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http://dx.doi.org/10.5851/kosfa.2012.32.6.842

Physicochemical Properties and Tenderness of Hanwoo Loin and Round as affected by Raising Period and Marbling Score  

Chin, Koo Bok (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Go, Mi Young (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Lee, Hong Chul (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Chung, Seul Kee (School of Biotechnology, Youngam University)
Baik, Kyung Hoon (School of Biotechnology, Youngam University)
Choi, Chang Bon (School of Biotechnology, Youngam University)
Publication Information
Food Science of Animal Resources / v.32, no.6, 2012 , pp. 842-848 More about this Journal
Abstract
This study was performed to investigate the physicochemical properties and tenderness of Hanwoo loin and round cuts, as affected by various raising periods and marbling scores. Five loin and round cuts with various marbling scores (5-9) from Hanwoo at various raising periods (27, 33, 30 mon) were collected. pH, Hunter color values (L, a, b), chemical composition, cooking loss, vacuum purge, and Warner-Bratzler shear values were evaluated according to two-way analysis of variance. No differences in pH values of Hanwoo loin were observed by raising period and marbling scores (p>0.05), but those of Hanwoo round at 27 mon was the lowest. Increased Hunter color values were observed with the increased marbling score and those at 27 and 30 mon were lower than 33 mon. Redness (a) and yellowness (b) of Hanwoo round cuts with the raising period of 27 mon were higher than those at 30 and 33 mon. The raising period of 27 mon showed higher water holding capacity than those of 30 and 33 mon, regardless of Hanwoo cut. Increased shear values (kgf) of Hanwoo round cuts were observed with increasing raising period (p<0.05). Increased marbling score decreased shear values in loin cuts, but no differences were observed in the round cuts. Based on these results, the parameters measured varied with meat cut, and raising period affected round pH, color, chemical composition, vacuum purge, and shear values. Marbling score affected color, chemical composition, water binding capacity, and shear values in loin cuts (p<0.05), but didn't affect any parameters in round cuts (p>0.05).
Keywords
raising period; marbling score; physicochemical properties; tenderness; Hanwoo loin and round;
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Times Cited By KSCI : 3  (Citation Analysis)
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