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거세 및 숙성이 한우육 연도요소의 특성변화에 미치는 영향
김상유(S . Y . Kim),권연주(Y . J . Kwon),김대곤(D . G . Kim),김수민(S . M . Kim),성삼경(S . K . Sung) 한국축산학회 1996 한국축산학회지 Vol.38 No.6
This study was carried out to investigate the effect of castration and aging on the tenderness factors of Hanwoo beef. Steer was significantly lower than bull in hardness, which was decreased during aging. Amount of separated actomyosin filaments and myofibrillar fragment index were significantly increased, which was clearly high in steer, compared to bull. The most important tenderness factor was degree of separated actomyosin filaments, which was affected by castration and aging. Hanwoo bull was tended to be high in collagen contents, compared to Hanwoo steer, which was tended to be decreased during aging, irrespective of castration. However, collagen contents were not different between steer and bull. Heat soluble collagen and salt soluble collagen contents were tended to be high in Hanwoo steer, compared to Hanwoo bull. These factors also were increased during aging, irrespective of castration. The background tenderness factors were partially affected by castration and aging, which were contributed to improve tenderness within limited scope. In conclusion, actomyosin tenderness factors were affected highly by castration and aging, in contrast to background tenderness factors were partially affected by degree of which was contributed to tenderness in Hanwoo beef.