Quality research of Korean beef Bong-Gye native meat in ooljykun

울주군 한우봉계 생고기의 품질연구

This study was implemented with pH, Color, Water-holding capacity, Drip loss, Cooling loss, Shear force, and Panel test to compare fresh meats cold storage of Bonggye-ri, DuDong-myeon, Ulsan. and the followings are summary of the result. 1 For the change of pH by the period of storage(temperature of 2$^{\circ}C$), there was a considerable difference between 1, 3rd day and 5, 7th day, but it wasn't a great difference 2 There wasn't any considerable difference for L*, a*, b* value by the period of storage. 3 The drip loss increased by the period thus a difference was existed, no difference was shown in cooking loss. 4. There was no considerable difference in shear force by the period. 5 For the total preference of panel test, the 1st day was the best followed by 3rd day, and no considerable difference was seen between 3 and 5, 7th day.

본 실험은 울산광역시 두동면 봉계리 한우 냉장육의 품질비교를 위해 pH, 색도, 보수력(Water-holding capacity) 드립감량(Drip loss) 가열감량(Cooking loss) 전단력측정(Shear force) 관능검사(Panel test)를 실시하였으며 그 결과를 요약하면 다음과 같다. 1. 저장(냉장온도 2$^{\circ}C$)기간에 따른 pH의 변화는 1, 3일과 5, 7일간의 유의적 차이는 있으나 큰 차이는 없었다. 2. 저장기간에 따른 L*, a*, b*값의 유의적 차이는 없었다. 3. 저장기간에 따른 드립감량은 저장기간별로 증가하여 차이가 있었고, 가열 감량은 저장기간에 따른 차이가 없었다. 4. 저장기간에 따른 전단력의 차이는 유의적 차이가 없었다. 5. 관능검사에서 전체적인 선호도는 저장 1일차가 가장 좋았고 그 다음이 3일 차로 나타났으며 3일차와 5, 7일차간의 유의적 차이는 없었다.