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KMID : 1024620050250040430
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Food Science of Animal Resources
2005 Volume.25 No. 4 p.430 ~ p.435
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Effects of Feeding Period of Organic Selenuim Supplementation on Meat Quality of Hanwoo Steers
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Park Beom-Young
Kim Dong-Hoon
Lee Jong-Moon
Hwang In-Ho
Cho Soo-Hyun
Kim JIn-Hyoung
Hah Kyung-Hee
Lee Seong-Hun
Kim Wan-Young
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Abstract
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Current study was conducted to investigate the effect of organic selenium supplementation originated from mushroom culture medium on meat quality of Hanwoo sleets. The result showed that organic selenium supplementation of 0.9 ppm (DM based ratio) for 2 (T1), 4 (T2) and 6 (T3) months had no effect on moisture content in longissimus muscle, with 63 to compared to non-supplemented control group Similarly, intramuscular fat content ranged from 11.7 to did not differ between the treatment groups (p>0.05). T3 group showed the highest protein content with while T2 group had the lowest content with The data indicated that organic selenium supplementation to the experimental concentration had indictable effect on proximate composition The treatments similarly had no influence on physical and biological characteristics of longissimus muscle, where cooking loss and shear force ranged from 20 to and from 3.6 to 4.4kg, respectively. On the other hand, muscle pH at 24 h postmortem showed 5.52, 5.57, 5.50, 5.50 for control, T1, T2 and T3, respectively, indicating that the longer feeding period resulted in the lower ultimate un A similar trend was observed from water-holding capacity (63.8, 64.4 and for T1, T2 and T3, respectively) which was significantly higher than con01 group of For sensory evaluation, juiciness did not differ between the treatment groups, but n and n (5.30 and 5.28, respectively) showed significantly tender mat Particularly, T2 group received significantly higher flavor score among the treatment groups including controls. The data indicated that organic selenium supplementation to the experimental concentration had no effect on beef quality, but the treatment effect on anti-oxidation function is remained for further studies.
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KEYWORD
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organic selenium, mushroom culture medium, anti-oxidation, meat quality
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