This study was conducted to investigate the effect of age on the oxidative stability of Hanwoo (Korean cattle) cow beef. The samples of M. longissimus dorsi from 65 and 133 months-old-Hanwoo cows (4 and 3 heads, respectively) were stored at 4±0.2℃ for 9 days. The proximate composition, total myoglobin content, pH value, water-holding capacity and drip loss were not significantly affected by age. At day 9 of storage, the lipid oxidation (2-thiobarbituric acid reactive substances) was significantly (p<0.05) higher in beef from 133 months-old-cows than 65 months-old-cows. Lower (p<0.05) oxymyoglobin concentration and R630-R580 value and higher (p<0.05) metmyoglobin concentration were observed in beef from 133 months-old-cows at day 9 of storage than 65 months-old-cows. The CIE a*, b* and C* values were significantly (p<0.05) lowered in beef from 133 months-old-cows at day 9 of storage than 65 months-old-cows. It could be concluded that old age decreased the lipid oxidation stability and myoglobin oxidation stability in Hanwoo cow beef.

ABSTRACT   Ι. 서론   Ⅱ. 재료 및 방법    1. 공시재료의 처리    2. 일반성분 및 총육색소 함량    3. pH    4. 드립감량 및 보수력    5. 지방산 조성    6. 지방산화    7. 표면육색소의 농도    8. 표면육색    9. 통계분석   Ⅲ. 결과 및 고찰    1. 일반성분 및 총육색소 함량    2. pH, 드립감량 및 보수력    3. 지방산 조성    4. 지방산화 및 표면육색소의 산화    5. 표면육색   Ⅳ. 요약   Ⅴ. 인용문헌

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