• 한국축산식품학회지
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• 제32권4호
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• pp.414-427
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• 2012

Carcass characteristics and meat quality traits as a function of endpoint months of slaughter age (26 vs 32 mon) and chiller ageing (1 vs 10 d) were evaluated for m. longissmus of 26 Hanwoo steers fed with commercial diets including whole crop barley silage. Totally twenty six Hanwoo steers for 6 mon of age that were fed until 26 mon of age constituted the short term-fed group and fed until 32 mon of age constituted long-term fed group. Carcasses were chilled for 24 h and were graded. Strip loin samples were divided into two age groups (1 d and 10 d). Long-term feeding increased carcass weight, rib-eye area, yield grade, marbling score, firmness and quality grade of the meat. The feeding for 32 mon produced tender, juicy meat (p<0.01) with lower cooking loss and higher rating score (p<0.05) than short term feeding, while other quality traits were not influenced by the length of feeding. Intramuscular fat content and oxidative stability (TBARS value) were significantly (p<0.05) higher in beef from long-term feeding however the length of feeding did not alter the fatty acid composition. Chiller aging reduced instrumental tenderness (WBSF value), improved color, sensory tenderness, acceptability and rating of beef. The results of the present study mirrors that Hanwoo steers until 32 mon of age overall improved carcass traits and palatability compared to that for 26 mon. However, from the viewpoints of economical and environmental aspects, cost of the additional feeding for 6 mon for value-adding of eating quality was relatively high and the effects in turn were limited.

• Journal of Animal Science and Technology
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• 제64권3호
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• pp.397-408
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• 2022

Rinse & Chill^® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3℃; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chilled solutions into intact animal carcasses immediately upon exsanguination is advantageous in terms of lowering the internal muscle temperature and accelerating chilling. This technology is primarily used for purposes of effective blood removal, favorable pH decline, and efficient carcass chilling, all of which improve meat quality and safety. Although RCT solution contains some substrates, the pre-rigor muscle is still physiologically active at the time of early postmortem and vascular rinsing. Consequently, these substrates are fully metabolized by the muscle, leaving no detectable residues in meat. The technology has been commercially approved and in continuous use since 2000 in the United States and since 1997 in Australia. As of January 2022, 23 plants have implemented RCT among the 5 countries (Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved RCT. All plants are operating under sound Sanitation Standard Operation Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP) program. No food safety issues have been reported associated with the use of this technology. RCT has been adapted by the meat industry to improve product safety and meat quality while improving economic performance. Therefore, this review summarizes highlights of how RCT technically works on a variety of animal types (beef, bison, pork, and lamb).

• 생명과학회지
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• 제15권5호
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• pp.840-846
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• 2005

본 연구는 식품의 안전성에 대한 관심이 고조되면서 위생적인 식육생산을 위한 방법으로 전자선을 조사하여 이화학적 특성 및 지방산화에 미치는 영향을 조사하고자 실시하였다. 공시재료는 한우암소 지육중 육질등급 1+판정(근내지방도 No.7. 육색 No.4, 성숙도 No.1, 조직감 No.1)을 받은 지육($280\∼300kg$) 6두를 구매하였다. 구매한 원료지육을 1차 수도물로 고압수세하고 2차 $ 50\% $에틸알콜로 소독한 후 발골 정형하여 실험재료로 사용하였다. 모든 처리에서 가열온도가 높아갈수록 포화지방산의 함량이 높아갔다. PBS는 가열온도에 따른 지방산패에서 전자선 비조사구와 조사구 모두 가열온도가 높을수록 높은 지방산 패도를 나타내 었고(P<0.05), OBS 또한 malonsldehyde양이 증가하였다(p<0.05). 가열온도별로는 $ 60^{\circ}C $에 비하여 $ 80^{\circ}C $가 비조사구와 3, 6 kCy 조사구는 약 2배정도의 MA량이 생성되었다(p<0.05). OBS가 PBS보다 많은 양의 malonaldehyde가 생성되었으며, 전자선 조사 수준의 차이에는 수준에 따라 비조사구와 약간의 차이만 나타내었다. 전자선조사수준과 가열온도가 증가함에 따라 콜레스테롤 산화물의 발생량이 증가하였으며, 또한 가열방법 중 PBS가 OBS에 비하여 산화의 정도가 유의적으로 증가하였다(p<0.05).

