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한우 성별에 따른 2등급 소분할 부위의 이화학적 및 관능 특성

Physico-chemical and Sensory Properties of Hanwoo Beef by Gender

조수현|김진형|문성실|김윤석|서현우|Hoa Van Ba|강선문|설국환|성필남
농업생명과학연구원 (Institute of Agriculture & Life Science, Gyeongsang National University)|2020|농업생명과학연구 (Journal of Agriculture & Life Science)|제54권 제3호|pp. 73-87|DOI https://doi.org/10.14397/jals.2020.54.3.73

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참고문헌

키워드

한우전단력소분할관능 특성

초록

본 연구는 성별에 따른 2등급 한우의 소분할 부위별 보수력, 가열감량, 전단력 및 관능 특성을 조사하고자 실시하였다. 한우 15두(암소 5두, 수소 5두 및 거세우 5두)를 도축한 다음 등급 판정을 한 후 39개 소분할 부위를 발골하여 육질 특성을 조사하였다. 2등급 한우의 소분할 부위별보수력은 46.97~63.16%를 나타내었으며, 가열감량은 52.44~71.58%로 안심살과 꽃등심살 부위를 제외한 부위에서 유의적인 차이가 나타나지않았다(p>0.05). 전단력은 2.36~6.80 kg/cm2으로 암소의 안심살, 윗등심살, 꽃등심살, 아래등심살, 부채살, 앞다리살, 갈비덧살, 삼각살, 업진살, 꽃갈비 부위에서 수소와 거세우에 비해 낮은 전단력을 나타내었으며(p<0.05), 거세우의 살치살, 꾸리살, 부채덮개살, 우둔살, 설깃살, 설깃머리살, 도가니살, 양지머리, 차돌박이, 뒷사태, 안창살 부위는 수소와 암소에 비해 낮은 전단력을 나타내었다(p<0.05). 풍미는 윗등심살, 아래등심살, 홍두깨살, 보섭살, 양지머리 및 차돌박이 부위에서 수소가 암소와 거세우에 비해 낮은 점수를 받았으며, 나머지 부위에서 유의적인 차이가 나타나지않았다(p>0.05). 저작감은 암소의 아래등심살, 채끝살, 목심살, 꾸리살, 부채살, 설깃머리살 및 차돌박이 부위에서 수소와 거세우에 비해 높은 점수를받았으며(p<0.05), 거세우의 치마살 및 뭉치사태 부위가 암소와 수소에 비해 높은 점수를 받았다(p<0.05). 종합적인 기호도는 암소의 채끝살, 꾸리살 및 부채살 부위가 수소와 거세우에 비해 높은 점수를 받았으며(p<0.05), 거세우의 윗등심살, 살치살, 앞다리살, 치마살 및 앞치마살 부위가암소와 수소에 비해 높은 점수를 받았다(p<0.05). 2등급 한우고기는 수소가 암소와 거세우에 비해 높은 보수력을 나타내었으며, 암소와 거세우가수소보다 낮은 전단력을 나타내었으며, 풍미에서 높은 점수를 받은 거세우의 부위와 저작감에서 높은 점수를 받은 암소의 부위는 종합적인 기호도에서도 높은 점수를 받았다.

Abstract

The purposed of this study was to investigate meat quality and sensory properties by sub-primal cuts product according to the gender of Hanwoo. Experimental animals comprised 5 cows, 5 bulls, and 5 steers. After slaughtering, they were graded at 24h post-mortem according to the Korean carcass grading system. Sub-primal cuts water-holding capacity ranged from 46.97 to 63.16%. There was no significant difference in cooking loss of sub-primal cuts except tenderloin and middle loin compared to among the gender (p>0.05). Cow’s tenderloin, upper loin, middle loin, lower loin, oyster blade, bolar blade, rib blade, tri-tip, short plate and short rib (6th-8th) had the significantly lower shear force, whereas steer’s chuck flap, chuck tender, upper oyster blade, top inside round, outside round, outside round hade, knuckle, brisket point end, brisket point end-deckle off, hind shank and outside skirt had the significantly lower shear force when compared to among the gender (p<0.05). Flavor was lower in bull’s upper loin, lower lion, eye of round, rump, brisket point end and brisket point end-deckle off than cow and steer, the rest of the sub-primal cuts were no significant different (p>0.05). Cow’s lower loin, strip loin, chuck roll, chuck tender, oyster blade, outside round hade and brisket point end-deckle off had the significantly higher tenderness, whereas steer’s internal flank plate and heel meat had the significantly higher tenderness compared to among the gender (p<0.05). Cow’s strip loin, chuck tender and oyster blade had the significantly higher overall acceptability, whereas steer’s upper loin, chuck flap, bolar blade, internal flank plate and flank steak had the significantly higher overall acceptability compared to among the gender(p<0.05). In conclusion, bulls were higher water-holding capacity than cows and steers, whereas cows and steer were lower shear force than bulls. The sub-primal cuts of steers that received high scores flavor and cows that received high scores tenderness received good scores in overall acceptability.

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관련 논문AI추천

한우 성별에 따른 2등급 소분할 부위의 pH, 일반성분 및 육색 특성강선문, 김윤석, 김진형, 문성실, 서현우, 설국환, 성필남, 조수현, Hoa Van Ba농업생명과학연구원 · 농업생명과학연구2020 · 제54권 제5호한우의 등급간, 성별간 품질 특성 및 이화학적 성분 규명김중완, 민중석, 이무하, 이상옥, 장애라, 천용헌한국축산학회 · 한국축산학회지2002 · 제44권 제5호한우수소의 부위별 영양성분조성 및 이화학적 육질특성김동훈, 김진형, 박범영, 성필남, 안종남, 정명옥, 정완태, 조수현, 최연호한국축산학회 · 한국축산학회지2007 · 제49권 제6호사회인구학적 요인이 한우수소고기의 부위 및 요리형태별 관능특성에 미치는 영향김경의, 김동훈, 김재희, 김진형, 박범영, 성필남, 이종문, 조수현, 서그러운달님한국축산학회 · 한국축산학회지2007 · 제49권 제6호한우 도체 육질등급 요인 분석과 육질등급에 따른 이화학 및 관능특성김진형, 박범영, 유영모, 이종문, 조수현, 채현석, 최양일한국축산학회 · 한국축산학회지2004 · 제46권 제5호건식숙성과 습식숙성조건에 따른 저등급 한우 암소 등심, 보섭 및 우둔육의 육질특성 비교강선문, 김윤석, 김진형, 서현우, 설국환, 조수현, 최주희, 하윤경, 황인호동물생명과학연구소 · 동물자원연구2019 · 제30권 제3호

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