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http://dx.doi.org/10.5851/kosfa.2012.32.6.810

Effect of Age on Chemical Composition and Meat Quality for Loin and Top Round of Hanwoo Cow Beef  

Cho, Soohyun (Animal Products Research and Development Division, National Institute of Animal Science)
Seong, Pilnam (Animal Products Research and Development Division, National Institute of Animal Science)
Kang, Geunho (Animal Products Research and Development Division, National Institute of Animal Science)
Choi, Soonho (Animal Products Research and Development Division, National Institute of Animal Science)
Chang, Sunsik (Animal Products Research and Development Division, National Institute of Animal Science)
Kang, Sun Moon (Animal Products Research and Development Division, National Institute of Animal Science)
Park, Kyung Mi (Animal Products Research and Development Division, National Institute of Animal Science)
Kim, Youngchun (Animal Products Research and Development Division, National Institute of Animal Science)
Hong, Sunggu (Animal Products Research and Development Division, National Institute of Animal Science)
Park, Beom Young (Animal Products Research and Development Division, National Institute of Animal Science)
Publication Information
Food Science of Animal Resources / v.32, no.6, 2012 , pp. 810-819 More about this Journal
Abstract
This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, <5; G2, 6-8; G3, >9 years old). The intramuscular fat content (%) was higher for loin and top round of G1 (p<0.05) than that in the other groups. There was no difference in age groups for the top round; however, the loin of G1 had lower protein content (p>0.05). Total collagen content was lower in the top round of G3 (p<0.05). The loin and top round muscles of G1 had higher $a^*$ values and lower Warner Bratzler shear force values than that in the other age groups (p<0.05). The loin muscles of G1 were lower in percentage of cooking loss and higher in the water holding capacity than the loin in the other groups (p<0.05). The loin of G1 had lower total content of saturated fatty acids, whereas the top round of G1 had higher total content of monounsaturated fatty acids and lower total content of polyunsaturated fatty acids than that in the other age groups (p<0.05). Alanine was the highest free amino acid in the loin of Hanwoo beef, followed by glutamine, glycine, isoleucine and proline. The loin of G1 had higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine and lysine than those in the other groups (p<0.05). The loin of G3 contained higher 3-methylbutanal, furfural, octanal, 1-(acetyloxy)-2-propanone, 1-octanol, 2,5-dimethylpyrazine and 2-ethyl-2,5-dimethylpyrazine in volatile flavor components than the loin in G1(p<0.05).
Keywords
Hanwoo cow beef; age; meat quality; nutritional composition; flavor compounds;
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