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• W1979402650 abstract "본 연구는 시판중인 브랜드 한우고기의 연도 조사를 위하여 13개 브랜드 한우고기 판매점에서 3개 등급(육질 <TEX>$1^{++}$</TEX>, <TEX>$1^+$</TEX>, 1등급)과 8개 소분할 부위별로 구입한 한우고기의 전단력을 분석하였다. 브랜드 한우고기 육질 <TEX>$1^{++}$</TEX> 등급, <TEX>$1^+$</TEX> 등급, 1등급의 숙성기간 분포비율은 7일 미만이 37.5, 45.8, 36.4% 였고, 7일-13일이 26.6, 47.2, 36.4%였으며, 14일-20일이 31.3, 4.2, 25.8%였다. 브랜드 한우고기 판매장의 냉장고 온도는 평균 <TEX>$2.27-2.42^{circ}C$</TEX> 범위였다. 안삼실, 윗등심살, 채끝살, 도가니살과 홍두께살에서 육질 <TEX>$1^{++}$</TEX>등급이 육질 1 등급보다 연하였다(p<0.05). 브랜드 한우고기 육질 <TEX>$1^{++}$</TEX> 등급, <TEX>$1^+$</TEX> 등급, 1 등급의 소분할 부위 중 안심살의 전단력가가 각각 2.56, 2.76, 3.10 kg로 가장 연하였고, 각 육질등급에서 도가니살이 4.76 kg,홍두께살이 4.96 kg, 보섭살이 5.66 kg로 가장 질긴 것으로 나타났다(p<0.05). 육질 <TEX>$1^{++}$</TEX> 등급의 브랜드 한우고기 소분할 부위에서 전단력가 3.9 kg 이하의 분포비율은 안심살과 채끝살이 100%, 윗등심살과 보섭살이 각각 87.5, 62.5%인 반면 전단력가 4.6 kg 이상 분포비율은 흥두께살과 도가니살이 각각 50%였다. 육질 <TEX>$1^+$</TEX> 등급의 브랜드 한우고기 소분할 부위에서 전단력가 3.9 kg 이하 분포비율이 안심살과 윗등심살이 100%, 채끝살과 꾸리살이 각각 44.4%였고, 전단력가 4.6 kg 이상 분포비율은 홍두께살, 도가니살, 보섭살이 각각 66.7, 55.6, 44.4%를 차지하였다. 육질 1등급의 브랜드 한우고기 소분할 부위에서 전단력가 3.9 kg 이하 분포비율은 안심살과 채끝살, 윗등심살이 각각 88.9, 62.5, 44.4%인 반면에 전단력가 4.6 kg 이상 분포비율은 도가니살이 100.0%, 홍두께살, 꾸리살, 뭉치사태가 각각 62.5, 62.5, 55.6%로 나타났다. 이상의 결과를 종합하면, 시판 브랜드 한우고기는 숙성기간이 짧고, 전단력가 4.6 kg 이상 분포비율이 높은 것으로 나타났다. Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades (<TEX>$1^{++}$</TEX>, <TEX>$1^+$</TEX>, 1) at 13 stores were evaluated the tenderness using Warner-Bratzler shear (WBS). The beef frequency ratio (%) depending on postmortem aging periods were investigated. The 37.5 (quality grade <TEX>$1^{++}$</TEX>), 45.8 (quality grade <TEX>$1^+$</TEX>), and 36.4% (quality grade <TEX>$1^{++}$</TEX>) of branded beef were aged for < 7 d, 26.6 (quality grade <TEX>$1^{++}$</TEX>), 47.2 (quality grade <TEX>$1^+$</TEX>) and 36.4% (quality grade 1) were aged for <TEX>$7{sim}13$</TEX> d, and 31.3 (quality grade <TEX>$1^+$</TEX>), 4.2 (quality grade <TEX>$1^+$</TEX>) and 25.8% (quality grade <TEX>$1^+$</TEX>) were aged for 14 to 20 d. The temperature of cold room in stores was ranged average 2.27 to <TEX>$2.42^{circ}C$</TEX>. WBS values for ansimsal (tenderloin), witdngsimsal (ribeye), cheggtsal (shortloin), doganisal (knuckle) and moongchisatae (hind shank) from branded Hanwoo beef of quality grade <TEX>$1^{++}$</TEX> were tender than those from branded Hanwoo beef of quality grade 1 (p<0.05). WBS values for ansimsal (tenderloin) were 2.56 (quality grade <TEX>$1^{++}$</TEX>), 2.76 (quality grade <TEX>$1^+$</TEX>) and 3.10 kg (quality grade 1), respectively, and those for doganisal (knuckle, quality grade <TEX>$1^{++}$</TEX>), hongdukesal (eye of round, quality grade <TEX>$1^+$</TEX>) and bosupsal (top sirloin, quality grade 1) were 4.76, 4.96 and 5.66kg, respectively (p<0.05). The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts from branded Hanwoo beef of quality grade <TEX>$1^{++}$</TEX> were 100 [ansimsal (tenderloin) and cheggtsal (shortloin)], 87.5 [witdngsimsal (ribeye)] and 62.5% [bosupsal (top sirloin)], whereas that of WBS > 4.6 kg were 50.0% [hongdukesal (eye of round) and doganisal (knuckle)]. The frequency ratio of WBS < 3.9 kg in the an subprimal cuts of quality grade <TEX>$1^+$</TEX> were 100 [ansimsal (tenderloin) and witdngsimsal (ribeye)] and 44.4% [cheggtsal (shortloin) and gurisal (chuck tender)], whereas that of WBS > 4.6 kg were 66.7 [hongdukesal (eye of round)], 55.6 [doganisal (knuckle)] and 44.4% [bosupsal (top sirloin)]. The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts of quality grade 1 were 88.9 [ansimsal (tenderloin)], 62.5 [cheggtsal (shortloin)] and 44.4% [witdngsimsal (ribeye)], whereas that of WBS > 4.6 kg were 100.0 [doganisal (knuckle)] 62.7 [hongdukesal (eye of round)], 62.5 [gurisal (chuck tender)] and 55.6% [moongchisatae (hind shank)]. From these results, subprimal cuts from branded Hanwoo beef were marketed with short aging periods and high frequency ratio (%) of WBS > 4.6 kg." @default.
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• W1979402650 date "2008-08-30" @default.
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• W1979402650 title "Tenderness Survey of Branded Hanwoo Beef - 2007: Assessment of Warner-Bratzler Shear for Hanwoo Beef by Quality Grade and Subprimal Cuts" @default.
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