http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 최웅규(U . K . Choi) (검색결과 1 건)
- 무료
- 기관 내 무료
- 유료
-
지연냉각이 도체등급별 한우육의 이화학적 특성에 미치는 영향
성삼경(S . K . Sung),김대곤(D . G . Kim),김수민(S . M . Kim),최웅규(U . K . Choi),이신호(S . H . Lee) 한국축산학회 1996 한국축산학회지 Vol.38 No.6
This study was conducted to investigate effects of delayed chilling and aging on the quality characteristics of beef in Hanwoo bulls and steers. Rib loin and top round obtained from steer(1st grade) and bull(3rd grade) were subjected to different chilling temperatures of 5℃ and 16℃ for 24 hr and 35℃ for 10 hr, respectively and then stored at 2±2℃ for 15 days. Rib loin held at 35℃ revealed a rapid pH fall and had been reached to the final pH at postmortem 12 hr. Water holding capacity(WHC) was tended to be decreased immediately after keeping in high temperature(35℃). Myofrbrillar fragmentation index(MFI) value increased and hardness value decreased remarkably with the progressed aging regardless of temperature, quality grade or muscle section. But, MFI value was significantly increased in 1st grade beef at 35℃, 16℃ than in 3rd grade beef at 5℃, respectively. The degree of hardness in steers were significantly lower than those in bulls, regardless of temperature. Hardness value was significantly lower in 1st grade beef at 35℃, 16℃ than that in 3rd grade beef at 5℃, respectively. No differences in the morphology were found between steer and bull beef, however, distinctive structural changes according to temperature were found, regardless of quality grade. The results suggest that the delayed chilling have great improving effect on quality of Hanwoo beef, compared to conventional chilling and conditioning, regardless of carcass grades.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
