• 동아시아식생활학회지
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• 제20권2호
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• pp.248-253
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• 2010

본 연구는 성숙도와 근내지방도가 육질에 미치는 영향을 규명하기 위하여 수행하였다. 성숙도와 근내지방도에 따른 pH, $L^*$값, $a^*$값, $b^*$값, 가열 감량, 근원섬유 단백질 추출성, 경도, 탄력성, 뷰착성, 검성 몇 저작성윤 유의한 차이가 없었다. 그러나 보수력의 경우 성숙도가 6 및 7이고, 근내지방도가 8 및 9인 것이 높았다(p<0.05). 전단력은 성숙도 9이고 근내지방도 7인 것이 가장 높았다(p<0.05). 따라서 본 연구의 결과는 성숙도와 근내지방도가 한우 등심의 육질에 미치는 영향이 았다고 판단된다.

• Applied Biological Chemistry
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• 제42권1호
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• pp.39-44
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• 1999

각각 다른 성장기의 한우 등심에서 추출한 단백질을 이차원 전기영동법으로 분리하여 젤 상의 단백질 전개 양상을 비교하였다. 성장 0, 6, 12, 24 개월령의 한우 등심 단백질들을 길이 16 cm 튜브젤에서 등전점에 따라 분리하고, 이차원적으로 $18{\times}20$ cm, 12% SDS-polyacrylamide gel 전기영동 하여 단백질을 분리하였다. 등전점 3.0에서 9.0 그리고 분자량 15,000에서 100,000 Da 사이의 단백질들이 분리되어 Silver 염색법으로 명확히 구분할 수 있었다. 흥미롭게, 성장과정에서 단백질 발현이 증가했거나 감소한 단백질들은 저분자 단백질들 이었다. 성장 과정 중 증가된 단백질들을 분리하기 위해 수용성 단백질들을 조직으로부터 1% Triton X-100 으로 추출하였다. 그리고 이를 30%와 50% 황산암모니아로 분획하였다. 이와 같이하여 각 단백질들의 분리조건을 결정하였다. 이들 조건을 이용하여 발현이 증가된 단백질들을 분리하고 PVDF membrane에 옮겨서 아미노산 서열을 결정하여 단백질을 규명하였다.

• 한국식품영양과학회지
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• 제39권5호
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• pp.709-718
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• 2010

본 조사 연구는 경남, 부산지역 및 대구, 경북지역의 한우 소비자 400명을 대상으로 설문조사를 통하여, 한우의 구매 특성과 소비자 만족도를 조사였다. 불충실하게 응답한 37부를 제외하고 총 363부를 선정하여 통계 분석한 결과는 다음과 같다. 설문조사에 대한 응답자들의 성별은 남성 107명(29.5%), 여성 256명(70.5%)이었으며, 연령은 20대 70명(19.3%), 30대 97명(26.7%), 40대 131명(36.1%), 50대 이상 65명(17.9%)이었다. 한우 구매횟수는 연령이 많을수록 구매횟수가 더 많은 것으로 나타났으며(p<0.05), 한우 구입처는 농축협 한우전문점(54.5%)이 가장 많았다(p<0.05). 한우의 구매 부위는 등심(43.5%), 갈비(22.9%), 안심(10.5%), 양지(9.9%), 우둔 사태(4.7%), 부산물, 기타(3.3%), 목심(2.8%), 채끝 설도(2.5%) 순으로 나타났다. 수입쇠고기의 구매경험에서는 '가끔 있다'와 '있다'가 각각 24.55%와 22.3%를 나타내었으며, 그 이유로 '가격이 싸서'(73.3%)가 대부분이었다. 수입쇠고기의 둔갑판매에 대하여서는 '가끔 그렇다(69.1%)'로 응답하였으며, 이에 대한 예방책으로 쇠고기생산이력추적시스템(61.7%), 쇠고기원산지표시제(17.1%) 순으로 나타났다. 전반적으로 쇠고기생산이력추적시스템과 원산지표시제 도입에 따른 소비자 신뢰도가 70% 이상이라고 볼 때, 이에 응답율은 각각 61.1%와 75.5%로 나타났다(p<0.05). 한우 브랜드 육으로서 성장하기 위한 선행요인은 한우고기의 맛(3.90점), 고객만족도(3.20점), 안전성(3.20점), 고객신뢰도(3.20점)순위로 나타났다. 한우에 대한 전반적인 소비자의 안전성은 학력(p<0.05)과 직업(p<0.01)에 따라 크게 달랐으며, 고객만족도는 연령과 학력, 직업에 큰 영향을 받는 것으로 나타났고(p<0.05), 고객신뢰도는 학력과 수입, 직업에 크게 영향을 받는 것으로 나타나 통계적인 차이를 나타내었다(p<0.05). 이상의 결과를 종합해볼 때, 한우소비자들은 수입쇠고기의 둔갑판매에 대한 우려가 높은 편이지만 쇠고기생산이력추적시스템 제도와 쇠고기원산지표시제가 올바르게 정착될 수 있도록 정부차원의 지속적인 교육과 관리감독이 이루어진다면, 소비자들의 고객만족과 신뢰도는 높아질 것으로 판단되며, 한우 브랜드 육으로 성장하기 위해서는 맛과 안전성이 가장 중요한 것으로 판단된다.

