비육전 방목 및 옥내사육한 한우육의 품질 비교

This study was carried out to compare the quality of beef from outdoor-reared before finishing and indoor-reared Hanwoo. Among the experimental animals, 28±4 mon-aged Hanwoo cows (n=5) were outdoor-reared for 7 mon (April-November) and then indoor-reared for 6 mon. The 6 mon-aged Hanwoo steers (n=10) were indoor-reared for 24 mon. The M. longissimus from all animals were stored at 4±0.2℃ for 7 days. Carcasses from outdoor-reared cattle before finishing were lighter, firmer, maturer, and leaner than indoor-reared (p