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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.23 no.4, 2013년, pp.403 - 412
In this experiment, the effect of internal temperature on the physical properties of Hanwoo beef eye of round (ER) and center of heel (CH) during boiling was investigated. The pH value of Hanwoo beef ER and CH began to increase significantly (p<0.05) compared to raw meat around an internal temperatu...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
연도에 영향을 미치는 도축 후의 요인은? | 도축방법(Froning et al 1978)과 도체의 부위(Obuz et al 2004)도 연도에 영향을 미친다. 그리고 도축 후의 요인으로는 생육의 저장온도(Martin et al 1971) 및 액토미오신 형성에 의한 사후경직(Marsh BB 1977) 등을 들 수 있다. 한편, 습열 또는 건열에 의한 가열방법, 가열조리육의 중심온도(Lawrence et al 2001, Purslow PP 1985) 등 가열조건의 차이에 따라서 연도가 달라지며(Krystyna & Henryk 1999), 이는 주로 단백질의 변성에 기인한다(Mette et al 2000). | |
한우고기의 품종 특이성은? | 한우고기는 근섬유가 가늘고 결체조직 함량이 낮으면서 근내지방 침착도가 우수함은 물론 풍미를 좋게 하는 올레산 함량이 높아 연하고 맛이 좋은 품종 특이성을 갖는다(Kim et al 1994, Cho et al 2008). 이러한 한우고기의 영양적 특성 및 물리화학적 특성에 대한 연구는 부위(Cho et al 2007a) 및 육질등급별(Lee et al 2009, Lee et al 2010)로 많이 이루어졌으나, 부위별로 최적의 가열조리 조건을 정립하기 위한 정보는 많지 않으며, 특히 가열조리 과정에서의 중심온도에 따른 물리적 품질특성 변화에 대한 연구는 흔하지 않다. | |
한국에서 쇠고기의 부위는 어떻게 구분하는가? | 이러한 한우고기의 영양적 특성 및 물리화학적 특성에 대한 연구는 부위(Cho et al 2007a) 및 육질등급별(Lee et al 2009, Lee et al 2010)로 많이 이루어졌으나, 부위별로 최적의 가열조리 조건을 정립하기 위한 정보는 많지 않으며, 특히 가열조리 과정에서의 중심온도에 따른 물리적 품질특성 변화에 대한 연구는 흔하지 않다. 우리나라의 경우, 쇠고기의 부위는 10개 부위(등심, 채끝, 우둔, 설도, 안심, 양지, 갈비, 사태, 앞다리 및 목심)로 대분할하고, 이를 39개 부위로 소분할하는데, 각 부위별로 물리화학적 품질 특성(Cho et al 2007b)과 이용도가 다를 수 있다. 대분할 10개 부위 중 우둔부위를 소분할하면 우둔살과 홍두깨살로 나누고, 사태 부위를 소분할하면 앞사태, 뒤사태, 뭉치사태, 아롱사태 및 상박살로 나누고 있다(농림부고시 제 2007-82호). |
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