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KMID : 1025520000420010109
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Journal of Animal Science and Technology
2000 Volume.42 No. 1 p.109 ~ p.116
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Physicochemical , Microbiological , and Sensory Characteristics of Chilled Chuck Rolls of Han-Woo and Imported Beef
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Kim I.-S.
Lee S. O.
Lee M.
Lee Jong-Moon
Kim Jin-Hyoung
Kim Y. G.
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Abstract
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This study was carried out to compare qualities of Han-woo chuck rolls with those of the imported beef chuck rolls(American, Australian). The beef chuck rolls were aerobically packed by polyethylene films and were stored at 2℃. Han-woo check rolls were higher in crude fat than other ones but were lower in moisture than other ones. The three treatments were significantly different in crude fat(P＜0.001), crude protein(P＜0.01) and moisture(P＜0.001). Both total plate count and psychrotrophs appeared the highest in Australian beef chuck rolls and the lowest in Han-woo chuck rolls. VBN values of American beef chuck rolls were higher than those of other ones. Han-woo chuck rolls showed the highest value in water holding capacity(P＜0.05), but the lowest value in shear force(P＜0.001). Lightness(L*value) and yellowness(b*value) were higher in American beef chuck rolls than in other ones. In the descriptive analysis with scaling for cooked beef loin, Australian beef chuck rolls were evaluated as being better in total acceptability.
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KEYWORD
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Chilled beef, Chuck rolls, Han-woo, TBA, VBN, Descriptive analysis
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