Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
권호 표지
DOI QR코드

DOI QR Code

Comparison of crude fat content and intramuscular fat score at different position of loin from Hanwoo

한우 등심의 위치별 조지방 함량 및 근내지방도 비교

  • Lee, Chulwoo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Hanhyeon (Korea Institute for Animal Products Quality Evaluation) ;
  • Baek, Junoh (Korea Institute for Animal Products Quality Evaluation) ;
  • Park, Jungyu (Korea Institute for Animal Products Quality Evaluation) ;
  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University)
  • 이철우 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • 이한현 (축산물품질평가원) ;
  • 백준오 (축산물품질평가원) ;
  • 박준규 (축산물품질평가원) ;
  • 정사무엘 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
  • 조철훈 (서울대학교 농생명공학부 동물생명공학 전공)
  • Received : 2014.11.07
  • Accepted : 2015.01.07
  • Published : 2015.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to make certain that the intramuscular fat score at 13th rib could represent the fat content of whole loin from Hanwoo in Korea beef grading system. A total 42 loins from 23 carcasses of grade $1^{{+}{+}}$, 16 carcasses of grade $1^+$, and 3 carcasses of grade 1 of Hanwoo were used for this study. The crude fat content and intramuscular fat score at the $1^{st}$, $6^{th}$, and $13^{th}$ rib, and the last lumbar position of loin were measured. The crude fat content was the highest at the $6^{th}$ rib of loin from the carcasses of grade $1^{{+}{+}}$ and $1^+$ (p<0.05). There were no significant difference of the intramuscular fat scores measured by image analysis and beef marbling score (BMS) between the 6th and $13^{th}$ rib of loin from the carcasses of $1^{{+}{+}}$ and $1^+$ and that were significantly higher than intramuscular fat scores at the $1^{st}$ rib and the last lumbar position of the loin. From the results, we conclude that the intramuscular fat score at the $13^{th}$ rib can represent the fat content of loin when meat graders decide the grade of Hanwoo carcass.

Keywords

References

  1. AOAC. 2000. Official Methods of Analysis.17th ed, Association of Official Analytical Chemists, Washington, DC.
  2. Cho SH, Kim J, Park BY, Seong PN, Kang GH, Kim JH, Jung SG, Im SK, Kim DH. 2010. Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef. Meat Science 86(1): 236-242. https://doi.org/10.1016/j.meatsci.2010.05.011
  3. Dashdorj D, Oliveros MCR, Hwang I. 2012. Meat quality traits of Longissimus muscle of Hanwoo steers as a function of interaction between slaughter endpoint and chiller ageing. Korean Journal for Food Science of Animal Resources 32(4):414-427. https://doi.org/10.5851/kosfa.2012.32.4.414
  4. Henchion M, McCarthyb M, Resconia VC, Troya D. 2014. Meat consumption: Trends and quality matters. Meat Science 98(3): pp561-568 https://doi.org/10.1016/j.meatsci.2014.06.007
  5. Iwamoto E, Oka A, 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. Animal Science Journal 80(4):411-417. https://doi.org/10.1111/j.1740-0929.2009.00648.x
  6. Jeremiah LE, Dugan MER, Aalhus JL, Gibson LL. 2003. Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups. Meat Science 65(3):1013-1019. https://doi.org/10.1016/S0309-1740(02)00309-1
  7. Jo C, Jayasena DD, Lim DG, Lee KH, Kin JJ, Cha JS, Nam KC. 2013. Effect of intramuscular fat content on the meat quality and antioxidative dipeptides of Hanwoo beef. Korean Journal of Food Science and Nutrition 26(1):117-124. https://doi.org/10.9799/ksfan.2013.26.1.117
  8. KAPE (Korea institute for Animal Products quality Evaluation). 2013. Grading Standard of beef. Accessed in http://www.apgs.co.kr/view/user/institution/standard_cow_01.asp
  9. Kim CJ, Lee ES. 2003. Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Science 63(3):397-405. https://doi.org/10.1016/S0309-1740(02)00099-2
  10. Korea Statistics. 2014. The number of Hanwoo and households by provinces and breeding scale. Accessed in http://kosis.kr/statHtml/statHtml.do?orgId=101&tblId=DT_1EO021&vw_cd=MT_OTITLE&list_id=101_11423&scrId=&seqNo=&lang_mode=ko&obj_var_id=&itm_id=&conn_path=E1
  11. Lee JM, Choe JH, Jin HJ, Kim TI, Park BY, Hwang DY, Koh KC, Kim CJ. Hwang KS. 2012. Effect of marbling score on carcass grade factors, physico-chemical and sensory traits of M. Longissimus Dorsi in Hanwoo. Korean Journal for Food Science of Animal Resources 32(5):659-668. https://doi.org/10.5851/kosfa.2012.32.5.659
  12. Lee YJ, Kim CJ, Park BY, Sung PN, Ki, JH, Kang GH, Kim DH, Jo SH. 2010. Chemical composition, cholesterol, transfatty acids contents, pH, meat color, water holding capacity and cooking loss of Hanwoo beef (Korean native cattle) quality grade. Korean Journal for Food Science of Animal Resources 30(6): 997-1006. https://doi.org/10.5851/kosfa.2010.30.6.997
  13. National Institute of Animal Science (NIAS). 1997. Separation and fabrication of cut meat of beef and pork. Ministry of Agriculture and Forestry. Korea.
  14. Okumura T, Saito K, Sakuma H, Nade T, Nakayama S, Kujita K, Kawamura T. 2007. Intramuscular fat deposition in principal muscles from twenty-four to thirty months of age using identical twins of Japanese Black steers. Journal of Animal Science 85(8): 1902-1907. https://doi.org/10.2527/jas.2006-752
  15. Park BY, Cho SH, Yoo YM, Kim JH, Lee JM, Joung SK, Kim YK. 2000. Effect of intramuscular fat contents on the physicochemical properties of beef longissimuss dorsi from Hanwoo. Korean Society of Animal Science 42(2):189-194.
  16. Pipek P, Jelenikova J, Sarnovsky L. 2004. The use of video image analysis for tat content estimation. Czech Journal of Animal Science 49(3):115-120.
  17. Polkinghorne RJ, Thompson JM. 2010. Meat standards and grading: A world view. Meat Science 86(1):227-235 https://doi.org/10.1016/j.meatsci.2010.05.010
  18. SAS. 2012. SAS/STAT software for PC Release 9.3. SAS Institute Inc., Cary, NC, USA.