Chemical Components of Thirty Six Sub-Primal Cuts from Hanwoo Carcasses

H.-W. Seo; H.V. Ba; P.-N. Seong; Y. Kim; S.M. Kang; S. Cho; S.-S. Moon; S.-J. Kang; B.-Y. Park; Y.-M. Choi; J.-H. Kim

Chemical Components of Thirty Six Sub-Primal Cuts from Hanwoo Carcasses

In: 63rd International Congress of Meat Science and Technology

Authors:

H.-W. Seo

H.-W. Seo ¹National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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H.V. Ba

H.V. Ba ¹National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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P.-N. Seong

P.-N. Seong ¹National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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Y. Kim

Y. Kim ¹National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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S.M. Kang

S.M. Kang ¹National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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S. Cho

S. Cho ¹National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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S.-S. Moon

S.-S. Moon ²Sunjin Meat Research Center, Ansung 17532, Republic of Korea

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S.-J. Kang

S.-J. Kang ³Korea Institute for Animal products Quality Evaluation, Sejong 30100, Republic of Korea

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B.-Y. Park

B.-Y. Park ¹National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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Y.-M. Choi

Y.-M. Choi ⁴National Institute of Agricultural Sciences, RDA, Wanju 55365, Republic of Korea; jhkim702@korea.kr

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J.-H. Kim

J.-H. Kim ¹National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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Type:: Chapter

Pages:: 330–331

DOI:: https://doi.org/10.3920/9789086868605_141

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To determine chemical components related to palatability of 36 sub-primal cuts, 14 Hanwoo carcasses were selected from 3 or 4 carcasses × 4 quality grades (QRs). Significant differences (P<0.05) in chemical component were found among all sub-primal cuts. The highest pH was found in the Kotkalbi or Anchangsal among the QG1++ and 1 or QG1+ and 2. The highest moisture content was found in the Absatae among the QG1++, 1 and 2. The highest fat content was found in the Upjinsal among the QG1++, 1+ and 1. The highest protein content was found in the Mungchiatae among the QG1 and 2. QG1+, 1 and 2 Chadolbagi were rated the lowest in protein among all sub-primal cuts.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Chemical Components of Thirty Six Sub-Primal Cuts from Hanwoo Carcasses

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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