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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 153 - 161 (9page)
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Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were significant (p<0.001) differences in fat content and fatty acid compositions between grain-fed and grass-fed beef. Grain-fed Hanwoo had significantly (p<0.001) lower saturated fatty acid (SFA) proportion but higher monounsaturated fatty acid (MUFA) proportion compared to grass-fed cattle. The proportion of oleic acid in grain-fed Hanwoo was significantly (p<0.001) higher than that in grass-fed Hanwoo, Australian crossbred, or American crossbred cattle. Grain-fed Hanwoo had significantly (p<0.001) lower percentages of drip loss and cooking loss compared to other cattle. Overall palatability panel scores of grain-fed cattle were significantly (p<0.001) higher than those of grass-fed cattle. Consequently, sensory overall palatability was negatively correlated with proportions of SFA and polyunsaturated fatty acid (PUFA), but positively correlated with the proportion of MUFA. In particular, the proportion of oleic acid was strongly and positively correlated with fat content (r=0.91, p<0.001) and overall palatability (r=0.92, p<0.001). These results implied that high-concentrate grain-fed could increase intramuscular fat (IMF) content and the proportion of oleic acid, thus increasing the sensory palatability of Hanwoo beef.
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참고문헌 (32)
참고문헌 신청
S. H. Cho / 2005 / Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles from Korean Hanwoo and Australian Angus Beef / ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 18(12):1786~1793
Corbin, C. H. / 2015 / Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments / Meat Sci 100:24~31
Daley, C. / 2010 / A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef / Nutr. J 9:10
Fernandez, X. / 1999 / Influence of intramuscular fat content on the quality of pig meat - 2. Consumer acceptability of m. longissimus lumborum / Meat Sci 53:67~72
Folch, J. / 1957 / A simple method for the isolation and purification of total lipids from animal tissues / J. Biol. Chem 226:497~509
Corbin, C. H. / 2015 / Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments / Meat Sci 100:24~31
Daley, C. / 2010 / A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef / Nutr. J 9:10
Fernandez, X. / 1999 / Influence of intramuscular fat content on the quality of pig meat - 2. Consumer acceptability of m. longissimus lumborum / Meat Sci 53:67~72
Folch, J. / 1957 / A simple method for the isolation and purification of total lipids from animal tissues / J. Biol. Chem 226:497~509
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