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KMID : 1025520000420020189
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Journal of Animal Science and Technology
2000 Volume.42 No. 2 p.189 ~ p.194
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Effect of Intramuscular Fat Contents on the Physicochemical Properties of Beef Longissimus dorsi from Hanwoo
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이종문/Lee, J. M.
김진형/조수현/김용곤/박범영/유명모/정석근/Kim, J. H./Cho, S. H./Kim, Y. K./Prak, B. Y./Yoo, Y. M./Joung, S. K.
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Abstract
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The longissimus dorsi from Hanwoo bulls (n = 90) and steers (n = 139) were separated and divided by 7 groups of different fat contents such as $lt; 2%, 2-3.9%, 4-5.9%, 6.0-7.9%, 8.0-9.9%, 10.0-11.9% and ≥ 12%, and their physicochemical and sensory characteristics were examined. As fat contents increased, the contents of moisture, protein and ash were decreased. Warner-Bratzler Shear force(WBS) was lower (4.07㎏/0.5inch²) for the loins containing ≥12% intramuscular fat than the others. There was no significant differences in water holding capacity(WHC) among the loins containing different fat contents, In sensory evaluation, beef loins with high intramuscular fat contents had high scores in juiciness, tenderness and flavor. CIE L, a and b values in meat color were high as the intramuscular fat contents increased. Therefore, technology for feeding and breeding which can increase the intramuscular fat of Hanwoo should be developed and rearing the steers rather than bulls are recommended.
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