커버이미지 없음
SCOPUS
학술저널
1++ 등급 거세한우의 부위별 이화학적 육질특성 및 영양성분조성
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제28권 제4호
- : SCOPUS, SCIE, KCI등재
- 2008.10
- 422 - 430 (9 pages)
This study was conducted to investigate the nutritional composition and meat quality properties of Hanwoo steer beef by different cut. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] prepared from 10 Hanwoo steers (28-30 months old) were used for this experiment. The range of pH was 5.46-5.64. In the chemical analysis, Hongduke contained highest protein contents (21.15%) and Dngsim had lowest protein contents (16.94%) (p0.05). Total amino acid contents were significantly higher in Hongduke (p<0.05).