Browse > Article
http://dx.doi.org/10.5187/JAST.2004.46.5.833

Analysis of Carcass Quality Grade Components and ChemicoPhysical and Sensory Traits of M. longissimus dorsi in Hanwoo  

Lee, J.M. (National Livestock Research Institute)
Park, B.Y. (National Livestock Research Institute)
Cho, S.H. (National Livestock Research Institute)
Kim, J.H. (National Livestock Research Institute)
Yoo, Y.M. (National Livestock Research Institute)
Chae, H.S. (National Livestock Research Institute)
Choi, Y.I. (Choogbuk National University)
Publication Information
Journal of Animal Science and Technology / v.46, no.5, 2004 , pp. 833-840 More about this Journal
Abstract
The current study was conducted to analysis the effects of sex and live weight on carcass characteristics using total 773 Hanwoo, and to assess the effects of quality grade on chemico-physical and sensory characteristics in longissimus muscle. Results show that both steer and cow received superior quality grade to bull within the same weight c1ass(P < 0.05). Marbling score, texture, maturity, meat color and fat color were significantly( P< 0.01) affected by sex, whilst only marbling score and maturity were significantly affected by live weight. The ultimate quality grade showed significant relationships with marbling score(r = - $0.81^{**}) meat color (r= 0.21^{**}) fat color(r = 0.10^{**}) and with texture(r = 0.41^{**})$ but that had no such a relationship with maturity. WB-shear force and cooking loss were decreased when carcass grade was increased(P < 0.01), but water-holding capacity was identical between the quality grades. Objective meat color dimensions in lightness, redness and yellowness were increased for higher quality grade(P< 0.01). Meat flavor, juiciness and tenderness received higher scores for higher quality grade(P< 0.01). Intramuscular fat content had significantly relationships with WB-shear force(r = 0.$56^*), water-holding capacity(r = 0.18^{**}), juiciness(r = 0.46^{**}), tenderness(r= 0.49^{**})$, and flavor intensity(r = 0.$34^*$). In addition, a higher WB-shear force was related to a lower flavor, tenderness and juiciness scores.
Keywords
Quality grade; Marbling; Palatability; Hanwoo;
Citations & Related Records
연도 인용수 순위
  • Reference
1 AOAC. 1995. Official methods of analysis. Ar lington, VA: Association of Official Analytical Chemists.
2 Barker，B. P., Mies, W. L., Turner, J. W., Lunt, D. K. and Smith, S. B. 1995. Influence of production system on carcass characteristics of F1 Wahyu ${\times}$ Angus steers and heifers. Meat Sci 41:1-5.   DOI   ScienceOn
3 Browning, M. A., Huffinan, D. L., Egbert, W. R. and Jungst. S. B. 1990. Physical and compositional characteristics of beef carcasses selected for leanness. J. Food Sci. 55:9-14.
4 Corah, T. J., Tatum, J. D., Morgan, J. 8., Mortimer, R. G. and Smith, G. C. 1995. Effect of a dexamethasone implant on deposition of intermuscular fat in genetically identical cattle. J. Anim Sci. 73:3310-3316   DOI
5 Cross, H. R., Savell, J. W. and Francis, J. J. 1986. National consumer retail beef study. Proc. Recip. Meat Conf. 39:112-113.
6 Dikman，M. E., Cundiff, L. W., Gregory, K. E., Kemp, K. E. and Koch, R. M. 1998. Relative contributions of subcutaneous and intermuscular fat to yields and predictability of retail product, fat trim and bone in beef carcases. J. Anim. Sci. 76:1604-1612.   DOI
7 Dikeman, M. E. 1987. Fat reduction in animals and the effects on palatability and consumer acceptability. Proceed. 40th Recip Meat Cof, USA, pp. 93-107.
8 Donald, L. M. and Merkel, R. A. 1993, Live animal carcass evaluation and selection manual. Hunt. Pablishing Company. 129-130.
9 Jeremiah，L. E., Dugan, M. E. R., Aalhus, J. L. and Gibson, L. L. 2003. Assessment of the relation해ip between chemical components and platability of major beef muscles and muscle groups. Meat Sci. 65:1013-1019.   DOI   ScienceOn
10 Jones,. D. K., Savell, J. W. and Cross, H. R. 1990. The influence of sex-class, USDA yield grade and USDA quality grade on seam fat trim from the primals of beef carcasses. J. Anim. Sci. 68:1987-1991.   DOI
11 Kim C. J. and Lee, E. S. 2003. Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo(Korean native cattle) beef. Meat Sci. 63:397-405.   DOI   ScienceOn
12 Konishi, K., Nade, T., Maeda, M. and Uchiyama, M. 1995. Determination of fat content in beef loin by image analysis system. Anim. Sci. Technol. (Jpn.) 66:548-554.
