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KMID : 1134820110400050731
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 5 p.731 ~ p.737
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Physicochemical Properties and Sensory Score of Hanwoo Beef Loin after Feeding with Mugwort
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Moon Yoon-Hee
Jung In-Chul
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Abstract
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TMR (total mixed ration) feed was developed by adding mugwort (Artemisia capillaris Thunb.) and was fed to Hanwoo cattle. We investigated the effects of feeding mugwort on the physicochemical properties and sensory scores of the Hanwoo beef, as well as the feasibility of producing beef with high quality and function. Samples included Hanwoo loin fed with fattening cattle TMR feed with (treatment) or without mugwort (control). The content of total catechin in Hanwoo loin fed with the treatment and control was 0.516 and 0.307 ㎎/㎏, respectively, while the content of epicatechin was 0.116 and 0.087 ㎎/㎏, respectively, both of which were significant increase from feeding TMR with mugwort (p＜0.05). There was no significant difference between the control and treatment in terms of b* value, VBN content, EDA, total bacterial numbers, freezing loss, thawing loss, cooking loss, hardness, cohesiveness, gumminess, chewiness, shear force, or sensory score of boiled meat. L*, a* and pH value for the treatment were significantly higher than the control (p＜0.05). TBARS and springiness for the control were significantly higher than the treatment (p＜0.05). The aroma of the raw meat and the taste, tenderness, juiciness, and palatability of the roasted meat for the treatment were significantly superior to the control (p＜0.05). These results suggest that giving feed containing mugwort inhibits lipid oxidation, increases water holding capacity, and improve sensory scores.
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KEYWORD
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feeding mugwort, Hanwoo loin, catechin, physicochemical properties, sensory score
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