초록

- 쇠고기 숙성도 구분 품질지표 및 안전지표 분석을 통한 숙성도 관련 유의적 지표 발굴
- LC/MS/MS를 이용한 근수축단백질(myl3) 분석법 개발
- 쇠고기 숙성기간별 미생물군집분석 및 미생물 분석을 통한 숙성 판별 지표 발굴
- 쇠고기 숙성기간별 관능평가를 통한 숙성도 결정
- 숙성육 시중유통품 분석을 통한 적절성 검증
- 쇠고기 숙성도 판별 모델 개발

(출처 : 요약서 4p)

Abstract ▼

○ Purpose & Contents
OBJECTIVES
The objective of this study was to analyze physicochemical and microbiological factor of dry aging beef according to aging time, and to investigate of standard quality factor of dry aging beef for standardization.

CONTENTS
■ Analysis of physicochemical

○ Purpose & Contents
OBJECTIVES
The objective of this study was to analyze physicochemical and microbiological factor of dry aging beef according to aging time, and to investigate of standard quality factor of dry aging beef for standardization.

CONTENTS
■ Analysis of physicochemical quality indicators that distinguish the degree of aging
■ Analysis of microbiological safety indicators that distinguish the degree of aging
■ Model development for distinguish the degree of aging

○ Results
■ Analysis of physicochemical quality indicators that distinguish the degree of aging
- Identification of indicators in which significant differences are observed according to the aging period of beef through the analysis of physicochemical quality indicators related to beef aging
- Development of myl3 protein in aging beef detection method using LC/MS/MS
- Determination of aging degree through sensory evaluation according to the aging period of beef
- Validation of suggested quality factors for aging degree through commercial products
■ Analysis of microbiological safety indicators that distinguish the degree of aging
- Selection of candidate microorganisms related to decay of aged meat through microbial community analysis
- Analysis of safety indicators (total aerobic bacteria, lactic acid bacteria, mold and yeat, and food borne pathogen) according to the aging period of beef
- Degermination of aging degree through analysis of volatile basic nitrogen and thiobarbituric acid according to the aging period of beef
- Validation of suggested quality factors for aging degree through commercial products
■ Model development for distinguish the degree of aging
- Development logistic regression for distinguish the degree of aging
- Evaluation of the developed model performance (reproducibility and accuracy)

○ Expected Contribution
■ Contributing to manufacturers by reducing costs
■ Contributing to diversification of consumers’ consumption choices by providing aging degree
■ Providing scientific basic data for aging beef

(출처 : SUMMARY 6p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 3
• 보고서 요약서 ... 4
• 국 문 요 약 문 ... 5
• SUMMARY ... 6
• CONTENTS ... 7
• 목차 ... 8
• 제1장. 연구 개발 과제의 개요 ... 9
• 1-1. 연구 개발 목적 ... 9
• 1-2. 연구 개발의 필요성 ... 9
• 1-3. 연구 개발 범위 ... 9
• 제2장. 국내외 기술 개발 현황 ... 10
• 제3장. 연구 수행 내용 및 결과 ... 11
• 제4장. 목표 달성도 및 관련 분야 기여도 ... 38
• 4-1. 목표 달성도 ... 38
• 4-2. 관련 분야 기여도 ... 38
• 제5장. 연구 결과의 활용 계획 ... 39
• 제6장. 연구 과정에서 수집한 해외 과학 기술 정보 ... 40
• 제7장. 연구 개발 결과의 보안 등급 ... 43
• 제8장. 국가과학기술종합정보시스템에 등록한 연구 시설·장비 현황 ... 43
• 제9장. 연구 개발 과제의 대표적 연구 실적 ... 44
• 제10장. 기타 사항 ... 45
• 제11장. 참고 문헌 ... 46
• 끝페이지 ... 55