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http://dx.doi.org/10.9799/ksfan.2017.30.6.1235

Effects of Dietary Addition of Pegmatite on the Meat Quality Characteristics of Hanwoo Steers  

Kim, Byung Ki (Gyeongsangbuk-Do Livestock Research Institute)
Ha, Jae Jung (Gyeongsangbuk-Do Livestock Research Institute)
Lee, Jun Koo (Gyeongsangbuk-Do Livestock Research Institute)
Oh, Dong Yeop (Gyeongsangbuk-Do Livestock Research Institute)
Jung, Dae Jin (Gyeongsangbuk-Do Livestock Research Institute)
Kim, Dae Hyun (Gyeongsangbuk-Do Livestock Research Institute)
Hwang, Eun Gyeong (Dept of Hotel Cooking & Baking, Kyungbuk College)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.6, 2017 , pp. 1235-1244 More about this Journal
Abstract
The purpose of this study was to investigate the effect of dietary addition of pegmatite for Hanwoo steers on the carcass characteristics. Based upon the findings yielded by the research referenced above, the results may be summed up as follows : Oleic acid was for the most part, higher as T2 plots (45.40%) and T3 plots (44.20%) compared with Con. plots (42.50%). As well, this study has shown that the treatment plots in unsaturated fatty acid (UFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were largely higher than that of Con. plots, and of them all, T2 plots were highest. As for the melting point of fat, T2 plots ($29^{\circ}C$) were largely lower than that of Con. plots ($31.9^{\circ}C$). This study has shown that the treatment plots were significant higher as the content of total essential amino acid and total amino acid and inosine monophosphate in the nucleotide compound for the Hanwoo beef was treatment plots when compared with Con. plots.
Keywords
Hanwoo beef quality; fatty acid; free amino acid; sensory evaluation;
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