육우 송아지를 이용하여 다양한 육제품의 이화학적 성상 비교
Comparison of the Physicochemical Characteristics of Various Meat Products using Holstein Calves
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초록
본 연구는 홀스타인 육우 송아지를 활용한 5가지 다양한 육제품 간의 이화학적 품질 특성을 비교하였다. 수분함량은 Munich veal white가 다른 제품들에 비해 유의적으로 높은 수준을 나타내었다(p<0.05). 지방과 회분함량은 Veal meatloaf 제품에서 다른 제품들과 비교하여 가장 높은 수준을 나타내었다(p<0.05). pH분석 결과, Bockwurst veal sausage 제품이 다른 제품들과 비교하여 가장 낮은 수준을 나타내었다(p<0.05). Veal meatloaf 제품의 보수력이 가장 낮은 수준을 나타낸 반면에 가열감량은 높은 수준을 나타내었다(p<0.05). 명도(L*)와 적색도(a*) 값의 경우 Bockwurst veal sausage 제품이 가장 높은 수준을 나타내었다(p<0.05). 황색도(b*) 값의 경우 Munich veal white와 Veal meatloaf제품이 낮은 수준을 나타내었다(p<0.05). 조직감 측정 결과, 경도(hardness)는 Bockwurst vealsausage 의 제품이 가장 높은 수준을 나타낸 반면에 응집성(cohesiveness)은 가장 낮은 수준을 나타내었다(p<0.05). 탄력성(Springiness)과 씹힘성(chewiness)은 Veal meatloaf 제품에서 가장 높은 수준을보였다(p<0.05). 관능검사에서 다즙성(juiciness)은 Veal meatloaf 제품에서 가장 높은 수준을 보였다(p<0.05). 응집성(cohesiveness)은 Bockwurst veal sausage 의 제품이 가장 높은 수준을 보였다(p<0.05). 본 연구 결과를 통해 송아지육을 활용한 육제품 생산을 위한 기초 자료로 제공될 수 있을 것으로 생각된다
Abstract
This study was performed to compare physico-chemical meat quality among different meatproducts manufactured with Holstein calves. We manufactured 5 types of meat products:barbecue veal sausage, Munich veal white, Bockwurst veal sausage, veal meatloaf, vealvegetable meatloaf. The water contents were significantly higher in Munich veal white whencompared to other samples(p<0.05). The fat and ash contents were significantly higher in vealmeatloaf(p<0.05). Bockwurst veal sausage samples significantly lower pH values than those withthe other groups(p<0.05). The water holding capacity(WHC) of veal meatloaf were significantlylower, whereas cooking loss of those were higher when compared to other samples(p<0.05). Inmeat color, Bockwurst veal sausage had significantly higher CIE L* and a* values than thosewith the other groups(p<0.05). The b* values of Munich veal white and veal meatloaf were significantly lower(p<0.05). In texture profile, hardness values were significantly higher inBockwurst veal sausage when compared to those with other samples(p<0.05). Springiness andchewiness values were significantly higher in veal meatloaf when compared to those withsamples(p<0.05). In sensory evaluation, the juiciness of veal meatloaf were significantlyhigher(p<0.05). The cohesiveness of Bockwurst veal sausage were significantly higher amongother products(p<0.05). In general, this work can be used as a fundamental information for theproduction of different meat products from Holstein calves.
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