DOI QR코드

DOI QR Code

Meat Quality Traits of Longissimus dorsi Muscle from Carcasses of Hanwoo Steers at Different Yield Grades

  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Nam, Ki Chang (Department of Animal Science and Technology, Sunchon National University) ;
  • Lee, Kyung Haeng (Department of Food and Nutrition, Korea National University of Transportation) ;
  • Kim, Jong Joo (School of Biotechnology, Yeungnam University) ;
  • Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)
  • 투고 : 2013.02.24
  • 심사 : 2013.04.17
  • 발행 : 2013.06.30

초록

The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits, including proximate composition, cholesterol content, nucleotide content, dipeptide content, creatine and creatinine, free amino acid content, fatty acid composition, instrumental meat color, pH, water holding capacity, drip loss, cooking loss, and sensory qualities of the LD muscle from the 3 yield grades of Hanwoo carcasses were measured. The decline in yield grade from A to C resulted in an increase in crude fat and cholesterol content as well as a decrease in inosine 5'-monophosphate and aspartic acid in the LD muscle (p<0.05). In terms of fatty acid composition, the LD muscle from yield grade A had higher SFA and PUFA and lower MUFA content than that from yield grade C (p<0.05). However, the ratio of PUFA/SFA and n-6/n-3 did not differ among LD muscles from the 3 yield grades. There were no significant differences among other meat quality traits in relation to the yield grade. In conclusion, we suggest that the changes of substances related with health and flavor can be considered in order to obtain better quality Hanwoo beef.