• 생명과학회지
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• 제17권2호통권82호
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• pp.260-265
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• 2007

본 연구는 한우 암소 지육 중 육질등급 $1^{+}$ 판정(근내지방도 No. 7, 육색 No. 4, 성숙도 No. 1, 조직감 No. 1)을 받은 지육($280{\sim}300$ kg) 6두를 1차로 수돗물로 고압 수세하고 2차로 50% 에틸알콜로 소독한 후 발골 정형하여 실험재료로 사용하였고, 등심 및 우둔부위를 채취하여 $0{\pm}1^{\circ}C$에서 숙성한 후 등심은 1.5 cm steak로 제조하고, 우둔은 patty를 제조한 후 진공포장 및 랩 포장한 다음 전자선 가속기를 이용하여 0, 3 , 4.5, 6, 7.5 kGy로 조사한 후 실험에 이용하였다. 진공포장구 및 함기포장구의 pH 는 전자선 조사선량에 따라 유의적인 차이를 보이지 않았으며(p>0.05), 함유수분은 전자선 조사구 및 비조사구 모두 steak에 비하여 patty가 높은 경향을 나타내었다. 조단백질은 steak의 경우 전자선 비조사구가 조사구에 비하여 높은 수치를 나타내었으며(p<0.05), Patty의 경우는 전자선 조사수준에 상관없이 유의적인 차이가 없었다. 육색의 명도($L^{\ast}$)는 전자선조사 처리구와 비조사 처리구간에는 차이가 없었다(p>0.05). 육색 중 적색도($a^{\ast}$)와 황색도($b^{\ast}$)는 전자선 조사수준이 증가함에 따라 점차 낮아지는 경향이었으며, 비조사구와 3 kGy 조사구는 유의적인 차이가 없었다(p>0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제20권12호
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• pp.1909-1916
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• 2007

This study compared the growth performance and carcass evaluation of Jeju native cattle (JNC) and its crossbreds (CBK = 25 JNC:50 Charolais:25 Brahman and BCBK = 62.5 JNC:25 Charolais:12.5 Brahman). Eight male calves of each JNC, CBK and BCBK were weaned at 4 month of age and were fed for 24 months of age. All animals grazed a pasture between 5 to 10 months of age then they were fed growing ration at the rate of 1.5% of their BW along with ad libitum supply of Italian ryegrass hay between 11 to 16 months of age and thereafter switched to ad libitum feeding of finishing ration and hay between 17 to 24 months of age. Mean body weight (BW) and BW gain were higher in CBK compared with BCBK and JNC at 4, 10, 16 and 24 months of age. Average daily BW gain during 4 to 10 months of age was the highest for CBK followed by BCBK and JNC. However, daily BW gain was higher in BCBK than in CBK and JNC during 11 and 16 months of age. During fattening period (17 to 24 months) average daily BW gain was higher in JNC than in CBK and BCBK. Slaughter weight, hot and cold carcass weight were higher in CBK compared with JNC and BCBK. Weight of bones, boneless meat, ribs, excluded rib meat, retailed cut meat, tender loin, sir loin, strip loin, sticking, top round, bottom round, fore leg, shank, and thin-flank were higher in CBK than in BCBK and JNC. Fat weight in these carcass cuts and kidney fat was similar in JNC and its crossbreds. Logissimus dorsi and its ratio were higher in CBK compared with BCBK and JNC. Percent moisture, crude protein, and ash contents of beef were similar in JNC and its crossbreds. Percent beef fat was higher in JNC and BCBK than in CBK. Cooking loss and water holding capacity of beef was similar in JNC and its crossbreds. Sheer force was lower in BCBK compared with JNC and CBK. Juiciness, tenderness and flavor of beef were higher in BCBK compared with JNC and CBK. In conclusion, CBK has shown higher growth rate and produced heavier carcasses with good degree of fatness compared with JNC and BCBK. However, fattening for longer period could increase the maintenance cost in CBK and BCBK because of their higher BW which they attained during growing period.

