|
KMID : 1024620020220040289
|
|
Food Science of Animal Resources
2002 Volume.22 No. 4 p.289 ~ p.293
|
|
|
Changes of pH, Meat Color, Cooking Loss, Shear Force and Sensory Evaluation on Hanwoo Meat Fed with Supplemental Fig Fermentation during Storage Period
|
|
Kook Kil
Kim Kwang-Hyun
|
|
|
Abstract
|
|
|
|
This study was conducted to investigate changes of pH, meat color, cooking loss, shear force and sensory evaluation on Hanwoo meat fed with supplemental fig fermentation(SFF) during storage period. A total of 10 Hanwoo bulls were subjected to one of two treatment diets (control and 10% SFF) from live weight of 400kg far 6 months. After slaughter, longissimus muscles were removed, zipper-wrapped and stored at 4 for 21 days. The pH, meat color, cooking loss, shear force and sensory evaluation of the samples were measured at 1, 3, 9, 15, 21 days of storage. There were no differences in pH, meat objective color(Hunter L, a and b) and cooking loss (%) of longissimus muscles between control and SFF treatment during storage. Shear force values of longissimus muscle from SFF treatment showed lower level in 1, 3 and 9 days and tended to decrease during storage. No differences in odor and appearance of sensory evaluation were observed between control and SFF treatment during storage. The taste induced by SFF was increased(f<0.05) at 1, 3 and 9 days of storage. These results indicate that the SFF may improve meat quality of Hanwoo during storage.
|
|
|
KEYWORD
|
|
|
Hanwoo meat, supplemental fig fermentation, shear force, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|