• Asian-Australasian Journal of Animal Sciences
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• 제27권9호
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• pp.1336-1344
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• 2014

The effects of various packaging systems, vacuum packaging (VACP), medium oxygen-modified atmosphere packaging (50% $O_2/20%$ $CO_2/30%$ $N_2$, MOMAP), MOMAP combined with vacuum skin packaging (VSP-MOMAP), high oxygen-MAP (80% $O_2/20%$ $CO_2/30%$ $N_2$, HOMAP), and HOMAP combined with VSP (VSP-HOMAP), on the activity of antioxidant enzyme, and oxidation and color stabilities in sliced Hanwoo (Korean cattle) beef loin were investigated at $4^{\circ}C$ for 14 d. Higher (p<0.05) superoxide dismutase activity and total reducing ability were maintained in VSP-MOMAP beef than in HOMAP beef. Lipid oxidation (2-thiobarbituric acid reactive substances, TBARS) was significantly (p<0.05) retarded in MOMAP, VSP-MOMAP, and VSP-HOMAP beef compared with HOMAP beef. Production of nonheme iron content was lower (p<0.05) in VSP-MOMAP beef than in HOMAP beef. Red color ($a^*$) was kept higher (p<0.05) in VSP-MOMAP beef compared with MOMAP, HOMAP, and VSP-HOMAP beef. However, VACP beef was found to have the most positive effects on the antioxidant activity, oxidation and red color stabilities among the various packaged beef. These findings suggested that VSP-MOMAP was second to VACP in improving oxidation and color stabilities in sliced beef loin during chill storage.

• Asian-Australasian Journal of Animal Sciences
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• 제14권2호
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• pp.263-267
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• 2001

Beef samples of loin eye area from New Zealand, USA and three quality grades of Hanwoo were analyzed using near infrared spectrophotometer with reference values from laboratory optical Chromameter to determine effective spectrum range and mathematical treatment for determination of color values. $R^2s$ of prediction models were not improved much by calibrating with whole light range (400~2500 nm) compared to using visible range (400~1100 nm). Standard errors of calibration and prediction were influenced by possible bias due to sampling non-homogeneous sample sources. However, partial differentiation in the first order was more stable against sampling biases than second derivatives of the spectra. Lightness value was little different among the five sample sources of beef. Beef samples from USA were brighter and more reddish than beefs of Hanwoo or from New Zealand (p<0.05). Yellowness of USA beef was the highest followed by beef from New Zealand, which was also higher than Hanwoo beefs of three quality grades (p<0.05).

• 한국식품영양과학회지
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• 제28권6호
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• pp.1288-1292
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• 1999

The physicochemical properties and palatability of Hanwoo(cow, steer, and bull) beef loin(1＋ carcass grade) were studied. pH(5.56~5.69), moisture content(67.6~69.0%), crude protein content(17.8~18.7%), and crude fat content(11.9~13.8%) of Hanwoo beef loin did not show significant difference between the types of Hanwoo. L(44.5~46.9), a(19.9~20.6), and b(10.3~11.6) color parameters, water holding capacity (69.4~70.5%), volatile basic nitrogen content(9.86~11.28mg%), thiobarbituric acid value(0.148~0.158 mg malonaldehyde/kg), and cooking loss(26.3~27.9%) of beef loin did not show significant difference between the types of Hanwoo either. Hardness, myofibrillar fragmentation index(MFI), and chewiness of beef loin were 6.1~6.9 dyne/cm2, 50.3~54.9, and 39.5~ 52.0g, respectively. No differences were found in hardness and MFI between the types of Hanwoo, while chewiness of cow was much lower than that of steer and bull(p<0.05). Cow was the best in palatability.

• 한국식품영양과학회지
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• 제28권4호
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• pp.871-875
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• 1999

This study was carried out to investigate the effects of freezing temperature on the quality of thawing aged beef loin. Drip loss was higher at 3oC freezing than at 20oC freezing, showing 17.21% drip loss after 6 days aging by 3oC freezing, 14.92% drip loss 12 days aging by 20oC freezing. Cooking loss by both water bath and pan boiling were decreased with increased in aging days. The salt soluble protein extractability of the beef loin was increased until 9 days aging by both 3oC and 20oC freezing, after that was decreased. The L value of the beef loin was high until 9 days aging by 3oC freezing, after that the L value of that was decreased. And the aging at 20oC freezing was high significantly with increased aging days. The a value of the beef loin was low significantly in 6 and 9 days aging by 3oC freezing, 20oC freezing was low significantly with increased aging days. The b value of the beginning of aging was higher with increased aging days. The percentage of denatured myoglobin of the beginning of aging was the highest, then those of 3oC and 20oC freezing showed 89.70% and 88.00%, respectively. The shear force of the beef loin was decreased with aging days, but the myofibrillar fragmentation index increased with aging days. The pH of the beef loin increased until 6 days of aging by both 3oC and 20oC freezing, after that the pH decreased.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.III
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• pp.715-721
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• 2000

