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http://dx.doi.org/10.5851/kosfa.2009.29.1.91

Comparison of Chemical, Physical and Sensory Traits of Longissimus Lumborum Hanwoo Beef and Australian Wagyu Beef  

Lee, Jong-Moon (National Institute of Animal Science, RDA)
Kim, Tae-Woo (Gyeongju Agricultural Technology Center)
Kim, Jin-Hyong (National Institute of Animal Science, RDA)
Cho, Soo-Hyun (National Institute of Animal Science, RDA)
Seong, Pil-Nam (National Institute of Animal Science, RDA)
Jung, Meyung-Ok (National Institute of Animal Science, RDA)
Cho, Yong-Min (National Institute of Animal Science, RDA)
Park, Beom-Young (National Institute of Animal Science, RDA)
Kim, Dong-Hun (National Institute of Animal Science, RDA)
Publication Information
Food Science of Animal Resources / v.29, no.1, 2009 , pp. 91-98 More about this Journal
Abstract
The objective of this research was to evaluate the chemico-physical and sensory traits of Hanwoo beef quality grade $1^{++}$ ($HW1^{++}$), grade $1^+$ ($HW1^+$), grade 1 (HW1), and Australian Wagyu (AUW) beef. The Longissimus Lumborum (LL) of $HW1^{++}$ beef had the lowest (p<0.05) moisture contents (54.07%) while it had the highest (p<0.05) CIE L, a, b value and water holding capacity (WHC). Fat contents of LL were significantly different (p<0.05) among the beef groups: $HW1^{++}$ (25.58%), $HW1^+$ (16.39%), HW1 (11.29%), and AUW (11.87%) beef. Warner-Bratzler shear force (WBSF) values were the lowest in the beef from AUW (2.81 kg) beef. Cooking loss of AUW beef had the highest value (23.77%) among the beef groups. Quality grade affected sensory traits, with $HW1^{++}$ receiving highest (p<0.05) tenderness, juiciness and flavor. In Hanwoo beef, from grade 1 to $grade1^{++}$, there were significant increases in fat content (from 11.29% to 25.58%), CIE L value (37.56 to 43.15), WHC (55.97% to 60.05%), tenderness (4.63 to 5.28), and decreases in moisture contents (66.84% to 54.07%), protein contents (20.35 to 19.76%), and WBSF value (5.43 kg to 2.93 kg) value. In sensory evaluation, overall acceptability score for Hanwoo $1^{++}$ grade beef was significantly higher than for Australian Wagyu beef. However, there were no significant differences in sensory properties between Hanwoo 1, $1^+$ grade and Australian Wagyu beef.
Keywords
Korean beef; Australian beef; quality grade; physical; chemical properties; sensory;
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