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The Microbes and Protein Extractability of Hanwoo and Japanese Wagyu  

Kim Il-Suk (Department of Animal Resources Technology, Jinju National University)
Jin Sang-Keun (Department of Animal Resources Technology, Jinju National University)
Lee Mooha (School of Agricultural Biotechnology, Seoul National University)
Publication Information
Food Science of Animal Resources / v.25, no.1, 2005 , pp. 45-51 More about this Journal
Abstract
This study was carried out to get the informations on microbes and protein extractability through comparing the quality attributes of Hanwoo fed in Korea, Hanwoo fed in Japan and Japanese Wagyu. The fresh beefs were stored at 4±l℃ for 13 days. In microbiological test, the total plate counts were higher in rump than in other beef portion as loin, chuck (p<0.000l). The number of psychrotrobes in the rump were maintained high levels (p>0.0001) for storage period, whereas the loin from Hanwoo fed in Korea, Hanwoo fed in Japan and Wagyu were lowest levels. The number of E. coli were no significantly different among the samples. In lactic acid bacteria, the loin form 3 grade Hanwoo (K3) had highest levels (p<0.0001). Comparing to the protein extractability, water soluble proteins were high in chuck (p<0.001). In the case of loin, water soluble proteins of K3 (3 grade Hanwoo) and Wagyu were high as 3.010 mg/g and 2.977 mg/g, respectively (p<0.001). Salt soluble protein of K1 (1 grade Hanwoo) was high as 7.437 mg/g (p<0.0001).
Keywords
Hanwoo; Wagyu; microbe; protein extractability;
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