국내에서 비육한 수입 생우 채끝육의 이화학적 특성에 관한 연구

A total of 40 domestic-fed imported beef cattle were used to determine meat quality traits. Sirloin was taken from each 10 of Hereford, Angus, Murray Grey(MG), Cross breed(Hereford×Angus) and objective and subjective meat quality were assessed after a 7 days ageing(0±1℃). Results showed that ultimate pH and fat hardness was not affected by breeds. MG showed a higher water holding capacity and consequently a lower cooking loss(%) than the other breeds(p