Quality Comparison of Beef from Outdoor-Reared before Finishing and Indoor-Reared Hanwoo

초록

This study was carried out to compare the quality of beef from outdoor-reared before finishing and indoor-reared Hanwoo. Among the experimental animals, 28 +/- 4 mon-aged Hanwoo cows (n=5) were outdoor-reared for 7 mon (April-November) and then indoor-reared for 6 mon. The 6 mon-aged Hanwoo steers (11 10) were indoor-reared for 24 mon. The M. longissimus from all animals were stored at 4 +/- 0.2 degrees C for 7 days. Carcasses from outdoor-reared cattle before finishing were lighter, firmer, maturer, and leaner than indoor-reared (p<0.05). The beef from 01.1 outdoor-reared cattle had lower crude fat and n-6 PUFA contents. n-6/n-3 ratio. and higher n-3 PUFA and SFA contents than indoor-reared (p<0.05). The pH and water-holding capacity were lower in beef from outdoor-reared cattle than in indoor-reared (p<0.05). The aroma pattern by electronic nose was discriminately different between beef from outdoor-reared and indoor-reared cattle. During storage, beef from outdoor-reared cattle showed lower lipid and myoglobin oxidation stabilities, and a darker and less red color than indoor-reared.

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