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거세 방법에 따른 한우 안심살, 꽃등심살, 우둔살의 육질특성 및 지방산 조성

Meat Quality and Fatty Acid Composition of Hanwoo Tenderloin, Middle Loin and Top Round by Castration Method

조수현|황인호|장선식|반영란|화반바|하윤경
농업생명과학연구원 (Institute of Agriculture & Life Science, Gyeongsang National University)|2022|농업생명과학연구 (Journal of Agriculture & Life Science)|제56권 제4호|pp. 95-104

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한우HanwooCastrationFatty acid composition지방산 조성Meat Quality거세반거세육질특성Half-castration

초록

본 연구에서는 거세방법에 따른 한우의 안심살(M. psoas major), 꽃등심살(M. longissimus thoracis) 및 우둔살(M. semimembranous)의 육질특성과 지방산 조성을 조사하였다. 공시시료는 송아지가 7개월령에 도달하면, 외과적 수술방법을 통해 한쪽 고환을 제거한 반거세 한우(half-castration; HC) 9두와 양쪽 모두 제거한 완전거세 한우(complete-castration; CC) 8두를 이용하였다. 거세된 송아지는 24-26개월까지 동일한 조건에서 사육한후 도축하고 3개 부위(안심살, 꽃등심살, 우둔살)를 채취하여 육질 분석하였다. 거세방법에 따른 그룹 간 지방함량은 HC 그룹이 2.97~11.06%로CC 그룹보다 낮은 함량을 나타내었으며, 수분함량은 HC 그룹이 65.39~70.90%로 CC 그룹보다 높은 함량을 나타내었다(p<0.05). 3개 근육의pH는 5.47~5.54 범위였으며, pH와 보수력은 거세방법에 따른 유의적인 차이는 나타나지 않았다(p>0.05). 육색은 L*값과 a*값에서 HC가 CC보다낮게 나타났다(p<0.05). 가열감량과 전단력은 HC 그룹의 꽃등심살이 CC 그룹보다 높은 값을 나타내었다(p<0.05). 지방산 조성은 palmitic acid, palmitoleic acid, vaccenic acid, oleic acid, linoleic acid, linoleneic acid와 PUFA, n6에서 HC와 CC 그룹 간 유의적 차이가 나타났다(p<0.05). 특히, 지방산 조성에서 HC 그룹과 CC 그룹 모두 oleic acid가 가장 높은 함량을 나타내었다(p<0.05). 따라서 거세 방법은 한우육의 근육 내지방, 육색, 연도와 같은 이화학적 특성과 지방산 조성에 영향을 미칠 수 있다고 사료된다.

Abstract

The objective of this study was to investigate the effects of castration method on meat quality traits and fatty acid compositions of Hanwoo beef. Hanwoo male calves were divided into: half-castration (HC, n=9) and complete-castration (CC, n=8) groups. At 7 months of age, the HC calves were surgically removed only one testicle, while the CC calves were completely removed both testicles. The castrated animals were reared under identical conditions until 24-26 months of age. After slaughter, tenderloin (M. psoas major), middle loin (M. longissimus thoracis) and top round (M. semimembranous) from left side of carcasses were collected and analyzed for quality attributes and fatty acids. Regarding proximate composition, the HC had a lower fat level 2.97~11.06% and higher moisture content 65.39~70.90% (p<0.05). The pH ranged among the samples from 5.47 to 5.54. No differences in the pH and water-holding capacity were observed between the muscles and castration groups (p>0.05). Results revealed that the values of color traits (L*, a*, b*) were significantly lower in the HC group compared to the CC group (p<0.05). The HC showed a higher cooking loss and shear force values in middle loin compared to the CC (p<0.05). The castration method did affect the level of palmitic acid, palmitoleic acid, vaccenic acid, oleic acid, linoleic acid, linoleneic acid, PUFA and n6 (p<0.05). Overall, the castration method showed its effects on the fatty acid, color and chemical composition such as intramuscular fat and moisture of beef.

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