• 한국축산식품학회지
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• 제36권2호
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• pp.159-169
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• 2016

Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involved during the postmortem aging of meat that affect the tenderness, juiciness, and flavor, as well as sometimes may introduce certain undesirable traits. This review analyzes the role of pre- and post-mortem factors that are important for aging and their effect on the chemical and physical changes in the “dry- and wet-aged meat.” Thus, if the meat processing manufacturers optimize the effects of aging for specific muscles, the palatability, color, and the shelf life of the aged meat products could be significantly enhanced.

• 한국축산식품학회지
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• 제36권2호
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• pp.145-151
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• 2016

The relationship between chemical compositions, meat quality traits, and palatability attributes in 10 primal cuts from Hanwoo steer carcasses were assessed. Sensory palatability attributes of Hanwoo beef were more closely related with fat content than to moisture or protein content. Among the chemical compositions, only fat had a significant correlation with juiciness (0.67, p<0.001), tenderness (0.32, p<0.05), and overall palatability (0.56, p<0.001). Oleic acid (%) was not significantly related with overall palatability (p>0.05). Overall palatability was negatively correlated with drip loss (−0.32, p<0.05), cooking loss (−0.36, p<0.05), and shear force (−0.54, p<0.01). The correlation between fat content and overall palatability was increased when higher fat cuts (Ansim, Dungsim, Chaekeut, Yangjee, and Kalbi) were analyzed, compared to lower fat cuts (Moksim, Abdari, Udun, Suldo, and Satae). Also, the correlation between shear force and overall palatability was decreased in lower fat cuts compared to higher fat cuts. Our results suggest that the palatability of Hanwoo beef can be improved by increasing fat content in muscles, as increased fat content leads to an increase in sensory tenderness, flavor, and juiciness.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2003년도 제31차 춘계 학술대회
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• pp.75-93
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• 2003

• 한국축산식품학회지
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• 제33권6호
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• pp.708-714
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• 2013

This study was performed to investigate the influence of age on the physicochemical properties of strip loin (m. longissimus lumborum), chuck tender (m. supraspinatus), and eye of round (m. semitendinosus) of Hanwoo cows. Hanwoo cows (n=126; 24-194 mon; live weight, 270-500 kg) were slaughtered and three muscles were obtained according to 3 age groups (G1, < 5 years old; G2, 6-8 years old; G3, > 9 years old). The chuck tender had significantly higher protein contents in G3 than in G1 or G2 (p<0.05). For strip loin and chuck tender, G1 had significantly higher intramuscular fat contents than G3 (p<0.05). The chuck tender had significantly higher $b^*$ (yellowness) values for G2 than for G1 (p<0.05). The three muscles had significantly higher cooking loss (%) and lower WHC (%) in G3 than in G1 or G2 (p<0.05). WBS values of strip loin were significantly higher in G3 than in the other groups (p<0.05). The three muscles had higher C18:1n9 in G1 than that in the other groups. The total content of saturated fatty acids was significantly higher in G3 than in G1 for all 3 muscles (p<0.05). Regarding free amino acid contents, G1 had significantly higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine, and lysine in the strip loin than G2 or G3 (p<0.05). In conclusion, young cow beef were higher in the WHC, intramuscular fat and free amino acids contents, whereas old cow beef had higher cooking loss and WBS (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제29권10호
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• pp.1432-1442
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• 2016

The objective of this study was to determine the effect of palm and/or linseed oil (LSO) supplementation on carcass quality, sensory evaluation and fatty acid profile of beef from crossbred Wagyu beef steers. Twenty four fattening Wagyu crossbred beef steers (50% Wagyu), averaging $640{\pm}18kg$ live weight (LW) and approximately 30 mo old, were stratified and randomly assigned in completely randomized design into 3 treatment groups. All steers were fed approximately 7 kg/d of 14% crude protein concentrate with ad libitum rice straw and had free access to clean water and were individually housed in a free-stall unit. The treatments were i) control concentrate plus 200 g/d of palm oil; ii) control concentrate plus 100 g/d of palm oil and 100 g/d of LSO, iii) control concentrate plus 200 g/d of LSO. This present study demonstrated that supplementation of LSO rich in C18:3n-3 did not influence feed intakes, LW changes, carcass and muscle characteristics, sensory and physical properties. LSO increased C18:3n-3, C22:6n-3, and n-3 polyunsaturated fatty acids (PUFA), however, it decreased C18:1t-11, C18:2n-6, cis-9, trans-11, and trans-10,cis-12 conjugated linoleic acids, n-6 PUFA and n-6:n-3 ratio in Longissimus dorsi and Semimembranosus muscles.

