무화과 발효물을 급여한 한우고기의 저장기간 중 pH, 육색, 가열감량, 전단력 및 관능평가의 변화

• 발행기관: 한국축산식품학회
• 저자명: 국길 김광현
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제4호, 289~293쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.12.31

영문 초록

This study was conducted to investigate changes of pH, meat color, cooking loss, shear force and sensory evaluation on Hanwoo meat fed with supplemental fig fermentation(SFF) during storage period. A total of 10 Hanwoo bulls were subjected to one of two treatment diets (control and 10% SFF) from live weight of 400 ㎏ for 6 months. After slaughter, longissimus muscles were removed, zipper-wrapped and stored at 4℃ for 21 days. The pH, meat color, cooking loss, shear force and sensory evaluation of the samples were measured at 1, 3, 9, 15, 21 days of storage. There were no differences in pH, meat objective color(Hunter L, a and b) and cooking loss (%) of longissimus muscles between control and SFF treatment during storage. Shear force values of longissimus muscle from SFF treatment showed lower level in 1, 3, and 9 days and tended to decrease during storage. No differences in odor and appearance of sensory evaluation were observed between control and SFF treatment during storage. The taste induces by SFF was increased(P

키워드

Hanwoo meat supplemental fig fermentation shear force sensory evaluation