• 한국식품조리과학회지
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• 제26권3호
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• pp.281-289
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• 2010

This study was performed to provide basic data on sous-vided beef sirloin by comparing its water content, color, brightness, number of microorganism, mechanical quality characteristic test, and sensory test with a control group that was cooked using a traditional preparation method. There were no significant pH difference but water content, brightness, yellowness, and springiness were higher for the sous-vided beef sirloin, however, the sous-vided beef sirloin had less redness, hardness, and number of microorganism. Although sous-vided beef sirloin required a longer cooking time, it was softer and had a higher springiness. Generally, the sous-vided beef sirloin had a showed longer storage period and better evaluation than traditionally cooked beef sirloin in the sensory test. As a result, sous-vided beef sirloin is expected to have several merits over traditional preparation methods.

• 산업경영시스템학회지
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• 제44권3호
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• pp.1-9
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• 2021

This research examines deep learning based image recognition models for beef sirloin classification. The sirloin of beef can be classified as the upper sirloin, the lower sirloin, and the ribeye, whereas during the distribution process they are often simply unified into the sirloin region. In this work, for detailed classification of beef sirloin regions we develop a model that can learn image information in a reasonable computation time using the MobileNet algorithm. In addition, to increase the accuracy of the model we introduce data augmentation methods as well, which amplifies the image data collected during the distribution process. This data augmentation enables to consider a larger size of training data set by which the accuracy of the model can be significantly improved. The data generated during the data proliferation process was tested using the MobileNet algorithm, where the test data set was obtained from the distribution processes in the real-world practice. Through the computational experiences we confirm that the accuracy of the suggested model is up to 83%. We expect that the classification model of this study can contribute to providing a more accurate and detailed information exchange between suppliers and consumers during the distribution process of beef sirloin.

• 한국축산식품학회지
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• 제30권6호
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• pp.1024-1030
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• 2010

굽기에 비해 삶기를 했을 경우 중량과 부피의 감소가 큰 것으로 나타났다. 부위별로 조금씩의 차이를 보이기는 하지만 지방은 조리 후에 증가하는 것으로 조사 되었으며 수분과 단백질은 감소하는 것으로 조사되었다. 무기질함량은 굽기를 했을 때 증가하는 경향을 보였으며, 삶기를 했을 때 감소하는 경향을 보였다. 영양소 잔존율는 굽기에서 삶기에 비하여 높게 나타나는 경향을 보이는 것으로 조사되었고, 수분, Na, K, P에서 유의적인 차이를 보였다(p<0.05). 잔존율 변화는 기존 분석자료와 비교했을 때 조리후의 영양소가 오히려 증가하는 것처럼 보이나 잔존량계수 계산법을 사용하게 되면 영양소가 감소하거나 증가 폭이 줄어드는 것으로 나타났다. 전국적으로 유통되는 한우는 더 다양하며, 등급 품질 역시 5등급으로 구성되어 한우의 일부 특성만을 보여주고 있다는 한계점을 지니고 있다. 따라서 추후 국내에 유통되는 다양한 브랜드 한우를 이용한 연구가 이루어져야 할 것이다.

• 한국조리학회지
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• 제23권4호
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• pp.93-104
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• 2017

This study aimed to investigate the preferences for the particular menu depend upon a purpose of the events and a time slot. The study set the 16 imaginary profile of 5 selective attributes by using Conjoint Analysis for the customers who ate out at the grilled beef restaurant. The result showed that most significant factors of preference were a sirloin, Korean beef, a traditional interior design, a rice menu and the amount of marbling, in that order. In addition, the study revealed a high level of relative importance depend on the parts of meat cuts and the most preferred factor of the general customers was a sirloin in selective attributes. Next, the country of origin was important. All events showed the highest preference in the parts of meat cuts like the whole consumer group and there was a high partial value in sirloin for the purpose of the events. However, the prime ribs showed a higher level of relative importance when the customers had light meals or they participated in conferences. At the preference analysis of the important attributes and the level of partial value, the most significant factors were a sirloin, a country of origin, a traditional interior design, a rice menu, and the amount of marbling, in that order both in lunch and dinner. In addition, the study found that the parts of meat, the atmosphere in the restaurant, the quality of beef, dessert, and the country of origin were significant in order at relative importance.