• 한국축산식품학회지
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• 제32권5호
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• pp.531-539
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• 2012

To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of $25^{\circ}C$. Moisture content and water activity ($a_w$) of the samples decreased as the time period of storage increased, regardless of the drying condition (p<0.05). Shade-dried jerky showed higher $a_w$ compared to others after storage of 20 d (p<0.05). The pH value of hot air-dried jerky was higher than those of others (p<0.05). For color properties, sun-dried samples showed higher redness ($a^*$) and yellowness ($b^*$) compared with the properties of others (p<0.05). The hot air-dried jerky showed higher shear force values than the sun-dried or the shade-dried jerky after 10 and 20 d (p<0.05). However, the total plate counts (TPCs) of naturally dried jerky (shade and sundried) were higher than hot-air dried jerky after storage of 10 and 20 d (p<0.05). With regard to sensory properties, naturally dried jerky showed higher tenderness, juiciness, and overall acceptability scores than the hot air-dried jerky (p<0.05). In conclusion, although natural drying appears to be more susceptible to microbiological contamination than hot air-drying, the natural drying method seems to result in superior quality than the hot air drying method.

• Journal of Animal Science and Technology
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• 제48권6호
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• pp.921-932
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• 2006

쇠고기 연도 조절에 대한 연구는 오랜 역사를 가지고 있으나, 균일한 쇠고기 맛에 대한 소비자들의 요구 증가로 응용적 연구가 가속화 되고 있다. 도축 후 근절길이와 단백질 분해가 연도에 큰 영향을 미친다는 사실은 잘 밝혀졌다. 전기자극은 맛 보증 프로그램을 위해서 여러 나라에서 산업적으로 이용되고 있다. 전기자극이 연도를 향상(또는 질겨짐 감소)시키는 기전은 모두 밝혀지지 않았으나, 이 처리가 저온 단축을 막고 사후 강직을 단축시켜 단백질 분해를 증가시킨다는 결과는 명확해 보인다. 한편 Tenderstretch는 사후 강직기 동안 근섬유와 결체 조직에 장력을 가하여 고기의 질겨짐을 줄이는 작용을 하는 것으로 보인다. 선행 연구들은 도축 후 전기자극과 Tenderstretch 처리가 지방이 많은 가축과 냉각 온도가 느린 조건에서도 연도를 향상 시킨다는 사실들을 증명하였다. 최근 연구에 의하면 한국 소비자들도 연도가 쇠고기 맛을 결정하는데 중요한 요인이며, 국내 연구결과에 의하면 도축 후 전기자극 또는 tenderstretch 처리가 한우의 연도 및 육색을 증가시키는 것으로 나타났다. 특히 이 기법들은 도체의 크기 및 지방 침착도와 도축 후 냉각속도 조절이 어려운 국내 축산업 조건에서 연도의 균일성 및 개선을 보장할 수 있는 중요한 기법으로 판단되나, 국내 산업체에서는 이용되지 않고 있다. 이 논문은 이러한 기법에 대한 현재의 이론과 국내 쇠고기 산업에 주는 의미를 서술했다.

