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KMID : 0613820070170040540
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Journal of Life Science
2007 Volume.17 No. 4 p.540 ~ p.545
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Physicochemical Properties and Sensory Characteristics of Korean Native Beef Loin Fed with Citrus Byproduct
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Yang Seung-Joo
Jung In-Chul
Moon Yoon-Hee
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Abstract
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The purpose of this research is to study the effects of feeding dietary citrus byproducts TMR (total mixed ration) on physicochemical properties and sensory characteristics of Korean native beef loin (KNBL). The samples for experiment consist of the KNBL not fed with citrus byproducts (TMR-0) and the KNBL fed with citrus byproducts during fattening period (TMR-1). The control (TMR-0) KNBL was fed by general practical feeding (roughages and concentrates were fed separately), while the TMR-1 KNBL was fed by the same as TMR-0 until 17 months yearling but was fed by citrus byproducts feeding for 10 months after that. The L* (lightness), a* (redness) and b* (yellowness) value were not significantly different between TMR-0 and TMR-1. The pH of TMR-1 was lower than that of TMR-0 (p＜0.05), the VBN content, TBARS value and EDA were not significantly different between TMR-0 and TMR-1. The water holding capacity, frozen loss and cooking loss were not significantly different between TMR-0 and TMR-1, but thawing loss of TMR-0 was higher than that of TMR-1 (p＜0.05). The hardness of TMR-0 was higher than that of TMR-1, and the springiness of TMR-1 was higher than that of TMR-0 (p＜0.05), but the cohesiveness, gumminess, chewiness and shear force were not significantly different between TMR-0 and TMR-1. The pH and VBN content during storage were not significantly different between TMR-0 and TMR-1, but the TBARS value of TMR-1 stored during 4 weeks was lower than that of TMR-0 (p＜0.05). In case of sensory score, the color and aroma of raw meat, and the taste, juiciness and palatability of cooked meat were not significantly different between TMR-0 and TMR-1. But the flavor and tenderness of TMR-1 were superior than those of TMR-0 (p＜0.05)
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KEYWORD
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Korean native beef loin, citrus byproduct, physicochemical properties, sensory characteristics
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