브랜드 한우고기의 연도예측을 위한 전단력과 관능특성의 상관관계

• 발행기관: 한국축산식품학회
• 저자명: 김진형 조수현 성필남 정다운 인태식 하경희 정명옥 박범영 이종문 김동훈
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제1호, 40~46쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.03.31

영문 초록

The aim of this study was to determine the relationship between sensory properties and Warner-Bratzler shear (WBS) for branded Hanwoo beef. Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades (1++, 1+, 1) at 13 stores were determined the tenderness using WBS and evaluated the sensory properties (tenderness, flavor, juiciness, overall acceptance) by trained sensory panels. The results of sensory evaluation were analyzed by four WBS value classes (4.72 kg). The results from the sensory evaluation (tenderness, flavor, juiciness, overall acceptance) for subprimal cuts of WBS force value less than 3.46 kg had high scores, whereas WBS force value more than 4.72 kg had low scores (p

키워드

branded Hanwoo beef sensory evaluation Warner-Bratzler shear categories