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http://dx.doi.org/10.7853/kjvs.2020.43.2.45

A study on the changes of carcass muscle distribution in the high quality meat production of Hanwoo steers in Kyungnam  

Kim, Cheol-Ho (Gyeongnam Veterinary Service Laboratory of Veterinary)
Kim, Taeg-Seog (Fighting Cow Gene Association of Korea)
Kim, Chung-Hui (College of Life Resourses Science, Gyeongnam National University of Science and Technology)
Publication Information
Korean Journal of Veterinary Service / v.43, no.2, 2020 , pp. 45-52 More about this Journal
Abstract
A grading system is implemented to evaluate the meat quality of Hanwoo. In the grading system, grade 1++A is the highest grade. Livestock farms breed Hanwoo with good quality feed in order to obtain the highest grade. In this process, the content ratios of muscles in individual regions can be changed. To find out the muscle distribution ratios of Hanwoo steers, grade 1A, 1+A, and 1++A Hanwoo steers were compared with grade 1+A Hanwoo female. Grade 1A Hanwoo steers had higher ratios of shank (SK), brisket and flank (BF), neck chain (NC), and inside skirt (IS) meats and a lower ratio of striploin (SL) meat compared to grade 1+A Hanwoo feamle. Grade 1++A Hanwoo steers had higher ratios of neck (NK) and loin (LN) meats and lower ratios of inside skirt (IS), tenderloin (TL), top round (TR), eye round (ER), bottom round (BR), bottom sirloin triangle (BST), and knuckle (K) meats compared to grade 1+A Hanwoo steers. In comparison between grade 1A and 1++A Hanwoo steers, the ratio of shank (SK) was significantly lower in higher quality meats. If the changes are continuously studied to improve the process so that the ratios of partial meats of the regions highly preferred by consumers can increase, it will contribute to increases in the incomes of livestock farms and enable Hanwoo to grow into a global brand.
Keywords
Carcass trait; Hanwoo steers; Meat production; Partial meats;
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Times Cited By KSCI : 2  (Citation Analysis)
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