• Food Science of Animal Resources
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• v.32 no.5
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• pp.591-597
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• 2012

This study was conducted to compare meat quality traits related to the tenderness of longissimus muscles obtained from domestic and imported steers. A total of 12 steers from three breeds were slaughtered, and were graded as quality grade 2. They were composed of 4 Hanwoo and 4 Holstein steers (domestic) as well as 4 Angus steers (imported from Australia and gained for six months in Korea until slaughtered). The longissimus lumborum muscles were separated and were stored at $4^{\circ}C$ for 7 and 14 d. Sarcomere length of Hanwoo was significantly shorter than Holstein and Angus at storage day 14 (p<0.05). The myofibrillar index was significantly lower on Hanwoo than Angus at ageing day 7, and was significantly lower than Holstein and Angus steers at storage day 14 (p<0.05). Total collagen contents of Hanwoo and Angus steers were significantly higher than Holstein on storage day 7 (p<0.05), whereas soluble collagen contents of Holstein were significantly higher than Hanwoo and Angus on storage days 7 and 14 (p<0.05). There was no significant difference in the fatty acid composition of the three breeds (p>0.05). Glutamic acid contents of Hanwoo and Angus steers were higher than those of Holstein steers at ageing day 7 and 14 (p<0.05). The results of this study have shown that there were no dramatic differences between beef from the three breeds that were fattened for 6 months under equal conditions.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.7
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• pp.1015-1026
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• 2008

The influence of dietary beef tallow (BT) versus sunflower oil (SO) on meat quality and apparent digestibility and deposition of individual fatty acids in the whole carcass was investigated in pigs fed diets containing either BT or SO. The diets contained equal amounts of energy in the form of the variable fats and were fed on an iso-energetic, restricted basis. Crude fat in the SO diet was better digested (p<0.001) than in the BT diet. The dietary fat type had no effect on growth performance, physical properties of the carcass and meat quality. The pigs fed the BT diet showed lower (p<0.001) apparent digestibilities for palmitic and linoleic acid, but those of oleic and ${\alpha}$-linolenic acid were not affected. The ratio of deposition in the carcass to intake of digestible fatty acids for the whole feeding period was decreased (p<0.01) for oleic and linoleic acid in pigs fed the SO diet. The pigs fed the SO diet instead of the BT diet had a lower (p<0.05) deposition:intake ratio for mono-unsaturated fatty acids. The calculated minimum de novo synthesis of saturated fatty acids was increased for the SO diet, but that of mono-unsaturated fatty acids was not different. In conclusion, the iso-energetic replacement of BT by SO had a marked impact on the fatty acid composition of tissues, but did not affect carcass and meat quality traits in spite of the marked difference in the deposition of linoleic acid in adipose tissues, loin muscle and the whole body. In addition, it became clear that the type of dietary fat had marked, specific effects on the synthesis and oxidation of fatty acids.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.579-588
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• 2007

The effects of packaging methods on the quality of beef and pork jerky samples prepared Korean- style were investigated in terms of their pH, water activities ($A_w$), thiobarbituric acid (TBA) values, total bacterial counts, and sensory evaluations during storage at room temperature ($25^{\circ}C$ for 90 days. The jerky was subjected to plastic packaging and vacuum packaging conditions at $25^{\circ}C$ Levels of pH slightly decreased during storage (p<0.05), but there was no significant difference between the packaging methods. (p>0.05) Also, water activity decreased as storage time passed (p<0.05), and vacuum packaging resulted in a higher water activity value than plastic packaging. The hardness value of the jerky in plastic packaging was higher than that in vacuum packaging (p<0.05). In addition, hardness and TBA increased over the storage periods (p<0.05). The total bacterial counts in of the vacuum packaged jerky were lower than those of the plastic packaged jerky. The vacuum packaging treatments had higher scores than the plastic packaging treatments for all sensory traits. Based on our findings, we conclude that vacuum packaging is a more effective storage method than plastic packaging for jerky.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.218-221
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• 2002

A total of 40 domestic-fed imported beef cattle were used to determine meat quality traits. Sirloin was taken from each 10 of Hereford, Angus, Hurray Grey(MG), Cross breed(Hereford$\times$Angus) and objective and subjective meat quality were assessed after a 7 days ageing(0$\pm$1$\^{C}$). Results showed that ultimate pH and fat hardness was not affected by breeds. MG showed a higher water holding capacity and consequently a lower cooking loss(%) than the other breeds(p<0.05). Angus sirloin was shown to be the toughest meat(assessed by WB-shear force), Hereford and MG resulted in the most tender meat(p<0.05). Objective meat color and sensory properties did not differ between the breeds. The current study indicated that the breeds had a similar characteristics in meat quality. However, further research on consumer preference including Hanwoo needs to be undertaken.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.9
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• pp.1250-1253
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• 2014

