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KMID : 1024620050250020196
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Food Science of Animal Resources
2005 Volume.25 No. 2 p.196 ~ p.202
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Effect of Dietary Rhus verniciflua Stokes on the Quality of Hanwoo (Korean Cattle) Beef during Cold Storage after Thawing
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Liang Cheng-Yun
Kang Sun-Moon
Kim Yong-Sun
Lee Sung-Ki
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Abstract
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This study was carried out to investigate the effect of dietary Rhus verniciflua Stokes on the quality of Hanwoo (Korean cattle) beef during cold storage after thawing. After 4 groups (3 heads/group) of 22 months-Hanwoo (Korean cattle) steen were fed a common basal diet with 0, 2, 4 and Rhus verniciflua Stokes (RVS) powder for 4 months prior to slaughter, samples of M semimembranous from 12 carcasses were stored at for 9 months. Crude fat was significantly lower in 4 and RVS treatments than in control (p<0.05). pH value was significantly higher in4 and RVS treatments than in control from 2 and 5 days (p<0.05). Thawing loss was not significantly different among the treatments but drip loss was significantly lower in 4 and RVS treatments than in control during storage (p<0.05). CIE value was significantly lower in RVS treatments than in control during storage (p<0.05) and CIE value was significantly higher in 4 and RVS treatments than in control (p<0..05). CIE value was significantly higher in control than in RVS treatment in 0 days (p<0.05) but it was significantly higher in RVS treatment than in control in 7 days (p<0.05). CIE value was significantly higher in RVS treatment than in control during storage (p<0.05) and CIE value was significantly lower in RVS treatment than in control (p<0.05). TBARS value of 2 days was significantly lower in 4 and RVS treatments than in control (p<0.05) but it was significantly lower in RVS treatment than the other treatments from 5 days (p<0.05). Surface MetMb concentration was significantly lower in RVS treatment than in control during storage (p<0.05) and it was significantly lower in RVS treatment than in the other treatments in 7days (p<0.05) but surface value was opposite to this result
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KEYWORD
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Rhus verniciflua Stokes, Hanwoo, beef quality, cold storage, thawing
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