• 한국축산식품학회지
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• 제28권4호
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• pp.401-407
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• 2008

본 연구는 옻나무 급여기간이 한우육의 냉장저장 중 품질특성에 미치는 영향을 구명하고자 실시하였다. 거세한우들에게 옻나무가 4% 첨가된 사료를 도축전 0(대조구), 3, 4, 5 및 6개월 동안 급여하여 모두 동일하게 28개월령에 도축하였다. 공시재료는 우둔(M. semitendinosus) 부위를 $3{\pm}0.2^{\circ}C$에서 7일 동안 저장하였다. 조지방 함량은 4 및 5개월 급여구들이 다른 급여구들에 비해 낮았으나(p<0.05), 조단백질 함량 및 보수력은 높았다(p<0.05). 지방산 조성은 3, 4 및 5개월 급여구들의 단가불포화지방산 함량이 다른 급여구들보다 높았다(p<0.05). 저장 중 TBARS는 옻나무 급여구들에서 억제되었으며, MetMb은 3, 4 및 5개월 급여구들이 다른 급여구들에 비해 서서히 축적되었다. 표면육색은 3, 4 및 5개월 급여구들이 저장 7일까지 다른 급여구들보다 L값, a값 및 C값을 높게 유지하였으며, 특히, 저장 7일째의 a 값은 4개월 급여구가 가장 높았다(p<0.05). 결론적으로 한우에게 옻나무 4%사료를 4-5개월 동안 급여했을 때 다른 급여기간들보다 쇠고기의 보수력, 단가불포화지방산 함량 및 색택 향상에 효과적이었다.

• 한국축산식품학회지
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• 제30권2호
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• pp.321-327
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• 2010

성별 한우쇠고기의 품질 특성을 조사하기 위하여 육질등급이 5개로 개전된 후 첫 해인 2005년도에 전국에 출하된 42,113두의 육질등급 요인을 조사하였으며, 2005년부터 2008년도 상반기까지 국립축산과학원에서 도축된 257두의 쇠고기 품질을 분석하였다. 성별 한우의 육질등급요인(근내지방도, 육색, 지방색, 조직감, 성숙도)은 유의적인 차이가 있었으며 한우 거세우가 가장 우수하였다(p<0.05). 근내지방도, 성숙도 및 조직감은 거세우가 각각 5.02, 2.17 및 1.31로 가장 우수하였으며 이에 따라 육질등급 지수도 2.75($1^{++}$ 등급 =1, 3등급= 5)로 가장 높았다(p<0.05). 수분함량은 수소가 73.23%로 가장 높았으며, 조지방 함량은 거세우가 17.27% 가장 높았다(p<0.05). 거세우의 명도($L^*$), 전단력 및 보수력은 각각 39.01, 4.03 kg 및 57.08%로 가장 높았으나(p<0.05), 암소와 수소 간의 차이가 없었다. 전단력에 있어서 암소 및 수소가 각각 7.73 kg 및 8.35 kg으로 비교적 높게 나타난 것은 연도 증진에 관련된 연구가 필요한 것으로 판단된다. 관능검사 결과 연도, 다즙성, 향미 및 총 점수에서 거세우가 가장 좋았다(p<0.05). 이와 같은 연구는 시대적으로 변화하는 한우산업의 여건에 따라 단계 별로 수행할 필요가 있으며, 암소의 경우 경산우 비육이 대부분인 우리나라의 실정에 비추어 볼 때 산차별 또는 연령별 품질관련 연구가 더욱 필요하다고 생각된다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권7호
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• pp.1059-1064
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• 2006

