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RISS 인기검색어
- 검색키워드
- 저자 : 이한현(Hanhyeon Lee) (검색결과 2 건)
- 무료
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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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정사무엘(Samooel Jung),이한현(Hanhyeon Lee),황희태(Heetae Hwang),임대운(Daewoon Lim),이철우(Chulwoo Lee),조철훈(Cheorun Jo) 충남대학교 농업과학연구소 2015 농업과학연구 Vol.42 No.2
This study was conducted to investigate the incidence of bone-fracture from pig carcass slaughtered in eight processing plants located in Daejeon and Chungnam area, Korea, during the year 2013 and 2014, and to evaluate the quality of semimembranous muscle from bone-fractured carcasses. Twenty semimembranous muscles were collected from bone-fractured carcasses and none bone-fractured (control) ones, respectively, after storage of pig carcass at 5℃ for 24 h. The pH, cooking loss, and color of semimembranous muscle were measured as quality parameters. In total 4,865,502 of pig carcasses, the occurrence of bone fracture was 0.328% (15,975 heads) and scored the highest defect (26.31%) in total abnormal carcasses. The pH and cooking loss of semimembranous muscle from bone-fractured carcasses were significantly lower than those of control (p<0.05). L* and a* values of semimembranous muscle were not significantly different between bone-fractured carcass and control whereas that of b* values was significantly higher in bone-fractured carcass than control (p<0.05). Eight out of twenty semimembranous muscle collected from bone-fractured carcasses were confirmed as PSE whereas only one in control. In conclusion, the incidence of bone-fracture pre- and during slaughter of pig may cause serious defects in final meat quality. Therefore, the proper handling and treatment should be implicated to avoid and/or decrease the incidence of bone-fracture of pigs.
ScienceON
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