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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.3
- 수록면
- 47 - 51 (5page)
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초록· 키워드
오류제보하기
This study was conducted to make certain that the intramuscular fat score at 13th rib could represent the fat content of whole loin from Hanwoo in Korea beef grading system. A total 42 loins from 23 carcasses of grade 1<SUP>++</SUP>, 16 carcasses of grade 1<SUP>+</SUP>, and 3 carcasses of grade 1 of Hanwoo were used for this study. The crude fat content and intramuscular fat score at the 1<SUP>st</SUP>, 6<SUP>th</SUP>, and 13<SUP>th</SUP> rib, and the last lumbar position of loin were measured. The crude fat content was the highest at the 6<SUP>th</SUP> rib of loin from the carcasses of grade 1<SUP>++</SUP> and 1<SUP>+</SUP> (p<0.05). There were no significant difference of the intramuscular fat scores measured by image analysis and beef marbling score (BMS) between the 6th and 13<SUP>th</SUP> rib of loin from the carcasses of 1<SUP>++</SUP> and 1<SUP>+</SUP> and that were significantly higher than intramuscular fat scores at the 1<SUP>st</SUP> rib and the last lumbar position of the loin. From the results, we conclude that the intramuscular fat score at the 13<SUP>th</SUP> rib can represent the fat content of loin when meat graders decide the grade of Hanwoo carcass.
목차
Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
참고문헌
참고문헌 (18)
참고문헌 신청
1. [단행본] - AOAC / 2000 / Official Methods of Analysis / Association of Official Analytical Chemists
2. [학술지(정기간행물)] - Cho SH / 2010 / Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef / Meat Science 86 (1) : 236 ~ 242
3. [학술지(정기간행물)] - Dashdorj Dashmaa / 2012 / Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing / 한국축산식품학회지 32 (4) : 414 ~ 427
4. [학술지(정기간행물)] - Henchion M / 2014 / Meat consumption: Trends and quality matters / Meat Science 98 (3) : 561 ~ 568
5. [학술지(정기간행물)] - Iwamoto E / 2009 / Effects of the fattening period on the fatty acid composition of fat deposits and free amino acid and inosinic acid contents of the longissimus muscle in carcasses of Japanese Black steers / Animal Science Journal 80 (4) : 411 ~ 417
2. [학술지(정기간행물)] - Cho SH / 2010 / Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef / Meat Science 86 (1) : 236 ~ 242
3. [학술지(정기간행물)] - Dashdorj Dashmaa / 2012 / Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing / 한국축산식품학회지 32 (4) : 414 ~ 427
4. [학술지(정기간행물)] - Henchion M / 2014 / Meat consumption: Trends and quality matters / Meat Science 98 (3) : 561 ~ 568
5. [학술지(정기간행물)] - Iwamoto E / 2009 / Effects of the fattening period on the fatty acid composition of fat deposits and free amino acid and inosinic acid contents of the longissimus muscle in carcasses of Japanese Black steers / Animal Science Journal 80 (4) : 411 ~ 417
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UCI(KEPA) : I410-ECN-0101-2016-480-001420316