食肉衛生學的面에서의 牛肉의 保水率에 關한 硏究

• 영문명: A study on the water holding capacity of beef
• 발행기관: 한국예방수의학회
• 저자명: In Hong Huh(許麟鴻) Won Chang Lee(李元暢)Byung Hyun Chung(鄭柄鉉)
• 간행물 정보: 『Korean Journal of Veterinary Public Health』Vol.5, No.2, 95~100쪽, 전체 6쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 1981.10.30

영문 초록

The study was the investigation on the rate of the water holding capacity in the samples of 219 Korean native cattle, 38 Holstein-Friesian, 10 crossbreeding cattle and 8 cases of imported beef from Australia. After slaughter, 10gm of the beef each was taken from chuck, rib, loin, flank, round and rump in order to measure water holding capacity rate. The results obtained were as follows; 1. Results of water holding capacity rate in the beef were 76.2±0.87% in Holstein -Friesian, 75.73±0.19% in Korean native cattle, 75.08±0.94% in crossbreeding cattle and 74.49±0.75% in imported beef from Australia, respectively. 2. Results of water holding capacity rate in the parts of beef were 76.46±0.46% in round, 76.02±0.4% in rump, 76.01±0.28% in chuck, 75.49±0.38% in flank, 75.35±0.68% in loin and 75.12±0.54% in rib, respectively. 3. The water holding capacity rate of older Korean native cattle and Holstein-Friesian was Higher than that of younger cattle (P＜0.01). 4. The body weight of cattle showed the reverse proportion to water holding capacity rate of beef (P＜0.05).

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