한우암소의 산차가 등심과 우둔부위의 육질 및 성분조성에 미치는 영향

서지정보

· 발행기관 : 강원대학교 동물자원공동연구소
· 수록지 정보 : 동물자원연구 / 23권 / 2호
· 저자명 : 조수현, 성필남, 강근호, 권응기, 조영무, 강선문, 박경미, 김영춘, 박범영

목차

ABSTRACT Ι. 서론 Ⅱ. 재료 및 방법 1. 공시재료 2. 일반성분 분석 3. 육색 측정 4. 가열감량 측정 5. 전단력 측정 6. 보수력 측정 7. 지방산 분석 8. 유리아미노산 분석 9. 통계분석 Ⅲ. 결과 및 고찰 IV. 요약 V. 인용문헌

영어초록

The objective of this study was to investigate the influence of parity on chemical composition and meat quality of Hanwoo cows (n=74, 2-15 years old). The beef loin and top round muscle samples were obtained and divided by 3 groups of parity numbers (G1, 0; G2, 1-3; G3, 4-9 times). Loin and top round from G1 had significantly higher intramuscular fat contents and lower protein contents than those from G3 (p<0.05). There was no significant difference in collagen contents among 3 parity groups (p>0.05). In meat color, G1 was higher in a* values for loin and higher in L* and a* values for top round muscle (p<0.05). The loin from G1 had significantly lower cooking loss (%) than G3, however, there was no significant difference in water holding capacity among 3 parity groups. For top round muscle, G3 had significantly higher Warner-Bratzler shear force values and lower water holding capacity values than G1 (p<0.05). In fatty acid composition, G1 had significantly higher C18:1n7 and C18:1n9 contents for loin, and it had significantly higher C16:1n7 and C18:1n7 contents for top round than those of the other groups (p<0.05). In free amino acid composition, alanine was highest and followed by glutamine, phenylalanine, isoleucine, proline, glycine, methionine. In conclusion, the parity conditions influenced on chemical composition and meat quality depending on different cut of Hanwoo cows, and the parity numbers were related with the age of cows.

참고자료

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