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http://dx.doi.org/10.5713/ajas.2006.113

Effects of Dietary Rhus verniciflua Stokes Supplementation on Meat Quality Characteristics of Hanwoo (Korean Cattle) Beef during Refrigerated Storage  

Kim, Yong Sun (Institute of Animal Resources, Kangwon National University)
Liang, Cheng Yun (College of Agriculture, Yanbian University)
Song, Young Han (Division of Animal Resource Science, Kangwon National University)
Lee, Sung Ki (Department of Food Science and Technology in Animal Resources, Kangwon National University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.19, no.1, 2006 , pp. 113-118 More about this Journal
Abstract
The effects of dietary Rhus verniciflua Stokes supplementation (0%, 2%, 4% and 6%/feed) on meat color, water-holding capacity (WHC), lipid oxidation and fatty acid composition in m. longissimus from Hanwoo (Korean cattle) beef during refrigerated storage were investigated. The $L^*$, $a^*$, $b^*$ and $C^*$ values of 4% group were significantly (p<0.05) higher than those of the other groups for 7 days of storage. The $a^*$, $b^*$ and $C^*$ values declined gradually during storage in all of the groups and the decline was more rapid in control group. The metmyoglobin (%) was significantly (p<0.05) increased during storage time in all of the groups, but the 4% group had a lower rate of metmyoglobin accumulation during storage. WHC was significantly (p<0.05) higher in the 2% and 4% groups than in the other groups. The TBARS (thiobarbituric acid reactive substances) value of day 0 was not significantly (p>0.05) different among 4 diet conditions, but the TBARS value after 5 days of storage was significantly (p<0.05) higher in the control group than in other groups. The proportions of C18:1, MUFA, UFA and MUFA/SFA ratio were significantly (p<0.05) higher in the meat from Rhus verniciflua Stokes-supplemented Hanwoo than in the control group. Consequently, the meat from Rhus verniciflua Stokes-supplemented Hanwoo showed higher color stability, WHC, unsaturated fatty acids and retarded lipid oxidation compared to the control meat. In particular, dietary Rhus verniciflua Stokes supplementation with 4% extended storage life compared to the other groups.
Keywords
Rhus verniciflua Stokes; Color; WHC; TBARS; Fatty Acid Composition; Hanwoo;
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