• 한국축산식품학회지
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• 제43권3호
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• pp.441-453
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• 2023

The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1℃) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of packaged beef samples were performed. The pH and surface color did not change substantially during the 12 weeks and EVOH-packaged beef tended to be lower than those of PVDC-packaged beef. PVDC- and EVOH-packaged samples showed low TBARS and VBN values below standard limits. APC did not exceed 7 Log CFU/g for both samples during storage. In metagenomic analysis, Firmicutes and Lactobacillaceae were dominant phylum and family of the PVDC- and EVOH-packaged beef. In both packaged samples, Dellaglioa algida was the dominant species during storage, with the notable difference being the presence of Lactococcus piscium. Therefore, this study provided the information on the quality of vacuum-packaged beef according to different vacuum films for long-term refrigerated storage.

• 한국축산식품학회지
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• 제28권5호
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• pp.629-636
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• 2008

본 연구는 비육기 이전에 초지에서 방목한 한우육과 옥내에서 비육한 한우육의 품질을 비교하고자 실시하였다. 방목사육구는 $28{\pm}4$개월령 암소 5두를 7개월 동안(4월-11월)방목한 다음 다시 6개월 동안 옥내에서 비육하였으며, 옥내사육구는 6개월령 거세우 10두를 24개월 동안 옥내에서 비육하였다. 시료로 등심(M. longissimus)부위를 채취하여 $4{\pm}0.2^{\circ}C$에서 7일 동안 저장하였다. 도체성적은 방목우의 도체중, 지육율, 배최장근단면적 및 육질등급이 옥내사육우보다 낮았으나(p<0.05), 조직감 및 성숙도는 방목우가 높았다(p<0.05). 조지방 및 n-6 지방산, n-6/n-3은 방목우가 낮았으나(p<0.05), n-3 지방산, 포화지방산은 방목우가 높았다(p<0.05). pH 및 보수력은 방목우가 낮았으며(p<0.05), 전자코에 의한 향기패턴은 두 처리구들간에 뚜렷한 차이를 보였다. 저장중 품질은 방목우의 지방 및 육색소 산화안정성이 낮았으며, 옥내사육 우보다 어둡고 덜 붉은 육색을 나타내었다.

• 농업과학연구
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• 제50권4호
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• pp.869-881
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• 2023

A genetic improvement program in Korea was implemented to improve the performance of Hanwoo cattle by generating livestock with genetically desirable economic characteristics. In particular, in response to external changes, such as the expansion of Free Trade Agreement (FTA), the livestock genetic improvement program has increased farm income by improving the productivity and quality of Hanwoo cattle. Using production cost data from Statistics Korea, the total input and output indices of Hanwoo feeding cattle from 2008 - 2021 were estimated and the growth and productivity changes were analyzed. The productivity change measures results were used to estimate the cumulative effects of the Hanwoo genetic improvement program on quality improvement, another purpose of the program, using a finite distributed lag model. The average annual increase in output (market weight) of Hanwoo was 0.9%. However, total input increased by 1.6%, resulting in a 0.6% decline in total factor productivity. In contrast, the Hanwoo genetic improvement program contributed significantly to the production of high quality beef, rather than contributing to improved productivity of the cattle. Hanwoo carcass weight, which is used as a performance indicator for the livestock genetic improvement program, has significantly improved and is projected to increase at a slower rate. The collective findings indicate the need for new performance indicators that can comprehensively indicate the performance of the genetic improvement of Hanwoo.

• 한국축산식품학회지
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• 제39권2호
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• pp.197-208
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• 2019

The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Cooking loss negatively correlated with softness, initial tenderness, chewiness, rate of breakdown (RB), and amount of perceptible residue (AR) after chewing (p<0.05), and drip loss showed negative correlation with RB and AR (p<0.05). All the attributes of tenderness exhibited negative correlation with the Warner-Bratzler shear force value (p<0.05). Marbling score and the intramuscular fat (IMF) content showed positive correlation with all the organoleptic characteristics, including tenderness attributes, juiciness, and flavor (p<0.05). Regarding histochemical characteristics, muscle fiber size did not have a significant correlation with all the sensory quality traits, although the area percentage of type I fiber was related with softness, initial tenderness, and chewiness (p<0.05). On the contrary, the characteristics of muscle bundle were related to all the sensory tenderness attributes (p<0.05), and the sensory tenderness increased with smaller muscle bundle size (p<0.05). These results suggest that the IMF content and bundle characteristics can be used as indicators for explaining the variations in sensory tenderness in well-marbled beef.

