SHERP

Prediction of the beef loin quality through physico-chemical analysis
이화학적 성분 분석을 통한 등심의 품질 예측

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Authors
천용헌
Advisor
이무하
Issue Date
2003
Publisher
서울대학교 대학원
Keywords
소고기 품질Beef quality예측Prediction등급Grade한우Hanwoo
Description
Thesis (master`s)--서울대학교 대학원 :농생명공학부,2003.
Abstract
investigate relationships among breed, grade and sex from loins of Hanwoo and
Holstein.
The loins of 53 carcasses were selected and their intramuscular fat(Marbling)
content, color, ultimate pH, shear force, the amount of myoglobin and collagen
content were measured. Among grades, in intramuscular fat, ultimate pH and a£ª
value(redness) of Holstein steer, intramuscular fat, ultimate pH and the amount
of myoglobin of Hanwoo bull, and intramuscular fat of Hanwoo steer and heifer
significant difference were observed. The collagen content showed no significant
difference with sex and grade. But, the collagen content of Holstein steer was
higher than that of Hanwoo.
The prediction of meat color using the ultimate pH was statistically possible
and meat color was not significantly different with grade. The prediction of
marbling score of Hanwoo using back fat thickness and carcass weight was
difficult because of the low statistical correlation. On the other hand, it
would be possible to predict marbling score of Holstein steer as follows.
Marbling = -28.07 £«(-)1.33 back fat thickness £« 0.11 carcass weight (R2=0.83,
n=11).
In addition, it would not be possible to predict tenderness using an ultrasound
system with bandwidth of 1.0~1.1 MHz.
Language
English
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000057016

http://hdl.handle.net/10371/68536
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College of Agriculture and Life Sciences (농업생명과학대학)Dept. of Food and Animal Biotechnology (식품·동물생명공학부)Theses (Master's Degree_식품·동물생명공학부)
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