비육기간이 홀스타인육 패티의 산화안정성에 미치는 영향 = Effect of Fattening Period on the Oxidative Stability of Holstein Beef Patties

다국어 초록 (Multilingual Abstract)

The objective of this research was to investigate the effect of the fattening period (18, 21, and 24 mon) on the oxidative stability of Holstein beef patties. The ground Holstein steer beef samples (M. longissimus dorsi) were stored at $4^{\circ}C$ for 12 d and used for lipid oxidation, protein oxidation, myoglobin oxidation, and color measurements. Fat content was significantly (p<0.05) higher in the 24 mon group than in the 18 mon group. 2-thiobarbituric acid reactive substances content and metmyoglobin concentration were the highest (p<0.05) in the 24 mon group from 8 d of storage. Conjugated dienes content was significantly (p<0.05) higher in the 21 and 24 mon groups. Carbonyl content was the highest (p<0.05) in the 24 mon group at 12 d of storage. In surface meat color, the CIE $L^*$ value showed a lower level in the 21 and 24 mon groups from 4 d of storage. Although the CIE $a^*$ value was further lowered, the CIE $b^*$ value maintained a higher value in the 24 mon group during storage, compared to the other groups. Therefore, greater fattening period increased lipid oxidation, protein oxidation, and myoglobin oxidation in Holstein beef patties. Partially, the 24 mon group had the lowest oxidative stability.

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