• Journal of Animal Science and Technology
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• 제53권6호
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• pp.541-548
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• 2011

This study was performed to determine the effects of dietary Kocetin$^{TM}$ on meat quality of Hanwoo (Korean native cattle) beef. Samples were divided into 3 groups; dietary supplementation of Kocetin$^{TM}$ (KC) at 21 and 42 ppm (n=4), and non-supplemented control (n=3) for 75 days. The KC composed of 10% of quercetin which was a bioactive compound. After slaughtering the Hanwoo, each loin from 10 Hanwoos were obtained and analyzed. Dietary supplementation of KC did not affect the final pH, water holding capacity, drip loss, cooking loss, surface color, total phenolics content, radical scavenging activity, and sensory scores. Dietary quercetin also showed no difference in both TBARS and VBN values. Textural profile analysis results also showed no difference, except for adhesiveness and springness. Springness was significantly higher in loin from Hanwoo treated by dietary KC at 42 ppm when compared to control. Results revealed that the loin from Hanwoo fed dietary KC up to 42 ppm (approximately 4.2 ppm of quercetin) was not sufficient to have clear positive effects on meat quality of loin.

• 한국축산식품학회지
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• 제40권4호
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• pp.497-511
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• 2020

This study aimed at comparing the storage stability, fatty acids profile, volatile flavor compounds and eating quality of Hanwoo beef longissimus thoracis (LT) muscles between two marbling morphological groups (fineness and coarseness). The 1⁺ grade Hanwoo LT muscles were measured for marbling fleck morphology at the 13^th thoracic vertebrae location by using computerized image analysis. Results reveal that both marbling groups had similar proximate composition (protein, fat, moisture and collagen), color and technological quality traits (p>0.05). However, the coarse marbling group presented greater C18:2n6 and polyunsaturated fatty acids contents compared to the fine marbling group (p<0.05). Furthermore, the fine marbling group presented lower volatile basic nitrogen (VBN) and 2-thiobarbituric acid reactive substance (TBARS) contents compared to the coarse marbling group after 14 d storage (p<0.05). Also, higher amounts of C18:2n6 oxidation-derived volatile compounds such as hexanal and 3-ethyl-2-methyl-1,3-hexadiene, were found in the coarse marbling group. In term of sensory aspects, the finely-marbled group received higher scores of flavor and taste compared to the coarse marbling group (p<0.05). Overall, the marbling flecks morphology partially showed its effects on the storage stability, fatty acids profile and eating quality of the 1⁺ grade Hanwoo beef LT muscle.

• Journal of Animal Science and Technology
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• 제56권1호
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• pp.2.1-2.8
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• 2014

Hanwoo (Korean cattle) is the native, taurine type of cattle breed of Korea and its history as a draft animal dates back to 5000 Years. In earlier times Hanwoo was used extensively for farming, transportation. Over the period of time, Hanwoo has changed to be meat type cattle. Full-scale production of Hanwoo as meat-type cattle has occurred since 1960s with the rapid growth of the Korean economy. Hanwoo is one of the most economically important species in Korea as it is a significant source of nutrition to the Korean people. Hanwoo beef is the most cherished food of Korea. One of the main goals of researchers is to increase the meat quality, quantity and taste of the beef. In this review we describe the origin, domestication of Hanwoo cattle and breeding program initiated from 1980's. Moreover the advent of technological advancement had provided us a platform to perform genome wide selection on economic traits and its implementation into traditional breeding programs.

