한우 육질등급에 따른 도체등급 요인, 이화학적 및 관능특성

• 발행기관: 한국축산식품학회
• 저자명: 이종문 최주희 이현경 나재천 김윤호 천동원 서상철 황규석
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제3호, 495~503쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.06.30

영문 초록

Analyses were conducted to estimate the effect of quality grade on the carcass characteristics, physico-chemical and sensory traits of Longissimus dorsi in Hanwoo. A total of 42,113 carcasses were selected on the basis of five quality grades (grade 1++, 1+, 1, 2, and 3) and an additional 258 samples of Longissimus dorsi were used to evaluate the beef quality. The increase in quality grade from grade 3 to grade 1++ was significant (p<0.05).

키워드

Hanwoo quality grade carcass characteristics physico-chemical traits overall acceptability