In this research, rule and neuro net based boundary extraction algorithm was developed. Extracting boundary of the interest, lean tissue, is essential for the quality evaluation of the beef based on color machine vision. Major quality features of the beef are size, marveling state of the lean tissue, color of the fat, and thickness of back fat. To evaluate the beef quality, extracting of loin parts from the sectional image of beef rib is crucial and the first step. Since its boundary is not clear and very difficult to trace, neural network model was developed to isolate loin parts from the entire image input. At the stage of training network, normalized color image data was used. Model reference of boundary was determined by binary feature extraction algorithm using R(red) channel. And 100 sub-images(selected from maximum extended boundary rectangle 11${\times}$11 masks) were used as training data set. Each mask has information on the curvature of boundary. The basic rule in boundary extraction is the adaptation of the known curvature of the boundary. The structured model reference and neural net based boundary extraction algorithm was developed and implemented to the beef image and results were analyzed.

• 한국식품영양학회지
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• 제11권2호
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• pp.221-227
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• 1998

본 연구는 냉장우육의 수분함량, 상대습도, pH, 색도 및 색소의 상관관계를 검토하였다. 등심과 사태의 표면 및 내부의 수분함량과 상대습도는 저장 중 일률적인 변화를 보이지 않았고, pH는 저장기간에 따라 높아지는 경향이었다. L값은 저장말기로 갈수록 높아졌고, b값은 표면이 내부보다 낮았다. 등심과 사태의 표면 및 내부에 공통적으로 myoglobin과 metmyoglobin이 음의 상관관계가 있고, 사태의 표면과 내부는 myoglobin과 L값이 양의 상관관계에 있으며, Myoglobin과 oxymyoglobin이 음의 상관관계가 있었다. 그러나 수분함량, 상대습도 및 pH는 색의 변화와 일률적인 상관관계는 없었다.

• 한국축산식품학회지
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• 제37권4호
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• pp.494-501
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• 2017

This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, and 0.3% salt (w/w) to 120% (w/w) of initial meat weight and stored for 14 d. Non-injected beef loin served as a control. Total aerobic bacterial counts, surface meat color, shear force, reducing sugar content, and sensory evaluation of the beef were analyzed at 0.5, 7, and 14 d of storage. Injection did not affect the total aerobic bacterial counts or color of the beef. However, injection increased the stability of meat color, compared with that of the control, during storage. The shear force value was significantly lower in the injected beef than that in the control. The injected beef had a significantly higher reducing sugar content compared with that of the control. In sensory evaluation, tenderness, juiciness, flavor, and overall acceptance of the injected beef were significantly higher than those of the control at 0.5 d. In conclusion, injection of pineapple concentrate and honey can improve the sensory qualities of low marbled beef, during short storage periods, without changing the fresh appearance of the beef.

• 한국식품영양과학회지
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• 제30권6호
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• pp.1152-1157
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• 2001

도축 후 24시간 냉장한 상등급(B2 등급)과 등외등급(D 등급) 쇠고기 지육에서 등심부위를 분할하여 두 쪽으로 나누어 한 쪽은 랩으로 싸서 1일간 냉장하고, 다른 한 쪽은 500g씩 자르고 진공포장하여 30일간 냉장하여 전자는 신선육, 후자는 냉장육이라 하였다. 상등급육과등외등급육의 기호특성을 비교하고 등외등급육의 냉장효과를 알아보기 위하여 신선육과 냉장육의 색도, 연도, ATP 관련물질, 지방산 조성 및 관능평가에 대한 실험을 하였다. 신선육의 경우 상등급육이 등외등급육에 비하여 pH. 젖산함량, 미오글로빈 함량이 낮고 표면색이 우수하였다. 상등급육은 경도와 저작성이 낮으면서 근원섬유 소편화도가 높아 연한 현상을 보였다. 상등급육은 포화지방산 함량이 낮고 단일 불포화지방산에 대한 포화지방산의 비율(MUFA/SFA)과 ATP 함량이 높고, 생육향이 우수하였다. 상등급육은 가열감량 및 가열단축도가 낮은 반면 가열육의 기호성이 현저히 우수하였다. 등외등급육은 상등급육에 비해서 경도, 저작성, 근원섬유 소편화도 및 MUFA/SFA에 대한 냉장효과가 크게 나타났다. 그러나 냉장육의 연도, 가열육 향 그리고 기호성이 등외등급육에 비해 상등급육이 현저히 우수하였다.

