한우우사 바닥의 톱밥두께가 도축 후 등심의 육질에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 강선문 박연수 이익선 김태실 판조노 이성기
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제2호, 196~203쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.06.16

영문 초록

This study was carried out to investigate the effect of sawdust-bedded thickness in floors (SBTF) of Hanwoo on meat quality of M. longissimus after slaughter. The 7 mon-aged bulls (22 heads) were housed in single sheds (3×8 m2/animal) bedded with sawdust of 10, 15, and 20 cm thickness for 20 mon prior to slaughter. The M. longissimus from carcasses were then stored at 4±0.2℃ for 9 d. SBTF had no significant effect on carcass traits and pH, water-holding capacity, drip loss, cooking loss, Warner-Bratzler shear force, aroma pattern with electronic nose, and sensory attributes of beef. The 20 cm group had the highest crude fat and the lowest n6/n3 (p<0.05).

키워드

sawdust-bedded thickness meat quality Hanwoo