브랜드 한우고기 연도 조사-2007: 육질등급 및 소분할 부위별 전단력 평가

• 발행기관: 한국축산식품학회
• 저자명: 김진형 성필남 조수현 정다운 인태식 정진형 박범영 이종문 김동훈 안종남
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제3호, 283~288쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.08.31

영문 초록

Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades (1++, 1+, 1) at 13 stores were evaluated the tenderness using Warner-Bratzler shear (WBS). The beef frequency ratio (%) depending on postmortem aging periods were investigated. The 37.5 (quality grade 1++), 45.8 (quality grade 1+), and 36.4% (quality grade 1++) of branded beef were aged for < 7 d, 26.6 (quality grade 1++), 47.2 (quality grade 1+) and 36.4% (quality grade 1) were aged for 7~13 d, and 31.3 (quality grade 1++), 4.2 (quality grade 1+) and 25.8% (quality grade 1+) were aged for 14 to 20 d. The temperature of cold room in stores was ranged average 2.27 to 2.42℃ WBS values for ansimsal (tenderloin), witdngsimsal (ribeye), cheggtsal (shortloin), doganisal (knuckle) and moongchisatae (hind shank) from branded Hanwoo beef of quality grade 1++ were tender than those from branded Hanwoo beef of quality grade 1 (p< 3.9 kg in the all subprimal cuts from branded Hanwoo beef of quality grade 1++ were 100 [ansimsal (tenderloin) and cheggtsal (shortloin)], 87.5 [witdngsimsal (ribeye)] and 62.5% [bosupsal (top sirloin)], whereas that of WBS > 4.6 kg were 50.0% [hongdukesal (eye of round) and doganisal (knuckle)]. The frequency ratio of WBS < 3.9 kg in the all subprimal cuts of quality grade 1+ were 100 [ansimsal (tenderloin) and witdngsimsal (ribeye)] and 44.4% [cheggtsal (shortloin) and gurisal (chuck tender)], whereas that of WBS > 4.6 kg were 66.7 [hongdukesal (eye of round)], 55.6 [doganisal (knuckle)] and 44.4% [bosupsal (top sirloin)]. The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts of quality grade 1 were 88.9 [ansimsal (tenderloin)], 62.5 [cheggtsal (shortloin)] and 44.4% [witdngsimsal (ribeye)], whereas that of WBS > 4.6 kg were 100.0 [doganisal (knuckle)] 62.7 [hongdukesal (eye of round)], 62.5 [gurisal (chuck tender)] and 55.6% [moongchisatae (hind shank)]. From these results, subprimal cuts from branded Hanwoo beef were marketed with short aging periods and h

키워드

branded Hanwoo beef tenderness Warner-Bratzler shear quality grade sub-primal cuts