Browse > Article
http://dx.doi.org/10.5851/kosfa.2008.28.2.196

Effect of Sawdust-Bedded Thickness in Floors of Hanwoo on Meat Quality of M. Longissimus after Slaughter  

Kang, Sun-Moon (Department of Anmial Products and Food Science, Kangwon National University)
Park, Yeon-Soo (Gangwon Provincial Livestock Research Center)
Lee, Ik-Sun (Department of Anmial Products and Food Science, Kangwon National University)
Kim, Tae-Sil (Department of Anmial Products and Food Science, Kangwon National University)
Pan, Jo-No (Department of Anmial Products and Food Science, Kangwon National University)
Lee, Sung-Ki (Department of Anmial Products and Food Science, Kangwon National University)
Publication Information
Food Science of Animal Resources / v.28, no.2, 2008 , pp. 196-203 More about this Journal
Abstract
This study was carried out to investigate the effect of sawdust-bedded thickness in floors (SBTF) of Hanwoo on meat quality of M. longissimus after slaughter. The 7 mon-aged bulls (22 heads) were housed in single sheds ($3{\times}8\;m^2$/animal) bedded with sawdust of 10, 15, and 20 cm thickness for 20 mon prior to slaughter. The M. longissimus from carcasses were then stored at $4{\pm}0.2^{\circ}C$ for 9 d. SBTF had no significant effect on carcass traits and pH, water-holding capacity, drip loss, cooking loss, Warner-Bratzler shear force, aroma pattern with electronic nose, and sensory attributes of beef. The 20 cm group had the highest crude fat and the lowest n6/n3 (p<0.05). At 9 d, the 10cm group showed the highest total reducing ability and the lowest TBARS content (p<0.05). During storage, the 10 and 20 cm groups had lower MetMb content, higher OxyMb content, and redder meat color than the 15 cm group (p<0.05).
Keywords
sawdust-bedded thickness; meat quality; Hanwoo;
Citations & Related Records

Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
연도 인용수 순위
  • Reference
1 Department of Health (1994) Nutritional aspects of cardiovascular disease. Report on health and social subjects No. 46, Stationery Office, London, UK
2 Eagerman, B. A., Clydesdale, F. M., and Francis, F. J. (1977) Determination of fresh meat color by objective methods. J. Food Sci. 42, 707-713   DOI
3 Gottardo, F., Ricci, R., Preciso, S., Ravarotto, L., and Cozzi, G. (2004) Effect of the manager space on welfare and meat quality of beef cattle. Liv. Prod. Sci. 89, 277-285   DOI   ScienceOn
4 Krzywicki, K. (1979) Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of the beef. Meat Sci. 3, 1-10   DOI   ScienceOn
5 Levy, D., Holzer, Z., and Volcani, R. (1970) Concrete slatted floors vs. bedding for fattening Israeli-Friesian bull calves. J. Anim. Sci. 31, 816-820   DOI
6 Strange, E. E., Benedicts, R. C., Gugger, R. E., Metzger, V. G., and Swift, C. E. (1974) Simplified methodology for measuring meat color. J. Food Sci. 39, 988-992   DOI
7 Brennand, C. P. (1989) Factors affecting contributions of volatile branched-chain fatty acids to the species-related flavours of lamb and mutton. Ph. D. thesis, Wisconsin Univ., Madison, USA
8 Dunne, P. G., Rogalski, J., Moreno, T., Monahan, F. J., French, P., and Moloney, A. P. (2007) Colour, composition and quality of M. longissimus dorsi and M. extensor carpi radialis of steers housed on straw or concrete slats or accommodated outdoors on wood-chips. Meat Sci. (in press)
9 Morrison, R. S., Hemsworth, P. H., Cronin, G. M., and Campbell, R. G. (2001) The effect of restricting pen space and feeder availability on the behaviour and growth performance of entire male growing pigs in deep-litter, large group housing system. Appl. Anim. Behav. Sci. 83, 163-176   DOI   ScienceOn
10 Honikel, K. O. (1998) Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49, 447-457   DOI   ScienceOn
11 Realini, C. E., Duckett, S. K., Brito, G. W., Rizza, M. D., and De Mattos, D. (2004) Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Meat Sci. 66, 567-577   DOI   ScienceOn
12 Andersen, H. R., Krohn, C. C., Foldager, J., Munksgaard, L., and Klastrup, S. (1991) Influence of housing and feeding on behaviour, feed intake, growth and carcass and meat quality. Research report, The National Institute of Animal Science, Foulum, Denmark
13 Feldhusen, F., Warnatz, A., Erdmann, R., and Wenzel, S. (1995) Influence of storage time on parameters of colour stability of beef. Meat Sci. 40, 235-243   DOI   ScienceOn
14 Lenehan, J. J. (2003) Optimisation of cattle housing systems for beef farmers. Beef Production Series No. 44: project No. 4425, The Agriculture and Food Development Authority, Oak Park, Carlow, Ireland
15 Sinnhuber, R. O. and Yu, T. C. (1977) The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jap. Soc. Fish. Sci. 26, 259-267
16 Alpha MOS (2002) Operating Manual, Release January. Alpha MOS, Toulouse, France, pp. 154
17 Buckley, D. J., Morrissey, P. A., and Gray, J. I. (1995) Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci. 73, 3122-3130
18 Eaton, S. B., Eaton, S. B. , Konner, M. J., and Shostak, M. (1996) An evolutionary perspective enhances understanding of human nutritional requirements. J. Nutr. 126, 1732-1740   DOI   PUBMED
19 Lowe, D. E., Steen, R. W., Beattie, V. E., Moss, B. W., and Kirkland, R. M. (2003) The effect of housing system on performance, behaviour and welfare of beef cattle. Farmer Funded Research: project B-02-97, The Agricultural Research and Development Council, Dungannon, The Northern Ireland
20 Burgess, D. and Hutchinson, W. G. (2005) Do people value the welfare of farm animals. EuroChoices 3, 36-43
21 Lee, M., Cassens, R. G., and Fennema, O. R. (1981) Effect of meat ions on residual nitrite. J. Food Proc. Preservat. 5, 191-205   DOI
22 Aro, A., Amaral, E., Kesteloot, H., Rimestad, A., Thamm, M., and van Poppel, G. (1998) Trans fatty acid in fresh fries, soups and snacks from 14 european countries: The transfair study. J. Food Com. Anal. 11, 170-177   DOI   ScienceOn
23 Folch, J. M., Lees, M., and Stanley, G. H. S. (1957) A simple method for the isolation and purification and total lipids from animal tissues. J. Biol. Chem. 226, 497-509   PUBMED
24 Lowe, D. E., Steen, R. W. J., Beattie, V. E., and Moss, B. W. (2001) The effects of floor type systems on the performance, cleanliness, carcass composition and meat quality of housed finishing beef cattle. Liv. Prod. Sci. 69, 33-42   DOI   ScienceOn
25 Hofmann, K., Hamm, R., and Blüchel, E. (1982) Neunes Uber die Bestimmung der Wasserbindung des Fleisches mit Hilfe der Filterpapierpressmethode. Fleischwirt. 62, 87-92
26 AOAC (1995) Official Methods of Analysis. 16th ed, Association of Official Analytical Chemists, Washington, DC, USA
27 Greene, B. E., Hsin, I., and Zipser, M. W. (1971) Retardation of oxidative color changes in raw ground beef. J. Food Sci. 36, 940-942   DOI
28 Mercier, Y., Gatellier, P., and Renerre, M. (2004) Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet. Meat Sci. 66, 467-473   DOI   ScienceOn
29 SAS (1999) SAS/STAT software for PC. Release 8.01, SAS Institude Inc., Cary, NC, USA
30 Demos, B. P., Gerrard, D. E., Mandigo, R. W., Gao, X., and Tan, J. (1996) Mechanically recovered neck bone lean and ascorbic acid improve color stability of ground beef patties. J. Food Sci. 61, 656-659   DOI   ScienceOn
31 Lee, S. K., Panjono, Kang, S. M., Park, Y. S., Kim, T. S., and Song, Y. H. (2008) The quality characteristics of M. longissimus from Hanwoo (Korean cattle) with different floor space. J. Muscle Foods 19 (in press)
32 Carleton, R. A., Dwyer, J., Finberg, L., Goodman, D. S., Grundy, S. M., Havas, S., Hunter, G. T., Kritcheusky, D., Layer, R. M., Luepker, R. V., Ramírez, A. G., Horn, L. V., Stason, W. B., and Stokes, J. (1991) Report on the expert panel of population strategies for blood cholesterol reduction. A statement from the National Cholesterol Education Program, National Health, Lung and Blood Institute