한우 등심의 위치별 조지방 함량 및 근내지방도 비교

Abstract

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 ++ , 16 carcasses of grade 1 + , and 3 carcasses of grade 1 of Hanwoo were used for this study. The crude fat content and intramuscular fat score at the 1 st , 6 th , and 13 th rib, and the last lumbar position of loin were measured. The crude fat content was the highest at the 6 th rib of loin from the carcasses of grade 1 ++ and 1 + (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 th rib of loin from the carcasses of 1 ++ and 1 + and that were significantly higher than intramuscular fat scores at the 1 st rib and the last lumbar position of the loin. From the results, we conclude that the intramuscular fat score at the 13 th rib can represent the fat content of loin when meat graders decide the grade of Hanwoo carcass.