• 대한지역사회영양학회지
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• 제11권5호
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• pp.642-649
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• 2006

The purposes of this study were to investigate methods of applying activity-based cost to menu engineering and to examine the feasibility. A total of 6 menu items of XYZ restaurant in Seoul were selected and the ledger of September 2005 was used for menu analysis. The menu mix percent of beef sirloin steak (61.95%) and beef tenderloin steak (17.13%) were labeled as high, whereas BBQ pork ribs (4.94%), salmon fillet (2.66%), seafood platter (5.77%), and teriyaki chicken (7.56%) showed low menu mix percent. In addition, the contribution margin for BBQ pork ribs (29,000 won), salmon fillet (25,810 won), seafood platter (22,400 won), and teriyaki chicken (22,000 won) were higher than the average contribution margin (21,957 won), and those for beef sirloin steak (21,200 won) and beef tenderloin steak (21,900 won) were lower than average. When popularity and contribution margin were applied in menu engineering, BBQ pork ribs, salmon fillet, seafood platter and teriyaki chicken were classified as puzzles and beef tenderloin steak and beef sirloin steak as plowhorses. Menu engineering using popularity and operating profit, which was calculated from activity-based cost, also gave the same results, whereas the additional label for activity cost placed BBQ pork ribs and salmon fillet in the brain teaser category. Ranking analysis on variables estimating menu profitability using Spear-man's ${\rho}$ revealed that there were no significant correlation between variables, which means the estimation of menu item profitability could differ by methods of analysis. With these results, it was concluded that activity-based cost would help to establish more detailed marketing strategy for a restaurant.

• 한국축산식품학회지
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• 제39권1호
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• pp.54-64
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• 2019

Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.

• 한국식생활문화학회지
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• 제33권6호
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• pp.473-488
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• 2018

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

• 한국동물위생학회지
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• 제22권3호
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• pp.263-276
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• 1999

This study was evaluated to know the effects of vitamin E(VE) on the lipid peroxidation in blood and sirloin of castrated korean indigenous beef cattle. Experimental groups were divided into VE 500IU(A), 1,500IU additative feeding group(B) and non-VE-treated control group(C). After oral administration to the cattle for 120 and 150 days, body weight gains, VE contents in plasma and sirloin, and thiobarbituric acid(TBA) value were examined according to the exhibition period(1-7 days) in refrigerated showcase between aging and non-aging group. The results obtained from this study were summarized as follows ; 1. Body weight gain per day of control compared with VE additative feeding A and B groups were showed no significantly differences. 2. The concentrations of VE in plasma after oral administration with VE for 120 days were significantly increased(p<0.05) in A and B groups. There were higher(p<0.n) 4.22$\mu\textrm{g}$/$\m\ell$ in A and 6.22$\mu\textrm{g}$/$\m\ell$ in B group than the control(3.0$\mu\textrm{g}$/$\m\ell$). And the concentrations of VE in plasma for 150 days were significantly increased(p<0.05) in VE additative feeding groups. There were higher 4.89$\mu$g/$m\ell$ in A and 7.05$\mu\textrm{g}$/$\m\ell$ in B group than the control(3.15$\mu\textrm{g}$/$\m\ell$). 3. The concentrations of VE in sirloin for 120 days were significantly increased(p<0.05) in A and B groups. There were higher 1.84$\mu\textrm{g}$/g in A group and 2.40$\mu\textrm{g}$/g in B group than the control(0.78$\mu\textrm{g}$/g). And the concentrations of VE in sirloin for 150 days were significantly increased(P<0.05) in A and B groups. There were higher 1.94$\mu\textrm{g}$/g in A group and 2.63$\mu\textrm{g}$/g in B group than the control(1.00$\mu\textrm{g}$/g). 4. TBA values, the indicator of lipid peroxidation, in non-aging sirloin according to the exhibition period(1-7 days) in refrigerated showcase after oral administration with VE additative feed for 120 days were lower 0.73 in A and B groups than 0.82 in control at the third day after exhibition. In the same group, TBA values were significantly(p<().05) tower 0.77 and 0.75 in A and B groups than 1.22 in control at the seventh day after exhibition. Equally, in the aging group, there were significantly(p<0.05) showed lower TBA values 1.05 and 0.99 in A and B groups than 1.87 in control at the seventh day after exhibition. 5. After oral administration with VE additative feed to the cattle for 150 days, TBA values in non-aging sirloin according to the exhibition period(1-7 days) in refrigerated showcase were significantly(p<0.05) decreased to 0.84 and 0.88 in A and B groups than 1.26 in control at the seventh day after exhibition. In the aging group, there were significantly(p<0.05) showed lower TBA values 0.95 and 0.99 in A and B groups than 1.79 in control at the seventh day after exhibition.

