한우의 이화학적, 관능적 특성을 통한 신선도와 맛의 품질 인자 설정

• 발행기관: 한국축산식품학회
• 저자명: 문지혜 성미선 김종훈 김병삼 김윤숙
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제6호, 796~805쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.12.31

영문 초록

This study was conducted to investigate the relationship between quality factors and freshness or palatability of Hanwoo beef according to storage condition. The drip loss, cooking loss, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), total viable counts (TVC) and sensorial characteristics of Hanwoo beef (raw and cooked) were investigated during storage for 36 d at 0 and 10oC. The drip loss, cooking loss, VBN, and TBARS were increased during storage period. The correlation between these factors and freshness was shown to be highly significant at both 10oC than 0oC. Especially, correlation of between the cooking loss and freshness of Hanwoo beef showed high significance (p

키워드

beef freshness quality total volatile basic nitrogen