한우육의 도체특성, 근절길이 및 품질특성이 연도에 미치는 영향

This study was conducted to investigate the effect of sarcomere length, carcass and quality traits on tenderness of Hanwoo beef at 24 hr postmortem. Immediately after slaughter, a total number of 30 carcasses(Hanwoo bull) selected, and sarcomere length was determined during rigor development(1, 3, 6, 12 and 24 hr). Tenderness group of longissimus dorsi muscle classified into tender group(≤7.5 kg/cm^(2) n=9), or tough group(≥9.0 kg/cm^(2) n=9) by shear force value at 24 hr postmortem, and estimated carcass traits, meat color, connective tissue and sensory property at 24 hr postmortem. Result showed that tender group had heavier carcass weight, thicker back fat, higher marbling score, lighter meat color, more white fat color and lower texture score(p0.05) from 3 hr postmortem, and the sarcomere length of tender group was significantly(p