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학제간연구 과학기술학 뇌인지과학 기술정책 기타 복합학

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논문 기본 정보

자료유형
학술저널
저자정보
Cho, Soohyun (Animal Products Research and Development Division, National Institute of Animal Science) Kim, Jongin (Animal Products Research and Development Division, National Institute of Animal Science) Kang, Sunmoon (Animal Products Research and Development Division, National Institute of Animal Science) Kang, Geunho (Animal Products Research and Development Division, National Institute of Animal Science) Seong, Pilnam (Animal Products Research and Development Division, National Institute of Animal Science) Park, Kyungmi (Animal Products Research and Development Division, National Institute of Animal Science) Ki, Kwangsuk (Animal Products Research and Development Division, National Institute of Animal Science) Kim, Hyunsub (Animal Products Research and Development Division, National Institute of Animal Science) Kim, CheonJei (Animal Products Research and Development Division, National Institute of Animal Science) Park, Beomyoung (Animal Products Research and Development Division, National Institute of Animal Science)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제32권 제6호
발행연도
2012.1
수록면
749 - 755 (7page)

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초록· 키워드

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This study was performed to investigate the physico-chemical properties of Holstein steer beef loin (M. longissimus dorsi) and top round (M. semimembranosus) from 18, 21 and 24-mon old. The loin and top round muscles from the 24-mon group had higher intramuscular fat content (%) than the other groups (p<0.05); however, the protein content was not significantly different among the 3 groups (p>0.05). With regard to meat color (CIE), the lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values of the loin were significantly higher for the 21- and 24-mon groups, and those of the top round were significantly higher for the 21-mon group than the same cuts in the other groups. The Warner-Bratzler shear force was the lowest at 24 mon for both the loin and top round muscles (3.69 kg); however, the water holding capacity was significantly higher for loin muscles from the 21-mon group (54.53%, p<0.05). The loin muscles from the 24-mon group contained significantly higher levels of monounsaturated fatty acid and significantly lower levels of saturated fatty acid than those in the other groups (p<0.05). The tenderness, juiciness, flavor-likeness and the overall-likeness scores were significantly higher for beef from the 21- and 24-mon groups than that from the 18-mon group. The results of this study indicate that both the slaughtering age and muscle type significantly affect meat quality. Therefore, fattening the beef for more than 4 mon during the late fattening stage would be advantageous for the meat quality of Holstein steers.
#fattening period #Holstein steer #meat quality #fatty acids #sensory property

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참고문헌 (46)

참고문헌 신청
Adams, T. / 1996 / Testes function and feedlot performance of bulls actively immunized against gonadotropin-releasing hormone : Effect of age at immunization / Journal of Animal Science 74:950~954 google schola AOAC / 2006 / Official Methods of Analysis. 15th ed. / Association of Official Analytical Chemists :210~219 google schola Boccard, R. L. / 1979 / The influence of age, sex and breed of cattle on their muscle characteristics / Meat Science 3:261~265 google schola Bowling, R. A. / 1997 / Comparison of forage-finished and grain-finished beef carcasses / Journal of Animal Science 45:209~215 google schola Bozzolo, H. / 1990 / Effect of performance on characteristics of adi-pose tissue of lambs weaned early and given a concentrate high in energy / Annales de Zootechnie 39:77~94 google schola

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