Physico-chemical Meat Quality and Fatty Acid Compositions of Stiploin and Chuck tender Muscles from Holstein Calves by Different Slaughtering Ages
본 연구의 목적은 육우 송아지 출하월령(3, 6, 9, 12개월) 조건에 따른 채끝등심(m. longissimus lumborum)과 꾸리육(m. tricep brachii)의 이화학적 육질 특성 및 지방산 조성에 미치는 특성을 비교하여 송아지고기의 상품성을 조사해 보고자 수행하였다. 채끝등심육과 꾸리육 모두 출하월령이 증가됨에 따라 수분 함량은 감소하였던(73.20~79.23%) 반면에 단백질(19.51~23.13%) 및 지방(0.76~1.99%) 함량은 증가하였다. 육색의 경우 두 부위 모두 출하월령이 증가됨에 따라 L*값(30.62~43.81)은 감소하는 반면에 a*값과 b*값은 증가하였다 (P<0.05). pH는 채끝등심육은 3개월령(5.96)이 꾸리육은 3개월(5.67) 및 6개월(5.73) 령이 다른 출하월령들 보다 유의적으로 높았다(P<0.05). 미오글로빈 함량은 채끝등심과 꾸리육 모두 출하월령이 증가할수록 증가하였다(P<0.05). 전단력을 측정한 경과 채끝등심육 은 3개월령(5.94 kg)과 12개월령(4.34 kg)이 6개월(9.16kg) 및 9개월령(9.57 kg) 보다 유의적으로 낮았으며, 꾸리육은 3개월령(2.83 kg)이 9개월 (4.47 kg)령 보다 유의적으로 낮았다(P<0.05). 가열감량은 채끝육의 경우 출하월령간에 유의적인 차이가 없었으나 꾸리육은 다른 출하월령들 보다 12개월(28.37%)령이 낮았고 3개월(36.55%)령이 높았다(P<0.05). 한편 채끝등심과 꾸리육은 모두 12개월령이 근절길이가 길었고 보수력이 유의적으로 높았다(P<0.05). 지방산 조성을 분석한 결과 채끝등심육은 3개월령에 C18:2n6, C20:1n9, 총 다가불포화지방산 (PUFA), 포화지방산에 대한 다가불포화지방산의 비율(PUFA/SFA) 및 오메가-6(ω-6) 지방산 함량이 유의적으로 높았고 12개월령에는 C16:1n7, C18:1n9, 총 단가불포화 지방산(MUFA), 총 포화지방산에 대한 총 단가불포화 지방산의 비율(MUFA/SFA) 지방산 함량이 유의적으로 높았다(P<0.05), 꾸리육의 경우 3개월령에 C20:1n9 함량이 높았고 12개월령에는 C14:0, C18:1n9, 총 단가불포화지방산(MUFA) 및 총 포화지방산에 대한 총 단가불포화 지방산의 비율(MUFA/SFA) 함량이 유의적으로 높았다(P<0.05).
The objective of this study was to investigate the physico-chemical properties and fatty acid compositions of Holstein calves striploin (m. longissimus lumborum) and chuck tender (m. tricep brachii) from 3, 6, 9 and 12-months-old. For both the striploin and chuck tender muscles, the moisture contents (73.20~79.23%) were decreased whereas the protein (19.51~23.13%) and fat (0.76~1.99%) contents were increased as the slaughtering age increased. In meat color, L* values (30.62~43.81) were decreased whereas a* and b* values increased as the slaughtering age increased for striploin and chuck tender muscles (P<0.05) pH values were significantly higher for striploin (5.96) from 3 months old group and chuck tender (5.67) muscles from 3 and 6 months old group than those from the other age groups (P<0.05). The myoglobin contents were significantly increased as the slaughtering ages increased for striploin and chuck tender muscles (P<0.05). For Warner-Bratzler shear force(WBS) values of striploin muscles were significantly lower for striploin muscles from 3- (5.94kg) and 12-month old groups than those from 6- (9.16kg) and 9-months 9.57kg) old groups (P<0.05). However, the WBS values of chuck tender muscles were significantly lower for 3- (2.83kg) months old groups than 9-months (4.47kg) old groups (P<0.05). In cooking loss, there were no significant difference for the striploin muscle, but the chuck tender muscles were significantly higher for 3 months old group and lower for 12 months old group than the other age groups (P<0.05). Both of the striploin and chuck tender muscle had longer sarcomere length and higher water holding capacity (WHC) for 12 months old age groups than those from the other groups (P<0.05). For striploin muscle, the contents of C18:2n6, C20:1n9, total contents of PUFA, PUFA/SFA and ω-6 fatty acids were significantly higher for 3-months old group; whereas the contents of C16:1n7, C18:1n9, total contents of MUFA and MUFA/SFA were significantly higher for 12-months old group than the other age groups (P<0.05), For chuck tender muscle, the contents of C20:1n9 were significantly higher for 3-months old group; whereas the contents of C14:0, C18:1n9, total contents of MUFA and MUFA/SFA were significantly higher for 12-months old group than the other age groups(P>0.05).