Six muscles were seamed out randomly from Hanwoo carcasses (n = 12) of each quality grade (quality grades 1, 2 and 3). Samples were analysed for their total and soluble collagen contents, IMCT (intramuscular connective tissue) and Warner-Bratzler shear force (WBSF). Simple correlation (n = 21) was determined for WBSF among major muscles. For LT (longissimus thoracis), total collagen content was significantly higher (p<0.05) for quality grade 3 than those for quality grades 1 and 2. For semitendinosus (ST), semimembranosus (SM), psoas major (PM) and serratus ventralis (SV), total collagen content of quality grade 1 was lowest (p<0.05) of all quality grades. IMCT shear force for gluteus medius (GM) decreased (p<0.05) with better quality grade, and those for other muscles, with the exception of GM, were higher (p<0.05) for quality grade 3 than for quality grades 1 and 2. WBSF values showed GM and LT to be decreased (p<0.05) with better quality grade, and PM to be higher (p<0.05) for quality grade 3 than those for quality grades 1 and 2. SM, ST and SV from quality grade 1 had lower (p<0.05) WBSF value than those from quality grades 2 and 3. Total collagen content of ST was highest (p<0.05) of all muscles, whereas that of PM was lowest (p<0.05). Soluble collagen contents of LT and SV from quality grades 1 and 2 were, in general, higher (p<0.05) than other muscles, but that of SM was lowest (p<0.05). ST and SM had higher (p<0.05) WBSF values for three quality grades when compared to other muscles, whereas PM was lowest (p<0.05). LT had the strongest simple correlation with SV (r = 0.78) and GM (r = 0.77), and SM had the strongest correlation with ST (r = 0.73) and LT (r = 0.73). Also, PM had the strongest correlation with SV (r = 0.62).

• 한국축산식품학회지
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• 제34권3호
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• pp.287-296
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• 2014

The physicochemical and functional traits for loin muscles of Hanwoo steers were compared by quality grade (QG). A total of 500 Hanwoo steers were slaughtered, their carcasses were categorized into four groups (QG 1++, 1+, 1, and 2), and the longissimus dorsi muscles were analyzed. QG 1++ group had the highest fat and lowest moisture content (p<0.05). QG 1++ showed higher $L^*$ and $b^*$ color values, higher cooking loss, and lower shear force values, compared with the other groups (p<0.05). The flavor, tenderness, juiciness, and preference scores by sensory evaluation were highly ranked for premium QG groups (1++ and 1+). Regarding the micro compounds, QG 1 and QG 2 had greater amounts of inosine monophosphate, and QG 2 had greater amounts of anserine, carnosine, and creatine, than QG 1++ (p<0.05). QG 1++ and 1+ had higher percentages of oleic acid (C18:1) than QG 2 (p<0.05). Within premium QG 1++ and 1+, the results of the nucleotides, free amino acids, dipeptides, and fatty acids did not show any distinctive differences. Hanwoo beef as determined by the current grading system was not significantly different in terms of functional components; the only significant difference was in intramuscular fat content.

• Asian-Australasian Journal of Animal Sciences
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• 제21권7호
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• pp.1059-1066
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• 2008

This study was carried out to investigate the effects of dietary sulfur (S) and vitamin E (Vit E) supplementation on the quality of beef from longissimus muscle of Hanwoo bulls. Eleven, 29 months-aged Hanwoo bulls were randomly divided into three feed supplementation groups (S (n = 4), Vit E (n = 4) and S+Vit E (n = 3)). S was given as much as 12 g/head/d and Vit E was given as much as 1,200 IU/head/d; both supplements were given for 3 months prior to slaughter. At 24 h post-slaughter, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter, the M. longissimus from each carcass was collected and stored at $4{\pm}0.2^{\circ}C$ for 10 days. There were no significant differences in yield and quality grades of carcass and proximate composition, physical properties and aroma pattern of meat among all groups. At 5 days of storage, the TBARS value of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than other groups; and at 10 days of storage, the TBARS value of meat from cattle with Vit E and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with S supplementation. At 5 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from cattle with Vit E supplementation; and at 10 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from other groups. At 10 days of storage, the redness value of meat from cattle with S supplementation was significantly higher (p<0.05) than from cattle with Vit E supplementation and the hue-angle value of meat from cattle with S and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with Vit E supplementation. Dietary Vit E supplementation had a better effect on lipid stability whereas dietary S supplementation had a better effect on OxyMb stability. The dietary combination of S and Vit E created the highest protection for beef from myoglobin oxidation and thus improved the color stability of meat.