유기 및 기존 생산 방식에서의 육우(거세우) LD 근육의 성분, 저장성 비교분석

유기 및 기존 생산 방식에서의 육우(거세우) LD 근육의 성분, 저장성 비교분석

유기방식과 기존방식에서 생산된 거세우의 성분과 저장성에 대하여 비교 조사하였다. 지방함량은 유기방식에서 높았고, 저장성은 기존방식에서 높았다. Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems In recent years the demand for organically grown food has increased. In this study, organic (O, n = 6) and conventionally (C, n = 6) reared steers aged between 18 and 24 months were slaughtered during the month of September 2002. Four days post-slaughter, the Longissimus dorsi (LD) muscle was excised from the left side of each carcass. All muscles were vacuum packed and aged in a chill for a further seven days. Steaks were cut from each sample, and from these, lean meat was removed, blended and compositional analysis was carried out. O samples were significantly higher (P > 0.05) in fat content and therefore were significantly (P > 0.05) lower in moisture content than C samples. No significant differences were observed between C and O samples for protein, ash, β-carotene, α-tocopherol or retinol. There was also no significant difference in fatty acid content between C and O samples. Colour stability and fat oxidative stability of samples were also measured, while stored under retail conditions. Samples were packed using both modified atmosphere packaging (MAP) and by overwrapping with cling film. MAP C samples had the best colour stability while overwrapped C samples had the best lipid stability. Therefore, colour and lipid stability of beef samples were influenced by sample composition and packaging format used, which resulted in C samples outperforming O samples with respect to shelf life stability

Meat Science Volume 73, Issue 2 , June 2006, Pages 319-325 (2006)