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등급에 따른 한우육의 숙성중 이화학 및 형태학적 특성변화
한기동(G . D . Han),김대곤(D . G . Kim),김수민(S . M . Kim),안동현(D . H . Ahn),성삼경(S . K . Sung) 한국축산학회 1996 한국축산학회지 Vol.38 No.6
This study was conducted to investigate the effects of aging and carcass grade on the physicochemical and morphological properties of rib loin and top round obtained from cows(lst carcass grade), steers(lst carcass grade) and bulls(3rd carcass grade) aged at 2±2℃. Volatile basic nitrogem(VBN), water holding capacity(WHC), cooking loss, myofibrillar fragmentation index(MFI), hardness and morphological changes were observed. The results obtained are summarized as follows; VBN values were increased by the aging, but the differences were not observed with the carcass grade. WHC values of 1st carcass grade beef and rib loin were greater than those of 3rd carcass grade beef and top round, respectively. Cooking loss of lst carcass grade beef was lower that those of 3rd carcass grade beef. Harness of 3rd carcass grade beef was higher than that of 1st carcass grade beef but MFT of 3rd carcass grade beef was lower than that of 1st carcass grade beef, regardless of aging and section. From morphological changes of 3rd carcass grade beef, the disappearance of Z-line and fragmentation of myofibril were found predomintely on the 15th day of aging, while the disappearance of Z-lines of lst carcass grade beef was faster than that of 3rd carcass grade beef was by aging than that of 3rd carcass grade beef.
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