Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages |
Cho, Soohyun
(National Institute of Animal Science, Rural Development Administration)
Kang, Sun Moon (National Institute of Animal Science, Rural Development Administration) Seong, Pilnam (National Institute of Animal Science, Rural Development Administration) Kang, Geunho (National Institute of Animal Science, Rural Development Administration) Choi, Sunho (National Institute of Animal Science, Rural Development Administration) Kwon, Engki (National Institute of Animal Science, Rural Development Administration) Moon, Sungsil (Sunjin Meat Research Center) Kim, Donghun (National Institute of Animal Science, Rural Development Administration) Park, Beomyoung (National Institute of Animal Science, Rural Development Administration) |
1 | Mennecke, B. E., Townsend, A. M., Hayes, D. J., and Lonergan, S. M. (2007) A study of factors that influence consumer attitudes toward beef products using the conjoint market analysis tool. J. Anim. Sci. 85, 2639-2659. DOI ScienceOn |
2 | Monin, G. (1993) pH et qualities sensorielles de la viande de veau. Viandes et produits carnes 14, 43-47. |
3 | Morrison, W. R. and Smith, L. M. (1964) Preparation of fatty acid methylesters and dimethylacetals from lipid with boron fluoridemethanol. J. Lipid Resour. 5, 600-608. |
4 | Nürnberg, K., Wegner, J., and Ender, K. (1998) Factors influencing fat composition in muscle and adipose tissue of farm animals. Liv. Prod. Sci. 56, 145-156. DOI ScienceOn |
5 | Oka, A., Iwaki, F., Dohgo, T., Ohiagaki, S., Noda, M., and Shiozuki, T. (2002) Genetic effects on fatty acid composition of carcass fat of Japanese Black Wagyu stters. J. Anim. Sci. 80, 1005-1011. |
6 | Platter, W. J., Tatum, J. D., Belk, K. E., Koontz, S. R., Chapman, P. L., and Smith, G. C. (2005) Effects of marbling and shear force on consumers, willingness to pay for beef strip loin steaks. J. Anim. Sci. 83, 890-899. |
7 | Revilla, I. and Vivar-Quintana, A. M. (2006) Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the “Ternera de Aliste” quality level. Meat Sci. 73, 189-195. DOI ScienceOn |
8 | Sammel, L. M., Hunt, M. C., Kropf, D. H., Hachmeister, K. A., and Johnson, D. E. (2002) Comparison of assays for metmyoglobin reducing ability in beef inside and outside semimembranosus muscle. J. Food Sci. 67, 978-984. DOI ScienceOn |
9 | SAS (2010) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA. |
10 | Smith, S. B., Gill, C. A., Lunt, D. K., and Brooks, M. A. (2009) Regulation of fat and fatty acid composition in beef cattle. Asian-Australas. J. Anim. Sci. 22, 1225-1233. 과학기술학회마을 DOI |
11 | Swatland, H. J. (1985) Measurement of veal colour by fiber optic spectrophotometry. J. Food Sci. 50, 1489-1490. DOI |
12 | Wilson, L. L. Special-fed veal research. Lancaster Farming. Agricultural Articles (2004) Available from http://lancasterfarming.com/17.html (accessed on Dec. 12, 2013) |
13 | Westerling, D. B. and Hedrick, H. B. (1979) Fatty acid composition of bovine lipids as influenced by diet, sex and anatomical location and relationship to sensory characteristics. J. Anim. Sci. 48, 1343-1348. |
14 | Wheeler, T. L., Shackelford, S. D., and Koohmaraie. M. (2000) Variaton in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. J. Anim. Sci. 78, 958-965. |
15 | Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E., Sheard, P. R., and Enser, M. (2003) Effect of fatty acids on meat quality: review. Meat Sci. 66, 21-32. |
16 | AOAC (2006) Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington, D.C., pp. 210-219. |
17 | Aus-Meat Limited (2005) Handbook of Australia meat. Available from www.ausmeat.com.au (Accessed on Jul. 2, 2014). |
18 | Andreoli, D., Cozzi, G., and Gottardo, F. (1994) Effetto del tipo genetico nella produzione dal vitello a carne bianca: 2. Caratteristiche qualitative delle carni. Atti 48 Convegno S.I. S. Vet. Giardini Naxis, pp. 1781-1785. |
19 | Andrighetto, I., Gottardo, F., Andrewoli, D., and Cozzi, G. (1999) Effect of type of housing on veal calf growth performance, behaviour and meat quality. Liv. Prod. Sci. 57, 137-145 DOI ScienceOn |
20 | Boccard, R. L., Naude, R. T., Crouse, D. E., Shim, M. C., Venter, H. J., and Rossow, F. I. (1979) The influence of age, sex and breed of cattle on their muscle characteristics. Meat Sci. 3, 261-265. DOI ScienceOn |
21 | Bowen, W. J. (1949). The absorption spectra and extinction coefficients of myoglobin. J. Biol. Chem. 179, 235-245. |
