쑥 첨가 사료를 섭취한 한우육의 냉장 중 품질 변화 (Effects of Feeding Dietary Mugwort on Quality Characteristics of Hanwoo Beef during Cold Storage)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 21권 / 4호 / 499 ~ 505페이지
· 저자명 : 문윤희

초록

The purpose of this research was to study the characteristics of Hanwoo (Korean native cattle) beef fed without mugwort (T0) and Hanwoo beef fed with mugwort (T1) during storage at 3±1℃ for 50 days. During cold storage, a* and b* value of meat color for T1 decreased slowly compared to those of T0, there was significant difference between T0 and T1 after 40 days (p<0.01). The shear force value of T0 and T1 decreased (p<0.001), and the drip loss and cooking loss of T0 and T1 increased (p<0.05). However, there was no significant difference between T0 and T1. During refrigeration period, the volatile basic nitrogen contents of T1 slowly increased compared to T0, there was significant difference between T0 and T1 after 50 days (p<0.01). The total plat count and thiobarbituric acid value of T1 slowly increased compared to T0, and there was significant difference between T0 and T1 after 30 days (p<0.01). Further, the decrease of the antioxidant activity of T1 was delayed, there was significant difference between T0 and T1 after 40 days (p<0.05). There was no significant difference of taste, juiciness, or tenderness of cooked meat between T0 and T1. The aroma and palatability of cooked meat for T1 fed with mugwort were significantly superior than those of T0 at day 30 after storage (p<0.05).

영어초록

The purpose of this research was to study the characteristics of Hanwoo (Korean native cattle) beef fed without mugwort (T0) and Hanwoo beef fed with mugwort (T1) during storage at 3±1℃ for 50 days. During cold storage, a* and b* value of meat color for T1 decreased slowly compared to those of T0, there was significant difference between T0 and T1 after 40 days (p<0.01). The shear force value of T0 and T1 decreased (p<0.001), and the drip loss and cooking loss of T0 and T1 increased (p<0.05). However, there was no significant difference between T0 and T1. During refrigeration period, the volatile basic nitrogen contents of T1 slowly increased compared to T0, there was significant difference between T0 and T1 after 50 days (p<0.01). The total plat count and thiobarbituric acid value of T1 slowly increased compared to T0, and there was significant difference between T0 and T1 after 30 days (p<0.01). Further, the decrease of the antioxidant activity of T1 was delayed, there was significant difference between T0 and T1 after 40 days (p<0.05). There was no significant difference of taste, juiciness, or tenderness of cooked meat between T0 and T1. The aroma and palatability of cooked meat for T1 fed with mugwort were significantly superior than those of T0 at day 30 after storage (p<0.05).

참고자료

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