Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of Meat Quality Traits, Free Amino Acid and Fatty Acid on Longissimus Lumborum Muscles from Hanwoo, Holstein and Angus Steers, Fattened in Korea

  • Jeong, Da-Woon (Department of Animal Science, Chonbuk National University) ;
  • Oh, Mi-Ra (Animal Products Research and Development Division, National Institute of Animal Science, RDA) ;
  • Seong, Pil-Nam (Animal Products Research and Development Division, National Institute of Animal Science, RDA) ;
  • Cho, Soo-Hyun (Animal Products Research and Development Division, National Institute of Animal Science, RDA) ;
  • Kang, Geun-Ho (Animal Products Research and Development Division, National Institute of Animal Science, RDA) ;
  • Kim, Jin-Hyung (Animal Products Research and Development Division, National Institute of Animal Science, RDA) ;
  • Jeong, Seok-Geun (Animal Products Research and Development Division, National Institute of Animal Science, RDA) ;
  • Lee, Jun-Soo (Department of Animal Science, Chonbuk National University) ;
  • Park, Beom-Young (Animal Products Research and Development Division, National Institute of Animal Science, RDA)
  • Received : 2011.09.15
  • Accepted : 2012.09.13
  • Published : 2012.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to compare meat quality traits related to the tenderness of longissimus muscles obtained from domestic and imported steers. A total of 12 steers from three breeds were slaughtered, and were graded as quality grade 2. They were composed of 4 Hanwoo and 4 Holstein steers (domestic) as well as 4 Angus steers (imported from Australia and gained for six months in Korea until slaughtered). The longissimus lumborum muscles were separated and were stored at $4^{\circ}C$ for 7 and 14 d. Sarcomere length of Hanwoo was significantly shorter than Holstein and Angus at storage day 14 (p<0.05). The myofibrillar index was significantly lower on Hanwoo than Angus at ageing day 7, and was significantly lower than Holstein and Angus steers at storage day 14 (p<0.05). Total collagen contents of Hanwoo and Angus steers were significantly higher than Holstein on storage day 7 (p<0.05), whereas soluble collagen contents of Holstein were significantly higher than Hanwoo and Angus on storage days 7 and 14 (p<0.05). There was no significant difference in the fatty acid composition of the three breeds (p>0.05). Glutamic acid contents of Hanwoo and Angus steers were higher than those of Holstein steers at ageing day 7 and 14 (p<0.05). The results of this study have shown that there were no dramatic differences between beef from the three breeds that were fattened for 6 months under equal conditions.

