옻나무 급여기간이 한우육의 냉장저장 중 품질특성에 미치는 영향 = Effect of Feeding Periods of Dietary Rhus verniciflua Stokes on the Quality Characteristics of Hanwoo Beef during Refrigerated Storage

다국어 초록 (Multilingual Abstract)

This study was carried out to investigate the effect of feeding periods of dietary Rhus verniciflua Stokes (RVS) on the
quality characteristics of Hanwoo beef during refrigerated storage. Hanwoo steers were fed a 4% RVS-contained diet for 0
(control), 3, 4, 5, or 6 mon prior to slaughter (28 mon of age). The M. semitendinosus from carcasses were stored at 3±0.2oC
for 7 d. The crude fat content was lower in the 4 and 5 mon groups than in the other groups (p<0.05), however the crude
protein content and water-holding capacity (WHC) were higher in the 4 and 5 mon groups than in the other groups (p<0.05).
The monounsaturated fatty acid (MUFA) content was higher in the 3, 4, and 5 mon groups than in the other groups (p<0.05).
During storage, the TBARS content was reduced in the RVS groups, and the MetMb content showed slower accumulation
in the 3, 4, and 5 mon groups than in the other groups. With regard to meat color, the 3, 4, and 5 mon groups had higher L,
a, and C values than the other groups until 7 d, and in particular, the a value at 7 d was the highest in the 4 mon group
(p<0.05). Consequently, the beef from 4% RVS-fed Hanwoo for 4-5 mon was effective at improving the WHC, MUFA content,
and color stability relative to the other beef.

다국어 초록 (Multilingual Abstract)

This study was carried out to investigate the effect of feeding periods of dietary Rhus verniciflua Stokes (RVS) on the
quality characteristics of Hanwoo beef during refrigerated storage. Hanwoo steers were fed a 4% RVS-contained diet for 0
(control), 3, 4, 5, or 6 mon prior to slaughter (28 mon of age). The M. semitendinosus from carcasses were stored at 3±0.2oC
for 7 d. The crude fat content was lower in the 4 and 5 mon groups than in the other groups (p<0.05), however the crude
protein content and water-holding capacity (WHC) were higher in the 4 and 5 mon groups than in the other groups (p<0.05).
The monounsaturated fatty acid (MUFA) content was higher in the 3, 4, and 5 mon groups than in the other groups (p<0.05).
During storage, the TBARS content was reduced in the RVS groups, and the MetMb content showed slower accumulation
in the 3, 4, and 5 mon groups than in the other groups. With regard to meat color, the 3, 4, and 5 mon groups had higher L,
a, and C values than the other groups until 7 d, and in particular, the a value at 7 d was the highest in the 4 mon group
(p<0.05). Consequently, the beef from 4% RVS-fed Hanwoo for 4-5 mon was effective at improving the WHC, MUFA content,
and color stability relative to the other beef.

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