13 Lorenzen, C .L., Miller, R. K., Taylor, J. F., Neely, T. R., Tatum, J.D., Wise, J. W., Buyck, M. J., Reagan, J. O. and Savell, J. W. 2003. Beef Customer Satisfaction: Trained sensory panel ratings and Warner-Bratzler shear force values. J. Anim. Sci. 81:143-149.   DOI
14 Miller, M. F., Ramsey, C. B., Claborn, S. W. and Wu, C. K. 1995. Effects of breed type and accelerated fat removal on subprimal yields and carcass values. J. Anim. Sci. 73:1055-1063.   DOI
15 May, S. G., Dolezal, H. G, Gill, D. R., Ray, F. K. and Buchanan, D. S. 1992. Effects of days, fed, carcass grade traits and subcutaneous fat removal on postmortem muscle characteristics and beef palatability. J. Anim. Sci. 70:444-453.   DOI
16 Mckenna, D. R., Roeber, D. L., Bates, P. K., Sclunidt, T. B., Hale, D. S., Griffin, D. B., Savell, J. W., Brooks, J. C, Morgan, J. B., Montgomery, T, H., Belk, K. E. and Smith, G. C. 2002. J. Anim. Sci. 80:1212-1222.   DOI
17 Mckenna, D. R., Lorenzen, C. L., Pollok, K. D., Morgan, W .W., Mies, W. L., Harris, J. J., Murphy, R., McAdams, M., Hale, D. S. and Savell, J. W. 2004. Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA. Meat Sci. 66:399-406.   DOI   ScienceOn
18 Miller, M. F., Cross, H. R., Baker, J. F., Byers, F. M. and Recio, H. A. 1988. Evaluation of live and carcass techniques for predicting beef carcass composition. Meat Sci. 23:111-129.   DOI   ScienceOn
19 Miller, M. F., Carr, M. A., Ramsey, C. B., Crockett, K .L. and Hoover, L. C. 2001. Consumer thresholds for establishing the value of beef tenderness. J. Anim. Sci. 79:3062-3068.   DOI
20 Ozawa, S., Mitsuhashi, T., Mistsumoto, M., Matsumoto, S. Itoh, N., ltagaki, K., Kohno, Y. and Dohgo, T. 2000. The characteristics of muscle fiber types of longissiums thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steers. Meat Sci. 54:65-70.
21 Serra, X., Gil, M., Gispert, M., Guerrero, L., Oliver, M. A., Sanudo, C; Campo, M. M., Panea, B., Olleta, J. L., Quintanilla, R. and Piedrafita, J. 2004. Meat Sci. 66:425-436.
22 Park, G. B., Moon, S. S., Ko, Y. D., Ha, J. K., Lee, J. G., Chang, H. H. and Joo, S. T. 2002. Influence of slaughter weight and sex on yield and quality grades of Hanwoo(Korean native cattle) carcasses. J. Anim. Sci. 80:129-136.   DOI
23 Ryoichi, S., Degychi, T. and Nagata, Y. 1993. Effectiveness of the filter paper press method for determining the water holding capacity of meat. Fleischwirtsch 73:1399-1400.
24 SAS.1996. SAS/STAT user's guide
25 Shackelford, S. D., Wheeler, T. L. and Koohmannie, M. 1995. Relationship between shear force and trained sensory panel tendemess ratings of 10 major muscles form bos indicus and bos taurus cattle. J. Anim. Sci. 73:3333-3340.
26 Seideman, S. C; Cross, H. R., Oltjen R. R. and Schanbacher, B. D. 1982. Utilization of the intact male for red meat production. A review. J. Anim. Sci. 55:826-840.   DOI
27 Thompson, J. M. 2001. The relationship between marbling and sensory traits. Marbling symposium. Coffs Harbour, Australia pp. 77-87.
28 Van Koevering, M. T., Gill, D. R., Owens, F. N., Dolezal, II. G and Strasia, C. A. 1995. Effect of time on feed on performance of feedlot steers, across characteristics, and tenderness and composition of longissimus muscles. J. Anim. Sci. 73:2128.