키워드

참고문헌

  1. AOAC. (1995) Official methods of analysis (16th revised ed.), Washington, DC: Association of Official Analysis Chemists.
  2. Alfaia, C. M. M., Ribeiro, V. S. S., Lourenco, M. R. A., Quaresma, M. A. G., Martins, S. I. V., Portugal, A., Fontes, C. M. G. A., Bessa, R. J. B., Castro, M. L. F., and Prates, J. A. M. (2006) Fatty acid composition, conjugated linoleic acid isomers and cholesterol in beef from crossbred bullocks intensively produced and from Alentejana purebred bullocks reared according to Carnalentejana-PDO specifications. Meat Sci. 72, 425-436. https://doi.org/10.1016/j.meatsci.2005.08.012
  3. Bellia, F., Vecchio, G., Cuzzocrea, S., Calabrese, V., and Rizzarelli, E. (2011) Neuroprotective features of carnosine in oxidative driven diseases. Mol. Aspects Med. 32, 258-266. https://doi.org/10.1016/j.mam.2011.10.009
  4. Boles, J. A., Bowman, J. G. P., Boss, D. L., and Surber, L. M. M. (2005) Meat color stability affected by barley variety fed in finishing diet to beef steers. Meat Sci. 70, 633-638. https://doi.org/10.1016/j.meatsci.2005.02.012
  5. Bruns, K. W., Pritchard, R. H., and Boggs, D. L. (2004) The relationships among body weight, body composition, and intramuscular fat content in steers. J Anim Sci. 82, 1315-1322.
  6. Chung, K. Y., Lunt, D. K., Choi, C. B., Chae, S. H., Rhoades, R. D., Adams, T. H., Booren, B., and Smith, S. B. (2006) Lipid characteristics of subcutaneous adipose tissue and M-longissimus thoracis of Angus and Wagyu steers fed to US and Japanese endpoints. Meat Sci. 73, 432-441. https://doi.org/10.1016/j.meatsci.2006.01.002
  7. Chung, K. Y., Lunt, D. K., Kawachi, H., Yano, H., and Smith, S. B. (2007) Lipogenesis and stearoyl-CoA desaturase gene expression and enzyme activity in adipose tissue of short- and long-fed Angus and Wagyu steers fed corn- or hay-based diets. J. Anim. Sci. 85, 380-387. https://doi.org/10.2527/jas.2006-087
  8. Dashdorj, D., Oliveros, M. C. R., and Hwang, I. (2012) Meat quality traits of Longissimus muscle of Hanwoo steers as a function of interaction between slaughter endpoint and chiller ageing. Korean J. Food Sci. An. 32, 414-427. https://doi.org/10.5851/kosfa.2012.32.4.414
  9. Eynard, A. and Lopez, C. B. (2003) Conjugated linoleic acid (CLA) versus saturated fats/cholesterol: Their proportion in fatty and lean meats may affect the risk of developing colon cancer. Lipids Health Dis. 2, 1-5. https://doi.org/10.1186/1476-511X-2-1
  10. Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-507.
  11. Harper, G. S. and Pethick, D. W. (2004) How might marbling begin? Aust. J. Exp. Agr. 44, 653-662. https://doi.org/10.1071/EA02114
  12. Huff-Lonergan, E. and Lonergan, S. M. (2005) Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71, 194-204. https://doi.org/10.1016/j.meatsci.2005.04.022
  13. Hughes, M. C., Kerry, J. P., Arendt, E. K., Kenneally, P. M., McSweeney, P. L. H., and O'Neill, E. E. (2002) Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Sci. 62, 205-216. https://doi.org/10.1016/S0309-1740(01)00248-0
  14. Indurain, G., Carr, T. R., Goni, M. V., Insausti, K., and Beriain, M. J. (2009) The relationship of carcass measurements to carcass composition and intramuscular fat in Spanish beef. Meat Sci. 82, 155-161. https://doi.org/10.1016/j.meatsci.2009.01.005
  15. Iwamoto, E., Oka, A., and Iwaki, F. (2009) Effects of the fattening period on the fatty acid composition of fat deposits and free amino acid and inosinic acid contents of the longissimus muscle in carcasses of Japanese Black steers. Anim. Sci. J. 80, 411-417. https://doi.org/10.1111/j.1740-0929.2009.00648.x
  16. Jeremiah, L. E., Dugan, M. E. R., Aalhus, J. L., and Gibson, L. L. (2003) Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups. Meat Sci. 65, 1013-1019. https://doi.org/10.1016/S0309-1740(02)00309-1
  17. Jo, C., Cho, S. H., Chang, J., and Nam, K. C. (2012) Keys to production and processing of Hanwoo beef: A perspective of tradition and science. Animal Frontiers 2, 32-38.
  18. Kawai, M., Okiyama, A., and Ueda, Y. (2002) Taste enhancements between various amino acids and IMP. Chem. Senses 27, 739-745. https://doi.org/10.1093/chemse/27.8.739
  19. Kim, C. J. and Lee, E. S. (2003) Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci. 63, 397-405. https://doi.org/10.1016/S0309-1740(02)00099-2
  20. Koutsidis, G., Elmore, J. S., Oruna-Concha, M. J., Campo, M. M., Wood, J. D., and Mottram, D. S. (2008) Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning. Meat Sci. 79, 270-277. https://doi.org/10.1016/j.meatsci.2007.09.010
  21. Lee, J. M., Choe, J. H., Park, H. K., Kim, Y. H., Park, B. Y., Kim, K. T., Koh, K. C., Seo, S. C., and Hwang, K. S. (2011) Effect of backfat thickness on the carcass grade factors and carcass price in Hanwoo cows and steers. Korean J. Food Sci. An. 31, 280-289. https://doi.org/10.5851/kosfa.2011.31.2.280
  22. 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. (2010) Chemical composition, cholesterol, trans-fatty acids contents, pH, meat color, water holding capacity and cooking loss of Hanwoo beef (Korean native cattle) quality grade. Korean J. Food Sci. An. 30, 997-1006. https://doi.org/10.5851/kosfa.2010.30.6.997
  23. Liu, Q. (2011) Concentration of creatine, creatinine, carnosine, and anserine in bovine longissimus muscle and their correlations with carcass and palatability traits. Master, thesis, Iowa State Univ., Iowa, USA.
