한우 성별에 따른 2등급 소분할 부위의 pH, 일반성분 및 육색 특성 = Proximate Composition and Meat Color Properties of Quality Grade 2 Hanwoo Beef by Gender

다국어 초록 (Multilingual Abstract)

This study was to investigate meat quality by sub-primal cuts in Hanwoo cows, bulls and steers. Experimental animals comprised 5 cows, 5 bulls, and 5 steers. After slaughter, they were graded at 24h post-mortem according to the Korean carcass grading system. The pH of sub-primal cuts ranged from 5.52 to 6.25, in which steers showed generally higher pH than cows and bulls. Moisture, fat and protein content was significantly different with sub-primal cuts and gender (p<0.05). Bulls and steers of fore shank had the significantly higher moisture contents among sub-primal cuts (p<0.05). The highest fat content was found in the brisket point end-deckle off of steers, followed by short plate of cows, ribs (1st-13th) of cows, bulls and steers. There was no significant difference in collagen content of sub-primal cuts at cows and steers (p>0.05). Bulls and steers of brisket point end-deckle off had the significantly higher lightness, whereas cows and bulls of brisket point end-deckle off had the significantly lower redness among sub-primal cuts (p<0.05). The highest yellowness was found in the brisket point end-deckle off of cows, bulls and steers (p<0.05). Eye of round of cows, bulls and steers were highest and inside skirt of cows and steers was lowest in hue values when compared to the other sub-primal cuts(p<0.05). In conclusion, moisture content was higher in bulls, fat content was higher in cows, steers had higher pH values and lower lightness when they were compared to among gender.

국문 초록 (Abstract)

본 연구는 한우의 성별에 따른 소분할 부위별 pH, 일반성분 및 육색을 조사하고자 한우 15두(암소 5두, 수소 5두 및 거세우 5두)를 도축한다음 등급 판정을 한 후 39개 소분할 부위를 발골하여 육질 특성을 분석하였다. 소분할 부위별 pH는 5.52~6.25를 나타내었으며, 대체로 거세우에서암소와 수소에 비해 높은 값을 나타내었다. 수분, 지방, 단백질 함량은 소분할 부위와 성별에 따른 유의적인 차이를 나타내었다(p<0.05). 수소와거세우의 앞사태 부위에서 가장 높은 수분함량을 나타내었다(p<0.05). 지방함량은 거세우의 차돌박이 부위에서 가장 높았으며 다음으로 암소의업진살, 암소, 수소 거세우의 본갈비 순이었다. 콜라겐함량은 암소와 거세우는 부위에 따른 유의적인 차이가 나타나지 않았다(p>0.05). 암소와 거세우의차돌박이 부위는 높은 명도 값을 나타내었으며, 암소와 수소의 차돌박이 부위는 낮은 적색도 값을 나타내었다(p<0.05). 황색도는 암소, 수소 및거세우의 차돌박이 부위에서 가장 높은 값을 나타내었다(p<0.05). 색도는 암소, 수소 및 거세우는 홍두깨살 부위에서 가장 높았으며, 암소와 거세우는업진안살에서 가장 낮은 값을 나타내었다(p<0.05). 2등급 한우고기의 수분함량은 수소가 높고, 지방함량은 암소가 높으며, 거세우는 높은 pH 값과낮은 명도 값을 나타내었다.

참고문헌 (Reference)

1 이연정, "한우육의 육질등급에 따른 부위별 일반성분, pH, 육색, 보수력, 가열감량, 콜레스테롤 및 트랜스지방산 함량" 한국축산식품학회 30 (30): 997-1006, 2010

2 김태경, "한우와 홀스타인 저지방 · 비선호 부위의 가공적성 및 지표인자 설정 연구" 한국식품조리과학회 34 (34): 1-7, 2018

3 조수현, "한우수소의 부위별 영양성분조성 및 이화학적 육질특성" 한국축산학회 49 (49): 871-880, 2007

4 이상민, "한우 암소 비육시 배합사료 급여형태가 발육, 혈액성상 및 도체특성에 미치는 영향" 한국축산학회 55 (55): 33-39, 2013

