지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.43 No.1
- 발행연도
- 2016.3
- 수록면
- 61 - 71 (11page)
이용수
초록· 키워드
오류제보하기
The effect of postmortem aging on the quality of Semimembranosus muscle (SM) from Hanwoo was investigated. The quality of SM was compared with that of Longissimus dorsi muscle (LD). SM contained higher moisture, protein, and ash, and lower fat than LD (p＜0.05). The a<SUP>*</SUP> and b<SUP>*</SUP> values of SM were significantly decreased after 21 days of aging. SM showed higher a<SUP>*</SUP> values than LD at 1 and 7 day of aging (p＜0.05). The cooking loss of SM was not affect by aging. SM had higher cooking loss than that of LD throughout the aging period. Although the shear force of SM was significantly decreased by aging, SM showed high shear force compared to LD during aging period (p＜0.05). Aging increased lipid oxidation in both muscles (p＜0.05). However, TBARS value of SM was significantly lower than that of LD throughout the aging period (p＜0.05). There was no effect of aging on the betaine and L-carnitine contents of SM. SM contained higher betaine and L-carnitine than LD in all aging days (p＜0.05). Therefore, we concluded that consumer acceptability of SM could be increased by aging based on the increase of tenderness in addition to its high nutritional properties.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (39)
참고문헌 신청
Ali SM, Kang GH, Yang HS, Jeong JY, Hwang YH, Park GB, Joo ST. 2007. A comparison of meat characteristics between duck andchicken breast. Asian-Australasian Journal of Animal Sciences 20(6):1002-1006.
Alirezaei M, Gheisari HR, Ranjbar VR, Hajibemani A. 2012. Betaine: a promising antioxidant agent for enhancement of broiler meatquality. British Poultry Science 53(5):699-707.
Arslan C, Citil M, Saatci M. 2003. Effects of L-Carnitine administration on growth performance, carcass traits, serum lipids andabdominal fatty acid compositions of geese. Revue de Médecine Vétérinaire 155(6):315-320.
Berry BW. 1993. Tenderness of beef loin steaks as influences by marbling level, removal of subcutaneous fat and cooking method.Journal of Animal Science 71(9):2412-2419.
Binnie MA, Barlow K, Johnson V, Harrison C. 2014. Red meats: time for a paradigm shift in dietary advice. Meat Science98(3):445-451.
Alirezaei M, Gheisari HR, Ranjbar VR, Hajibemani A. 2012. Betaine: a promising antioxidant agent for enhancement of broiler meatquality. British Poultry Science 53(5):699-707.
Arslan C, Citil M, Saatci M. 2003. Effects of L-Carnitine administration on growth performance, carcass traits, serum lipids andabdominal fatty acid compositions of geese. Revue de Médecine Vétérinaire 155(6):315-320.
Berry BW. 1993. Tenderness of beef loin steaks as influences by marbling level, removal of subcutaneous fat and cooking method.Journal of Animal Science 71(9):2412-2419.
Binnie MA, Barlow K, Johnson V, Harrison C. 2014. Red meats: time for a paradigm shift in dietary advice. Meat Science98(3):445-451.
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UCI(KEPA) : I410-ECN-0101-2016-480-002738471