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Comparison of crude fat content and intramuscular fat score at different position of loin from Hanwoo
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한우 등심의 위치별 조지방 함량 및 근내지방도 비교

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Type
Academic journal
Author
Chulwoo Lee (충남대학교) Hanhyeon Lee (축산물품질평가원) Junoh Baek (축산물품질평가원) Jungyu Park (축산물품질평가원) Samooel Jung (충남대학교) Cheorun Jo (서울대학교)
Journal
Institute of Agricultural Science Korean Journal of Agricultural Science Vol.42 No.1 KCI Accredited Journals
Published
2015.3
Pages
47 - 51 (5page)

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Comparison of crude fat content and intramuscular fat score at different position of loin from Hanwoo
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This study was conducted to make certain that the intramuscular fat score at 13th rib could represent the fat content of whole loin from Hanwoo in Korea beef grading system. A total 42 loins from 23 carcasses of grade 1<SUP>++</SUP>, 16 carcasses of grade 1<SUP>+</SUP>, and 3 carcasses of grade 1 of Hanwoo were used for this study. The crude fat content and intramuscular fat score at the 1<SUP>st</SUP>, 6<SUP>th</SUP>, and 13<SUP>th</SUP> rib, and the last lumbar position of loin were measured. The crude fat content was the highest at the 6<SUP>th</SUP> rib of loin from the carcasses of grade 1<SUP>++</SUP> and 1<SUP>+</SUP> (p<0.05). There were no significant difference of the intramuscular fat scores measured by image analysis and beef marbling score (BMS) between the 6th and 13<SUP>th</SUP> rib of loin from the carcasses of 1<SUP>++</SUP> and 1<SUP>+</SUP> and that were significantly higher than intramuscular fat scores at the 1<SUP>st</SUP> rib and the last lumbar position of the loin. From the results, we conclude that the intramuscular fat score at the 13<SUP>th</SUP> rib can represent the fat content of loin when meat graders decide the grade of Hanwoo carcass.
#Quality grade #Crude fat #Intramuscular fat score #Hanwoo

Contents

Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
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References (18)

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1. [단행본] - AOAC / 2000 / Official Methods of Analysis / Association of Official Analytical Chemists google schola 2. [학술지(정기간행물)] - Cho SH / 2010 / Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef / Meat Science 86 (1) : 236 ~ 242 google schola 3. [학술지(정기간행물)] - Dashdorj Dashmaa / 2012 / Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing / 한국축산식품학회지 32 (4) : 414 ~ 427 dbpia 4. [학술지(정기간행물)] - Henchion M / 2014 / Meat consumption: Trends and quality matters / Meat Science 98 (3) : 561 ~ 568 google schola 5. [학술지(정기간행물)] - Iwamoto E / 2009 / Effects of the fattening period on the fatty acid composition of fat deposits and free amino acid and inosinic acid contents of the longissimus muscle in carcasses of Japanese Black steers / Animal Science Journal 80 (4) : 411 ~ 417 google schola

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