• Food Science and Preservation
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• v.31 no.1
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• pp.1-14
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• 2024

The utilization of coatings composed of bio-based materials in the processing and preservation of meat presents an environmentally conscious, secure, cost-effective, and superior method for prolonging the storage life of meat while also preserving its nutritional value. In this study, changes in physical, chemical, and microbiological characteristics of freshly cut beef coated with distilled water (control) and keratin-starch composites (K-S) functionalized with 0.0-, 0.2-, 0.6-, and 1.0-mL avocado peel polyphenolic-rich extract (APPPE) kept at 4℃ for 12 days were evaluated periodically at 3-day interval using standard techniques. Keratin was extracted from waste feathers, while starch was obtained from ginger rhizomes. Following a 12-day storage period, beef coated with APPPE-enriched K-S composites exhibited a significant (p<0.05) improvement in shelf life by minimizing deteriorative changes in pH and color (as determined by metmyoglobin level) in addition to inhibiting oxidative changes in lipids (as determined by TBARS level) and proteins (protein carbonyl level) in comparison to control and K-S composite without APPPE. Furthermore, microbial growth was significantly (p<0.05) suppressed in meat coated with K-S composite functionalized with APE at 0.6 and 1.0 mL compared to the control. The study suggested that APPPE-enriched K-S composite could offer an eco-friendly and safe food preservation technique for fresh meat.

• Food Science of Animal Resources
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• v.44 no.4
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• pp.832-848
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• 2024

This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function of breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso (n=10), black Hanwoo (n=12, BHW) and Jeju black cattle (n=12, JBC) were used. The steers all were raised under identical conditions and finished at a similar age of around 30-months old. Following 24 h of slaughter, all longissimus lumborum muscles were collected and used for analysis of meat quality, fatty acids, and flavor-related components (metabolic compounds, free amino acids, and aroma volatiles). The Hanwoo presented a significantly higher intramuscular fat content (IMF, 22.85%) than the BHW (11.78%), Chikso (9.25%), and JBC (9.14%; p<0.05). The meat of Hanwoo breed showed lighter and redder color, and lower shear force value (p<0.05). The JBC presented a "healthier" fatty acid profiles as it had a higher total unsaturated fatty acids content (p<0.05). With regard to flavorrelated components, Hanwoo also had higher total contents of free amino acids and metabolites associated with umami and sweet tastes, and fat-derived volatile compounds (aldehydes, alcohols, and ketones) associated with fatty aroma. It may be concluded that there was a considerable difference in the meat quality properties among breeds. The variations of IMF content and flavor-related components may be the main factors contributing to the typical flavors of beef among the four Korean native cattle breeds.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.210-215
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• 1999

The purpose of this study was to investigate the sensory and physicochemical properties of brown stock made with different main ingredients of bone (beef bone, pork bone, part of leg). Glycine, glutamic acid, arginine, valine were high in the free amino acid contents of brown stock made with beef and pork bones. On the other hand, the brown stock made with beef bone showed high contents of methionine, glycine, lysine, arginine. Viscosity of brown stock made with pork bone was the highest. As a result of the sensory evaluation for brown stock made with different ingredients of bone showed significant difference in all of the characteristics. By the color difference meter, the brown stock prepared from pork bone showed the lowest “L”value.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.394-401
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• 2014

This study was carried out in order to investigate the effects of lotus leaf extracts on the quality characteristics of beef jerky, such as chemical composition, free amino acid, Hunter's color, physical properties, water activity, pH, TBARS value, VBN content, total bacterial count and sensory score. According to the results, there were no significant differences in moisture, protein, fat, ash, L-value, b-value, hardness, springiness, cohesiveness, gumminess, chewiness, water activity, pH, flavor, taste, texture, juiciness and overall acceptability. Total free amino acid content was highest in T0 and, lowest in T3 (p<0.05). The a-value was highest in T3 (p<0.05). The TBARS value and total bacterial count of T2 and T3 were significantly lower than those of T0 and T1 (p<0.05). The VBN content was lowest in T3 (p<0.05) and the sensory color was highest in T3 (p<0.05).

