한우 성숙도와 추출횟수가 사골용출액의 관능 특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 김진형 조수현 성필남 하경희 윤영탁 임동균 박범영 이종문 김동훈 안종남
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제1호, 45~50쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.03.31

영문 초록

This study was conducted to investigate the effect of different maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions on water extract from Hanwoo shank bones (arm, fore shank, round and hind shank) with regard to sensory traits (white color, aroma, taste, overall acceptability). The white color of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was lighter than with maturity scores of 3-9 (cow) (p

키워드

Hanwoo maturity scores extraction times shank bones sensory traits