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Effects of Supplementation of Rice Bran and Roasted Soybean in the Diet on Physico-chemical and Sensory Characteristics of M. longissimus dorsi of Hanwoo Steers
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 Title & Authors
Effects of Supplementation of Rice Bran and Roasted Soybean in the Diet on Physico-chemical and Sensory Characteristics of M. longissimus dorsi of Hanwoo Steers
Kim, Sung-Il; Jung, Keun-Ki; Kim, Duck-Young; Kim, Jin-Yeoul; Choi, Chang-Bon;
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 Abstract
We investigated melting points and sensory characteristics by adding rice bran and roasted soybean to the finishing diet of Hanwoo steers. Thirty-six Hanwoo steers (average age, 20.92 mon-old; average weight, 599.89 kg) were assigned to either Control, Treatment 1 (rice bran) or Treatment 2 (roasted soybean) groups (12 steers/group), considering body weight and age. Supplementation levels of rice bran and roasted soybean were determined to meet total 5% crude fat in the concentrates, and the experimental animals were fed for 314 d until they reached 31.2 mon old. No significant differences were found in the moisture and crude fat content among groups. Melting points of lipid extracted from M. longissimus dorsi, subcutaneous fat, and perirenal fats were 25.83-26.17, 17.26-18.53 and , respectively, resulting in remarkable differences depending on fat depots. Contents of free amino acids in M. longissimus dorsi related to sweet taste were 39.48 mg/100 g for Treatment 1, which was significantly (p<0.05) higher than those for Control (32.24 mg/100 g), whereas those related to bitter taste were 25.93 mg/100 g for Treatment 2, which was the lowest (p<0.05) among the groups. Fatty acid composition, such as , , , , and , in M. longissimus dorsi was not different among the groups. Results of a panel test on M. longissimus dorsi showed that Treatment 1 scored the highest (p<0.05) in juiciness, and both Treatments 1 and 2 scored higher (p< 0.05) in overall palatability than the Control group. showed a positive (+) relationship with tenderness (r
 Keywords
Hanwoo;sensory characteristics;rice bran;roasted soybean;
 Language
Korean
 Cited by
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연잎 및 연근 추출물을 함유한 분쇄돈육의 품질 특성 및 기호성,이경수;김주남;정인철;

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우육포의 품질에 영향을 미치는 연잎추출물 첨가효과,박경숙;이재상;박현숙;최영준;박성숙;정인철;

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