Browse > Article
http://dx.doi.org/10.5851/kosfa.2015.35.6.859

Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses  

Jung, Eun-Young (Division of Applied Life Science (BK21 Program), Gyeongsang National University)
Hwang, Young-Hwa (Institute of Agriculture & Life Science, Gyeongsang National University)
Joo, Seon-Tea (Meat Science Laboratory, Department of Animal Science, Collage of Agriculture & Life Science, Gyeongsang National University)
Publication Information
Food Science of Animal Resources / v.35, no.6, 2015 , pp. 859-866 More about this Journal
Abstract
To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, followed by dungsim, yangjee, chaekeut, ansim, abdari, suldo, moksim, udun, and satae. Protein and moisture contents in the 10 primal cuts were in reverse order of fat content. Moksim had the highest drip loss % and cooking loss % than all other primal cuts while kalbi showed the lowest (p<0.05) percentage of drip and cooking loss. Ansim had the longest sarcomere length but the lowest shear force values than all other cuts (p<0.05). The highest (p<0.05) score for overall acceptability was observed in ansim. Moksim, udun, abdari, and satae were rated the lowest (p<0.05) in overall acceptability among the 10 primal cuts from Hanwoo carcasses. In conclusion, ansim, dungsim, chaekeut, and kalbi had the highest overall acceptability due to their higher fat contents and lower shear force values.
Keywords
Hanwoo; primal cuts; chemical component; meat quality;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Lepper-Blilie, A. N., Berg, E. P., Germolus, A. J., Buchanan, D. S., and Berg, P. T. (2014) Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts. Meat Sci. 96, 419-422.   DOI
2 McKeith, F. K., DeVol, D. L., Miles, R. S., Bechtel, P. J., and Carr, T. R. (1985) Chemical and sensory properties of thirteen major beef muscle. J. Food Sci. 50, 869-872.   DOI
3 Micha, R., Wallace, S. K., and Mozaffarian, D. (2010) Red and processed meat consumption and risk of incident coronary heart disease, strok, and diabetes mellitus. Circulation 121, 2271-2283.   DOI
4 Pan, A., Sun, Q., Bernstein, A. M., Schulze, M. B., Manson, J. E., and Stampfer, M. J. (2012) Red meat consumption and mortality: Results from 2 prospective cohort studies. Arch. Intern. Med. 172, 555.   DOI
5 Ramsbottom, J. M., Strandine, E. J., and Koonz, C. H. (1945) Comparative tenderness of representative beef muscles. Food Res. 10, 497-509.   DOI
6 Hunt, M. C. and Hedrick, H. B. (1977) Profile of fiber types and related properties of five bovine muscles. J. Food Sci. 42, 513-517.   DOI
7 Hunt, M. R., Garmyn, A. J., O’Quinn, T. G., Corbin, C. H., Legako, J. F., Rathmann, R. J., Brooks, J. C., and Miller, M. F. (2014) Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses. Meat Sci. 98, 1-8.   DOI
8 Johnson, R. C., Chen, C. M., Muller, T. S., Costello, W. J., Romans, J. R., and Jones, K. W. (1988) Characterization of the muscles within the beef forequarter. J. Food Sci. 53, 1247-1250.   DOI
9 Jeong, J. Y., Hur, S. J., Yang, H. S., Moon, S. H., Hwang, Y. H., Park, G. B., and Joo, S. T. (2009) Discoloration characteristics of 3 major msucles from cattle during cold storage. J. Food Sci. 74, C1-C5.   DOI
10 Jeremiah, L. E. (1978) A review of factors affecting meat quality (Lacombe Research Station Technical Bulletin Number 1), Lacombe, Alberta, Canada.
11 Jeremiah, L. E., Dugan, M. E. R., Aalhus, J. L., and Gibson, L. L. (2003) Assessment of the chemical and cooking properties of the major beef muscles and muscle groups. Meat Sci. 65, 985-992.   DOI
12 Joo, S. T., Kauffman, R. G., Borggaard, C., Stevenson-Barry, J. M., Park, G. B., and Kim, B. C. (2000) Objectively predicting quality of post-rigor pork musculature: I. Initial comparison of techniques. Asian-Australas. J. Anim. Sci. 13, 68-76.   DOI
13 Cross, H. R., West, R. L., and Dutson, T. R. (1981) Comparison of methods fro measuring sarcomere length in beef semitendinosus muscle. Meat Sci. 5, 261-266.   DOI
14 Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
15 Campbell, W. W. and Tang, M. (2010) Protein intake, weight loss, and bone mineral density in postmenopausal women. The Journals of Gerontology Series A: Bio. Sci. Med. Sci. 65, 1115-1122.
