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KMID : 1024620160360010061
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Food Science of Animal Resources
2016 Volume.36 No. 1 p.61 ~ p.67
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Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo
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Choi Hyung-Gyu
Choi Hyun-Su
Choi Young-Seok
Jung Myung-Ok
Choi Jung-Seok
Choi Yang-Il
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Abstract
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This study was conducted to investigate the effects of mixed bone and brisket meat on the quality characteristics and nutritional components of shank bone extract and rib extract from Hanwoo. The pH values were influenced by the raw bones, mixed bone, brisket meat and their interactions (p<0.05). The salinity, sugar content, turbidity, and essential amino acid values increased significantly with addition of mixed bone and brisket meat. All attributes of sensory evaluation score were the highest in T6 (Rib 500 g + Mixed bone 500 g + Brisket meat 400 g) (p<0.05). The mixed bone significantly increased the saturated fatty acids of shank bone extract (p<0.001). Thus, the addition of mixed bone and brisket meat had a positive effect on the quality and nutritional components in shank and rib extracts of Hanwoo cattle.
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KEYWORD
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Hanwoo, shank bone, rib, mixed bone, brisket meat, nutritional components
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