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KMID : 1024620050250040403
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Food Science of Animal Resources
2005 Volume.25 No. 4 p.403 ~ p.408
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Changes of Physico-Chemical, Microbilogical and Sensory Properties on Hanwoo Beef Fed With Supplemental Bamboo Vinegar during Refrigerated Storage
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Kook Kil
Kim Kwang-Hyun
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Abstract
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The objective of this study was to investigate the effects of supplemental levels of Bamboo vinegar (BV) on meat quality characteristics of Hanwoo. A total of 15 cows was fed with a commercial diet (control) or bamboo vinegar supplemented diets BV for four months. Then, cows were slaughtered and M. longissimus dorsi (LD) was collected from each treatment group During storage at for 21day, physico-chemical, microbiological and sensory characteristics were determined It increased (p<0.05) in at 3 and 9 days of the refrigeration storage. Hunter a value decreased (p<0.05) in the meat fed with BV at 1, 3 and 9 days. Hunter b value increased (p<0.05) in BV at 1 and 3 days. TBA and total bacterial count were significantly (p<0.05) low in BV at 1 and 3 days. Supplementation of BV showed a significant (p<0.05) decrease in cooking loss at 9 and 15 days. BV showed a significant (p<0.05) decrease in shear force at 1, 3 and 9 days; it tended to decrease throughout the whole storage period The treatments BV scored high in area of taste; taste increased significantly (p<0.05) at 1 and 3 days.
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KEYWORD
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Bamboo vinegar, beef, shear force, sensory evaluation
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