EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)

초록

Three kinds of Hanwoo (Korean native cattle) muscles (Loin, strip loin and inside round) were obtained from a local farm and then divided into two storage temperatures (0 and 5C), respectively. In meat color, redness (a*) was significantly higher in 5C storage samples compared with 0C storage samples in all muscle samples after 7 days of storage. Loin had significantly lower purge loss than other muscle samples, whereas inside round was significantly higher in purge loss. Strip loin showed lower shear force values compared with those of other muscle samples. 5C storage samples had significantly higher thiobarbituric acid reactive substances value than 0C storage samples in all muscle samples. In sensory evaluation, overall acceptability was significantly higher at 14 or 21 days of storage in all muscle samples, and 5C storage samples showed higher overall acceptability compared with 0C storage samples.

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