Effect of socio-demographic factors on sensory properties of Korean Hanwoo bull beef by different cut and cooking methods.

摘要

A study was conducted to investigate the relationship between sociodemographic factors and Korean consumers' palatability evaluation, and to collect sensory information for the development of a prediction palatability model of Hanwoo beef. 10 cuts (Abjin (short plate), Bosup (top sirloin), Cheggt (strip loin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), and Yangi (brisket)) were obtained from 10 Hanwoo beef bulls (approx. 24 months old). The beef samples were cooked and served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam; the beef samples were evaluated for tenderness, juiciness, flavour and overall acceptability. The living location, age, gender, occupation, eating habits and cuts were significantly associated with sensory properties with boiled beef (P<0.05). With grill cooking, only occupation, income and cut had significant association with overall acceptability (P<0.01). When the beef was cooked using Korean traditional roasting, consumer sensory properties were associated with living location, age, occupation, income, eating habits and cut (P<0.05). Principal component analysis showed that palatability scores were decided with different contribution scores of tenderness, juiciness, flavour and overall acceptability of cut depending on cooking methods.