지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 1 - 10 (10page)
이용수
초록· 키워드
오류제보하기
The objective of this study was to investigate the physicochemical and microbial quality of loin (m. longissimus dorsi) and top round (m. Semimembranosus) in Holstein veal produced from two slaughter age groups (5 and 8 months of age). A total of 20 Holstein calves were randomly selected from a local cattle farm. The slaughtered cold carcasses were vacuumpackaged.
The samples were analyzed for proximate composition and physicochemical analyses and stored for 1, 7, 10, 20 and 30 days for microbiological analyses. Fat and protein contents of loin for the 8 month group were higher than those for the 5 month groups (p < 0.05). For both loin and top round muscles, the pH, cooking loss and the shear force values for the 5 month group was higher than those for the 8 month group (p < 0.05). On the other hands, the water-holding capacity (WHC) for the 8 month group was higher than those for the 5 month group (p < 0.05). In terms of meat color, CIE L* (lightness) for both muscle were higher in the 5 month group than in the 8 month groups. On the other hands, a* (redness) were higher in the 8 month group than in the 5 month groups (p < 0.05). Total aerobic counts in all samples remained up to 30 days at values less than 7 log CFU/g. However, there was no significant difference for both muscles between the two age groups. The results indicate that Holstein muscles from the 8 month group had desirable quality properties than those from the 5 month group.
목차
등록된 정보가 없습니다.
참고문헌 (25)
참고문헌 신청
AOAC / 2000 / Official Methods of Analysis / Association of Official Analytical Chemists
Bourne MC / 1978 / Texture profile analysis / Food Technol 32 : 72 ~
Dainty RH / 1992 / The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes / J Appl Bacteriol 73 : 103 ~ 114
EU / 2008 / Council Regulation (EC) No 361/2008 of 14 April 2008 amending Regulation (EC)No 1234/2007 establishing a common organisation of agricultural markets and on specific provisi
Fiems LO / 2000 / Relationship between fat depots in carcasses of beef bulls and effect on meat colour and tenderness / Meat Sci 56 : 41 ~ 47
Bourne MC / 1978 / Texture profile analysis / Food Technol 32 : 72 ~
Dainty RH / 1992 / The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes / J Appl Bacteriol 73 : 103 ~ 114
EU / 2008 / Council Regulation (EC) No 361/2008 of 14 April 2008 amending Regulation (EC)No 1234/2007 establishing a common organisation of agricultural markets and on specific provisi
Fiems LO / 2000 / Relationship between fat depots in carcasses of beef bulls and effect on meat colour and tenderness / Meat Sci 56 : 41 ~ 47
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal Calves
한국축산식품학회지
2015 .01
-
Estimation of the genetic parameters of 24- and 30-month carcass traits for sire selection
Korean Journal of Agricultural Science
2021 .09
-
Effect of fattening period on growth performance, carcass characteristics, and economic traits of Holstein steers
한국축산학회지
2021 .09
-
Contribution analysis of Hanwoo carcass traits on unit price in national slaughter house
Korean Journal of Agricultural Science
2016 .12
-
Quality Improvement of Pork Loin by Dry Aging
한국축산식품학회지
2016 .01
-
Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age
한국축산학회지
2021 .01
-
Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions
한국축산식품학회지
2018 .01
-
Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin
한국축산학회지
2020 .01
-
Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi)
한국축산식품학회지
2015 .01
-
Carcass Characteristics and Fatty Acid Composition of Beef Loin of Friesian-Holstein Steers Fed Conventional Diet, Omega-3-rich Pellets or Grass
한국식품영양과학회 학술대회발표집
2015 .08
-
저식염 돈육 등심 햄 제조를 위한 온도체 등심의 이용과 급속 냉동 효과
한국식품영양과학회지
2021 .06
-
Physicochemical and biological properties of dry-cured ham manufactured with Hanwoo and Holstein during aging
한국식품영양과학회 학술대회발표집
2020 .10
-
Slaughter practices of different faiths in different countries
한국축산학회지
2019 .01
-
Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging
Food science of animal resources
2019 .01
-
Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
Food science of animal resources
2019 .01
-
Correlation of electrical conductivity and color with water loss and shear force of pork loin
Korean Journal of Agricultural Science
2024 .09
-
Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract
한국축산식품학회지
2017 .01
-
Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin
한국축산식품학회지
2016 .01
-
Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace
한국축산식품학회지
2017 .01
-
국내 순종 돼지의 품종별 등심의 품질특성 비교
동물생명과학연구
2018 .06
이 논문의 저자 정보
최근 본 자료
댓글(0)
0