The objective of this study was to estimate the parameters of Gompertz growth curves with the measurements of body conformation, real-time ultrasound longissimus dorsi muscle area (LMA) and backfat thickness (BFT) in Hanwoo cows. The Hanwoo cows (n = 3,373) were born in 97 Hanwoo commercial farms in the 17 cities or counties of Gyeongbuk province, Korea, between 2000 and 2007. A total of 5,504 ultrasound measurements were collected for the cows at the age of 13 to 165 months in 2007 and 2008. Wither height (HW), rump height (HR), the horizontal distance between the top of the hips (WH), and girth of chest (GC) were also measured. Analysis of variance was conducted to investigate variables affecting LMA and BFT. The effect of farm nested in location was included in the statistical model, as well as the effects of HW, HR, WH, and GC as covariates. All of the effects were significant in the analysis of variance for LMA and BFT (p<0.01), except for the HR effect for LMA. The two ultrasound measures and the four body conformation traits were fitted to a Gompertz growth curve function to estimate parameters. Upper asymptotic weights were estimated as $54.0cm^2$, 7.67 mm, 125.6 cm, 126.4 cm, 29.3 cm, and 184.1 cm, for LMA, BFT, HW, HR, WH, and GC, respectively. Results of ultrasound measurements showed that Hanwoo cows had smaller LMA and greater BFT than other western cattle breeds, suggesting that care must be taken to select for thick BFT rather than an increase of only beef yield. More ultrasound records per cow are needed to get accurate estimates of growth curve, which, thus, helps producers select animals with high accuracy.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.11
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• pp.1575-1581
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• 2012

This study evaluated the effect of dietary supplementation of microbially-fermented spent mushroom substrates (MFSMS) on weight gain, carcass characteristics, and economic efficiency of Hanwoo steers. Highly cellulolytic bacteria (Enterobacter spp. and Bacillus spp.) isolated from spent mushroom substrates (SMS) stacks were inoculated (1% v/v) into the SMS, which was anaerobically fermented and fed to the steers for 12.6 months during the growing and fattening periods. Growing Hanwoo steers were assigned to the control group without supplementation of Microbially-fermented SMS (MFSMS), to a treatment group with 50% of MFSMS (1/2 of the ad libitum group), and to a treatment group with ad libitum access to SMS (the ad libitum group). All the groups were fed the formulated feed and rice straw. The voluntary intake (DM basis) of MFSMS was 1.6 kg/d during the growing period and 1.4 kg/d during the fattening period. The voluntary rice straw intake decreased by 6 to 11%, but the total voluntary DMI increased by 7 to 15% with MFSMS fed. The increased DMI with MFSMS supplementation resulted in a tendency of increased (p = 0.055) live weight gain by 8 to 12% compared with the control group. At slaughtering, the supplementation of MFSMS increased (p<0.05) the ribeye area by an average of 10 cm2. In conclusion, feeding MFSMS improved growth performance and carcass traits of Hanwoo steers and could successfully replace a part of conventional roughage such as rice straw commonly used in Asian countries.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.10
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• pp.1598-1603
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• 2018

Objective: The goal of this study was to evaluate kenaf as a roughage source in vitro and its effects on meat quality of Hanwoo (Korean native) cattle. Methods: Three roughage materials, rice straw silage, ryegrass silage, and kenaf silage, were tested in a batch culture and feeding trial. Rumen fermentation parameters, including gas, pH, volatile fatty acid (VFA), and ammonia were analyzed. In the feeding trial, Hanwoo steers ($373.5{\pm}5.1kg$, n = 36, 11 month of age) were divided into three feeding groups (n = 12 each). Animals were fed with each silage and concentrate until the fattening stage. Results: Crude protein, ether extract, and non-structural carbohydrates were greater in kenaf silage. Total gas production was higher in ryegrass silage, followed by kenaf silage and rice straw silage (p<0.05). Total VFA and individual VFA (acetate, propionate, and n-butyrate) were greater in kenaf silage than rice straw silage (p<0.05). In vitro dry matter digestibility showed a similar trend to that of total gas and VFA production; it was higher in ryegrass silage and lower in rice straw (p<0.05). Throughout the feeding trial, the rice straw silage group showed significantly greater average daily gain than did the others (p<0.05). The feed conversion ratio in the group fed kenaf silage was significantly greater than that of others (p<0.05). No significant differences were observed in yield or quality traits, including carcass weight, ribeye area, backfat thickness, and scores for marbling, meat color, and fat color (p>0.05). Conclusion: The results indicated that no negative effects on growth performance and carcass characteristics occurred across treatments. Therefore, kenaf could be substituted for rice straw, which is most widely used as a roughage source in Korea.

