|
KMID : 1024620070270030262
|
|
Food Science of Animal Resources
2007 Volume.27 No. 3 p.262 ~ p.266
|
|
|
Comparison of Vitamin A, E, and Cholesterol Contents and the Sensory Properties of chilled Hanwoo and Australian Beef
|
|
Yang Seung-Yong
Lim Sang-Dong
Jeon Ki-Hong
Namgung Bae
Kwon Sin-Ae
Park Ji-Eun
|
|
|
Abstract
|
|
|
|
This study was carried out to compare the taste and nutrient characteristics of Hanwoo chilled sirloin and rump with Australian beef sirloin and rump. Vitamin A, vitamin E and cholesterol were highest in Hanwoo among the three breeds (p<0.05). With regard to hexane composition, the percentage of inosine monophosphate (IMP) was the highest in Hanwoo. In addition, the sensory scores were also highest from Hanwoo. These results indicated from Hanwoo had the most acceptable quality among the five breeds tested (vitamin A, vitamin E, cholesterol, hexane, and sensory test).
|
|
|
KEYWORD
|
|
|
Hanwoo, Australian beef, vitamin A, vitamin E, IMP
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|