Physicochemical Meat Quality and Sensory Property of Holstein Steer Beef Produced by Different Fattening Periods

• 발행기관: 한국축산식품학회
• 저자명: Soo Hyun Cho Jong In Kim Sun Moon Kang Geun Ho Kang Pil Nam Seong Kyung Mi Park Kwang Suk Ki Hyun Su
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제6호, 749~755쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.12.31

영문 초록

This study was performed to investigate the physico-chemical properties of Holstein steer beef loin (M. longissimus dorsi) and top round (M. semimembranosus) from 18, 21 and 24-mon old. The loin and top round muscles from the 24-mon group had higher intramuscular fat content (%) than the other groups (p0.05). With regard to meat color (CIE), the lightness (L*), redness (a*) and yellowness (b*) values of the loin were significantly higher for the 21- and 24-mon groups, and those of the top round were significantly higher for the 21-mon group than the same cuts in the other groups. The Warner-Bratzler shear force was the lowest at 24 mon for both the loin and top round muscles (3.69 kg); however, the water holding capacity was significantly higher for loin muscles from the 21-mon group (54.53%, p

키워드

fattening period Holstein steer meat quality fatty acids sensory property