• 한국축산식품학회지
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• 제40권4호
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• pp.497-511
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• 2020

This study aimed at comparing the storage stability, fatty acids profile, volatile flavor compounds and eating quality of Hanwoo beef longissimus thoracis (LT) muscles between two marbling morphological groups (fineness and coarseness). The 1⁺ grade Hanwoo LT muscles were measured for marbling fleck morphology at the 13^th thoracic vertebrae location by using computerized image analysis. Results reveal that both marbling groups had similar proximate composition (protein, fat, moisture and collagen), color and technological quality traits (p>0.05). However, the coarse marbling group presented greater C18:2n6 and polyunsaturated fatty acids contents compared to the fine marbling group (p<0.05). Furthermore, the fine marbling group presented lower volatile basic nitrogen (VBN) and 2-thiobarbituric acid reactive substance (TBARS) contents compared to the coarse marbling group after 14 d storage (p<0.05). Also, higher amounts of C18:2n6 oxidation-derived volatile compounds such as hexanal and 3-ethyl-2-methyl-1,3-hexadiene, were found in the coarse marbling group. In term of sensory aspects, the finely-marbled group received higher scores of flavor and taste compared to the coarse marbling group (p<0.05). Overall, the marbling flecks morphology partially showed its effects on the storage stability, fatty acids profile and eating quality of the 1⁺ grade Hanwoo beef LT muscle.

• Asian-Australasian Journal of Animal Sciences
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• 제20권11호
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• pp.1746-1753
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• 2007

Steers (n = 335) of known genetic background from four fundamentally different growth types were subjected to two production systems to study differences in cooking loss (CL), tenderness, and chemical composition. Growth types were animals with genetic potential for large mature weight-late maturing (LL), intermediate mature weight-late maturing (IL), intermediate mature weight -early maturing (IE), and small mature weight-early maturing (SE). Each year, in a nine-year study, calves of each growth type were weaned and five steers of each growth type were developed on pasture or feedlot and harvested at approximately 20 and 14 mo of age, respectively. Data collected were CL and Warner-Bratzler shear force (WBS) for the Longissimus dorsi (LM), Psoas major (PS), and Quadriceps femoris (QF) muscles. Chemical composition was also determined from the right fore- and hindquarter. Data were analyzed using least squares analysis of variance for unequal subclass numbers. The beef growth $type{\times}production$ system interaction was significant for CL and WBS of the LM and ash in the lean trim of the forequarter. Growth types of LL and IL had greater (p<0.05) mean percentage CL in the PS and QF muscles than did IE and SE steers. Growth type LL had the highest (p<0.05) mean for both moisture and protein in the fore- and hindquarters; while SE had the lowest numerical mean value for moisture and protein in the fore- and hindquarters. Shear force of the PS did not differ (p>0.05) among steers of the four growth types. Increasing challenges to the cattle feeding industry may dictate that pasture development play a larger role in future production regimes. Producers should strive to match genetic growth type with available resources in order to remain viable and continue producing a quality product.

• 한국축산식품학회지
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• 제37권1호
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• pp.18-28
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• 2017

Pastirma is a dry-cured meat product, produced from whole beef or water buffalo muscles. This study was carried out to investigate the effect of production stages (raw meat, after curing, after $2^{nd}$ drying and pastirma) on the total lipid, neutral lipid, phospholipid and fatty acid composition of phospholipid fraction of pastirma produced from beef M. Longissimus dorsi muscles. The pH and colour ($L^*$, $a^*$ and $b^*$) analyses were also performed in raw meat and pastirma. It was found that pastirma production stages had significant effects (p<0.01) on the total amounts of lipid, neutral lipid and phospholipid, and the highest amounts of lipid, neutral lipid and phospholipid were detected in pastirma. In pastirma, neutral lipid ratio was determined as $79.33{\pm}2.06%$ and phospholipid ratio as $20.67{\pm}2.06%$. Phospholipids was proportionately lower in pastirma than raw meat. Pastirma production stages affected pentadecanoic acid (15:1) (p<0.01), linoleic acid (18:2n-6) (p<0.05), ${\gamma}-linoleic$ acid (18:3n-6) (p<0.05), erucic acid (22:1n-9) (p<0.05), docosapentaenoic acid (22:5n-6) (p<0.05), total unsaturated fatty acid (${\Sigma}USFA$) (p<0.05) and total saturated fatty acid (${\Sigma}SFA$) (p<0.05) ratios of phospholipid fraction and also the moisture content (p<0.01). Pastirma process also affected pH and colour ($L^*$, $a^*$ and $b^*$) values (p<0.01), and these values were higher in pastirma than raw meat.