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http://dx.doi.org/10.5851/kosfa.2013.33.2.287

Effect of Quality Grade on the Physicochemical and Sensory Properties of Hanwoo  

Kim, Bum-Keun (Korea Food Research Institutue)
Park, Chan-Eun (Korea Food Research Institutue)
Lee, Eun-Ji (Korea Food Research Institutue)
Kim, Yun-Sook (Korea Food Research Institutue)
Kim, Byung-Sam (Korea Food Research Institutue)
Kim, Jong-Chan (Korea Food Research Institutue)
Publication Information
Food Science of Animal Resources / v.33, no.2, 2013 , pp. 287-293 More about this Journal
Abstract
This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade $1^{{+}{+}}$, $1^{+}$, 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p<0.05). In contrast, increasing quality grade correlated with significant increase in crude fat contents (from 8.18% to 19.55%). Crude fat contents showed a negative correlation with moisture content (r=-0.966), myoglobin content (r=-0.998), and WBs (r=-0.969). In sensory evaluation experiments it was revealed that quality grades were associated with significantly altered (all p<0.05) flavor, taste, juiciness, tenderness, and overall acceptability. Moisture contents showed negative correlation with taste (r=-0.969) and overall acceptability (r=-0.988). Crude fat contents showed significant correlation with taste (r=0.971), tenderness (r=0.983) and overall acceptability (r=0.968). WBs showed negative correlation with taste (r=-0.957) and overall acceptability (-0.978). The marbling score of fresh meat showed significant correlation with taste (r=0.958), juiciness (r=0.953), and overall acceptance of cooked meat. These results could be used as a fundamental dataset to evaluate the effect of quality grade on the physicochemical and sensory characteristics of Hanwoo beef.
Keywords
Hanwoo; quality grade; physicochemical properties; sensory evaluation;
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Times Cited By KSCI : 4  (Citation Analysis)
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