• Food Science of Animal Resources
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• v.22 no.3
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• pp.222-227
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• 2002

Efficacy of submersion aging in chilled water of vacuum-packed Hanwoo beef was investigated. At 24 hours post-mortem, the somimemebranosus portion of Hanwoo carcass was excised and sliced (2.5cm, thickness). After beef core samples(6$\textrm{cm}^2$${\times}$2cm) were prepared and vacuum packed, the samples were randomly assigned to the four treatments which were conventional refrigerator at 4$^{\circ}C$(control), conventional refrigerator at 1$^{\circ}C$(T1), submersion in chilled water at 4$^{\circ}C$(T2) and submersion in chilled water at 1$^{\circ}C$(T3). Samples were stored for 3, 7, 10 and 14 days to measure meat color(CIE L*, a*, b*), deoxymyoglobin, oxymyoglobin and metmyoglobin percentage, thiobarbituric acid reactive substance (TBARS) value, purge loss(%) and total heam pigment content. CIE a* value of samples was not significantly changed by treatment during the storage. However, metmyoglobin content of T2 samples was significantly (p<0.05) lower than those of control and T1,T3 during storage. Also, TBARS value of T3 samples was significantly (p<0.05) lower than those of control and T2 samples. T3 showed the lowest purge loss%, whereas control remarked the highest purge loss(%). Total heam pigment of all samples were not significantly changed during the storage. These results suggested that submersion aging in chilled water could keep the myoglobin stability and reduce lipid oxidation and purge loss of vacuum packed beef during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1152-1157
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• 2001

Two kinds of samples were prepared from the loin in the carcass with grade B2 and D, which were chilled for 24 hour after slaughter. The fresh beef in this study were obtained by chilling the loin for 1 day after wrapping them. On the other hand, the chilled beef were obtained by cutting the loin by 500 g and chilling them for 30 day after vacuum packing. The experiment was carried out to compare the palatability related with characteristics of loin with grade B2 and D and to investigate the chilling effect of the loin with grade D. In the case of fresh beef, it was found that the loin with grade B2 has better meat color, but lower pH, lactic acid content, and myoglobin content, than them of the loin with grade D. Also, the loin with grade B2 has lower tenderness due to its low hardness and chewiness, and high myofibrillar fragmentation index (MFI). Furthermore, it has high monounsaturated fatty acid/saturated fatty acid (MUFA/SFA) and ATP content, and good raw meat aroma. It also shows an excellent palatability of cooked meat, although it has low cooking loss and heat shotening. On the other hand, the loin with grade D has higher chilling effect on hardness, chewiness, MFI and MUFA/SFA, than them of the loin with grade B2. However, in the case of chilled beef, the loin with grade D shows much worse tenderness, cooked meat aroma, and palatability than them of the loin with grade B2.

• Food Science and Preservation
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• v.24 no.1
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• pp.52-59
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• 2017

This study was performed in order to examine the effect of a thermoelectric cooling system combined with plasma on beef. Beef was studied in a box with a thermoelectric cooling system and plasma generation apparatus (TCS-1), a box with thermoelectric cooling system (TCS-2) and a polystyrene box (control). A temperature inside the thermoelectric cooling system was kept below $2^{\circ}C$, and volatile basic nitrogen (VBN) values of TCS-1 and TCS-2 were 7.72 mg% and 9.20 mg%, respectively. The thiobarbituric acid (TBA) value (0.52 mgMA/kg) of TCS-1 was significantly lower than that (0.91 mgMA/kg) of TCS-2. For volatile basic nitrogen (VBN) value, TCS-1 maintained freshness compared to TCS-2, since the freshness of TCS-1 value (6.98-9.77 mg%) was less than that of TCS-2 (6.98-11.45 mg%) during storage. The microbial counts of TCS-1 and TCS-2 were 4.62 log CFU/g and 7.09 log CFU/g, respectively, on the $7^{th}$ day, which were lower than that (8.45 log CFU/g) of control on the $3^{rd}$ day. Sensory evaluation of TCS-1 showed the highest scores for appearance, color, juiciness, and overall acceptability than the others. In conclusion, TCS-1 was effective for maintaining freshness of beef during storage.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.6
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• pp.832-838
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• 2012