Keywords

References

  1. Aristoy, M. C and Toldra, F. (1991) Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham. J. Agri. Food Chem. 39, 1792-1795. https://doi.org/10.1021/jf00010a020
  2. Boles, J. A. and Swan, J. E. (2002). Processing and sensory characteristics of cooked roast beef : effect of breed, age, gender and storage conditions. Meat Sci. 62, 419-427. https://doi.org/10.1016/S0309-1740(02)00033-5
  3. Bosselmann, A., Moller, C., Steinhart, H., Kirchgessner, M., and Schwartz, F. J. (1995) Pyridinoline cross-links in bovine muscle collagen. J. Food Sci. 60, 953-958. https://doi.org/10.1111/j.1365-2621.1995.tb06269.x
  4. Chambaz, A., Scheeder, M. R. L., Kreuzer, M., and Dufey, P. A. (2003) Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content. Meat Sci. 63, 491-500. https://doi.org/10.1016/S0309-1740(02)00109-2
  5. Cho, S. H., Kim, j., Park, B. Y., Seong, P. N., Jang, G. H., Kim, J. H., Jung, S. G., Im, S. K., and Kim, D. H. (2010) Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef. Meat Sci. 86, 236-242. https://doi.org/10.1016/j.meatsci.2010.05.011
  6. Cho, S. H., Kang, G. H., Seong, P. N., Park, B. Y., Jung, S. K., Kang, S. M., Kim, Y. C., Kim, J. H., and Kim, D. H. (2011) Meat quality and nutritional properties of Hanwoo and imported New Zealand beef. Korean J. Food Sci. An. 31, 935-943. https://doi.org/10.5851/kosfa.2011.31.6.935
  7. Cross, H. R., West, R. L., and Dutson, T. R. (1980) Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci. 5, 261-266.
  8. Culler, R. D., Parrish F. C. Jr., Smith G. C., and Cross H. R. (1978) Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. J. Food Sci. 43, 1177-1180. https://doi.org/10.1111/j.1365-2621.1978.tb15263.x
  9. Davey, C. L. and Gilbert, K. V. (1966) Studies in meat tenderness. II. Proteolysis and the aging of beef. J. Food Sci. 31, 135-140. https://doi.org/10.1111/j.1365-2621.1966.tb00467.x
  10. De Smet, S., Raes, K., and Demeyer, D (2004) Meat fatty acid composition as affected by fatness and genetic factors: a review. Anim. Res. 53, 81-98. https://doi.org/10.1051/animres:2004003
  11. Etherington, D. J. (1987) Collagen and meat quality; Effects of conditioning and growth rate In "Adv. In Meat Res."Vol. 4ed. By Pearson, A. M., AVI pub. Co. Westport, Conneticut, p. 351.
  12. Feidt, C., Petit, A., Bruas-Reignier, F., and Brun-Bellut, J. (1996). Release of free amino-acids during ageing in bovine meat. Meat Sci. 44, 19-25. https://doi.org/10.1016/S0309-1740(96)00088-5
  13. Folch, J. M., Lee, M., and Sloan, Stanley G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol Chem. 226, 505.
  14. Gardner, G. A and Sterwart, D. J. (1966) Changes in the free amino and other nitrogen compounds in stored beef muscle. J. Sci. Food Agric. 17, 419-496.
  15. Geromel, E. J. and Montgomery, M. W. (1980). Lipase release from lysosomes of Rainbow Trout (salmo gairdneri) muscle subjected to low temperatures, J. Food Sci. 45, 412. https://doi.org/10.1111/j.1365-2621.1980.tb04063.x
  16. Henderson, J. W., Ricker, R. D., Bidlingmeyer, B. A. and Cliff, W. (2000). Rapid, accurate, sensitive, and reproducible HPLC analysis of amino acids. Agilent Technologies.
  17. Herbert, P., Barros, N., Ratola and A. Alves. (2000) HPLC determination of amino acids in musts and port wine using OPA/FMOC derivatives. J. Food Sci., 65, 1130-1133. https://doi.org/10.1111/j.1365-2621.2000.tb10251.x
  18. Hill, F. (1966) The solubility of intramuscular collagen in meat animals of various ages. J. Food. Sci., 31, 161-166. https://doi.org/10.1111/j.1365-2621.1966.tb00472.x
  19. Hopkins. D. L., Littlefield, P. J., and Thompson J. M. (2000) A research note on factors affecting the determination of myofibrillar fragmentation. Meat Sci., 56, 19-22. https://doi.org/10.1016/S0309-1740(00)00012-7
  20. Hwang, I. H., Park, B. Y., Cho, S. H., Kim, J. H., and Lee, J. M. (2004) Meat quality of highly marbled imported beef with reference to Hanwoo. Kor. J. Anim. Sci & Technol. 46, 1-8. https://doi.org/10.5187/JAST.2004.46.1.001
  21. Jacques, L. (2008) Collagen contribution to meat tenderness- Theoretical aspects. Meat Sci., 80, 960-967. https://doi.org/10.1016/j.meatsci.2008.06.016
  22. Kang, J. O., Lee, J. H., and Kim, C. J. (1997) Studies on the color, pH and bacterial count of Hanwoo (Korean cattle) beef imported beef. Korean J. Anim. Sci., 39, 275-280.
  23. Kang, O. J., Choi, D. Y., Oh, H. R., and Kim, G. H. (1999) Comparison of physico-chemical characteristics of the meat quality grades in Hanwoo beef and imported beef from several countries-A consideration on meat color, fat color and maturity. Korean J. Anim. Sci., 41, 555-562.
  24. Kim, G. J., Byun, G. I., and Jung, W. S. (2009) A study on the potential effects of consumer preference for beef and involvement in the attributes of beef selection on consumers purchase intentions. Korean J. Culinary Res. 15, 286-298.
  25. Kim, I. S., Lee, S. O., Kang, S, N., Byun, J. S., and Lee, M. (1999) The physicochemical, microbial and sensory characteristics of Han-Woo and imported chilled beef loins. Korean J. Food Sci. Ani. Resour., 19, 331-338.
  26. Koutsidis, G., Elmore, J. S., Oruna-Concha, M, J., Campo, M. M., Wood, J. D., and Mottram, D. S. (2007). Water soluble precursors of beef flavor. Part: Effect of diet and breed. Meat Sci. 79, 124-130.
