한우육의 육질등급에 따른 부위별 전단력, 근절길이, 콜라겐의 함량 및 관능 특성

Abstract

This study was conducted to investigate the Warner-Bratzler shear force (WBS), sarcomere length, total collagen contents and consumer tests of different cuts of Hanwoo beef based on quality grade. Five cuts [Cheggt (striploin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from Hanwoo beef (bulls and steers, 24-30 months old) and grouped by their quality grades (1 ++ , 1 + , 1, 2 and 3). The WBS values of chuck cut in 1 ++ , 1 + and 1 quality grade groups were 5.47 (kg/0.5 inch 2 ), 5.46 (kg/0.5 inch 2 ) and 6.54 (kg/0.5 inch 2 ), respectively, which were significantly lower than those of chuck in quality grade 3, which was 8.41 (kg/0.5 inch 2 ) (p<0.05). The sarcomere length of the quality grade groups were significantly longer for brisket (3.72 µm) of 1 ++ quality grade than for that of 3 quality grade brisket (p<0.05). Brisket of 1 ++ and 2 quality grade had significantly greater sarcomere lengths than strip loin and top round in the same quality grade (p<0.05). The total collagen contents of strip loins in the 1 ++ , 1 + , and 1 quality grade groups (1.17, 1.18 and 1.14 g/100 g, respectively) were significantly lower than those of the 3 quality grade group (1.63 g/100 g) (p<0.05). The overall sensory scores of tenderness and juiciness for the five cuts of 1 ++ quality grade were significantly higher than those of the other quality grade (p<0.05). Among the five cuts, loin had the highest tenderness and juiciness scores (p<0.05), whereas top round had the lowest tenderness and juiciness scores (p<0.05). Overall, there were significant differences in the WBS and sensory properties among quality grades and cuts (p<0.05). However, the sarcomere length and total collagen contents of chuck roll, top round and loin did not differ among quality grades.