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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.22 no.4, 2012년, pp.497 - 505
The nutritional, physicochemical and sensory quality characteristics of chilled loins of Jeju Black Cattle, Hanwoo and imported Australian beef were compared. For nutritional properties, moisture and crude protein contents of Jeju Black Cattle beef were 65.91% and 17.39% respectively, the lowest amo...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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한우의 모색에 따른 분류는 무엇이 있는가? | 냉장 수입우육은 경쟁력 있는 가격에 기호도를 높이며, 우리 시장을 점유하고 있어서 이에 대응하기 위한 한우 육의 우수성 개발이 더욱 필요하다. 한우는 털의 색깔을 기준으로 황갈색의 한우(일반 한우), 황색 바탕에 흑색의 호반 무늬를 띄는 칡소, 흑색의 흑한우 등이 있다(Lee et al 2009). 이들 중 황갈색의 한우는 전국의 대부분 지역, 칡소는 울릉도, 흑한우는 제주도에서 많이 사육하고 있다. | |
한우육이 소비자들의 선호도가 높은 까닭은 무엇인가? | 한우육은 수입육에 비하여 가격이 비싸지만 그 품질이 우수하다는 인식으로 소비자들의 선호도가 높다. 우리나라는 호주, 미국, 뉴질랜드, 캐나다 및 맥시코 등에서 우육을 수입하고 있으며, 수입 총량은 2010년에 245천 톤이고, 그 중에 호주에서 수입한 것이 122천 톤으로 가장 많았는데, 이는 가정에서 구매하는 우육의 약 25. | |
본 연구에서 제주흑우육의 영양학적 품질 특성은 어떻게 나타났는가? | 냉장한 제주흑우육, 한우육 및 호주산 수입우육의 품질 특성을 비교하였다. 영양적 특성에서, 제주흑우육의 수분은 65.91%, 조단백질은 17.39%로 가장 낮고 조지방은 15.89%, 조회분은 0.79%로 가장 높게 나타났으며, 조회분은 유의적 차이를 보이고 나머지는 모두 시료 간에 유의적 차이가 없었다. 제주흑우육은 철과 아연 함량이 각각 29. |
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