Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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A Study on the physicochemical Properties and Palatability of Hanwoo Beef Loin in $1^+$ Grade

한우 $1^+$ 등급육의 이화학적 특성과 기호성에 관한 연구

  • 문윤희 (경성대학교 식품공학과) ;
  • 김미숙 (경성대학교 식품공학과) ;
  • 김대진 (동아대학교 식품과학부) ;
  • 양종범 (동남보건대학 식품가공과) ;
  • 강세주 (축협중앙회 축산물등급판정소)
  • Published : 1999.12.01
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Abstract

The physicochemical properties and palatability of Hanwoo(cow, steer, and bull) beef loin(1＋ carcass grade) were studied. pH(5.56~5.69), moisture content(67.6~69.0%), crude protein content(17.8~18.7%), and crude fat content(11.9~13.8%) of Hanwoo beef loin did not show significant difference between the types of Hanwoo. L(44.5~46.9), a(19.9~20.6), and b(10.3~11.6) color parameters, water holding capacity (69.4~70.5%), volatile basic nitrogen content(9.86~11.28mg%), thiobarbituric acid value(0.148~0.158 mg malonaldehyde/kg), and cooking loss(26.3~27.9%) of beef loin did not show significant difference between the types of Hanwoo either. Hardness, myofibrillar fragmentation index(MFI), and chewiness of beef loin were 6.1~6.9 dyne/cm2, 50.3~54.9, and 39.5~ 52.0g, respectively. No differences were found in hardness and MFI between the types of Hanwoo, while chewiness of cow was much lower than that of steer and bull(p<0.05). Cow was the best in palatability.

Keywords

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