The purpose of this study was to investigate the effect of dietary addition of pegmatite for Hanwoo steers on the carcass characteristics. Based upon the findings yielded by the research referenced above, the results may be summed up as follows : Oleic acid was for the most part, higher as T2 plots (45.40%) and T3 plots (44.20%) compared with Con. plots (42.50%). As well, this study has shown that the treatment plots in unsaturated fatty acid (UFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were largely higher than that of Con. plots, and of them all, T2 plots were highest. As for the melting point of fat, T2 plots (29℃) were largely lower than that of Con. plots (31.9℃). This study has shown that the treatment plots were significant higher as the content of total essential amino acid and total amino acid and inosine monophosphate in the nucleotide compound for the Hanwoo beef was treatment plots when compared with Con. plots.

서 론
 재료 및 방법
  1. 사양관리
  2. 시료채취 및 숙성
  3. pH
  4. 지방 융점
  5. 지방산
  6. 유리아미노산 함량
  7. 핵산화합물 함량
  8. 관능평가
  9. 통계분석
 결과 및 고찰
  1. 한우육의 pH
  2. 한우육의 지방산 조성과 융점
  3. 한우육의 유리 아미노산 함량
  4. 한우육의 핵산화합물 함량
  5. 한우육의 관능평가
 요약 및 결론
 감사의 글
 References

• 김병기(경상북도축산기술연구소) | Byung Ki Kim (Gyeongsangbuk-Do Livestock Research Institute) Corresponding author
• 하재정(경상북도축산기술연구소) | Jae Jung Ha (Gyeongsangbuk-Do Livestock Research Institute)
• 이준구(경상북도축산기술연구소) | Jun Koo Lee (Gyeongsangbuk-Do Livestock Research Institute)
• 오동엽(경상북도축산기술연구소) | Dong Yeop Oh (Gyeongsangbuk-Do Livestock Research Institute)
• 정대진(경상북도축산기술연구소) | Dae Jin Jung (Gyeongsangbuk-Do Livestock Research Institute)
• 김대현(경상북도축산기술연구소) | Dae Hyun Kim (Gyeongsangbuk-Do Livestock Research Institute)
• 황은경(경북전문대학교 호텔조리제빵과) | Gyeong Hwang (Dept of Hotel Cooking & Baking, Kyungbuk College)