Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Age on Chemical Composition and Meat Quality for Loin and Top Round of Hanwoo Cow Beef

한우암소고기의 연령이 등심 및 우둔부위 일반성분 및 육질에 미치는 영향

  • Cho, Soohyun (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Seong, Pilnam (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kang, Geunho (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Choi, Soonho (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Chang, Sunsik (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kang, Sun Moon (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Park, Kyung Mi (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kim, Youngchun (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Hong, Sunggu (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Park, Beom Young (Animal Products Research and Development Division, National Institute of Animal Science)
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 최순호 (농촌진흥청 국립축산과학원) ;
  • 장선식 (농촌진흥청 국립축산과학원) ;
  • 강선문 (농촌진흥청 국립축산과학원) ;
  • 박경미 (농촌진흥청 국립축산과학원) ;
  • 김영춘 (농촌진흥청 국립축산과학원) ;
  • 홍성구 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원)
  • Received : 2012.09.17
  • Accepted : 2012.11.12
  • Published : 2012.12.31
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Abstract

This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, <5; G2, 6-8; G3, >9 years old). The intramuscular fat content (%) was higher for loin and top round of G1 (p<0.05) than that in the other groups. There was no difference in age groups for the top round; however, the loin of G1 had lower protein content (p>0.05). Total collagen content was lower in the top round of G3 (p<0.05). The loin and top round muscles of G1 had higher $a^*$ values and lower Warner Bratzler shear force values than that in the other age groups (p<0.05). The loin muscles of G1 were lower in percentage of cooking loss and higher in the water holding capacity than the loin in the other groups (p<0.05). The loin of G1 had lower total content of saturated fatty acids, whereas the top round of G1 had higher total content of monounsaturated fatty acids and lower total content of polyunsaturated fatty acids than that in the other age groups (p<0.05). Alanine was the highest free amino acid in the loin of Hanwoo beef, followed by glutamine, glycine, isoleucine and proline. The loin of G1 had higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine and lysine than those in the other groups (p<0.05). The loin of G3 contained higher 3-methylbutanal, furfural, octanal, 1-(acetyloxy)-2-propanone, 1-octanol, 2,5-dimethylpyrazine and 2-ethyl-2,5-dimethylpyrazine in volatile flavor components than the loin in G1(p<0.05).

본 연구의 목적은 한우 암소(2-15세) 총 126두를 연령그룹별(그룹 1, 5세 이하; 그룹 2, 6-8세; 그룹 3, 9세 이상)로 구분하여 등심(loin) 또는 우둔(top round) 부위의 이화학적 육질특성을 조사하여 비교하고자 실시하였다. 등심과 우둔 모두 연령그룹 1이 연령그룹 2 또는 3 보다 근내지방 함량이 높았고(p<0.05) 단백질함량은 등심에서는 연령그룹 1이 유의적으로 낮았으나 우둔부위에서는 연령그룹간에 차이가 없었다. 콜라겐 함량은 등심은 연령그룹간 유의적인 차이가 없었으나 우둔은 연령그룹 3이 다른 연령그룹들보다 유의적으로 낮았다(p<0.05). 육색은 등심의 경우 연령그룹 1이 연령그룹 3 보다 $L^*$값(백색도)과 $a^*$값(적색도)이 유의적으로 높았고(p<0.05) 우둔은 $a^*$값만 유의적으로 높았다(p<0.05). 또한 연령 그룹 1의 등심이 연령그룹 3보다 가열감량(%)이 낮고 보수력은 높았다(p<0.05). 전단력은 등심과 우둔 모두 연령그룹 3이 연령그룹 1과 2보다 높았다(p<0.05). 지방산 조성에서 총포화지방산(SFA) 함량은 등심은 연령그룹 3이 그룹 1보다 유의적으로 더 높았고 우둔은 연령그룹 1이 총단일불포화지방산(MUFA) 함량이 연령그룹 3보다 높았고(p<0.05), 다가불포화 지방산(PUFA) 함량은 낮았다(p<0.05). 유리아미노산 함량 비교에서 연령그룹에 관계없이 alanine이 가장 많았고 다음이 glutamine, glycine, isoleucine, proline 등이었다. 한편, threonine, alanine, valine, methionine, phenylalanine, leucine 및 lysine 함량은 연령그룹 1이 가장 높았다(p<0.05). 향기성분은 3-methylbutanal, furfural, octanal, 케톤류의 1-(acetyloxy)-2-propanone, 알코올류의 1-octanol, 피라진류의 2,5-dimethylpyrazine, 2-ethyl-2,5-dimethylpyrazine 성분함량이 연령층이 증가할수록 증가하는 경향을 나타냈다(p<0.05). 결론적으로 한우암소고기는 연령대에 따라 고기내 성분조성 및 육질에 차이가 있었으므로 이러한 특성을 고려하여 부위 또는 요리방법에 적합한 활용 또는 가공방법을 결정해야 할 것이다.

Keywords

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