한우 도체 육질등급 요인 분석과 육질등급에 따른 이화학 및 관능특성
Analysis of Carcass Quality Grade Components and Chemico-Physical and Sensory Traits of M. longissimus dorsi in Hanwoo
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초록
1995년부터 10년간 축산연구소에서 도축된 한우도체 773두에 대하여 한우도체의 육질등급판정 요인특성을 출하체중 및 성에 따라 분석하였으며 육질등급에 따른 배최장근의 이화학적 특성 및 관능특성을 조사하였다. 육질등급은 출하체중대별로 거세우 및 암소가 수소에 비하여 우수하였으며(P<0.05) 출하체중이 높을수록 육질등급이 향상되었다.육질등급 판정요인 중 근내지방도, 조직감, 성숙도, 육색 및 지방색은 성별로 차이가(P<0.01) 있었으나 출하체중별로는 근내지방도와 성숙도 요인만 차이가 있는 것으로 분석되었다. 한우의 최종 육질등급은 근내지방도(r=-0.81**), 육색(r=0.21**), 지방색(r=0.10**) 및 조직감(r=0.41**)과 상관관계가 있었으나 성숙도는 영향이 없었다.배최장근에서 측정한 평균 단백질함량, 수분함량 및 지방함량은 각각 20.68%, 69.34% 및 8.05%로 육질등급이 3등급에서 1+등급으로 우수할수록 단백질함량 및 수분함량은 감소되었고 지방함량은 증가되었다(P<0.01). 전단력, 가열감량 및 보수성은 평균 5.2kg/cm2, 129.4% 및 47.3%로서 육질등급이 증가됨에 따라 전단력과 가열감량은 감소되었으나(P<0.01), 보수력은 유의적인 차이가 없었다. 육색은 육질등급이 증가함에 따라 명도와 적색도 및 황색도는 유의적으로 증가하였다(P<0.01). 관능특성에서, 풍미와 다즙성은 및 연도는 육질등급이 우수할수록 유의적으로 증가하였다(P<0.01). 배최장근의 지방함량은 전단력(r=0.56*)과 보수성(r=0.18**) 및 다즙성(r=0.46**), 연도(r=0.49**), 향미(r=0.34*)에 상관관계가 높은 것으로 분석되었으며 전단력이 높을수록 관능특성요인인 향미, 연도, 다즙성이 나쁜 것으로 분석되었다.
Abstract
The current study was conducted to analysis the effects of sex and live weight on carcass characteristics using total 773 Hanwoo, and to assess the effects of quality grade on chemico-physical and sensory characteristics in longissimus muscle. Results show that both steer and cow received superior quality grade to bull within the same weight class(P<0.05). Marbling score, texture, maturity, meat color and fat color were significantly(P<0.01) affected by sex, whilst only marbling score and maturity were significantly affected by live weight. The ultimate quality grade showed significant relationships with marbling score(r=-0.81**), meat color (r=0.21**), fat color(r=0.10**), and with texture(r=0.41**), but that had no such a relationship with maturity. WB-shear force and cooking loss were decreased when carcass grade was increased(P<0.01), but water-holding capacity was identical between the quality grades. Objective meat color dimensions in lightness, redness and yellowness were increased for higher quality grade(P<0.01). Meat flavor, juiciness and tenderness received higher scores for higher quality grade(P<0.01). Intramuscular fat content had significantly relationships with WB-shear force(r=0.56*), water-holding capacity(r=0.18**), juiciness(r=0.46**), tenderness(r=0.49**), and flavor intensity(r=0.34*). In addition, a higher WB-shear force was related to a lower flavor, tenderness and juiciness scores.
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