• 한국축산식품학회지
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• 제40권2호
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• pp.286-296
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• 2020

This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied with electric field refrigeration (EFR) versus commercial refrigeration (CR). Quality properties was including aging loss, pH, water holding capacity (WHC), cooking loss, color, warner-bractzler shear force (WBSF), total plate count (TPC), and thiobarbituric acid reactive substances (TBARS). Aging loss of wk 1 EFR was significantly lower than CR (p<0.05). pH of EFR was slow change tendency compared CR. WHC of both aging methods were higher with increase in aging duration. Cooking loss of wk 1, 2, 4, and 10 EFR were significantly lower than CR (p<0.05). Lightness and redness of EFR was slow change tendency compared CR. However, yellowness of EFR was increased until wk 2, 3, and significantly decreased at wk 10 (p<0.05), but yellowness of CR was decreased until wk 3 and significantly increased with an increasing aging weeks (p<0.05). Both aging methods of WBSF was decreased with increase in aging weeks; however, wk 10 of CR was significantly lower than EFR (p<0.05). TPC after wk 3 EFR groups were significantly lower than CR groups (p<0.05), and TBARS of EFR groups were significantly lower than CR (p<0.05). The present results show that application of the EFR system for dry aging beef loin can extends its shelf life and induce changes of several aging properties in similar to commercial aging.

• 한국축산식품학회지
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• 제31권5호
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• pp.772-781
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• 2011

본 연구는 거세한우(26-28개월) $1^+$, 1등급육과 호주산 수입 흑우 및 교잡육으로부터 채끝, 등심, 우둔, 꾸리부위를 공시시료로 이용하여 원산지별 부위간의 일반성분, 육색, 전단력, 콜라겐함량, 가열감량, 지방산조성, 아미노산조성 및 무기물 함량을 비교하였다. 단백질 함량은 채끝과 등심부위는 한우고기 $1^+$, 1 등급육이 호주산 앵거스 또는 교잡종육 보다 유의적으로 높은(p<0.05) 반면에 우둔과 꾸리부위에서는 비교구간에 유의적인 차이가 없었다(p>0.05). 지방함량은 채끝부위에 있어서는 한우 $1^+$ 등급육이 15.48%로 8.83%인 호주산 교잡육보다 유의적으로 높았고, 등심 부위에서는 한우육 $1^+$, 1 등급육이 각각 17%, 15.52%로 호주산 앵거스 흑우육(10.59%) 및 교잡육(9.21%)보다 유의적으로 높았다(p<0.05). 육색 비교에서 채끝부위는 호주산 교잡종이 CIE $L^*$(백색도)이 한우고기보다 유의적으로 높았고 적색도(CIE $a^*$)은 동일한 부위내에서 비교구간에 유의적인 차이가 없었으며 CIE $b^*$(황색도)는 채끝, 등심, 우둔 및 꾸리 부위 모두에서 유의적으로 가장 높은 것으로 나타났다(p<0.05). 부위별 전단력 비교 결과 채끝부위는 호주산 교잡종이 유의적으로 가장 높았던(3.02 kg) 반면에 호주산 앵거스 흑우가 유의적으로 가장 낮았다(p<0.05). 한편 등심, 우둔 및 꾸리 부위는 전단력에서 유의적인 차이가 없는 것으로 분석되었다. 총 콜라겐 함량은 한우고기가 4개 부위 모두에서 호주산 쇠고기보다 유의적으로 더 높은 것으로 분석되었다(p<0.05) 지방산 조성에서 호주산 교잡종육이 채끝, 등심, 우둔부위에서 한우고기보다 palmitic acid, stearic acid, linolenic acid 함량이 유의적으로 높은 반면에 palmitoleic acid, vaccenic acid, eicosenoic acid 함량이 유의적으로 낮은 것으로 분석되었다(p<0.05). Oleic acid 함량은 한우고기 $1^+$, 1등급육이 호주산 교잡종육과 비교했을 때 채끝, 등심, 우둔 및 꾸리부위에서 유의적으로 더 높은 것으로 나타났다(p<0.05). 한우고기 $1^+$, 1등급육은 호주산 교잡육보다 포화지방산 함량이 낮고 단일불포화지방산 함량(MUFA) 함량이 높은 것으로 분석되었다(p<0.05). 한우고기 $1^+$ 등급육은 우둔과 꾸리부위에서 glycine 함량이 가장 높았고 한우 1 등급육은 채끝과 등심 부위에서 cystein, methionine, glycine 함량이 호주산 앵거스 흑우육 보다 유의적으로 더 높았으며, 우둔과 꾸리부위에서는 valine과 leucine 함량이 유의적으로 더 높았다(p<0.05). 무기물 조성에서 Ca, Fe, Zn 함량은 비교구간에 유의적인 차이가 없는 것으로 분석되었다(p>0.05).