• 한국축산식품학회지
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• 제29권1호
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• pp.40-46
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• 2009

본 연구의 목적은 전단력 값 구간에 따라 브랜드 한우고기의 관능특성을 분석하여 전단력과 관능평가간의 상관관계를 구명하고자 13개 브랜드 한우고기 판매점에서 3개등급(육질 $1^{++}$, $1^+$, 1등급)과 8개 소분할 부위별로 구입한 한우고기의 전단력과 관능평가를 실시하였다. 전단력 값 구간은 3.46 kg 이하, 3.46-4.09 kg, 4.09-4.72 kg, 4.72 kg 이상으로 나누어 관능평가 결과를 분석하였다. 전단력 값 3.46 kg 이하 구간의 소분할 부위가 관능평가(연도, 향미, 다즙성, 전체기호도)에서 가장 높게 평가된 반면에 전단력 값 4.72 kg 이상 구간의 소분할 부위가 가장 낮게 평가되었다(p<0.05). 전단력 값과 관능평가 연도의 상관계수는 -0.67이었고, 풍미는 -0.53, 다즙성은 -0.49, 전체기호도는 -0.57이었다. 이상의 결과를 종합하면, 전단력 값 구간에 따라 브랜드 한우고기의 관능평가 점수에 유의적인 차이가 있었으므로 이러한 특성을 활용하여 쇠고기 연도의 기준을 마련할 수 있을 것으로 사료된다.

• 동아시아식생활학회지
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• 제22권2호
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• pp.290-297
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• 2012

쑥을 급여하지 않은 한우육(T0구)과 쑥을 급여한 한우육(T1구)을 $-20^{\circ}C$에서 12개월간 동결한 후 해동하여 일반성분, 무기질, 아미노산 및 지방산 조성을 분석하였다. 한편, 해동 후 냉장에 의한 물리 화학적 및 기호적 특성 변화를 비교하여 쑥의 급여 효과를 검토하였다. 동결 한우육의 일반성분은 T0구와 T1구간의 유의적 차이가 없었다. 무기질에서 Ca, P, K, Mg 및 Zn의 함량은 처리구간의 유의적 차이를 보이지 않았으며, Na은 T0구, Fe는 T1구에서 유의적으로 많게 분석되었다. 아미노산 총량은 처리구간의 유의적 차이가 없었으나, leucine은 T0구가 많은 반면 glycine, cysteine, histidine 및 arginine은 T1구가 유의적으로 많게 분석되었다. 지방산에서 stearic acid는 T0구가 많은 반면, palmitoleic acid, oleic acid 및 불포화지방산 함량은 T1구가 유의적으로 많았다. 경도는 쑥의 급여에 관계없이 해동 후 냉장에 의해 낮아져서 연도가 향상됨을 알 수 있었다. 동결 한우육의 신선도, 지방산패도 및 항산화력의 변화는 T0구보다 T1구가 느리게 나타나서 쑥의 급여에 의한 좋은 효과를 보였다. 가열육의 맛, 다즙성, 연도 및 종합적 기호도는 해동 후 0일째와 3일째 모두 처리구간의 유의적 차이가 없었으나, 향은 쑥을 급여한 T1구가 유의적으로 우수하였다.

• Journal of the Korean Data and Information Science Society
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• 제27권3호
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• pp.733-739
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• 2016

본 연구는 이미 한우에서 검증된 지방산 합성 효소 유전자의 g.15532 C>A, g.17924 G>A 단일염기다형성과 암소의 후대들 중 거세우의 도체성적을 이용하여 유전자 활용에 대한 방안을 모색하고자 한다. 이 단일염기다형성의 유전자형을 분석하기 위해 경북지역에서 사육된 암소 270두와 이들의 후대들 중 도체성적이 있는 거세우 270두의 게놈 DNA를 추출하여 단일염기확장법으로 유전자형을 분석하였다. 본 연구에 사용된 통계모델은 GLM의 ANCOVA 방식을 사용하였다. 한우 거세우와 암소집단에서 g.15532 C>A와 g.17924 G>A 단일염기다형성들과 근내지방도간 연관분석을 한결과 거세우집단에서 근내지방도와 유의적인 차이를 나타내었지만 암소집단에서는 유의적인 차이를 나타내지 않았다. 하지만 일반 한우농가에서 개량하는 있는 방식인 후대검정우 등급판정 결과를 이용하여 이 단일염기다형성과 분석한 결과 암소 집단에서 유의적인 차이를 나타내었다. 따라서 g.15532 C>A와 g.17924 G>A 단일염기다형성은 한우 암소 개량에 있어 후대검정우 등급판정결과와 조합하여 사용할 경우 근내지방도 개량에 효율적인 선발 보조도구 활용가치가 높을 것이라 판단되어진다.