상세검색
최근 검색어 전체 삭제
다국어입력
즐겨찾기0
커버이미지 없음
KCI등재 학술저널

한우육의 육질등급에 따른 부위별 일반성분, pH, 육색, 보수력, 가열감량, 콜레스테롤 및 트랜스지방산 함량

  • 42

The objective of this study was to investigate the proximate composition, pH, meat color, water holding capacity (WHC), cooking loss (CL), cholesterol content, and trans-fatty acid content of Hanwoo beef according to quality grade and cut. Five cuts [Cheggt (strip loin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from 15 Hanwoo animals [3 bulls and 12 steers, 24-30 months old]. Three animals were selected from each quality grade of 1(++), 1(+), 1, 2, and 3. The protein and moisture contents (%) were significantly higher, and the fat contents (%) were significantly lower in 3 quality grade compared to the other grades (p<0.05).