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Effect of Maturity and Marbling Score on Meat Quality Properties in Korean Native Fattening Hanwoo  

Kang, Se-Ju (Animal Product Grading Service)
Moon, Yoon-Hee (Dept. of Food Science and Biotechnology, Kyungsung University)
Park, Kyung-Sook (Div. of Hotel Culinary Arts, Daegu Technical University)
Park, Hyun-Suk (Div. of Hotel Culinary Arts, Daegu Technical University)
Jung, In-Chul (Div. of Hotel Culinary Arts, Daegu Technical University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.2, 2010 , pp. 248-253 More about this Journal
Abstract
The effect of maturity and marbling score on meat quality properties in fattening Hanwoo loin was investigated. No differences attributable to maturity and marbling score were noted in pH, $L^*$ value (lightness), $a^*$ value (redness), $b^*$ value (yellowness), cooking loss. Myofibrils extractability, hardness, springiness, cohesiveness, gumminess and chewiness. In the case of water holding capacity, a maturity score of 6 and 7, and marbling score of 8 and 9 were the highest among the groups (p<0.05). The shear force become higher when maturity score increased and marbling score decreased (p<0.05).
Keywords
Maturity; marbling; fattening Hanwoo loin; water holding capacity; shear force;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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