한우암소고기의 연령이 등심 및 우둔부위 일반성분 및 육질에 미치는 영향

This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, 9 years old). The intramuscular fat content(%) was higher for loin and top round of G1 (p0.05). Total collagen content was lower in the top round of G3 (p<0.05).