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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.34 no.6, 2019년, pp.771 - 778
강선문 (농촌진흥청 국립축산과학원) , 안달래 (농촌진흥청 국립농업과학원) , 성필남 (농촌진흥청 연구정책국) , 김진형 (농촌진흥청 국립축산과학원) , 조수현 (농촌진흥청 국립축산과학원) , 박범영 (농촌진흥청 국립축산과학원) , 김윤석 (농촌진흥청 국립축산과학원)
This study investigated the effect of temperature deviation on the water-holding capacity, tenderness, lipid oxidation, and color stability of Korean Hanwoo (韓牛) beef during long-term aging. The striploins (M. longissimus lumborum) were aged for 56 days at 2±1℃ (T1), 2±2℃...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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한우는 무엇인가? | 한우(韓牛, Bos taurus coreanae)는 우리나라의 대표적인 고기용 소 품종으로써 기원전 4천년 전에 Bos taurus와 Bos indicus 교잡종이 한반도로 이동하여 같은 종끼리 교배하면서 정착한 것으로 추정되고 있다(Lee et al. 2014). | |
숙성온도에 따른 쇠고기 품질에 영향은 어떠한가? | 2017). 그러므로 쇠고기의 장기간 숙성기간 동안 숙성고문을 여는 등의 과정을 통해 쇠고기를 외부온도에 노출시키고 숙성고의 온도편차를 크게 만들 경우 숙성 쇠고기의 품질을 크게 떨어뜨릴 수 있다. 하지만 현재까지 장기간 숙성 중 온도편차에 따른 쇠고기의 품질에 대한 연구결과가 보고된 바 없는 실정이다. | |
고기의 품질은 무엇으로 결정되는가? | 일반적으로 고기의 품질은 주로 보수력, 연도, 지방산화, 육색을 통해 결정된다. 고기에서 보수력이 좋을수록 가열 조리 시 감량이 감소되고 소비자의 관능적 기호도가 향상되며(Hopkins et al. |
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