title: Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo.
abstract: This study was conducted to investigate the effects of mixed bone and brisket meat on the quality characteristics and nutritional components of shank bone extract and rib extract from Hanwoo. The pH values were influenced by the raw bones, mixed bone, brisket meat and their interactions (p<0.05). The salinity, sugar content, turbidity, and essential amino acid values increased significantly with addition of mixed bone and brisket meat. All attributes of sensory evaluation score were the highest in T6 (Rib 500 g + Mixed bone 500 g + Brisket meat 400 g) (p<0.05). The mixed bone significantly increased the saturated fatty acids of shank bone extract (p<0.001). Thus, the addition of mixed bone and brisket meat had a positive effect on the quality and nutritional components in shank and rib extracts of Hanwoo cattle.
authors: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
authors: Hyung-Gyu
authors: HG
authors: Choi
authors: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
authors: Hyun-Su
authors: HS
authors: Choi
authors: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
authors: Young-Seok
authors: YS
authors: Choi
authors: Foundation of Agri. Tech. Commercialization & Transfer, Suwon 16613, Korea.
authors: Myung-Ok
authors: MO
authors: Jung
authors: Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
authors: Jung-Seok
authors: JS
authors: Choi
authors: Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
authors: Yang-Il
authors: YI
authors: Choi
keywords: Hanwoo; brisket meat; nutritional components; rib, mixed bone; shank bone