This study was conducted to evaluate the effects of dietary supplementation of catechins and wheat bran on growth performance, carcass characteristics and meat color using forty-eight Hanwoo steers. Each steer was randomly assigned to one of four treatments. Treatments were as follows: control, catechins, wheat bran, and catechins+wheat bran (CW). At the end of the feeding trial, blood samples were collected for analysis of hemoglobin and iron concentration, and then steers were slaughtered at a commercial abattoir. Catechins, wheat bran, and CW had no effect on growth performance and carcass characteristics. Percentage of myoglobin in M. longissimus dorsi was not affected by treatments. Percentage of oxymyoglobin was increased (p<0.05) by CW and maintained at the highest level (p<0.05) for CW during meat display time up to 24 h. Percentage of metmyoglobin was the lowest (p<0.05) for CW between 5 and 24 h during display time. Although blood iron concentration was not affected by treatments, total concentration of muscle iron was the lowest (p<0.05) for CW compared with that of other treatments. Therefore, the results of the present study suggest that CW may provide good protection against oxidation of myoglobin, and might be an effective dietary supplement for improving meat color in the late fattening period of Hanwoo steers.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.646-652
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• 2015

The beef forequarter muscle comprises approximately 52% of carcass weight. The objective of this study was to evaluate the physiochemical characteristics and meat color from forequarter muscle of Holstein steers. Fifteen forequarter muscles were trimmed of external connective tissue and fat. An experimental group of eight Holstein steers was assessed using meat color, water-holding capacity, drip loss, and Warner-Bratzler shear force value at the same quality grade. The M. omotransversarius (0.45 kg) had the highest (p<0.05) lightness (L*) value, whereas the M. teres major (0.4 kg) and M. triceps brachii (caput laterale) (0.52 kg) had the lowest (p<0.05) values. The M. semispanitus capitus (1.48 kg), which is a neck muscle, had the highest values for both redness (a*) and yellowness (b*), whereas the lowest (p<0.05) values were for the M. teres major. The M. omotransversarius, M. latissimus dorsi (1.68 kg), and M. rhomboideus (1.2 kg) were ranked high (p<0.05) in water-holding capacity. The drip loss value was the highest for the M. longissimus dorsi thoracis (p<0.05; 1.86 kg), while the M. infraspinatus (2.28 kg), M. supraspinatus (1.38 kg), M. brachiocephalicus (1.01 kg), and M. pectoralis superficialis (1.18 kg) had the lowest (p<0.05). The Warner-Bratzler shear force value indicated that the M. pectoralis profundus (3.39 kg), M. omotransversarius, and M. brachiocephalicus were the toughest (p<0.05), whereas the M. subscapularis (0.86 kg), M. longissimus dorsi thoracis, M. teres major, and M. infraspinatus were the most tender cuts (p<0.05). Here, muscle type explained most of the variability in the forequarter physiochemical characteristics. Thus, our findings suggest that these muscle profile data will allow for more informed decisions when selecting individual muscles to produce value-added products from Holstein steers.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.4
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• pp.598-604
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• 2007

The current study was conducted to evaluate carcass characteristics, objectives and sensory meat qualities of Hanwoo longissimus muscle as affected by ultimate pH. Twenty-four steers and bulls ($556{\pm}53$ kg and $0.63{\pm}0.32$cm for live weight and backfat thickness, respectively) were used. As there was a linear relationship (r = 0.77) between lean meat color and ultimate pH, cattles were thus segregated into normal $pH{\leq}5.8$, Normal, n = 13) and DFD (pH>5.8, n = 11) groups. Normal pH group had significantly (p<0.05) higher carcass weight, marbling score and backfat thickness than those for high pH group, while fat color and lean meat color were inverse. In principle component analysis for co-ordinates of DFD and normal meats, fat color, lean meat color, texture, time to pH 6.2 and pH at 24 h postmortem were associated with the positive range of the first factor (67.5%) while backfat thickness marbling score and temperature at 24 h were placed in negative values. The rate constant of decline in pH (pH k) did not differ between the two groups, implying that initial pH (i.e., pH at slaughtering) differed between two groups. Contour mapping of pH k between pH at 1 and 24 h postmortem indicated that high pH k was related to lower pHs at 1 and 24 h postmortem. This suggested that the high pH cattles (i.e., DFD cattle) resulted from their own potential. Although the time to reach pH 6.2 was significantly (p<0.05) shorter for normal meat (i.e., 3.2 h) than that for DFD one (i.e., 19.8 h), there were no significantly differences in both WB-shear force and sensory attributes. Given that the experimental animals were sampled from a similar group, which implies a similar myoglobin pigment content, the current data suggested that pre- and post-slaughter animal handling likely had a significant effect on ultimate pH and consequently meat color of Hanwoo longissimus muscle, and also small animals with lower marbling score and backfat thickness had a higher risk for DFD meat.