육질등급별 도체등급요인에 대한 분석 결과는 육질등급이 3등급에서 1++등급으로 높아지면서 도체중, 등지방두께,
한우고기의 이화학적 특성에서, 육질등급이 3등급에서
1++등급으로 증가될수록 전단력은 8.29 kg에서 2.83 kg으로 감소하였고, 보수력은 52.41%에서 58.03%로, 조지방
도(0.71), 향미(0.55) 및 전체평점(0.6)과 상관관계가 있었으며. 전단력은 다즙성, 연도, 향미 및 전체평점과 각각 -0.47,
-0.64, -0.52 및 -0.61의 상관관계가 있었다.
이상의 연구결과에서 1++ 등급 쇠고기에 비하여 1+등급
것은 한우고기의 연도증진과 근내지방함량에 대한 연구가
필요하다고 생각된다.Analyses were conducted to estimate the effect of quality grade on the carcass characteristics, physico-chemical and sensory
traits of Longissimus dorsi in Hanwoo. A total of 42,113 carcasses were selected on the basis of five quality grades
(grade 1++, 1+, 1, 2, and 3) and an additional 258 samples of Longissimus dorsi were used to evaluate the beef quality. The
backfat thickness (from 7.45 mm to 12.23 mm) and marbling score (from 1.09 to 8.31). In contrast, significantly decreased
capacity (from 52.41% to 58.03), and a decrease of the Warner-Bratzler shear force from 8.29 kg to 2.83 kg. The highest
L* value (41.53) and highest cooking loss (22.11%) were observed with grade 1++ and 3 beef, respectively. There was no
difference observed on pH24 (5.53 to 5.66) among the quality grades, which were within the normal range. Sensory evaluation
flavor, and overall acceptability. The crude fat contents showed significant correlation with juiciness (r=0.59), tenderness
(r=0.71), flavor (r=0.55), and overall acceptability (r=0.69). The lower sensory trait scores were related to higher WBs.
Grade 1+ Hanwoo beef had a significantly higher WBs and lower fat contents when compared to grade 1++ Hanwoo beef