16 AOAC (1995) Official methods of analysis of AOAC. 17th Ed. Association of Official Analytical Chemists. Washington D.C.
17 Bernstein, A. M., Sun, Q., Hu, F. B., Stampfer, M. J., Manson, J. E., and Willett, W. C. (2010) Major dietary protein sources and risk of coronary heart disease in woman. Circulation 122, 876-883.   DOI
18 Swatland, H. J. (2000) Meat cuts and muscle foods. Nottingham University Press, Nottingham, England, pp. 107-108.
19 Briskey, E. J., Hoekstra, W. G., Bray, R. W., and Grummer, R. H. (1960) A comparison of certain physical characteristics of eight pork muscles. J. Anim. Sci. 19, 214-225.
20 Strandine, E. J., Koonz, C. H., and Ramsbottom, J. M. (1949) A study of variation in muscles of beef and chicken. J. Anim. Sci. 8, 483-494.
21 Vestergaard, M., Oksbjerg, N., and Henckel, P. (2000) Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosus, longissimus dorsi and supraspinatus muscles of young bulls. Meat Sci. 54, 177-185.   DOI
22 Von Seggern, D. D., Calkins, C. R., Johnson, D. D., Brickler, J. E., and Gwartney, B. L. (2005) Muscle profiling: Characterizing the muscles of the beef chuck and round. Meat Sci. 71, 39-51.   DOI
23 Ramsbottom, J. M. and Strandine, E. J. (1948) Comparative tenderness and identification of muscles in wholesale beef cuts. Food Res. 13, 315-330.   DOI
24 SAS (2002) SAS/STAT software for PC. SAS Institute Inc., Cary, NC, USA.
25 Roseland, J. M., Nguyen, Q. V., Williams, J. R., Douglass, L. W., Patterson, K. Y., Howe, J. C., Brooks, J. C., Thompson, L. D., Woerner, D. R., Engle, T. E., Savell, J. W., Gehring, K. B., Cifelli, A. M., and McNeil, S. H. (2015) Protein, fat, moisture and cooking yields from a U.S. study of retail beef cuts. J. Food comp. Anal. 43, 131-139.   DOI
26 Shina, R., Cross, A. J., Graubard, B. I., Leitzmann, M. F., and Schatzkin, A. (2009) Meat intake and mortality: A prospective study of over half a million people. Archiv. Intern. Med. 169, 562-571.   DOI
27 Roussell, M. A., Hill, A. M., Gaugler, T. L., West, S. G., Heuvel, J. P. V., and Alaupovic, P. (2012) Beef in an optimal lean diet study: Effects on lipids, lipoproteins, and apolipoproteins. Am. J. Clin. Nutr. 95, 9-16.   DOI
28 Roussell, M. A., Hill, A. M., Gaugler, T. L., West, S. G., Ulbrecht, J. S., Vanden Heuvel, J. P., Gillies, P. J., and Kris-Etherton, P. M. (2014) Effects of a DASH-like diet containing lean beef on vascular health. J. Hum. Hypertens. 28, 600-605.   DOI
29 Segars, R. A., Nordstrom, H. A., and Kapsalis, J. G. (1974) Textural characteristics of beef muscle. J. Texture. Stud. 5, 283-297.   DOI
30 Smith, G. C., Carpenter, Z. L., Cross, H. R., Murphey, H. R., Abraham, C. E., Savell, H. C., Davis, J. W., Berry, G. W., and Parrish, F. C. Jr. (1985) Relationship of USDA marbling groups to palatability of cooked beef. J. Food Qual. 7, 289-308.   DOI
31 Joo, S. T., Lee, J. I., Ha, Y. L., and Park, G. B. (2002) Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin. J. Anim. Sci. 80, 108-112.
32 Korea Meat Trade Association (2014) Annual report for meat trade in Korea.
33 Meilgaard, M., Civille, G. V., and Carr, B. T. (1999) sensory evaluation techniques. 3rd Ed., CRC Press: Boca Raton, F. L., USA, p. 354.
34 Layman, D. K., Clifton, P., Gannon, M., Krauss, R. M., and Nuttall, F. Q. (2008) Protein in optimal health: Heart disease and type 2 diabetes. Am. J. Clin. Nutr. 87, 1571s-1575s.