This study investigated the effect of temperature deviation on the water-holding capacity, tenderness, lipid oxidation, and color stability of Korean Hanwoo (韓牛) beef during long-term aging. The striploins (M. longissimus lumborum) were aged for 56 days at 2±1oC (T1), 2±2oC (T2), or 2±3oC (T3). Drip loss and cooking loss were higher (p<0.05) in T3 than in T1 on day 56. The Warner-Bratzler shear force value was similar for all treatments during aging times. On day 56, the content of 2-thiobarbituric acid reactive substances was higher (p<0.05) in T3 as compared to T1. The CIE L* and b* values were similar for all treatments, but the a* value was lower (p<0.05) in T3 than in T1 on the last day. These findings indicate that high temperature deviation adversely affects the water-holding capacity, lipid oxidation stability, and color stability of Hanwoo beef during long-term aging.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 공시재료 및 실험설계
    2. 드립감량 측정
    3. 가열감량 측정
    4. 전단가 측정
    5. 지방산화물 함량 측정
    6. 표면육색 측정
    7. 통계분석
III. 결과 및 고찰
    1. 드립감량
    2. 가열감량
    3. 전단가
    4. 지방산화물 함량
    5. 표면육색
IV. 요약 및 결론
References

• 강선문(농촌진흥청 국립축산과학원) | Sun Moon Kang (National Institute of Animal Science, Rural Development Administration) Corresponding author
• 안달래(농촌진흥청 국립농업과학원) | Dalrae Ahn (National Institute of Agricultural Science, Rural Development Administration)
• 성필남(농촌진흥청 연구정책국) | Pil-Nam Seong (Planning and Coordination Bureau, Rural Development Administration)
• 김진형(농촌진흥청 국립축산과학원) | Jin-Hyoung Kim (National Institute of Animal Science, Rural Development Administration)
• 조수현(농촌진흥청 국립축산과학원) | Soohyun Cho (National Institute of Animal Science, Rural Development Administration)
• 박범영(농촌진흥청 국립축산과학원) | Beom-Young Park (National Institute of Animal Science, Rural Development Administration)
• 김윤석(농촌진흥청 국립축산과학원) | Yunseok Kim (National Institute of Animal Science, Rural Development Administration)