• 한국축산식품학회지
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• 제33권6호
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• pp.752-756
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• 2013

This study was carried out to investigate the effect of cooking condition on the water-soluble flavor precursors relevant to postmortem glycogen metabolisms in various beef muscles from Hanwoo (Korean cattle). The loins, striploins, top rounds, and eye of rounds from 40-mon-old heifers were cooked in either with $100^{\circ}C$ water bath (wet-cooking) or $180^{\circ}C$ household electric oven (dry-cooking) until attained to about $80^{\circ}C$ of internal temperature before the measurements of amounts of macroglycogen, proglycogen, free glucose, and lactate. The macroglycogen and proglycogen contents were not significant differences in all beef muscles between the wet-cooking and dry-cooking treatments. Regardless of cooking condition, the both loin and top round had higher (p<0.05) two types of glycogen than the eye of round. The free glucose and lactate contents presented higher trends in the dry-cooking treatment compared with the wet-cooking treatment. The wet-cooked top round had higher (p<0.05) free glucose than the wet-cooked eye of round. Moreover, the top round contained the highest lactate content regardless of cooking condition. Consequently, it is considered that the dry-cooking treatment would be more beneficial to the flavor of cooked beef muscles than the wet-cooking treatment.

• Asian-Australasian Journal of Animal Sciences
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• 제30권2호
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• pp.254-261
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• 2017

Objective: The effects of aging and freezing/thawing sequence on color, physicochemical, and enzymatic characteristics of two beef muscles (Mm. gluteus medius, GM and biceps femoris, BF) were evaluated. Methods: Beef muscles at 3 d postmortem were assigned to four different combinations of aging and freezing/thawing sequence as follows; aging at $2^{\circ}C$ for 3 wk (A3, never-frozen control), freezing at $-28^{\circ}C$ for 2 wk then thawing (F2, frozen/thawed-only), aging at $2^{\circ}C$ for 3 wk, freezing at $-28^{\circ}C$ for 2 wk then thawing (A3F2), and freezing at $-28^{\circ}C$ for 2 wk, thawing then further aging at $2^{\circ}C$ for 3 wk (F2A3). Results: No significant interactions between different aging/freezing/thawing treatments and muscle type on all measurements were found. Postmortem aging, regardless of aging/freezing/thawing sequence, had no impact on color stability of frozen/thawed beef muscles (p<0.05). F2A3 resulted in higher purge loss than F2 and A3F2 treatments (p<0.05). A3F2 and F2A3 treatments resulted in lower shear force of beef muscles compared to F2 (p<0.05). Although there was no significant difference in glutathione peroxidase (GSH-Px) activity, F2A3 had the highest ${\beta}-N-acetyl$ glucominidase (BNAG) activity in purge, but the lowest BNAG activity in muscle (p<0.05). GM muscle exhibited higher total color changes and purge loss, and lower GSH-Px activity than BF muscle. Conclusion: The results from this present study indicate that different combinations of aging/freezing/thawing sequence would result in considerable impacts on meat quality attributes, particularly thaw/purge loss and tenderness. Developing a novel freezing strategy combined with postmortem aging will be beneficial for the food/meat industry to maximize its positive impacts on tenderness, while minimizing thaw/purge loss of frozen/thawed meat.

• 한국식생활문화학회지
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• 제19권2호
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• pp.129-138
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• 2004

The changes in DNA damage were investigated during storage after irradiation. Beef, pork and chicken were irradiated at 1.0, 3.0 and 5.0 kGy and stored for 6 months at $-20^{\circ}C$. The comet assay was applied to the sample muscles at the beginning of irradiation and at the end of storage. Muscles were isolated, sliced, and the suspended cells were embedded in an agarose layer. After lysis of the cells, they were electrophoresed for 2 min. and then stained. DNA fragmentation in tissues caused by irradiation was quantified as tail length and tail moment (tail length ${\times}$ % DNA in tail) by comet image analyzing system. Right after irradiation, the differences in tail length between unirradiated and irradiated muscles were significant(p<0.05) in beef, pork and chicken. With increasing the increasing doses, statistically significant longer extension of the DNA from the nucleus toward anode was observed. Similarly even 6 months after irradiation, all the irradiated muscles significantly showed longer tail length than the unirradiated controls. The results represented as tail moment showed similar tendency to those of tail length, but the latter parameter was more sensitive than the former. These results indicate that the comet assay could be one of the simple methods of detecting irradiated muscles. Moreover, this method suggest that using comet assay, we were able to detect DNA damage differences even after 6 months after irradiation.

