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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.25 No.1 pp.56-65

해동방법이 한우육의 수용성 영양성분 조성 및 품질특성에 미치는 영향

조수현, 강근호, 성필남, 박경미, 김영춘, 박범영, 강선문*
농촌진흥청 국립축산과학원

Effect of Thawing Method on Water-soluble Nutritional Components and Quality Properties of Hanwoo Beef

Sun Moon Kang*, Soo-Hyun Cho, Geun-Ho Kang, Pil-Nam Seong, Kyung-Mi Park, Young-Chun Kim, Beom-Young Park
National Institute of Animal Science, R.D.A.
(Received 25 April 2014, Revised 13 June 2014, Accepted 16 June 2014)


The aim of this study was to compare the effects of different thawing methods including; refrigerated at4℃ for 6 hr, soaked in 15℃ water for 40 min, exposed to room temperature (25℃) for 4 hr, and microwaved(600 W) for 2 min on the water-soluble nutritional component and meat quality trait of Hanwoo beef. Thethawing beef by the refrigerated method resulted in significantly lower cooking loss, drip loss and loss ofwater-soluble vitamin B group, whereas the water-soaked method had higher loss of vitamin B group(p<0.05). Furthermore, total aerobic counts and coliforms were significantly lower in the meat samples thawedby the refrigerated method than that in the samples thawed by the other methods when stored for 6 daysat 4℃. However, the thiobarbituric acid reactive substance (TBARS) content was found significantly (p<0.05)higher in the microwaved method than that in the other thawing methods. Based on the results obtained inthe present study, it is concluded that the thawing methods had remarkable impact on the water-solublenutritional components, quality properties and storage stability of meat. Therefore, the present studyrecommends that the thawed meat needs to be consumed and should not be stored for long time due to theacceleration of its quality deterioration.