• Title/Summary/Keyword: Animal Products

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Physicochemical Meat Quality and Sensory Property of Holstein Steer Beef Produced by Different Fattening Periods

  • Cho, Soohyun;Kim, Jongin;Kang, Sunmoon;Kang, Geunho;Seong, Pilnam;Park, Kyungmi;Ki, Kwangsuk;Kim, Hyunsub;Kim, CheonJei;Park, Beomyoung
    • Food Science of Animal Resources
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    • v.32 no.6
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    • pp.749-755
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    • 2012

  • This study was performed to investigate the physico-chemical properties of Holstein steer beef loin (M. longissimus dorsi) and top round (M. semimembranosus) from 18, 21 and 24-mon old. The loin and top round muscles from the 24-mon group had higher intramuscular fat content (%) than the other groups (p<0.05); however, the protein content was not significantly different among the 3 groups (p>0.05). With regard to meat color (CIE), the lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values of the loin were significantly higher for the 21- and 24-mon groups, and those of the top round were significantly higher for the 21-mon group than the same cuts in the other groups. The Warner-Bratzler shear force was the lowest at 24 mon for both the loin and top round muscles (3.69 kg); however, the water holding capacity was significantly higher for loin muscles from the 21-mon group (54.53%, p<0.05). The loin muscles from the 24-mon group contained significantly higher levels of monounsaturated fatty acid and significantly lower levels of saturated fatty acid than those in the other groups (p<0.05). The tenderness, juiciness, flavor-likeness and the overall-likeness scores were significantly higher for beef from the 21- and 24-mon groups than that from the 18-mon group. The results of this study indicate that both the slaughtering age and muscle type significantly affect meat quality. Therefore, fattening the beef for more than 4 mon during the late fattening stage would be advantageous for the meat quality of Holstein steers.

  • https://doi.org/10.5851/kosfa.2012.32.6.749 인용 PDF KSCI

A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk

  • Yoo, Jayeon;Song, Minyu;Park, Wonseo;Oh, Sangnam;Ham, Jun-sang;Jeong, Seok-geun;Kim, Younghoon
    • Food Science of Animal Resources
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    • v.39 no.2
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    • pp.255-265
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    • 2019

  • This study aimed to examine the quality characteristics of fermented milk, Mozzarella cheese, and Gouda cheese from Jersey and Holstein milk. The fermented milk, Mozzarella cheese, and Gouda cheese made from the Jersey breed exhibited higher fat, calcium, and phosphorous contents than those from the Holstein breed. The proportion of saturated fatty acids such as palmitic acid and stearic acid was higher in dairy products made from Jersey than those made from Holstein, as was the component ratio of unsaturated fatty acids containing oleic acid and linoleic acid. In the sensory evaluations of fermented milk and Mozzarella cheese, the preference scores of products from Jersey were lower in color, flavor, texture, taste, and general preference than those from Holstein. In terms of sensory preference, it is considered that Jersey milk may be more appropriate for ripened cheese than fermented milk and fresh cheese. Therefore, Jersey milk is expected to contribute to the diversification of dairy products and to provide consumers with high quality nutrition.

  • https://doi.org/10.5851/kosfa.2019.e20 인용 PDF KSCI