Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Sawdust-Bedded Thickness in Floors of Hanwoo on Meat Quality of M. Longissimus after Slaughter

한우우사 바닥의 톱밥두께가 도축 후 등심의 육질에 미치는 영향

  • Kang, Sun-Moon (Department of Anmial Products and Food Science, Kangwon National University) ;
  • Park, Yeon-Soo (Gangwon Provincial Livestock Research Center) ;
  • Lee, Ik-Sun (Department of Anmial Products and Food Science, Kangwon National University) ;
  • Kim, Tae-Sil (Department of Anmial Products and Food Science, Kangwon National University) ;
  • Pan, Jo-No (Department of Anmial Products and Food Science, Kangwon National University) ;
  • Lee, Sung-Ki (Department of Anmial Products and Food Science, Kangwon National University)
  • 강선문 (강원대학교 동물식품응용과학과) ;
  • 박연수 (강원도 축산기술연구센터) ;
  • 이익선 (강원대학교 동물식품응용과학과) ;
  • 김태실 (강원대학교 동물식품응용과학과) ;
  • 판조노 (강원대학교 동물식품응용과학과) ;
  • 이성기 (강원대학교 동물식품응용과학과)
  • Published : 2008.06.30
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Abstract

This study was carried out to investigate the effect of sawdust-bedded thickness in floors (SBTF) of Hanwoo on meat quality of M. longissimus after slaughter. The 7 mon-aged bulls (22 heads) were housed in single sheds ($3{\times}8\;m^2$/animal) bedded with sawdust of 10, 15, and 20 cm thickness for 20 mon prior to slaughter. The M. longissimus from carcasses were then stored at $4{\pm}0.2^{\circ}C$ for 9 d. SBTF had no significant effect on carcass traits and pH, water-holding capacity, drip loss, cooking loss, Warner-Bratzler shear force, aroma pattern with electronic nose, and sensory attributes of beef. The 20 cm group had the highest crude fat and the lowest n6/n3 (p<0.05). At 9 d, the 10cm group showed the highest total reducing ability and the lowest TBARS content (p<0.05). During storage, the 10 and 20 cm groups had lower MetMb content, higher OxyMb content, and redder meat color than the 15 cm group (p<0.05).

본 연구는 한우우사 바닥면의 톱밥두께가 도축후 등심의 육질에 미치는 영향을 구명하고자 실시하였다. 7개월 령의 비거세 수소 22두를 톱밥이 10, 15 및 20 cm로 깔린 단방우사($3{\times}8\;m^2$)에서 27개월령까지 사육한 후 도축하여 등심(M. longissimus) 부위를 $4{\pm}0.2$에서 9일 동안 저장하였다. 도체성적, pH, 보수력, 드립감량, 가열감량, 전단력, 전자코에 의한 향기패턴 및 관능적 기호도는 톱밥두께에 따른 유의적인 차이가 없었다. 일반성분 함량 및 지방산 조성은 20cm가 가장 높은 조지방 함량과 가장 낮은 n6/n3을 보였다(p<0.05). 저장중 총환원력은 9일째에 10cm가 가장 높았던 반면(p<0.05), TBARS는 가장 낮았다(p<0.05). 표면육색소 함량은 저장기간 동안 10 및 20 cm의 MetMb이 15cm보다 낮았던 반면(p<0.05), OxyMb은 높았다(p<0.05). 표면육색은 저장기간 동안 10 및 20 cm가 15 cm보다 붉은 육색을 나타내었다(p<0.05).

Keywords

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