  24. Moon, S. S., Hwang, I. H., Jin, S. K., Lee, J. G., Joo, S. T., and Park, G. B. (2003) Carcass traits determining quality and yield grades of Hanwoo steers. Asian-Aust. J. Anim. Sci. 16, 1049- 1054. https://doi.org/10.5713/ajas.2003.1049
  25. Mora, L., Sentandreu, M. A., and Toldra, F. (2007) Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinine. J. Agr. Food Chem. 55, 4664-4669. https://doi.org/10.1021/jf0703809
  26. National Livestock Cooperative Federation. (1998) Korean carcass grading standard. Seoul: National Livestock Cooperative Federation.
  27. Okumura, T., Saito, K., Sakuma, H., Nade, T., Nakayama, S., Fujita, K., and Kawamura, T. (2007) Intramuscular fat deposition in principal muscles from twenty-four to thirty months of age using identical twins of Japanese Black steers. J. Anim. Sci. 85, 1902-1907. https://doi.org/10.2527/jas.2006-752
  28. Orellana, C., Pena, F., Garcia, A., Perea, J., Martos, J., Domenech, V., and Acero, R. (2009) Carcass characteristics, fatty acid composition, and meat quality of Criollo Argentino and Braford steers raised on forage in a semi-tropical region of Argentina. Meat Sci. 81, 57-64. https://doi.org/10.1016/j.meatsci.2008.06.015
  29. Park, B. Y., Cho, S. H., Yoo, Y. M., Kim, J. H., Lee, J. M., Jung, S. K., and Kim, Y. K. (2000) Effect of intramuscular fat contents on the physicochemical properties of beef longissimus dorsi from Hanwoo. J. Anim. Sci. Technol. 42, 189-194.
  30. Park, B. Y., Lee, J. M., and Hwang, I. H. (2007) Effect of postmortem metabolic rate on meat color. Asian-Aust. J. Anim. Sci. 20, 598-604. https://doi.org/10.5713/ajas.2007.598
  31. Pflanzer, S. B. and de Felicio, P. E. (2011) Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness. Meat Sci. 87, 7-11 https://doi.org/10.1016/j.meatsci.2010.08.009
  32. Polkinghorne, R. J. and Thompson, J. M. (2010) Meat standards and grading A world view. Meat Sci. 86, 227-235. https://doi.org/10.1016/j.meatsci.2010.05.010
  33. Purchas, R. W. and Busboom, J. (2005) The effect of production system and age on levels of iron, taurine, carnosine, coenzyme Q(10), and creatine in beef muscles and liver. Meat Sci. 70, 589-596. https://doi.org/10.1016/j.meatsci.2005.02.008
  34. Purchas, R. W., Rutherfurd, S. M., Pearce, P. D., Vather, R., and Wilkinson, B. H. P. (2004) Concentrations in beef and lamb of taurine, carnosine, coenzyme $Q_{10}$ and creatine. Meat Sci. 66, 629-637. https://doi.org/10.1016/S0309-1740(03)00181-5
  35. Sami, A. S., Augustini, C., and Schwarz, F. J. (2004) Effect of feeding intensity and time on feed on intramuscular fatty acid composition of Simmental bulls. J. Anim. Physiol. Anim. Nutr. 88, 179-187. https://doi.org/10.1111/j.1439-0396.2004.00455.x
  36. SAS. (1999) SAS/STAT Software for PC. Release 6.11, SAS Institute, Carg, NC, USA.
  37. Schmid, A. (2009) Bioactive substances in meat and meat products. Fleischwirtschaft 89, 83-90.
  38. Surette, M. E., Gill, T. A., and Leblanc, P. J. (1988) Biochemical basis of postmortem nucleotide catabolism in cod (Gadus- Morhua) and its relationship to spoilage. J. Agr. Food Chem. 36, 19-22. https://doi.org/10.1021/jf00079a005
  39. Swatland, H. J. (2008) How pH causes paleness or darkness in chicken breast meat. Meat Sci. 80, 396-400. https://doi.org/10.1016/j.meatsci.2008.01.002
  40. Tikk, M., Tikk, K., Torngren, M. A., Meinert, L., Aaslyng, M. D., Karlsson, A. H., and Andersen, H. J. (2006) Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat. J. Agr. Food Chem. 54, 7769-7777. https://doi.org/10.1021/jf060145a
  41. Uttaro, B. E., Ball, R. O., Dick, P., Rae, W., Vessie, G., and Jeremiah, L. E. (1993) Effect of ractopamine and sex on growth, carcass characteristics, processing yield, and meat quality characteristics of crossbred swine. J. Anim. Sci. 71, 2439-2449.
  42. Vani, N. D., Modi, V. K., Kavitha, S., Sachindra, N. M., and Mahendrakar, N. S. (2006) Degradation of inosine-5'-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature. LWT - Food Sci. Technol. 39, 627-632. https://doi.org/10.1016/j.lwt.2005.05.003
  43. van Koevering, M. T., Gill, D. R., Owens, F. N., Dolezal, H. G., and Strasia, C. A. (1995) Effect of time on feed on performance of feedlot steers, carcass characteristics, and tenderness and composition of longissimus muscles. J. Anim. Sci. 73, 21-28.
  44. Watanabe, A., Ueda, Y., and Higuchi, M. (2004) Effects of slaugher age on the levels of free amino acids and dipeptides in fattening cattle. Anim. Sci. J. 75, 361-367. https://doi.org/10.1111/j.1740-0929.2004.00198.x
  45. Westerling, D. B. and Hedrick, H. B. (1979) Fatty acid composition of bovine lipids as influenced by diet, sex and anatomical location and relationship to sensory characteristics. J. Anim. Sci. 48, 1343-1348.
  46. Wong, K. H., Aziz, S. A., and Mohamed, S. (2008) Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. Int. J. Food Sci. Technol. 43, 1512-1519. https://doi.org/10.1111/j.1365-2621.2006.01445.x
  47. Wyss, M. and Kaddurah-Daouk, R. (2000) Creatine and creatinine metabolism. Physiol. Rev. 80, 1107-1213.
  48. Xie, Y. R., Busboom, J. R., Gaskins, C. T., Johnson, K. A., Reeves, J. J., Wright, R. W., and Cronrath, J. D. (1996) Effects of breed and sire on carcass characteristics and fatty acid profiles of crossbred Wagyu and Angus steers. Meat Sci. 43, 167-177. https://doi.org/10.1016/0309-1740(96)84588-8
  49. Yano, Y., Kataho, N., Watanabe, M., Nakamura, T., and Asano, Y. (1995) Evaluation of beef aging by determination of hypoxanthine and xanthine contents-Application of a xanthine sensor. Food Chem. 52, 439-445. https://doi.org/10.1016/0308-8146(95)93297-5

