육질등급별 한우의 물리화학적 및 관능적 특성

• 발행기관: 한국축산식품학회
• 저자명: 김범근 박찬은 이은지 김윤숙 김병삼 김종찬
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제2호, 287~293쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.04.30

영문 초록

This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade 1++, 1+, 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p

키워드

Hanwoo quality grade physicochemical properties sensory evaluation