The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef

근내지방도가 한우육의 품질 및 항산화성 Dipeptide 특성에 미치는 영향

  • Jo, Cheorun (Dept. of Animal Science and Biotechnology, Chungnam National University) ;
  • Jayasena, Dinesh D. (Dept. of Animal Science and Biotechnology, Chungnam National University) ;
  • Lim, Dong-Gyun (Dept. of Health Administration, Jinju Health College) ;
  • Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Kim, Jong-Ju (School of Biotechnology, Yeungnam University) ;
  • Cha, Ju-Su (Dept. of Animal Science and Technology, Sunchon National University) ;
  • Nam, Ki-Chang (Dept. of Animal Science and Technology, Sunchon National University)
  • 조철훈 (충남대학교 동물자원생명과학과,) ;
  • ;
  • 임동균 (진주보건대학교 보건행정과) ;
  • 이경행 (한국교통대학교 식품영양학과) ;
  • 김종주 (영남대학교 생명공학부) ;
  • 차주수 (순천대학교 동물자원과학과) ;
  • 남기창 (순천대학교 동물자원과학과)
  • Received : 2013.02.20
  • Accepted : 2013.03.06
  • Published : 2013.03.31
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Abstract

근내지방도(IMF)가 한우육의 품질 및 기능성분에 미치는 영향을 조사하기 위하여, 250두의 한우를 근내지방 함량에 따라 Low(<14%, n=96), Medium(14~17%, n=83), High(>17%; n=71) 세 그룹으로 분류하고, 7일간 숙성 후 등심육의 품질 및 기능성분을 분석하였다. 한우 등심육의 수분 함량은 IMF와 반비례하였으며, High IMF 그룹은 Low IMP 그룹에 비하여 낮은 드립 감량을 나타내었다. 기능성 didpeptide 함량은 IMF에 따라 유의적 차이가 없었으나, High IMF 그룹은 다른 그룹보다 낮은 inosine monophosphate, 높은 hypoxanthine, 낮은 histidine 함량은 나타내었다. 불포화지방산의 비율은 IMF에 따라 유의적 차이가 없었다. 저지방육의 건강지향적 가치를 고려할 때 지나친 IMF를 목표로 하는 육종 및 사양은 지양되어야 할 것으로 판단되었다.

Keywords

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