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Effect of Quality Grade on the Physicochemical and Sensory Properties of Hanwoo
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 Title & Authors
Effect of Quality Grade on the Physicochemical and Sensory Properties of Hanwoo
Kim, Bum-Keun; Park, Chan-Eun; Lee, Eun-Ji; Kim, Yun-Sook; Kim, Byung-Sam; Kim, Jong-Chan;
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 Abstract
This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade , , 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p<0.05). In contrast, increasing quality grade correlated with significant increase in crude fat contents (from 8.18% to 19.55%). Crude fat contents showed a negative correlation with moisture content (r
 Keywords
Hanwoo;quality grade;physicochemical properties;sensory evaluation;
 Language
Korean
 Cited by
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한국인 주요 단백질 급원식품 10종에 대한 동결건조 전후의 특성 연구,손양주;최수영;이금양;황영;유경미;황인경;

한국식품조리과학회지, 2014. vol.30. 1, pp.64-75 crossref(new window)
2.
건조숙성에 따른 저등급 한우 채끝 등심의 품질 증진,이철우;이승호;민예진;이수기;조철훈;정사무엘;

한국식품영양학회지, 2015. vol.28. 3, pp.415-421 crossref(new window)
1.
Quality Improvement of Strip Loin from Hanwoo with Low Quality Grade by Dry Aging, The Korean Journal of Food And Nutrition, 2015, 28, 3, 415  crossref(new windwow)
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Study on Major Korean Protein Sources Before and After Freeze Drying Processing, Korean journal of food and cookery science, 2014, 30, 1, 64  crossref(new windwow)
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Study on Processing Quality of Different Parts of Pork and Beef, Korean journal of food and cookery science, 2016, 32, 2, 157  crossref(new windwow)
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