한우의 이화학적, 관능적 특성을 통한 신선도와 맛의 품질 인자 설정

This study was conducted to investigate the relationship between quality factors and freshness or palatability of Hanwoo beef according to storage condition. The drip loss, cooking loss, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), total viable counts (TVC) and sensorial characteristics of Hanwoo beef (raw and cooked) were investigated during storage for 36 d at 0 and 10oC. The drip loss, cooking loss, VBN, and TBARS were increased during storage period. The correlation between these factors and freshness was shown to be highly significant at both 10oC than 0oC. Especially, correlation of between the cooking loss and freshness of Hanwoo beef showed high significance (p