Evaluation) ;
  • Koh, Kyung-Chul (Korea Institute for Animal Products Quality Evaluation) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hwang, Kyu-Seok (National Institute of Animal Science, RDA)
  • 이종문 (농촌진흥청 국립축산과학원) ;
  • 최주희 (건국대학교 축산식품생물공학부) ;
  • 진현주 (농촌진흥청 국립축산과학원) ;
  • 김태일 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 황도연 (축산물품질평가원) ;
  • 고경철 (축산물품질평가원) ;
  • 김천제 (건국대학교 축산식품생물공학부) ;
  • 황규석 (농촌진흥청 국립축산과학원)
  • Received : 2012.07.04
  • Accepted : 2012.09.18
  • Published : 2012.10.31
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Abstract

The objective of this research was to investigate the effect of marbling scores on carcass grade factors, physico-chemical and sensory traits of Hanwoo. Data used in this study were collected from 73,316 carcasses obtained at the Nonghyup Seoul slaughterhouse in 2009 and 271 cuts of M. longissimusdorsi were analyzed to estimate beef qualities. As the marbling scores increased, backfat thickness was linearly increased (p<0.05) in cows (9.51 mm-14.69 mm) and steers (8.71 mm-14.23 mm). As the marbling scores increased, maturity of cows was increased and meat color, texture and quality grade improved for all genders. With increase of the marbling scores, crude fat contents (3.07%-26.70%), water holding capacity (52.09%-58.66%), $L^*$ value (34.08-41.97) were significantly increased (p<0.05) and Warner-Bratzler shear force was linearly decreased (p<0.05) from 8.58 kg to 2.60 kg. The increase of crude fat contents had the similar interval with the increase of marbling scores from 1 to 6 but it is sharply increased from marbling score 7. There was no difference observed on $pH_{24}$ (5.50-5.66), protein contents (19.57%-21.15%) among the marbling scores. Marbling score was significantly correlated with live weight (r=0.29) in cows, loineye area (r=0.35) in steer, and overall acceptability of panel scores (r=0.67) (p<0.01).

한우의 근내지방도에 따른 도체등급 요인과 이화학특성 및 관능특성에 관한 기초자료를 도출하기 위하여 73,316두(2009년)의 도체와 271두(2005년-2009년)의 한우 등심을 분석하였다. 근내지방도가 1에서 9로 증가할수록 도체중, 배최장근단면적 및 등지방두께는 암소, 수소, 거세우에서, 직선적으로 증가하였다(p<0.05). 성숙도는 근내지방도가 증가할수록 암소와 거세우에서 증가하였고 평균 성숙도는 암소가 6.11로 가장 높았다. 이화학 특성 분석 결과 근내지방도의 증가에 따라 전단력은 8.58 kg에서 2.60 kg으로 직선적으로 감소하였으며(p<0.05) 보수력은 52.09%에서 58.66%로 증가하였고 명도는 34.08-41.97 범위로 증가되었다(p<0.05). 일반성분 분석결과 수분함량은 근내지방도 증가에 따라 73.62%에서 55.87%로 감소(p<0.05)하였으나 단백질함량은 유의적인 차이가 없었다. 조지방 함량은 근내지방도 증가에 따라 3.07%에서 26.70%로 직선적으로 증가(p<0.05)하였으며, 근내지방도 1에서 6까지 증가율은 비슷한 경향 이었으나 근내지방도 8 및 9의 조지방 함량은 각각 24.36% 및 26.70%로 근내지방도 7의 조지방 함량 18.69%에 비하여 크게 증가하였다. 관능특성은 근내지방도 증가에 따라 다즙성, 연도, 향미 및 전체 기호도는 증가하였으나(p<0.05) 근내지방도 8 및 9 그룹간 관능특성은 유의적인 차이가 없는 것으로 분석되었다. 한우 등심육의 근내지방도는 가열감량, 전단력 및 수분함량과 부(-)의 상관관계가 있었고 조지방함량, 보수력, L값 및 전체기호도 간에 정(+)의 상관관계가 있었다.

Keywords

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