• Asian-Australasian Journal of Animal Sciences
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• 제32권10호
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• pp.1621-1629
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• 2019

Objective: The objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin. Methods: Grade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to four groups which were commercial beef (CON, control group), frozen beef (Hanwoo frozen, HF; 40 days in $-18^{\circ}C$ freezer), wet-aged beef (Hanwoo wet-aging, HW; 21 days), and dry-aged beef (Hanwoo dry-aging, HD; 40 days). HW and HD were stored in a $80%{\pm}5%$ relative humidity cooler at $1^{\circ}C$. Results: The HF group showed a significantly higher cooking loss and expressible drip with significantly higher pH compared to other groups. In addition, protein and fat contents in the HD group were higher than those in other groups (p<0.05). The shear forces in the HW and HD groups were significantly lower than those in the CON group. The HD group had significantly higher omega-3 and polyunsaturated fatty acids compared with other groups. Glutamic acid levels in the HD group were significantly higher compared with those in other groups. Electronic tongue analysis revealed that sourness of the HD group was lower than that of other groups, whereas the HD group showed significantly higher umami, richness, and saltiness compared to other groups (p<0.05). Sensory test results revealed that the HW group had significantly higher tenderness, while the HD group had significantly higher chewiness, juiciness, and overall acceptability scores. Conclusion: These results suggest that both wet- and dry-aging treatments can effectively improve sensory characteristics, and dry-aging was much more useful to enhance umami tastes and meat quality of 2 grade Hanwoo sirloins.

• 한국식품영양과학회지
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• 제44권7호
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• pp.1028-1034
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• 2015

닭고기를 가슴, 넓적다리, 다리의 3부위 살코기와 껍질을 포함한 날개 가식부를 취하여 일반성분과 콜레스테롤 함량을 분석하였으며, 가슴과 넓적다리는 지질, 아미노산 및 무기질 조성도 분석하여 쇠고기 및 돼지고기의 sirloin 부위와 비교하였다. 지방 함량은 가슴살이 1.2%에 불과하였고 넓적다리는 2.8%로 비교적 낮았으나 날개의 경우 껍질을 포함하였기 때문에 14.9%의 함량을 보였다. 단백질은 가슴이 22.9%로 가장 높았으며 넓적다리가 19.7%, 날개가 17.6%로 나타났다. 콜레스테롤은 껍질이 포함된 날개 부위에서 99.0 mg% 로 가장 높게 나타났으며 넓적다리는 80.8 mg%로 나타났으나 가슴살에서는 56.7 mg%로 날개의 절반 수준에 해당하였다. 포화지방산의 함량은 닭고기가 31.6~32.9%로 쇠고기(40.8%)나 돼지고기(42.7%)에 비해 적었고, 불포화지방산은 67.1~68.4%로 돼지고기(57.3%)나 쇠고기(59.2%)에 비해서 가장 높은 것으로 나타났다. 단일불포화지방산은 50.1~51.8%로 쇠고기(55.3%)보다는 낮았으나 돼지고기(46.3%)보다는 높은 것으로 나타났다. 다중불포화지방산은 16.6~17.0%로 쇠고기의 3.9%, 돼지고기의 10.8%에 비해 가장 높은 것으로 나타났다. 필수지방산의 함량은 16.6~16.9%로 돼지고기에 비해 1.6배, 쇠고기에 비해서는 5배가량 높은 것으로 나타났다. 닭고기에서 가장 많은 아미노산은 글루탐산, 아스파르트산, 리신, 류신의 순서였다. 10종의 필수아미노산은 10,454~11,860 mg%였고, 총아미노산 중 필수아미노산의 함량은 42~44%로 돼지고기 및 쇠고기와 유사하였다. 무기질은 쇠고기, 돼지고기와 유사한 조성을 가지고 있었으며 단지 넓적다리 부위는 적색육에 가깝고 가슴 부위는 백색육이기 때문에 성분상의 차이가 다소 확인되었다.