22 | Brekke, C. J. and Wellington, G. H. (1972) Effect of animal weight on palatability of veal leg roasts. J. Anim. Sci. 35, 937-940. |
23 | Canadian Agri-Food Research Council, Recommended Code of Practice for the Care and Handling of Farm Animals, Veal Calves (1998) Available from http://www.carc-crac.ca/english/codes_of_practice/vealcde.htm (Accessed on Dec. 12, 2013) |
24 | CIE (1986) Colorimetry. 2nd ed., Commission Internationale de I'Eclairage, Publication CIE No. 15.2. Vienna. |
25 | Cross, H. R., West, R. L., and Dutson T. R. (1981) Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci. 5, 261-266. DOI ScienceOn |
26 | Eikelenboom, G., Laurijsen, H. A. J., van Velthuysen, A., and Garssen, G. J. (1988) Veal colour in relation to production traits and minerals in muscle. Fleischwirt 68, 489-490. |
27 | De Smet. S., Raes, K., and Demeyer, D. (2004) Meat fatty acid composition as affected by fatness and genetic factors: a review. Animal Research 53, 81-98. DOI ScienceOn |
28 | Drabkin, D. L. (1978). Selected landmarks in the history of porphyrins and their biologically functional derivatives. In D. Dolphin (Ed.), The porphyrins (pp. 2983). New York: Academic Press, Inc. |
29 | Enser, M., Hallett, K. G., Hewitt, B., Fursey, G. A., Wood, J. D., and Harrington, G. (1998) Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Sci. 49, 329-341. DOI ScienceOn |
30 | Dransfield, E., Jones, R. C. D., and MacFie, H. J. H. (1981) Tenderising in m. longissimus dorsi of beef, veal, rabbit, lamb and pork. Meat Sci. 5, 139-147. DOI ScienceOn |
31 | European Commission, Opinion of the Scientific Committee on Veterinary Measures Relating to Public Health on Revision of Meat Inspection in Veal Calves (2003) Available: from http://europa.eu.int/comm/food/fs/sc/scv/out65_en.pdf (accessed on Dec. 12, 2013) |
32 |
Fisher, A.V., Enser, M., Richardson, R. I., Wood, J. D., Nute, G. R., Kurt, E., Sinclair, L. A., and Wilkinson, R. G. (2000) Fatty acid composition and eating quality of lamb types derived from four diverse breed |
33 | Folch, J., 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, 497-500. |
34 | Guignot, F., Touraille, C., Ouali, M., and Monin, G. (1993) Relationships between post-mortem pH changes and some traits of sensory quality in veal. Meat Sci. 37, 3133-3139. |
35 | Kim , D. G., Jung, K. K., Sung, S. K., Choi, C. B., Kim, S. K., Kim, D. Y., and Choi, B. J. (1996) Effects of age on the carcass characteristics of Hanwoo and Holstein steers. Agri. Sci. Lib. 38, 239-248. |
36 | Honikel, K. O. (1998) Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49, 447-457. DOI ScienceOn |
37 | Kristensen, L. and Purslow, P. P. (2001) The effect of ageing on the water-holding capacityof pork: role of cytoskeletal proteins. Meat Sci. 58, 17-23. DOI ScienceOn |
38 | Johnson, D. D., Van Horn, H. H., West, R. L., and Harris, Jr. B. (1992) Effect of the calf management on carcass characteristics and palatability traits of veal calves. J. Dairy Sci. 75, 2799-2804. DOI |
39 | KAPE (2014) Animal Products Grading Statistical Yearbook, Korea Institute for Animal Product's Quality Evaluation, Gunpo. |
40 | Klont, R. E., Barnier, V. M. H., Smulders, F. J. M., van Dijk, A., Hoving-Bolink, A. H., and Eikelenboom, G. (1999) Postmortem variation in pH, temperature and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristics. Meat Sci. 53, 195-202. DOI ScienceOn |
41 | Le Neindre, P. (1993) Evaluating housing systems for veal calves. J. Anim. Sci. 71, 1345-1354. |
42 | Li, L. O., Tian, W. Q., and Zan, K. S. (2011) Effects of age on quality of beef from Qinchuan cattle carcass. Agric. Sci. (China). 10, 1765-1771. DOI ScienceOn |
43 | MacDougall, D. B. (1982) Changes in the colour and opacity of meat. Food Chem. 9, 75-88. DOI ScienceOn |
44 | Melton, S. L. (1990) Effect of feeds on flavor of red meat : A review. J. Anim. Sci. 68, 4421-4435. |
45 | Ngapo, T. M. and Gariepy, C. (2006) Factors affecting the meat quality of veal. J. Sci. Food Agri. 86, 1412-1431. DOI ScienceOn |
46 | Mandell, I. B., Maclaurin, T., and Buttenhan, S. (2001) Effect of carcass weight class and post-mortem aging on carcass characteristics and sensory attributes in grain fed veal. J. Food Sci. 66, 762-769. DOI ScienceOn |
47 | NLCF (1998) Korean carcass grading standard, National Livestock Cooperatives Federation, Seoul. |
![]() |