5 이종문, "한우 도체 육질등급 요인 분석과 육질등급에 따른 이화학 및 관능특성" 한국축산학회 46 (46): 833-840, 2004

6 조원모, "조사료원과 출하시기가 거세한우의 발육과 도체특성에 미치는 영향" 한국초지조사료학회 29 (29): 375-382, 2009

7 최윤상, "돈육 및 우육 부위별 가공적성 연구" 한국식품조리과학회 32 (32): 157-167, 2016

8 USDA, "United States standards for grades of carcass beef"

9 Watanabe A, "The effects of the ultimate pH of meat on tenderness charges during ageing" 42 : 67-78, 1996

10 Mitsumoto M, "Studies on measurement and improvement of beef quality" Kyoto University 1992

11 SAS Institute, "SAS user’s guide: Version 9.3" SAS Institute, Inc 2014

12 Fiems LO, "Relationship between fat depots in carcasses of beef bulls and effect on meat colour and tenderness" 56 : 41-47, 2000

13 Savell JW, "Percentage ether extractable fat and moisture content of beef longissimus muscle as related to USDA marbling score" 51 (51): 838-839, 1986

14 Berg RT, "New concept of cattle growth" John Wiley and Sons 1976

15 Korea Ministry of Government Legislation, "Livestock products sanitary control act, Act No. 126272"

16 Shackelford SD, "Lean color characteristics of bullock and steer beef" 70 : 456-469, 1992

17 KMTA, "Korea meat trade association, animal products statistics"

18 KAPE, "Korea institute for animal products quality evaluation"

19 Park GB, "Influence of slaughter weight and sex on yield and quality grades of Hanwoo (Korean native cattle) carcasses" 80 : 129-136, 2002

20 강수원, "Holstein과 교잡종 거세우 및 처녀우의 성장발육, 사료이용성 및 도체특성 비교 연구" 한국축산학회 47 (47): 593-606, 2005

21 MFDS, "Grading standards for livestock products"

22 MAFRA, "Enforcement rule of the animal protection act" Ministry of Agriculture, Food and Rural Affairs 2013

23 Kim CJ, "Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef" 63 : 397-405, 2003

24 Kim DG, "Effects of castration on the carcass characteristics of Hanwoo and Holstein" 38 : 239-248, 1996

25 Park BY, "Effect of intramuscular fat contents on the physicochemical properties of beef longissimus dorsi from Hanwoo" 42 : 189-194, 2000

26 Mercier Y, "Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage" 48 : 301-318, 1998

27 Corah TJ, "Effect of a dexamethasone implant on deposition of intermuscular fat in genetically identical cattle" 73 : 3310-3316, 1995

28 Jeong JY, "Discoloration characteristics of 3 major muscles from cattle during cold storage" 74 : C1-C5, 2009

29 Weaherly BH, "Determining optimal aging times for beef subprimals" 76 : 598-, 1998

30 Anderson S, "Determination of fat, moisture, and protein in meat and meat products by using the FOSS foodscan near-infrared spectrophotometer with FOSS artificial neural network calibration model and associated database : Collaborative study" 90 : 1073-1082, 2007

31 Hunt MR, "Consumer assessment of beef palatability from four beef muscles from USDA choice and select graded carcasses" 98 : 1-8, 2014

32 Ansorena D, "Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L*a*b* and the Hunter lab systems with illuminants D65 and C" 46 : 313-318, 1997

33 정은영, "Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses" 한국축산식품학회 35 (35): 859-866, 2015

34 McKenna DR, "Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles" 70 : 665-682, 2005

35 Gajaweera C, "Assessment of carcass and meat quality of longissimus thoracis and semimembranosus muscles of Hanwoo with Korean beef grading standards" 160 : 2020

36 Kim SD, "A study on consumer preferences for Hanwoo meat" Kangwon National University 2011