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KMID : 0665220170300061235
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 6 p.1235 ~ p.1244
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Effects of Dietary Addition of Pegmatite on the Meat Quality Characteristics of Hanwoo Steers
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Kim Byung-Ki
Ha Jae-Jung
Yi Jun-Koo
Oh Dong-Yep
Jung Dae-Jin
Kim Dae-Hyun
Hwang Eun-Gyeong
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Abstract
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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.
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KEYWORD
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Hanwoo beef quality, fatty acid, free amino acid, sensory evaluation
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