• Journal of Animal Science and Technology
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• v.60 no.9
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• pp.22.1-22.7
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• 2018

Background: Cooking temperature and consequently doneness of beef muscles are most important for the palatability and consumer acceptability. Current study assessed the response of mechanical texture of Hanwoo muscles as a function of cooking temperature at different ageing days. Six muscles (Psoas major (PM), Longissimus thoracics (LT), Gluteus medius (GM), Semimembranosus (SM), Biceps femoris (BF) and Triceps brachii (TB)) were collected from each 10 Hanwoo steers. Warner-Bratzler WB-shear force (WBSF) and texture profile analysis (TPA) texture profiles were determined after 3 or 21 days of chiller, and randomly assigned to four groups; non-cooked, cooked at 55, 70 or $85^{\circ}C$. Results: Toughness of WBSF and TPA hardness of Hanwoo muscles were presence in the order of LT = PM = GM = SM < BF = TB (p < 0.001) for non-cooked raw muscle, and PM < LT = GM = SM < TB=BF (p < 0.001) for cooked meat aged for 3 days. WBSF linearly increased in 3 days aged meats after cooked at a higher temperature (P < 0.05). On the other hand, toughening of the muscles were significantly (P < 0.05) differed at various temperature when muscles were aged for 21 days. WBSF of PM and LT muscles were significantly increased at a higher cooking temperature, while other muscles (i.e., GM, SM, BF, TB) showed the lowest values at $70^{\circ}C$. In the case of TPA hardness, the effect of cooking temperature was very less in the toughness of the muscle (P > 0.05). Conclusion: Taken together, these findings clearly showed that the toughness of the muscle highly depends and varies upon the temperature and ageing of the muscle. Moreover, the effect of cooking temperature was very limited on aged muscles. The results mirror the importance of cooking temperature for objective measurements which ultimately estimate sensory tenderness and other quality traits.

• Animal Bioscience
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• v.36 no.9
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• pp.1435-1444
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• 2023

Objective: This study was conducted to evaluate Raman spectroscopy technique as a noninvasive tool to predict meat quality traits on Braford longissimus thoracis et lumborum muscle. Methods: Thirty samples of muscle from Braford steers were analyzed by classical meat quality techniques and by Raman spectroscopy with 785 nm laser excitation. Water holding capacity (WHC), intramuscular fat content (IMF), cooking loss (CL), and texture profile analysis recording hardness, cohesiveness, and chewiness were determined, along with fiber diameter and sarcomere length by scanning electron microscopy. Warner-Bratzler shear force (WBSF) analysis was used to differentiate tender and tough meat groups. Results: Higher values of cohesiveness and CL, together with lower values of WHC, IMF, and shorter sarcomere were obtained for tender meat samples than for the tougher ones. Raman spectra analysis allows tender and tough sample differentiation. The correlation between the quality attributes predicted by Raman and the physical measurements resulted in values of R² = 0.69 for hardness and 0,58 for WBSF. Pearson's correlation coefficient of hardness (r = 0.84) and WBSF (r = 0.79) parameters with the phenylalanine Raman signal at 1,003 cm^-1, suggests that the content of this amino acid could explain the differences between samples. Conclusion: Raman spectroscopy with 785 nm laser excitation is a suitable and accurate technique to identify beef with different quality attributes.

• Journal of The Korean Society of Grassland and Forage Science
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• v.35 no.1
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• pp.12-16
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• 2015

This study was carried out to evaluate accurately physical characteristics of total mixed rations (TMR) by investigating the effects of physically effective neutral detergent fiber content on the growth performance and carcass characteristics in fattening steers. Twelve Hanwoo (Bos Taurus coreanae) steers aged 26 months were used in this trial. Steers were offered one of two total mixed ration (TMR) diets - High or Low physically effective neutral detergent fiber (peNDF) content groups-that were differentiated by mixing time. The carcass traits of the experimental animals were evaluated by Korea Institute for Animal Products Quality Evaluation (KAPE) after slaughter. Body weight gain during the experimental period was significantly higher (P<0.05) in the High group ($30.00{\pm}10.27kg$) compared with the Low group ($17.20{\pm}6.34kg$), and daily weight gain was also high in the former. Although there was no significant difference, the carcass weight was higher in the High group ($414.60{\pm}34.28kg$) compared with the Low group ($377.80{\pm}11.97kg$). However, the beef quality grade of the Low group ($1^{++}$) was higher than that of the High group ($1^+$). Increases in body weight gain, daily gain, and carcass weight for the High group were mainly influenced by a high level of dry matter (DM) intake and digestibility; consequently, back-fat thickness increased and the beef quality grade was lowered. Because growth performance and carcass characteristics were affected by the physical traits of the diet, we suggested that proper peNDF content is also needed for fattening steers.