Physicochemical Meat Quality, Fatty Acid and Free Amino Acid Composition of Strip Loin, Chuck Tender, and Eye of Round Produced by Different Age Groups of Hanwoo Cow

• 발행기관: 한국축산식품학회
• 저자명: Soo Hyun Cho Sun Moon Kang Geun Ho Kang Pil Nam Seong Kyung Mi Park Sun Sik Chang Seung Hwan Lee You
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제6호, 708~714쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.12.31

영문 초록

This study was performed to investigate the influence of age on the physicochemical properties of strip loin (m. longissimus lumborum), chuck tender (m. supraspinatus), and eye of round (m. semitendinosus) of Hanwoo cows. Hanwoo cows (n=126; 24-194 mon; live weight, 270-500 kg) were slaughtered and three muscles were obtained according to 3 age groups (G1, < 5 years old; G2, 6-8 years old; G3, > 9 years old). The chuck tender had significantly higher protein contents in G3 than in G1 or G2 (p<0.05).

키워드

Hanwoo cow meat quality fatty acids free amino acids