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KMID : 1024620080280030283
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Food Science of Animal Resources
2008 Volume.28 No. 3 p.283 ~ p.288
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Tenderness Survey of Branded Hanwoo Beef - 2007: Assessment of Warner-Bratzler Shear for Hanwoo Beef by Quality Grade and Subprimal Cuts
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Kim Jin-Hyoung
Seong Pil-Nam
Cho Soo-Hyun
Jeong Da-Woon
In Tae-Sik
Jeong Jin-Hyung
Park Beom-Young
Lee Jong-Moon
Kim Dong-Hun
Ahn Chong-Nam
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Abstract
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Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades (, , 1) at 13 stores were evaluated the tenderness using Warner-Bratzler shear (WBS). The beef frequency ratio (%) depending on postmortem aging periods were investigated. The 37.5 (quality grade ), 45.8 (quality grade ), and 36.4% (quality grade ) of branded beef were aged for < 7 d, 26.6 (quality grade ), 47.2 (quality grade ) and 36.4% (quality grade 1) were aged for d, and 31.3 (quality grade ), 4.2 (quality grade ) and 25.8% (quality grade ) were aged for 14 to 20 d. The temperature of cold room in stores was ranged average 2.27 to . WBS values for ansimsal (tenderloin), witdngsimsal (ribeye), cheggtsal (shortloin), doganisal (knuckle) and moongchisatae (hind shank) from branded Hanwoo beef of quality grade were tender than those from branded Hanwoo beef of quality grade 1 (p<0.05). WBS values for ansimsal (tenderloin) were 2.56 (quality grade ), 2.76 (quality grade ) and 3.10 kg (quality grade 1), respectively, and those for doganisal (knuckle, quality grade ), hongdukesal (eye of round, quality grade ) and bosupsal (top sirloin, quality grade 1) were 4.76, 4.96 and 5.66kg, respectively (p<0.05). The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts from branded Hanwoo beef of quality grade were 100 [ansimsal (tenderloin) and cheggtsal (shortloin)], 87.5 [witdngsimsal (ribeye)] and 62.5% [bosupsal (top sirloin)], whereas that of WBS > 4.6 kg were 50.0% [hongdukesal (eye of round) and doganisal (knuckle)]. The frequency ratio of WBS < 3.9 kg in the an subprimal cuts of quality grade were 100 [ansimsal (tenderloin) and witdngsimsal (ribeye)] and 44.4% [cheggtsal (shortloin) and gurisal (chuck tender)], whereas that of WBS > 4.6 kg were 66.7 [hongdukesal (eye of round)], 55.6 [doganisal (knuckle)] and 44.4% [bosupsal (top sirloin)]. The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts of quality grade 1 were 88.9 [ansimsal (tenderloin)], 62.5 [cheggtsal (shortloin)] and 44.4% [witdngsimsal (ribeye)], whereas that of WBS > 4.6 kg were 100.0 [doganisal (knuckle)] 62.7 [hongdukesal (eye of round)], 62.5 [gurisal (chuck tender)] and 55.6% [moongchisatae (hind shank)]. From these results, subprimal cuts from branded Hanwoo beef were marketed with short aging periods and high frequency ratio (%) of WBS > 4.6 kg
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KEYWORD
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branded Hanwoo beef, tenderness, Warner-Bratzler shear, quality grade, sub-primal cuts
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FullTexts / Linksout information
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Listed journal information
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