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http://dx.doi.org/10.5851/kosfa.2017.37.5.716

Histochemical Characteristics in Relation to Meat Quality Traits of Eight Major Muscles from Hanwoo Steers  

Joo, Sung-Hyun (Department of Animal Science, Gyeongsang National University)
Lee, Kyu-Won (Division of Applied Life Science (BK21+), Gyeongsang National University)
Hwang, Young-Hwa (Institute of Agriculture & Life Science, Gyeongsang National University)
Joo, Seon-Tea (Department of Animal Science, Gyeongsang National University)
Publication Information
Food Science of Animal Resources / v.37, no.5, 2017 , pp. 716-725 More about this Journal
Abstract
The objective of this study was to determine the relationship between composition of muscle fiber types and meat quality traits of eight major muscles from Hanwoo steers. Longissimus lumborum (LL), psoas major (PM), semimembranosus (SM), semitendinosus (ST), gluteus medius (GM), triceps brachii (TB), rectus abdominis (RA) and superficialis flexor (SF) muscles were obtained from 9 Hanwoo steers and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of fiber types among these 8 major muscles. SF had the highest FNP of type I (55.9%), followed by PM (46.4%), TB (45.4%), RA (38.5%), LD (36.8%), GM (36.0%), SM (22.2%), and ST (18.8%). FAP of type IIB ranged from 9.9% in SF to 58.7% in ST. Meat quality traits, including fat content, myoglobin content, collagen content, CIE $L^*$ and $a^*$, drip and cooking loss, sarcomere length and Warner-Bratzler shear force, were all significantly (p<0.05) different among these muscles. Due to such diversities among these 8 muscles, lack of correlations were found between fiber type composition and meat quality traits. These results suggest that correlation for each individual muscle should be used to improve meat quality and profitability of retail beef cuts.
Keywords
muscle fiber characteristics; fiber type composition; bovine muscles; Hanwoo beef;
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