한우 성별에 따른 2등급 소분할 부위의 이화학적 및 관능 특성

The purposed of this study was to investigate meat quality and sensory properties by sub-primal cuts product according to the gender of Hanwoo. Experimental animals comprised 5 cows, 5 bulls, and 5 steers. After slaughtering, they were graded at 24h post-mortem according to the Korean carcass grading system. Sub-primal cuts water-holding capacity ranged from 46.97 to 63.16%. There was no significant difference in cooking loss of sub-primal cuts except tenderloin and middle loin compared to among the gender (p>0.05). Cow’s tenderloin, upper loin, middle loin, lower loin, oyster blade, bolar blade, rib blade, tri-tip, short plate and short rib (6th-8th) had the significantly lower shear force, whereas steer’s chuck flap, chuck tender, upper oyster blade, top inside round, outside round, outside round hade, knuckle, brisket point end, brisket point end-deckle off, hind shank and outside skirt had the significantly lower shear force when compared to among the gender (p 0.05). Cow’s lower loin, strip loin, chuck roll, chuck tender, oyster blade, outside round hade and brisket point end-deckle off had the significantly higher tenderness, whereas steer’s internal flank plate and heel meat had the significantly higher tenderness compared to among the gender (p<0.05). Cow’s strip loin, chuck tender and oyster blade had the significantly higher overall acceptability, whereas steer’s upper loin, chuck flap, bolar blade, internal flank plate and flank steak had the significantly higher overall acceptability compared to among the gender(p<0.05). In conclusion, bulls were higher water-holding capacity than cows and steers, whereas cows and steer were lower shear force than bulls. The sub-primal cuts of steers that received high scores flavor and cows that received high scores tenderness received good scores in overall acceptability.