• 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.

• 한국응용과학기술학회지
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• 제2권2호
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• pp.63-67
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• 1985

AOM and lamp tests were carried out with soybean, corn, palm oil and beef tallow without the addition of antioxidant. The evaluation of rancidity for the stability was determined by changes of peroxide value and acid value, and the correlation between the stability and the composition of fats and oils was examined. The results obtained were as follows. 1. In the AOM test, POV began to rise in the order of corn oil, soybean oil, beef tallow and palm oil. However, the time required to reach POV 100 in beef tallow was faster than other fats and oils. It was found that there was a good correlation between POV and content of tocophrol. 2. In the lamp test by light of main wavelength 253.7nm, beef tallow was stabler than soybean and corn oil. It was because the absorption of light into beef tallow was much smaller than others, since beef tallow was fats. Palm oil was very stable in all the samples during AOM and lamp test.

• 한국축산식품학회지
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• 제33권1호
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• pp.31-38
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• 2013

If the time-temperature indicator (TTI) experienced a different temperature than the accompanied packaged food, influenced by heat transfer between the TTI, package, and ambient air, TTI would incorrectly predict the food quality changes with temperature. Temperature distributions of a finite slab with different sizes, representing beef packaged with TTI, were estimated by the finite element method (FEM). The thermal properties of the beef and TTI, such as heat capacity, density, and heat conductivity, were estimated from the relevant equations using their chemical compositions. The FEM simulations were performed for three cases: different locations of TTIs on the beef, different thicknesses of beef, and non-isothermal conditions of ambient air. The TTIs were mounted in four different locations on the beef. There was little difference in temperature between four locations of the TTI on the package surface. As the thickness of the slab increased, the temperature of the TTI changed faster, followed by the corner surface, as well as middle and bottom parts, indicating the possible error for temperature agreement between the TTI and the slab. Consequently, it was found that any place on the package could be selected for TTI attachment, but the package size should carefully be determined within a tolerable error of temperature.

• 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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• 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.

• 한국식품과학회지
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• 제38권1호
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• pp.10-15
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• 2006

$1^+$등급과 3등급의 우육안심을 함기포장한 후 $1^{\circ}C$에서 저장하면서 이화학적, 미생물학적 품질변화를 측정하였다. 조지방의 경우 $1^+$등급 우육이 3등급 우육에 비해 높은 지방함유율을 나타내었고, 냉장중 조지방의 변화는 저장초기부터 저장 21일째까지 뚜렷한 변화는 관찰되지 않았다. 수분함량의 경우 $1^+$등급 우육이 3등급 우육에 비해 낮게 나타났으며 $1^+$등급과 3등급 우육의 저장기간 동안 수분 함량은 뚜렷한 변화를 나타내지 않았다. $1^+$등급 우육의 총균수는 저장 21일째 약 $10^6\;CFU/cm^2$ 이하를 나타낸 반면 3등급 우육은 $10^8\;CFU/cm^2$을 나타내었다. 휘발성 염기태 질소 함량(VBN)은 저장기간 동안 $1^+$등급 우육에 비해 3등급 우육이 높게 나타났다. drip 발생량은 저장 14일째 $1^+$등급, 3등급 우육 각각 4.19%와 6.06%로 3등급 우육의 drip량이 현저히 높게 나타났다. a 값과 b값은 저장 전기간 동안 $1^+$등급 우육이 3등급 우육에 비해 높은 값을 나타내었고, b 값은 저장 21일째까지 b 값은 저장기간이 경과할수록 낮아지는 경향을 나타내었으나 저장 28일째의 $1^+$등급 우육과 3등급 우육은 각각 3.83, 2.60의 b 값 을 나타내어 저장 초기의 4.42, 3.22보다는 b 값이 감소하였으나 유의적인 차이(p<0.05)는 관찰되지 않았다.