• 한국축산식품학회지
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• 제37권3호
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• pp.440-448
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• 2017

This study was conducted to establish the shelf life of $1^{++}$ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of $1^{++}$ grade Hanwoo steers. The distribution conditions were 0, 7, or 14 d of aging at $2^{\circ}C$ and continuous storage at $-18^{\circ}C$ for 0, 3, 6, or 9 mon. The lightness (CIE $L^*$) values decreased as the duration of freezer storage increased (p<0.05). The water-holding capacity of 4 muscles increased as the aging time increased when they were frozen for 3 mon (p<0.05). The cooking loss values of the four muscles were significantly increased as the duration of freezer storage increased (p<0.05). The Warner-Bratzler shear force values were significantly decreased in the loin, striploin, and top round muscles as the aging time increased (p<0.05). The changes in volatile basic nitrogen (16.67-18.49 mg%) and thiobarbituric reactive substance values (0.75-0.82 mg MA/kg meat) were significantly increased when the meat was frozen for 9 mon after 14 d of aging. On the basis of these observations, the shelf life of $1^{++}$ grade Hanwoo beef during distribution should be limited to less than 9 mon of freezer storage at $-18^{\circ}C$ after 14 d of aging at $2^{\circ}C$.

• 한국축산식품학회지
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• 제30권6호
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• pp.997-1006
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• 2010

