국내에서 비육한 수입 생우 채끝육의 이화학적 특성에 관한 연구

• 발행기관: 한국축산식품학회
• 저자명: 박범영 조수현 유영모 이상조 채현석 김진형 홍성구 이종문
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제3호, 218~221쪽, 전체 4쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.09.30

영문 초록

A total of 40 domestic-fed imported beef cattle were used to determine meat quality traits. Sirloin was taken from each 10 of Hereford, Angus, Murray Grey(MG), Cross breed(Hereford×Angus) and objective and subjective meat quality were assessed after a 7 days ageing(0±1℃). Results showed that ultimate pH and fat hardness was not affected by breeds. MG showed a higher water holding capacity and consequently a lower cooking loss(%) than the other breeds(p