비육전 방목 및 옥내사육한 한우육의 품질 비교

• 발행기관: 한국축산식품학회
• 저자명: 강선문 정재경 판조노 강창기 이성기
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제5호, 629~636쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.12.31

영문 초록

This study was carried out to compare the quality of beef from outdoor-reared before finishing and indoor-reared Hanwoo. Among the experimental animals, 28±4 mon-aged Hanwoo cows (n=5) were outdoor-reared for 7 mon (April-November) and then indoor-reared for 6 mon. The 6 mon-aged Hanwoo steers (n=10) were indoor-reared for 24 mon. The M. longissimus from all animals were stored at 4±0.2℃ for 7 days. Carcasses from outdoor-reared cattle before finishing were lighter, firmer, maturer, and leaner than indoor-reared (p

키워드

outdoor-reared indoor-reared beef quality Hanwoo