Effect of Socio-demographic Factors on Sensory Properties of Korean Hanwoo Bull Beef by Different Cut and Cooking Methods
2007
Cho, S.H. (National Institute of Animal Science, RDA, Suwon, Republic of Korea), E-mail: [email protected] | Kim, J.H. (National Institute of Animal Science, RDA, Suwon, Republic of Korea) | Kim, J.H. (Duksung Womens University, Seoul, Republic of Korea) | Seong, P.N. (National Institute of Animal Science, RDA, Suwon, Republic of Korea) | Park, B.Y. (National Institute of Animal Science, RDA, Suwon, Republic of Korea) | Kim, K.E. (Citizens' Alliance for Consumer Protection of Korea, Seoul, Republic of Korea) | Seo, G.R.U.D.N. (Duksung Womens University, Seoul, Republic of Korea) | Lee, J.M. (National Institute of Animal Science, RDA, Suwon, Republic of Korea) | Kim, D.H. (National Institute of Animal Science, RDA, Suwon, Republic of Korea)
This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers' palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(~24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting.
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