• 한국식품저장유통학회지
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• 제16권6호
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• pp.875-883
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• 2009

본 연구의 목적은 육포의 제조방법이 품질특성에 미치는 영향을 규명하기 위하여 기본 양념(간장, 물엿, 참기름, 정종, 마늘, 양파, 배즙)에 설탕(A), 감초(B), 3종류의 향신료(정향;C, 회향;D, 청양고추;E) 추출물과 여러 추출물을 혼합 첨가(F)한 6군으로 나누어 쇠고기를 절인후, 열풍건조와 송풍건조하는 육포의 제조과정에서 근육의 미세구조 변화를 주사전자현미경(SEM)과 투과전자현미경(TEM)으로 관찰하였다. 투과전자현미경(TEM)으로 관찰한 결과, 쇠고기는 액틴과 미오신의 근육라인과 근원섬유가 평행으로 발달되어 있었고 세포의 미토콘드리아와 내막을 볼 수 있었으나 절임과정에서 근섬유가 절단되고 근육라인의 분해 및 세포 구조물들의 퇴행이 일어났다. 주사전자현미경(SEM)으로 관찰한 결과, 자연건조한 한약재 추출물 첨가 육포는 근원 섬유와 공간구조가 남아있고 육질이 보존되어 있었으나 열풍건조한 육포는 근원섬유의 배열과 공간구조가 전혀 관찰되지 않았다. 이상의 주사전자현미경과 투과전자현미경으로 육포의 미세구조를 관찰한 결과에서 한약재 추출물은 근섬유의 결을 보존하는데 도움이 되며 송풍건조는 열풍 건조에 비하여 육포의 물성을 좋게 함으로써 품질을 향상시킬 수 있는 건조방법으로 생각된다.

• Food Science and Biotechnology
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• 제17권1호
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• pp.212-215
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• 2008

The effect of gamma irradiation on the Hunter color values, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken was investigated. Fresh meat samples were purchased from local markets, packed and frozen in polyethylene bags, and irradiated at 5 kGy. The Hunter's L-values (lightness) were not significantly different in all the meat samples after irradiation, but the a-values (redness) were higher in the irradiated beef and pork than the non-irradiated ones. After 6 months of storage at $-6^{\circ}C$, the L-values increased in all the meat samples and the a-value in chicken was lower in the irradiated sample than that of the control. The microbial counts decreased in all the samples right after irradiation, but the coliforms and yeasts & molds increased by 1-2 log cycles after 6 months even under frozen state. The overall acceptability of the meat was not affected by irradiation. Panelists had a higher likeness for the increased redness in irradiated beef. In general, only the color changes in meat as a result of irradiation were found to be species-dependent.

• Asian-Australasian Journal of Animal Sciences
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• 제29권1호
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• pp.80-88
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• 2016

Twenty crossbred steers ($400{\pm}40.1kg$ of initial body weight) were used to assess the effects of a dietary supplementation with crude glycerin (CG) as a substitute for corn grain on performance, carcass traits, and meat quality. Four isocaloric and isonitrogenous diets were offered to the experimental animals (5 steers per treatment) for 121 days using randomized complete block design. The steers individually received dietary treatments containing 0%, 7%, 14%, and 21% of CG (88.91% pure) on a dry matter (DM) basis. The diets were offered ad libitum as total mixed rations twice daily. Weight gain and carcass traits were determined. At the end of the experimental period, the harvest data and carcass characteristics of the steers were recorded, and meat quality was determined. No significant effect of CG inclusion was observed in any of the growth performance and carcass characteristics traits studied. Also, there were no apparent effects of diets (p>0.05) on meat quality (pH, water holding capacity, drip losses, and cooking losses). The study concluded that CG could be used as a substitute for corn grain up to the level of approximately 21% of DM in the diets of finishing steers.

• Asian-Australasian Journal of Animal Sciences
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• 제21권6호
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• pp.903-911
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• 2008

The effects of salt and bicarbonate solution on overall meat quality in beef biceps femoris muscle were investigated with the application of chilling and freezing conditions. Muscles were injected to a target of 120% of original meat weight with a solution containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid (pH 7.2). Half of the meat samples, considered as chill treatment and chill control, were stored at $4^{\circ}C$ up to five days; while the other half, frozen treatment and frozen control, were kept in a freezer at $-20^{\circ}C$ for seven days. Compared with untreated control, treated meats had higher water holding capacity (p<0.05), lower drip loss (p<0.05) and lower shear force (p<0.07) with higher overall acceptability (p<0.05) in sensory evaluation. Morphological observations demonstrated smooth and gummy meat surface due to the solubilization of myofibrillar proteins and the distortion of connective tissue in treated raw meats; and in the case of cooked meat, treatment caused the fragmentation of myofibrils, which might be responsible for a lower shear value in salt-bicarbonate treated beef biceps femoris muscle.