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KMID : 1025520000420010117
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Journal of Animal Science and Technology
2000 Volume.42 No. 1 p.117 ~ p.124
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Physicochemical , Microbiological , and Sensory Characteristics of Frozen Loins of Han-Woo and Imported Beef in Korean Market
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Kim I.-S.
Lee S. O.
Byun J.-S.
Kang S. N.
Min J. S.
Lee M.
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Abstract
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This study was carried out to compare qualities of the frozen imported beef loins with those of the Han-woo beef loins. Samples were stored at -20℃. In the proximate analysis of composition of beef loins, there were significant differences in crude fat, crude protein and moisture(P＜0.001). Han-woo loins were higher in crude protein and moisture than those of the other loins. In the analysis of microorganisms, TPC(Total Plate Counts) and psychrotroph bacterial counts of the Han-woo loins showed the lowest value. TBARS(Thiobarbituric Acid Reactive Substance) values were less than 0.4mgMA/kg in all samples, VBN(Volatile Basic Nitrogen) values were less than 20mg/100g in all samples. In the descriptive analysis with scaling for raw and cooked beef loins, it was observed that off-flavor of American raw beef loins was higher than that of other ones. In cooked beef loins, acceptability was higher in the Han-woo loins than in the imported ones.
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KEYWORD
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Frozen beef, Loins, Han-woo, TBA, VBN, Descriptive analysis
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