1++ 등급 거세한우의 부위별 이화학적 육질특성 및 영양성분조성

• 발행기관: 한국축산식품학회
• 저자명: 조수현 김진형 성필남 조영무 정완태 박범영 정명옥 김동훈 이종문 안종남
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제4호, 422~430쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.10.31

영문 초록

This study was conducted to investigate the nutritional composition and meat quality properties of Hanwoo steer beef by different cut. 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)] prepared from 10 Hanwoo steers (28-30 months old) were used for this experiment. The range of pH was 5.46-5.64. In the chemical analysis, Hongduke contained highest protein contents (21.15%) and Dngsim had lowest protein contents (16.94%) (p0.05). Total amino acid contents were significantly higher in Hongduke (p<0.05).

키워드

Hanwoo steer beef meat quality nutritional property