본 연구는 수소 및 거세우(24-30개월) 15두(각 육질등급별 3두씩)를 공시축으로 이용하여 우육의 부위(목심, 채끝, 우둔, 양지머리, 등심)에 따른 육질등급($1^{++}$, $1^+$, 1, 2, 3)별 일반성분, pH, 육색, 보수력, 가열감량, 콜레스테롤 및 트랜스지방산 함량을 조사하였다. 일반성분에서 단백질함량은 16.66-22.64% 범위고 수분함량은 57.40-75.69% 범위 였으며 지방함량은 0.61-24.74%로 나타났다. 육질등급별 단백질함량은 $1^{++}$등급 목심, 채끝, 양지머리, 등심부위가 16.66-19.26%범위로 유의적으로 낮은 함량을 나타난 반면에 3등급에서는 21.50-22.48%로 유의적으로 높게 나타났다(p<0.05). 수분함량은 3등급이 다른 육질등급에 비해 유의적으로 높게 나타난 반면에 지방함량은 유의적으로 낮게 나타났다(p<0.05). pH는 5.49-5.88범위로 $1^+$등급 목심(5.61)과 채끝(5.51)이 3등급 목심(5.88), 채끝(5.92)부위보다 유의적으로 낮게 나타난 반면에 우둔과 양지머리 및 등심부위에서는 육질등급 간에 유의적인 차이가 나타나지않았다(p>0.05). $L^*$은 $1^{++}$ 등급육이 38.52-42.69범위로 3등급육(33.02-36.08)보다 유의적으로 높게 나타났다(p<0.05). $1^{++}$, 2등급 등심의 $L^*$은 각각 42.69, 40.15로 우둔부위(38.52, 35.42)보다 유의적으로 높게 나타났다(p<0.05). $a^*$은 3등급 채끝(15.36)과 등심부위(18.48)가 1등급 채끝과 등심부위(23.35, 28.11)보다 유의적으로 낮게 나타났다(p<0.05). 보수력은 등급 또는 부위에 따른 유의적인 차이는 나타나지 않았다(p>0.05). 가열감량은 $1^{++}$ 등급 등심부위(22.21)가 3등급(27.67%)보다 유의적으로 낮게 나타났으며(p<0.05) $1^{++}$, $1^+$, 1 등급 우둔과 양지머리부위가 28.98-31.39% 범위로 채끝과 등심부위(22.21-24.81%)보다 유의적으로 높게 나타났다(p<0.05). 콜레스테롤 함량(mg/100 g)은 $1^{++}$(41.26), $1^+$(43.23), 1등급(48.63) 등심이 2(36.02), 3등급(29.84)보다 유의적으로 높은 함량을 나타냈으며(p<0.05) $1^+$(43.23), 1등급 등심(48.63)이 $1^+$, 1등급 우둔부위(36.64, 35.39)보다 유의적으로 높게 나타났다(p<0.05). 트랜스지방산 함량은 1.08-2.62% 범위로 3등급이 다른 육질등급에 비해 유의적으로 높게 나타났다(p<0.05). 이러한 결과는 한우의 육질등급별로 일반성분 및 콜레스테롤과 트랜스지방산 함량에 대한 중요한 자료가 될 것이다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권9호
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• pp.1241-1245
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• 2004

Two separate trials were conducted to determine effects of dietary level of whole flaxseed (WFS; 0, 10 and 15%) on feed intake, weight gain, and carcass yield and quality of Korean Hanwoo cattle. The daily gains of bulls (Trial 1) were not different among treatment groups, but those of cows (Trial 2) fed WFS 15% were higher (p<0.01) than others. Feed intake of both bulls and cows tended to decrease as dietary level of WFS increased. However, feed conversion ratio (feed/gain) of bulls tended to be improved by dietary inclusion of WFS and was significantly improved (p<0.01) in cows by increasing level of WFS. Neither carcass weight nor dressing percentage were affected by WFS level. Back fat thickness of bulls was decreased (p<0.01) by dietary inclusion of WFS and the same trend was observed in cows without statistical significance. Loin-eye area of bulls was not different among treatment groups but was significantly higher (p<0.01) in cows fed WFS. Carcass yield and quality were not improved by WFS addition. The results indicate that WFS is an acceptable fat source in diets of finishing beef cattle to increase energy density without any adverse effects.

• Journal of Animal Science and Technology
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• 제58권4호
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• pp.15.1-15.6
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• 2016

