홀스타인 육우 송아지 채끝등심 및 꾸리육의 출하월령별 이화학적 육질 및 지방산 조성
Physico-chemical Meat Quality and Fatty Acid Compositions of Stiploin and Chuck tender Muscles from Holstein Calves by Different Slaughtering Ages
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본 연구의 목적은 육우 송아지 출하월령(3, 6, 9, 12개월) 조건에 따른 채끝등심(m. longissimuslumborum)과 꾸리육(m. tricep brachii)의 이화학적 육질 특성 및 지방산 조성에 미치는 특성을비교하여 송아지고기의 상품성을 조사해 보고자 수행하였다. 채끝등심육과 꾸리육 모두 출하월령이증가됨에 따라 수분 함량은 감소하였던(73.20~79.23%) 반면에 단백질(19.51~23.13%) 및 지방(0.76~1.99%) 함량은 증가하였다. 육색의 경우 두 부위 모두 출하월령이 증가됨에 따라 L*값(30.62~43.81)은 감소하는 반면에 a*값과 b*값은 증가하였다 (P<0.05). pH는 채끝등심육은 3개월령(5.96)이 꾸리육은 3개월(5.67) 및 6개월(5.73) 령이 다른 출하월령들 보다 유의적으로높았다(P<0.05). 미오글로빈 함량은 채끝등심과 꾸리육 모두 출하월령이 증가할수록 증가하였다(P<0.05). 전단력을 측정한 경과 채끝등심육 은 3개월령(5.94 kg)과 12개월령(4.34 kg)이 6개월(9.16kg) 및9개월령(9.57 kg) 보다 유의적으로 낮았으며, 꾸리육은 3개월령(2.83 kg)이 9개월 (4.47 kg)령 보다유의적으로 낮았다(P<0.05). 가열감량은 채끝육의 경우 출하월령간에 유의적인 차이가 없었으나 꾸리육은다른 출하월령들 보다 12개월(28.37%)령이 낮았고 3개월(36.55%)령이 높았다(P<0.05). 한편 채끝등심과꾸리육은 모두 12개월령이 근절길이가 길었고 보수력이 유의적으로 높았다(P<0.05). 지방산 조성을분석한 결과 채끝등심육은 3개월령에 C18:2n6, C20:1n9, 총 다가불포화지방산 (PUFA), 포화지방산에대한 다가불포화지방산의 비율(PUFA/SFA) 및 오메가-6(ω-6) 지방산 함량이 유의적으로 높았고12개월령에는 C16:1n7, C18:1n9, 총 단가불포화 지방산(MUFA), 총 포화지방산에 대한 총 단가불포화지방산의 비율(MUFA/SFA) 지방산 함량이 유의적으로 높았다(P<0.05), 꾸리육의 경우 3개월령에C20:1n9 함량이 높았고 12개월령에는 C14:0, C18:1n9, 총 단가불포화지방산(MUFA) 및 총 포화지방산에대한 총 단가불포화 지방산의 비율(MUFA/SFA) 함량이 유의적으로 높았다(P<0.05).
Abstract
The objective of this study was to investigate the physico-chemical properties and fatty acidcompositions of Holstein calves striploin (m. longissimus lumborum) and chuck tender (m. tricep brachii) from 3, 6, 9 and 12-months-old. For both the striploin and chuck tender muscles, the moisture contents (73.20~79.23%) were decreased whereas the protein(19.51~23.13%) and fat (0.76~1.99%) contents were increased as the slaughtering ageincreased. In meat color, L* values (30.62~43.81) were decreased whereas a* and b* valuesincreased as the slaughtering age increased for striploin and chuck tender muscles (P<0.05)pH values were significantly higher for striploin (5.96) from 3 months old group and chucktender (5.67) muscles from 3 and 6 months old group than those from the other age groups(P<0.05). The myoglobin contents were significantly increased as the slaughtering agesincreased for striploin and chuck tender muscles (P<0.05). For Warner-Bratzler shearforce(WBS) values of striploin muscles were significantly lower for striploin muscles from 3-(5.94kg) and 12-month old groups than those from 6- (9.16kg) and 9-months 9.57kg) oldgroups (P<0.05). However, the WBS values of chuck tender muscles were significantly lowerfor 3- (2.83kg) months old groups than 9-months (4.47kg) old groups (P<0.05). In cookingloss, there were no significant difference for the striploin muscle, but the chuck tendermuscles were significantly higher for 3 months old group and lower for 12 months old groupthan the other age groups (P<0.05). Both of the striploin and chuck tender muscle had longersarcomere length and higher water holding capacity (WHC) for 12 months old age groupsthan those from the other groups (P<0.05). For striploin muscle, the contents of C18:2n6,C20:1n9, total contents of PUFA, PUFA/SFA and ω-6 fatty acids were significantly higherfor 3-months old group; whereas the contents of C16:1n7, C18:1n9, total contents of MUFAand MUFA/SFA were significantly higher for 12-months old group than the other age groups(P<0.05), For chuck tender muscle, the contents of C20:1n9 were significantly higher for3-months old group; whereas the contents of C14:0, C18:1n9, total contents of MUFA andMUFA/SFA were significantly higher for 12-months old group than the other age groups(P>0.05).
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