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http://dx.doi.org/10.5851/kosfa.2012.32.5.659

Effect of Marbling Score on Carcass Grade Factors, Physico-chemical and Sensory Traits of M. Longissimus Dorsi in Hanwoo  

Lee, Jong-Moon (National Institute of Animal Science, RDA)
Choe, Ju-Hui (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jin, Hyune-Ju (National Institute of Animal Science, RDA)
Kim, Tae-Il (National Institute of Animal Science, RDA)
Park, Beom-Young (National Institute of Animal Science, RDA)
Hwang, Do-Yon (Korea Institute for Animal Products Quality Evaluation)
Koh, Kyung-Chul (Korea Institute for Animal Products Quality Evaluation)
Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Hwang, Kyu-Seok (National Institute of Animal Science, RDA)
Publication Information
Food Science of Animal Resources / v.32, no.5, 2012 , pp. 659-668 More about this Journal
Abstract
The objective of this research was to investigate the effect of marbling scores on carcass grade factors, physico-chemical and sensory traits of Hanwoo. Data used in this study were collected from 73,316 carcasses obtained at the Nonghyup Seoul slaughterhouse in 2009 and 271 cuts of M. longissimusdorsi were analyzed to estimate beef qualities. As the marbling scores increased, backfat thickness was linearly increased (p<0.05) in cows (9.51 mm-14.69 mm) and steers (8.71 mm-14.23 mm). As the marbling scores increased, maturity of cows was increased and meat color, texture and quality grade improved for all genders. With increase of the marbling scores, crude fat contents (3.07%-26.70%), water holding capacity (52.09%-58.66%), $L^*$ value (34.08-41.97) were significantly increased (p<0.05) and Warner-Bratzler shear force was linearly decreased (p<0.05) from 8.58 kg to 2.60 kg. The increase of crude fat contents had the similar interval with the increase of marbling scores from 1 to 6 but it is sharply increased from marbling score 7. There was no difference observed on $pH_{24}$ (5.50-5.66), protein contents (19.57%-21.15%) among the marbling scores. Marbling score was significantly correlated with live weight (r=0.29) in cows, loineye area (r=0.35) in steer, and overall acceptability of panel scores (r=0.67) (p<0.01).
Keywords
marbling scores; grade factors; physico-chemical traits; panel scores; Hanwoo;
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