논문 (학술지)
Evaluation of sensory attributes of Hanwoo Longissimus dorsi muscle and its relationships with intramuscular fat, shear force, and environmental factors
| 등록번호 | RPMS-2019-0190785351 | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
SCI |
|---|---|---|---|
| 저자명 (주·공동저자) | Gajaweera Chandima; Chung Ki Yong; Kwon Eung Gi; Hwang In Ho; Cho Soo Hyun; Lee Seung Hwan; Plaizier J. | ||
| 논문구분 | 국외전문학술지 | 학술지명 | CANADIAN JOURNAL OF ANIMAL SCIENCE |
| ISSN | 0008-3984 | 학술지 출판일자 | 2018-02-22 |
| 학술지 볼륨번호 | 98 | 논문페이지 | 443 ~ 452 |
| 학술지 임팩트팩터 | 0.827 | 기여율 | 100 % |
| DOI | https://doi.org/10.1139/cjas-2017-0064 | ||
| 초록 | We examined the relationships of Hanwoo (Bos taurus coreana) beef sensory attributes with intramuscular fat (IMF), Warner-Bratzler shear force (WBSF) and other environmental factors. Samples of 458 beef carcasses including 32 cows, 34 steers and 392 bulls were analyzed for IMF percentage, WBSF and important sensory attributes (tenderness, juiciness and flavour-likeness). Results revealed that steer beef had significantly higher scores for all three sensory attributes than beef from cows and bulls. While juiciness and flavour-likeness differed (p<0.05) among bulls and cows, they were not associated an effect on tenderness. All sensory attributes and WBSF were correlated (p<0.001) with IMF; the highest correlation coefficient was for tenderness (0.55) while a negative coefficient (-0.39) was found for WBSF. The influence of IMF level on all three sensory attributes of bull beef significantly increased with IMF level. All sensory attributes of steer and bull beef showed negative relationship (p<0.01) with WBSF, where highest correlation coefficient (-0.8) found for steer beef tenderness. Furthermore, tenderness and flavour-likeness showed lower ranks for meats slaughtered during the winter season; however, juiciness did not differ (p<0.05) among seasons. | ||
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