  27. Kurt, K. (1990) Colorimetric determination of hydroxyproline as measure of collagen contents in meat and meat products: NMKL Collaborative Study. J. Assac. Off. Anal. Chem. 73, p. 52.
  28. Koutsidis, G., Elmore, J. S., Oruna-Concha, M. J., Campo, M. M., Woo, J. D., and Mottram, D. S. (2008) Water-soluble precursors of beef flavour. PartII: Effect of post mortem conditioning. Meat Sci. 79, 270-277. https://doi.org/10.1016/j.meatsci.2007.09.010
  29. Lawrie, R. A. (1985) Meat science. 4th ed, In: Chemical and Biochemical Constitution of Muscle. Lawrie, R. A. (ed) Pergamon Press, NY, pp. 82.
  30. Lee, J. M., Kim, T. W., Kim, J. H., Cho, S. H., Seong, P. N., Jung, M. O., Cho, Y. M., Park, B. Y., and Kim, D. H. (2009a) Comparison of chemical, physical and sensory traits of longissimus lumborum Hanwoo beef and Australian Wagyu beef. Korean J. Food Sci. Ani. Resour. 29, 91-98. https://doi.org/10.5851/kosfa.2009.29.1.91
  31. Lee, Y. J., Kim, C. J., Park, B. Y., Seong, P. N., Kim, J. H., Kang, G. H., Kim, D. H., and Cho, S. H. (2009b) Warner-Bratzer shear force, sarcomere length, total collagen contents and sensory characteristics of Hanwoo beef (Korean native cattle) quality grade. Korean J. Food Sci. Ani. Resour. 29, 726-735. https://doi.org/10.5851/kosfa.2009.29.6.726
  32. Mandell, I. B., Gullett, E. A., Wilton, J. W., Kemp, R. A., and Allen, O. B. (1997) Effects of gender and breed on carcass traits, chemical composition, and palatability attributes in Hereford and Simmental bulls and steers. Livestock Prod. Sci. 49, 235-248. https://doi.org/10.1016/S0301-6226(97)00016-X
  33. McClain, P. E., Creed, G. J., Wiley, E. R., and Homstein, I. (1970) Effect of postmortem aging on isolation of intramuscular connective tissue. J. Food Sci. 35, 258-259. https://doi.org/10.1111/j.1365-2621.1970.tb12154.x
  34. MIFAFF (2010. 8) The statistical research of food, agriculture, forestry and fisheries 2010. MIFAFF Ministry for Food, Agriculture, Forestry and Fisheries, South Korea, Hanla publisher.
  35. Moon, S. S., Kang, G. H., Hur, S. J., Jeong, J. Y., Yang, H. S., Kim, J. S., Joo, S. T., and Park, G. B. (2003) Effect of carcass traits, sarcomere length and meat quality properties on beef longissimus tenderness at 24hr postmortem. Kor. J. Food Sci. 23, 109-114.
  36. Morrison, W. R. and Smith, L. M. (1964) Preparation of fatty acid methylesters and dimethylacetals from lipid with boron fluoridemethanol. J. Lipid Res. 5, 600-608.
  37. NLCF (2004) Korean carcass grading system standard. National Livestock Cooperative Federation, Korea.
  38. Ockerman, H. W. and Cresopo, F. L. (1982) Physicochemical changes occuring during storage of precured beef blends at different temperature and two levels of salt. J. Food Sci. 47, 849. https://doi.org/10.1111/j.1365-2621.1982.tb12728.x
  39. Park, B. S. and Yoo, I. J. (1994) Comparison of fatty acid composition among imported beef, Holstein steer beef and Hanwoo beef. Korean J. Anim. Sci. 36, 69-75.
  40. Park, B. Y., Cho, S. H., Yoo, Y. M.m Lee, S. J., Chae, H. S., Kim, J. H., Hong, S. K., and Lee, J. M. (2002) Physicochemical properties for sirloin domestic fed imported beef cattle. Korean J. Food Sci. An. 22, 218-221.
  41. Pierson, C. J. and Fox, J. D. (1976) Effect of postmortem aging time and temperature on pH, tenderness and soluble collagen fraction in bovine longissimus muscle. J. Anim. Sci. 43, 1206- 1210.
  42. Purslow, P. P. (2005) Intramuscular connective tissue and its role in meat quality. Meat Sci. 70, 435-447. https://doi.org/10.1016/j.meatsci.2004.06.028
  43. RDA (2001. 9) The management of imported beef cattle. Rural Department Administration, South Korea, RDA Regulation 2001-2055.
  44. Sanudo, C., Macie, E. S., Olleta, J. L., Villarroel, M., Panea, B., and Albertí, P. (2004) The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devices. Meat Sci. 66, 925-932. https://doi.org/10.1016/j.meatsci.2003.08.005
  45. SAS (2000) SAS/STAT user's guide. 8th ed. SAS Institute Inc. Cary NC., USA.
  46. Silva, J. A., Patarata, L., and Martins, C. (1999) Influence of ultimate pH on bovine meat tenderness during ageing. Meat Sci. 52, 453-459. https://doi.org/10.1016/S0309-1740(99)00029-7
  47. Smith, S. B., Gill, C. A., Lunt, D. K, and Brooks, M. A. (2009) Regulation of fat and fatty acid composition in beef cattle. Asian-Aust. J. Anim. Sci. 22, 1225-1233. https://doi.org/10.5713/ajas.2009.r.10
  48. Tseng, Y. H., Lee, R. C., Li, J. L., and Mau, J. L. (2005) Nonvolatile flavour components of ganoderma tsugae. Food Chem. 90, 409-415. https://doi.org/10.1016/j.foodchem.2004.03.054
  49. Warriss. P. D. (2010) Meat Science : an introductory text/Paul Warriss, 2nd ed. CABI, p. 72.
  50. Wood, J. D., Enser, M., Fisher, A. V., Nute, G, R., Sheard, P. R., Richardson, R. I., Hughes, S. I., and Whittington, F. M. (2008). Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78, 343-358. https://doi.org/10.1016/j.meatsci.2007.07.019

Cited by

  1. Blood profile and meat quality of Holstein-Friesian steers finished on total mixed ration or flaxseed oil-supplemented pellet mixed with reed canary grass haylage 2017, https://doi.org/10.1017/S1751731117001707
  2. Comparison of reducing sugar content, sensory traits, and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle, Holsteins, and Angus steers vol.32, pp.1, 2019, https://doi.org/10.5713/ajas.18.0065