성별이 한우 등심의 육질등급요인, 이화학적 및 관능특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 이종문 최주희 오미화 김용수 천동원 서상철 황규석 장애라
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제2호, 321~327쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.04.30

영문 초록

The effect of cattle sex (cow, bull, and steer) on carcass traits of quality grade factors, physicochemical, and sensory traits of Longissimus Dorsi in Hanwoo was evaluated. Carcass traits of 42,113 heads were collected nation-wide and 257 heads were slaughtered to analyze beef quality. Sex affected significantly marbling score, meat color, fat color, texture, maturity, and quality grade of Hanwoo (p＜0.05). Hanwoo steer carcasses had the highest marbling score (5.02), maturity (2.17), and texture (1.31) than those of cows and heifers. Crude fat of steers was higher than that of other cows and bulls. Steers showed the highest L*(39.01), Warner-Bratzler shear force (4.03 kg), and water holding capacity (57.08%), however, there was no significant differences between those of cows and bulls. Ultimate pH24 was shown difference among sex (5.58-5.69), however, the values remained within normal range. In sensory evaluation analyses, sex affected significantly tenderness, juiciness, and flavor (p＜0.05). Also, the overall acceptability of steer beef was significantly higher than that of cow and bull beef. These results could be used as fundamental data set for further research activities to elevate Hanwoo beef qualities (p＜0.05).

키워드

Hanwoo beef cattle sex carcass quality sensory traits