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KMID : 1024620080280050629
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Food Science of Animal Resources
2008 Volume.28 No. 5 p.629 ~ p.636
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Quality Comparison of Beef from Outdoor-Reared before Finishing and Indoor-Reared Hanwoo
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Kang Sun-Moon
Cheong Jae-Kyoung
Pan Jo-No
Kang Chang-Gie
Lee Sung-Ki
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Abstract
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This study was carried out to compare the quality of beef from outdoor-reared before finishing and indoor-reared Hanwoo. Among the experimental animals, mon-aged Hanwoo cows (n=5) were outdoor-reared for 7 mon (April-November) and then indoor-reared for 6 mono The 6 mon-aged Hanwoo steers (n=10) were indoor-reared for 24 mono The M. longissimus from all animals were stored at for 7 days. Carcasses from outdoor-reared cattle before finishing were lighter, firmer, maturer, and leaner than indoor-reared (p<0.05). The beef from outdoor-reared cattle had lower crude fat and n-6 PUFA contents, n-6/n-3 ratio, and higher n-3 PUFA and SFA contents than indoor-reared (p<0.05). The pH and water-holding capacity were lower in beef from outdoor-reared cattle than in indoor-reared (p<0.05). The aroma pattern by electronic nose was discriminately different between beef from outdoor-reared and indoor-reared cattle. During storage, beef from outdoor-reared cattle showed lower lipid and myoglobin oxidation stabilities, and a darker and less red color than indoor-reared.
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KEYWORD
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outdoor-reared, indoor-reared, beef quality, Hanwoo
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