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- 저자 : 백준오(Junoh Baek) (검색결과 1 건)
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이철우(Chulwoo Lee),이한현(Hanhyeon Lee),백준오(Junoh Baek),박준규(Jungyu Park),정사무엘(Samooel Jung),조철훈(Cheorun Jo) 충남대학교 농업과학연구소 2015 농업과학연구 Vol.42 No.1
This study was conducted to make certain that the intramuscular fat score at 13th rib could represent the fat content of whole loin from Hanwoo in Korea beef grading system. A total 42 loins from 23 carcasses of grade 1<SUP>++</SUP>, 16 carcasses of grade 1<SUP>+</SUP>, and 3 carcasses of grade 1 of Hanwoo were used for this study. The crude fat content and intramuscular fat score at the 1<SUP>st</SUP>, 6<SUP>th</SUP>, and 13<SUP>th</SUP> rib, and the last lumbar position of loin were measured. The crude fat content was the highest at the 6<SUP>th</SUP> rib of loin from the carcasses of grade 1<SUP>++</SUP> and 1<SUP>+</SUP> (p<0.05). There were no significant difference of the intramuscular fat scores measured by image analysis and beef marbling score (BMS) between the 6th and 13<SUP>th</SUP> rib of loin from the carcasses of 1<SUP>++</SUP> and 1<SUP>+</SUP> and that were significantly higher than intramuscular fat scores at the 1<SUP>st</SUP> rib and the last lumbar position of the loin. From the results, we conclude that the intramuscular fat score at the 13<SUP>th</SUP> rib can represent the fat content of loin when meat graders decide the grade of Hanwoo carcass.
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