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http://dx.doi.org/10.5851/kosfa.2007.27.2.244

Effects of Feeding Dietary Mugwort on the Beef Quality in Fattening Hanwoo  

Kim, Byung-Ki (Gyeongsangbuk-Do Livestock Research Institute)
Jung, Chang-Jin (Gyeongsangbuk-Do Livestock Managment Department)
Publication Information
Food Science of Animal Resources / v.27, no.2, 2007 , pp. 244-249 More about this Journal
Abstract
This study was conducted to determine the effect of feeding dietary mugwort on the beef quality during 14 month(from 14 month to 27 month) with 32 heads of fattening Hanwoo. Fattening Hanwoos were randomly allotted 4 treatments(8 heads/treatment): C-1[(control(0%) of Hanwoo steers)], C-2[(control(0%) of Hanwoo heifers)], T-1(supplemented with mugwort powder 2.0% of Hanwoo steers), T-2(supplemented with mugwort powder 2.0% of Hanwoo heifers). The shear force value and water holding capacity(WHC) of longissimus muscle were the highest in T-1($3.20kg/0.5inch^2$, 54.32%) and cookingloss was in C-2(22.22%) than the others(p<0.05). However, panel test scores of juiciness, tenderness and flavor of longissimus muscle were the highest for T-1(5.20-5.50 point) between the treatment group. The total catechin and epicatechen in longissimus muscle were higher in treatment group(0.43-046 mg/kg, 0.056-0.065 mg/kg) than control group(0.23-0.25 mg/kg, 0.031-0.032 mg/kg)(p<0.05). The content of total fatty acid in longissimus muscle were oleic acid(48.45-47.56%), palmitic acid(29.67-28.86%), stearic acid(9.92-10.82%), palmitoleic acid and myristic acid(4.68-5.49%, 2.48-3.89%) of range. In conclusion, the effects of feeding dietary mugwort of Hanwoo steer were improved the quality beef with highly panel test scores(juiciness, tenderness, flavor) and physical-chemical characteristics(shear force value, WHC).
Keywords
Hanwoo; beef quality; sensory evaluation; physical-chemical characteristics; catechin; fatty acid;
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Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
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