익힘 정도에 따른 한우 등심의 이화학적 특성과 지질산화도의 변화 = Changes in Physicochemical Characteristics and Lipid Oxidation Degree of Hanwoo Strip Loin According to the Degree of Cooking Temperature

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate the effect of the cooking condition of Hanwoo longissimus lumborum muscle (LL) on the cooking loss, pH, meat color, moisture content, Warer-Bratzler shear force (WBSF), and lipid oxidation degree. The experiment was conducted by dividing the LL muscles into three treatment groups: rare (T1; internal temperature 60°C), medium (T2; internal temperature 71°C), and well-done (T3; internal temperature 77°C). The cooking loss showed a significantly increased as the internal temperature of the sample increased (p<0.05). pH did not show a significant difference among the treatment groups according to the degree of internal temperature. In the case of meat color, lightness (L*) and yellowness (b*) increased significantly according to the degree of cooking of the sample (p<0.05), and in the case of redness (a*), it significantly decreased according to the degree of cooking (p<0.05). The moisture content significantly decreased according to the degree of cooking (p<0.05), and the average value of the WBSF increased according to the degree of cooking, but the maximum value of the WBSF was highest in T2. Lipid oxidation was significantly increased according to the degree of nternal temperature (p<0.05). The results from this study showed that the increase of the internal temperature increased the cooking loss, WBSF and lipid oxidation and decreased the moisture content. Therefore, as the meat is heated, the meat becomes tough and the moisture content decreases, so it is suggested that it is good to determine the degree of cooking of the meat by selecting the heating internal temperature that suits the taste in consideration of this.