논문 상세보기

거세한우 1등급육의 부위별 이화학적 육질특성 및 영양성분 KCI 등재

Physico-chemical Meat Quality and Nutritional Composition of 10 Cuts for Hanwoo Steer Beef of Quality Grade

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/322345
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
동물자원연구 (Annals of Animal Resources Sciences)
강원대학교 동물자원공동연구소 (Institute of Animal Resources Kangwon National University)
초록

The objective of this study was to investigate meat quality and nutritional composition of 10 cuts (loin, striploin, chuck roll, chuck tender, short plate, brisket, bottom round, top sirloin, eye of round, and top round) from quality grade 1 beef from 11 Hanwoo steers at Hanwoo Experimental Station of National Institute of Animal Science. The protein contents were higher in top round (Udoon) and eye of round (Hongduke) and lower in loin (Dngsim) and short plate (Abjin) when compared to the other cuts (p<0.05). Whereas the intramuscular fat contents were highest in loin (12.51%), those were lowest in top round (4.14%) (p<0.05). The calories were higher in loin and short plate and lower in top round, chuck tender (Guri), top sirloin (Bosup), eye of round, chuck roll (Moksim), and bottom round (Sulgit) (p<0.05). The cooking loss (%) was 24.38% in loin and it was lower than the other cuts (p<0.05). The bottom round had higher water holding capacity (WHC) and chuck tender had lower WHC than those in the other cuts (p<0.05). In meat color, L* values were higher in loin and lower in top round than the other cuts (p<0.05). Total saturated fatty acid contents were higher in loin and lower in bottom round than the other cuts (p<0.05). In amino acid compositions, top round had significantly higher than those in the other cuts (p<0.05). The iron contents were higher in chuck tender and chuck roll contained higher iron contents than those of the other cuts (p<0.05). In conclusion, the meat quality and nutritional properties were significantly different among 10 cuts in the same quality grade of Hanwoo beef. Therefore, the provision of the meat quality and nutritional information of 10 cuts to consumers could be important for utilization and balanced consumption of different cuts.

저자
  • 조수현(농촌진흥청 국립축산과학원) | Soohyun Cho Corresponding author
  • 강근호(농촌진흥청 국립축산과학원) | Geunho Kang
  • 성필남(농촌진흥청 국립축산과학원) | Pilnam Seong
  • 강선문(농촌진흥청 국립축산과학원) | Sunmoon Kang
  • 박경미(농촌진흥청 국립축산과학원) | Kyungmi Park
  • 김영춘(농촌진흥청 국립축산과학원) | Youngchun Kim
  • 박범영(농촌진흥청 국립축산과학원) | Beomyoung Park