• Asian-Australasian Journal of Animal Sciences
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• 제5권4호
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• pp.629-634
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• 1992

Seventeen Japanese Black steers were used to evaluate the influence of slaughter weight (550 kg, 600 kg or 650 kg), sire (two sires), concentrate feeding (barley or corn) and muscle (six muscles) on the following characteristics: pH value, cooking loss, shear value, moisture and crude fat contents. Crude fat contents were higher, and moisture content and shear values were lower in muscles from the large slaughter weight group 650 kg than those from other slaughter weight groups. Cooking loss, shear value, moisture and crude fat contents differed between sires. Corn feeding increased crude fat content in muscle compared to barley feeding. Muscles containing a large amount of intramuscular fat showed lower shear values and less cooking loss than those containing a small amount of intramuscular fat.

• Animal Bioscience
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• 제34권11호
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• pp.1849-1858
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• 2021

Objective: Tenderness is a very complex feature, and the process of its formation is very complicated and not fully understood. Its diversification is one of the most important problems of beef production, as a result beef aging is widely used to improve tenderness as it is believed to provide a homogeneous product to consumers. While few studies have evaluated the muscle structure properties in relation to tenderness from early post-mortem, there little to no information available on how the muscle nanostructure of beef carcasses changes during post-mortem ageing to determine the appropriate aging time for acceptable tenderness. Methods: Muscle nanostructure (myofibril diameter [MYD], myofibril spacing [MYS], muscle fibre diameter [MFD], muscle fibre spacing [MFS], and sarcomere length [SL]), meat tenderness and cooking loss [CL]) were measured on 20 A2 longissimus muscles of Bonsmara, Beefmaster, Hereford, and Simbra at 45_mins, 1, 3, and 7 days post-slaughter. Muscle nanostructure was measured using a scanning electron microscope, while tenderness was measured using Warner Bratzler shear force. Results: At 45 minutes post-slaughter, breed affected MYD and MYS only, while at 24_hrs it also affected MFD and MFS. On day 3 breed effected MFS and SL, while on day 7 breed effected tenderness only. As the muscles matured, both MYD and MYS decreased while CL increased, and the muscles became tender. There was no uniformity on muscle texture features (surface structure, fibre separation, muscle contraction, and relaxation) throughout the ageing period. Conclusion: Meat tenderness can be directly linked to breed related myofibril structure changes during aging in particular the MYD, spacing between myofibrils and their interaction; while the MFD, spacing between muscle fibres, SL, and CL explain the non-uniformity in beef tenderness.

• Animal Bioscience
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• 제34권4호
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• pp.743-750
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• 2021

Objective: The objectives of this study were to explore the expression patterns of myosin heavy chain (MyHC) genes of different skeletal muscles from Chinese cattle, and to investigate the relationship between myofiber characteristics and meat quality of M. longissimus lumborum (LL), M. psoas major (PM), and M. semimembranosus (SM) from Chinese Luxi and Qinchuan cattle. Methods: Three major muscles including LL, PM, and SM from Chinese Luxi cattle and Chinese Qinchuan cattle were used in this study. The myofiber characteristics were measured by histochemical analysis. The MyHC isoforms expression was evaluated by real-time quantitative polymerase chain reaction. Quality traits including pH value, meat color, cooking loss, Warner-Bratzler shear force (WBSF) and sarcomere length were determined at day 5 postmortem. Results: PM muscle had higher pH value, a* value, sarcomere length and lower WBSF value compared to LL and SM muscles (p<0.05). Numbers of type I myofiber and the relative expression of MyHC I mRNA in PM muscle were higher than those of LL and SM muscles (p<0.05). Myofiber diameter of PM muscle was lower than that of LL and SM muscles, regardless of myofiber types (p<0.05). Conclusion: According to the stepwise linear regression analyses, tenderness was influenced by myofiber characteristics in all three examined muscles. Tenderness of beef muscles from Qinchuan and Luxi cattle could be improved by increasing numbers of type I myofiber.

