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NTIS 바로가기농업과학연구 = CNU Journal of agricultural science, v.41 no.4, 2014년, pp.415 - 424
설국환 (농촌진흥청 국립축산과학원) , 김기현 (농촌진흥청 국립축산과학원) , 김영화 (농촌진흥청 국립축산과학원) , 염경은 (서울대학교 식품동물생명공학부) , 이무하 (알시대학교)
This study was carried out to determine the effect of storage condition, such as temperature or relative humidity (RH) in home-style refrigerator, on the change of quality traits and storage characteristics of Hanwoo M. longissimus to find out the condition for prolongation of shelf-life with mainta...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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건조한 4℃ 일반 공기순환냉장고에 저장된 한우육의 품질 변화는? | , 1980). Joo 등(2002)은 현재 국내에서 시행되고 있는 한우육의 저장이 습도가 조절되지 않아 매우 건조한 상태인 4℃ 일반 공기순환냉장고에서 이루어지고 있기 때문에 많은 건조감량이 발생하며, 이러한 일반 냉장고를 식육소매점에서도 많이 사용하고 있기 때문에 잦은 개폐로 인하여 온도 유지가 어려워 식육의 숙성에 있어 육즙감량을 피할 수 없다고 보고하였다. 따라서 소비자들이 한우육의 품질 저하 없이 비동결상태로 저장할 수 있는 기간을 연장시킬 수 있는 방법에 대한 연구가 필요한 실정이다. | |
저장 중 식육의 품질에 영향을 미치는 요인은? | 그러나 생산된 우수한 한우육의 품질을 소비자가 섭취할 때 까지 유지시키는 것 또한 고품질 한우육의 생산 못지않게 중요하다고 할 수 있다. 식육의 저장기간을 연장하기 위한 방법으로는 온도의 조절, 포장방법의 선정, 보존료 처리 등이 있으며, 저장 중 식육의 품질은 이화학적, 미생물학적, 관능적 변화 등에 의해 좌우된다. 소비자들은 냉장고의 낮은 상대습도로 인한 식육의 표면 건조와 미생물 증식에 의한 부패 등의 저장한계로 인하여 구입한 포장육의 저장성을 증진시키기 위한 방법으로 동결처리를 가장 널리 이용되고 있다. | |
한우등심의 저장기간에 따른 육색의 변화에서 명도 및 적색도가 감소하는 이유는? | 05). 이는 저장기간이 경과할수록 육색의 변화에 있어 metmyoglobin 형성율이 증가하기 때문에 명도와 적색도가 감소하여 육색이 퇴색된다는 Ledward와 Macfarlane(1971)의 보고와 유사한 결과를 보였다. 황색도의 경우 적색도와 마찬가지로 저장기간 동안 T1과 T3 처리구에서 다른 처리구에 비하여 유의적으로 높게 나타났다(p<0. |
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