학술논문
Comparison of Meat Quality Traits, Free Amino Acid and Fatty Acid on Longissimus Lumborum Muscles from Hanwoo, Holstein and Angus Steers, Fattened in Korea
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Dawoon Jeong Mi Ra Oh Pil Nam Seong Soohyun Cho Geun Ho Kang Jin Hyung Kim Seok Geun Jeong Jun Soo L
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제5호, 591~597쪽, 전체 7쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2012.10.31
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국문 초록
영문 초록
This study was conducted to compare meat quality traits related to the tenderness of longissimus muscles obtained from domestic and imported steers. A total of 12 steers from three breeds were slaughtered, and were graded as quality grade 2. They were composed of 4 Hanwoo and 4 Holstein steers (domestic) as well as 4 Angus steers (imported from Australia and gained for six months in Korea until slaughtered). The longissimus lumborum muscles were separated and were stored at 4oC for 7 and 14 d. Sarcomere length of Hanwoo was significantly shorter than Holstein and Angus at storage day 14 (p0.05). Glutamic acid contents of Hanwoo and Angus steers were higher than those of Holstein steers at ageing day 7 and 14 (p
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