거세가 한우 및 홀스타인 비육우 도체의 이화학적 특성에 미치는 영향 = Effects of Castration on the Carcass Characteristics of Han woo and Holstein

다국어 초록 (Multilingual Abstract)

As an approach to producing high quality carcasses in terms of physico-chemical properties, histochemical properties, and sensory evaluations, this study was curried out to compare carcass characteristics of Hanwoo with Holsteins and that of stem with bulls reared under the same feed and feeding conditions. In Hanwoo steers, moisture content was lower while etude fat was higher than in Hanwoo bulls and Holstein steers and bulls. Water holding capacity and L value of rib loins were higher in steer than in bulls. Collagen content was higher in Hanwoo and in bulls than in steer. The degrees of hardness and chewiness in steers were significantly lower than those in bulls. The carcass of Hanwoo steer possessed higher oleic acid and unsaturated fatty acid and lower palmitic acid and saturated fatty acids than those of Holstein steers. The carcasses of Hanwoo steers yielded significantly higher oleic acid than that of Holstein steers. Hanwoo contained more I-R and II-W type of muscle fiber, than Holsteins while Holsteins contained more II-R type than Hanwoo. Steers contained more II-W type than bulls. Diameters of all types of muscle fibers were larger in Hanwoo than in Holsteins regardless of sex, and steers tended W have smaller diameters of muscle tiber than in Hanwoo bulls. Steers of Hanwoo ,how ed remarkably higher scores in sensory evaluations based on tenderness, juiciness, flavor and acceptability than hulls. The above results indicate that castration is essential to produce high quality beef.