피인용 문헌

  1. Quality Improvement of Strip Loin from Hanwoo with Low Quality Grade by Dry Aging vol.28, pp.3, 2015, https://doi.org/10.9799/ksfan.2015.28.3.415
  2. Estimates of genetic parameters for fatty acid compositions in the longissimus dorsi muscle of Hanwoo cattle 2017, https://doi.org/10.1017/S1751731117001872
  3. Association of carcass weight with quality and functional properties of beef from Hanwoo steers vol.55, pp.5, 2015, https://doi.org/10.1071/AN13411
  4. Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer vol.28, pp.11, 2015, https://doi.org/10.5713/ajas.15.0128
  5. Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle vol.38, pp.3, 2013, https://doi.org/10.5851/kosfa.2018.38.3.515
  6. Genetic, management, and nutritional factors affecting intramuscular fat deposition in beef cattle - A review vol.31, pp.7, 2013, https://doi.org/10.5713/ajas.18.0310
  7. Genome-wide association study and prediction of genomic breeding values for fatty-acid composition in Korean Hanwoo cattle using a high-density single-nucleotide polymorphism array1 vol.96, pp.10, 2018, https://doi.org/10.1093/jas/sky280
  8. Assessment of the Effects of Carcass Traits and Slaughter Age on the Carcass Grades of Hanwoo Steers Based on the Revised Grading System of Beef Carcasses vol.54, pp.2, 2013, https://doi.org/10.14397/jals.2020.54.2.69
  9. Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles vol.40, pp.6, 2013, https://doi.org/10.5851/kosfa.2020.e58
  10. Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds vol.34, pp.5, 2013, https://doi.org/10.5713/ajas.20.0201