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KMID : 1011620070230020187
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 2 p.187 ~ p.194
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A Study on the Quality Characteristics of Brand and Non-brand Korean beefs
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노정해:Rho Jeong-Hae
김미현:Kim Mi-Hyun/송효남:Song Hyo-Nam
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Abstract
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The quality characteristics of brand and non-brand Korean beefs, found in retail circulalion, were studied via physicochemical and microbiological analysis and sensory tests. The average price of 100 g of brand Korean beef sirloin was 7.6 USD (lUSD=950won), while the price of non-brand Korean beef was 3.1 USD. The fat content of the brand beef seemed to be higher, yet ihe difference was not significant. In both the brand and non-brand beefs, pH levels were approximately 5.27. We found that lightness (Hunter L value) tended to be higher in the brand beef, but again, this difference was not significant. For the cooked beef texture, the brand beef seemed to have lower gumminess, and had significantly less fracturability, than the non-brand beef. Significant differences could not be found with regards to microbiological stability between the two types of beef. In the raw beef sensory test, significant differences were identified for meat color, fat color, fat in muscle, flavor, and general preference. Also, the after cooking sensory test showed that brand beef had better characteristics for color, flavor, juiciness, softness, taste, chewiness, and preference.
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KEYWORD
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brand Korean beef, non-brand Korean beef, quality characteristics
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