책임운영기관 농촌진흥청 국립축산과학원 (로고)

In this study, we produced brine solutions using beef (M. semimembranosus) from Hanwoo, Chikso, and Korea Black cattle (Heugu), comparing their quality and water holding capacity. For quality assessment, we used 30-month-old grade 2 Hanwoo steer beef, as well as beef from Chikso and Heugu of the same age and grade. The hydrated beef consisted of 85% ground beef and 15% moisture, with the addition of 1.5% salt. The quality characteristics of ground beef and hydrated beef were assessed for pH, color, water-holding capacity, cooking loss, and shear force. The pH was highest for Heugu and lowest for Chikso both before and after cooking (p<0.05). The the raw sample's color in all parameters was significantly higher for Chikso than for Hanwoo and Heugu, but after cooking, lightness and yellowness were significantly higher in Hanwoo compared to Chikso. The water-holding capacity of the raw meat was highest for Heugu and lowest for Hanwoo, but in hydrated beef, the Chikso showed the most improvement, indicating that water-holding capacity can be enhanced according to processing characteristics. Cooking loss and shear force were lowest for Heugu, followed by Hanwoo and Chikso due to water-holding capacity. Overall, it is concluded that Korean cattle breeds and water-holding capacity could significantly impact the quality characteristics in the manufacturing of meat products using Korean beef.