사회인구학적 요인이 1++ 등급 거세한우고기의 부위 및 요리형태별 관능특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 조수현 김재희 김진형 성필남 박범영 김경의 고윤실 이종문 김동훈
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제3호, 363~372쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.08.31

영문 초록

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers` palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were separated from 5 Hanwoo steer beef (28-30 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling, and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated as tenderness, juiciness, flavor, and overall acceptability. The consumer living location, age, gender, occupation, monthly income, and cut were significantly related with the scores of sensory properties when steer beef were cooked as boiling cooking (p

키워드

Hanwoo steer beef sensory evaluation socio-demographic factor