• 한국축산식품학회지
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• 제37권5호
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• pp.716-725
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• 2017

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.

• 한국축산식품학회지
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• 제36권6호
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• pp.819-828
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• 2016

Muscle fiber characteristics account for meat quality and muscle fibers are mainly classified into three or more types according to their contractile and metabolic properties. However, the majority of previous studies on bovine skeletal muscle are based on myosin ATPase activity. In the present study, the differences in the characteristics of muscle fibers classified by the expression of myosin heavy chain (MHC) among four bovine skeletal muscles such as longissimus thoracis (LT), psoas major (PM), semimembranosus (SM) and semi-tendinosus (ST) and their relationships to beef quality were investigated. MHCs 2x, 2a and slow were identified by LC-MS/MS and IIX, IIA and I fiber types were classified. PM, which had the smallest size and highest density of fibers regardless of type, showed the highest myoglobin content, CIE $L^*$, $a^*$, $b^*$ and sarcomere length (p<0.05), whereas ST with the highest composition of IIX, showed high shear force and low sarcomere length (p<0.05). The correlation coefficients between muscle fiber characteristics and meat quality showed that type IIX is closely related to poor beef quality and that a high density of small-sized fibers is related to redness and tenderness. Therefore, the differences in meat quality between muscles can be explained by the differences in muscle fiber characteristics, and especially, the muscles with good quality are composed of more small-sized fibers regardless of fiber type.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2006년도 정기총회 및 제37차 춘계 국제학술발표대회
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• pp.192-195
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• 2006

Current study was conducted to investigate the effect of different hanging techniques (achilles tendon, aitch bone and pelvic ligament) on variations in sarcomere length and palatability within and between muscles using thirty-four Angus steer sides. Results showed that tenderstretch(by either suspension method) resulted in longer sarcomeres for most positions within the major leg muscle than did conventional hanging method, but in some minor muscles(eg., mm. gluteus profundus, gastronemius, and gracilis) tenderstetch allowed the muscles fibres to shorten. Some tenderstretched muscles(e.g., m. gluteus profundus, 1.5 ${\mu}m$) appeared not to toughen even at very low sarcomere lengths, while others toughened at higher sarcomere lengths. The current data demonstrated that the effect of tenderstretch on the length of sarcomeres and its influence on palatability varied between muscles, Overall the difference between the two tenderstretch methods was for the aitch method to produce meat that was 3.2 units more palatable than the ligament hanging method.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1259-1259
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• 2001

Meat becomes brown and rancid during storage in the refrigerator and display in the case. Color changes, metmyoglobin formation and lipid oxidation are the important problems in the transportation / distribution of meat and retail display. The freshness of meat is determined by the sense of vision and smell. Since conventional method determining lipid oxidation is time consuming and destructive (it needs to homogenize meat with reagents, filtrate, time for reaction and read optical density using spectroscopy), more rapid and nondestructive technical tools are desired. The objective of this work was to evaluate near-infrared spectroscopy as an analytical tool for determining meat color, metmyoglobin formation and lipid oxidation. in beef, pork and chicken. Semitendinosus and longissimus thoracis muscles from six beef steers, biceps femoris and longissimus thoracis muscles from twelve LWD crossbred pigs, and superficial pectoral muscles from twenty-four broilers were used. About a 5-cm diameter and 1-cm thick sample (20.0g) was cut from the muscle and placed on plastic foam, over-wrapped with PVC film, and displayed under flourescent lights at 4 degrees C. during 10 days for beef and pork or 4 days for chicken. The spectra was measured by NIR systems Model 5500 Spectrophotometer using fiber optic scan at range of 400 - 1100 nm. Data were recorded at 2 nm intervals and 10 scans / 10 sec were averaged for every sample. Data obtained were saved as log 1/Re, where Re is the reflectance energy, and then mathematically transformed to second derivatives to reduce effects of differences in particle size. $L^{*}$, $a^{*}$ and $b^{*}$, and metmyoglobin formation were determined by conventional spectrophotometer using the integrating sphere unit. 2-Thiobarbituric acid reactive substances (TBARS) were measured for lipid oxidation. A multiple linear regression was used to find the equation which would best fit the data. The number of wavelengths used in the equation was selected based on the fewer number compared to the increasing multiple correlation and Decreasing standard error. (omitted)