분자량을 달리한 Chitosan 침지처리가 한우육의 저온저장 중 품질에 미치는 영향

The effects of chitosan dipping treatments with different molecular weights on the meat quality of Hanwoo(Korean Cattle) beef during refrigerated storage were investigated. The beef(M. Semimembranosus) were dipped in 0.5% chitosan(in 1% acetic acid) with two different molecular weights(Mw=150 and 600 kDa) for 5 min and stored at 1℃(90% RH). The pH was significantly(p0.05) different after 6 days. The a^(*) value of day 0(before storage) was not significantly(p>0.05) different among the treatment groups, however the a^(*) value of day 12 was significantly(p