Background: Our previous study had identified the SNP (g.81966377T > C) and indel (g.81966364D > I) located in the promoter of APM1 to have a significant effect on marbling in Hanwoo. APM1 encodes an adipocytokine called adiponectin, which plays a significant role in lipogenesis. The aim of this study was to verify and validate the effect of the SNP and indel on marbling and other carcass traits in a large, representative, countrywide population of Hanwoo cattle. The carcass traits measured were marbling (MAR), backfat thickness (BFT), loin eye area (LEA), and carcass weight (CAW). Results: Primers were designed to amplify 346 bp of the genomic segment that contained the targeted SNP (g.81966377) and the indel (g.81966364). After data curation, the genotypes of 8,378 individuals identified using direct sequencing analysis estimated frequencies for C (0.686) and T (0.314) respectively showing genotype frequencies for CC (0.470), CT (0.430) and TT (0.098). The genotypes were significantly associated with MAR, BFT and LEA. The indel had significant effect on marbling (P < .0001) with strong additive genetic effects. The allele frequencies was estimated at (DEL, 0.864) and insertion (INS, 0.136) presenting genotypes of D/D (75.63 %), D/I (21.44 %), and I/I (2.92 %). Significant departure from Hardy-Weinberg equilibrium was not detected for both the SNP and the indel. Conclusion: The SNP genotypes showed significant association with MAR, BFT and LEA with strong additive genetic effects, while the indel was significantly associated with MAR. The results confirmed that the variants can be used as a genetic marker for improving marbling in Hanwoo.

• Journal of Animal Science and Technology
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• 제55권6호
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• pp.531-537
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• 2013

Vitamin E has been applied as a dietary supplement or post mortem to meat cuts to preserve meat quality and extend shelf life. This study was conducted to determine the effects of supplementation of the diet of Hanwoo steers with Economas $E^{(R)}$, a less expensive alternative to vitamin E, on meat quality preservation. To accomplish this, 36 Hanwoo steers were randomly allotted into three treatment groups ; no additive (control), Economas $E^{(R)}$(T1) and vitamin E (T2). Vitamin E and Economas $E^{(R)}$ were included in the diets at 500 mg/head and 200 mg/head, respectively, for 5 months. Evaluation of carcass performance parameters immediately after slaughter revealed no treatment effects (P>0.05). Samples collected from the loin area and stored at $4^{\circ}C$ for up to 9 days showed that T1 and T2 preserved pigment and lipid stability as indicated by significantly (P<0.05) higher CIE $L^*$ and lower CIE $a^*$ and CIE $b^*$ values and a less rapid increase in thiobarbituric acid reactive substance (TBARS) relative to the control. However, treatments had no effect (P>0.05) on cholesterol and fatty acid content in meat. Based on these findings, Economas $E^{(R)}$ provided at 200 mg/head is as effective as vitamin E applied at 500 mg/head at preserving Hanwoo meat quality over a 9 day storage period at $4^{\circ}C$.

• 한국초지조사료학회지
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• 제35권3호
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• pp.232-237
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• 2015

The present study investigated the effects of Lysophospholipid (LPLs, LIPIDOL$^{TM}$) on the growth performance and nutrient digestibility of Hanwoo heifers. A feeding trial was performed for 120 days until slaughter using a herd of 24 Hanwoo heifers. Eight heifers were assigned to each of 3 experimental groups (control, 0.3% LIPIDOL$^{TM}$ and 0.5% LIPIDOL$^{TM}$). Growth performance, nutrient digestibility, and carcass characteristics were investigated. Significantly improved nutrient digestibility was found in the LIPIDOL$^{TM}$ treatment group compared to the control (p<0.05). No significant effect by LIPIDOL$^{TM}$ supplementation on growth performance was observed (p>0.05). However, interestingly, greater carcass weight was detected in the treatment of LIPIDOL$^{TM}$ where less daily gain was found. Although not a significant effect, greatly decreased back-fat thickness and increased loin area were detected in the treatment of LIPIDOL$^{TM}$. In meat characteristics, LIPIDOL$^{TM}$ increased intramuscular fat and tenderness. Therefore, the present study results suggest that the inclusion of LIPIDOL$^{TM}$ in the diet of Hanwoo heifers can improve carcass performance and meat quality by increasing the carcass index and the meat quality index. The results also suggest that a level of 0.3% might be more efficient than 0.5% with regard to economic effectiveness.

• 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.