• Asian-Australasian Journal of Animal Sciences
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• v.33 no.12
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• pp.1999-2007
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• 2020

Objective: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. Methods: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4℃. Results: Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a^⋆, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L^⋆) and yellowness (b^⋆). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL. Conclusion: The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.205-213
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• 2013

The objective of this study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with Salicornia herbacea (SH). Sliced Hanwoo beef shank were marinated and sun-dried at $28-30^{\circ}C$, relative humidity (RH) 30-35% for 3.5 h. The physicochemical and microbiological traits of the Hanwoo beef jerky were analyzed during the aerobically packaged storage at $25^{\circ}C$. The water activities of beef jerky with 0.5% and 1.0% SH were lower than those of the control at 0 d (p<0.05). The pH values of beef jerky with SH were significantly higher than those of the control (p<0.05). The beef jerky with SH and ascorbic acid showed significantly lower TBARS values than the control (p<0.05). The beef jerky with SH showed a significantly lower redness ($a^*$) than the control (p<0.05). Total plate count (TPC) of beef jerky with 1.0% SH was significantly lower than that of the control during the storage of 20 d (p<0.05). Yeast/mold was detected in the control and beef jerky with SH after storage periods of 10 and 20 d, but was not detected in jerky with ascorbic acid. With regard to the sensory properties, beef jerky with SH showed significantly greater flavor scores than the others (p<0.05). The result shows that SH powder can be used to increase the sensory quality and microbial safety of beef jerky.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.403-410
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• 2000

In order to investigate the possibility of lwo fat meat products, beef patties were prepared with gums such as carrageenan, methyl cellulose, and xanthangum. The quality characteristics of beef patties were examined. Moisture contents of raw and cooked patties of control were lower than those of patties containing gums, and fat content was higher than those of containing gums. There was no significant difference in the protein contents of patties. In case of L-value(lightness) of raw patty, the control was higher than those patties containing gums. a-(redness) and b-value(yellowness) among patties were not significantly different. Cooking yield, fat retention, and water holding capacity of beef patties containing gums were higher than control beef patty, but salt soluble protein and gel strength were not significantly different. Significant difference did not exist among beef patties in hardness, but the chewiness and gumminess of patties containing gums were higher than control. In case of sensory evaluation, there was no significant difference among patties in aroma and palatability. Texture of control was higher than patties containing gums, and juiciness of control was higher than patties containing carrageenan.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.6
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• pp.878-883
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• 2002

Due to rising trend of beef demand in Asia in the next two decades it is necessary to find additional sources of beef supply. In most Southeast Asian countries, male dairy and swamp buffalo have not yet been raised for a primary purpose of quality beef production. This study was aimed to compare growth and feeding performances as well as economic returns from feeding male dairy, beef cattle and swamp buffalo for quality beef. Thirty-six animals, 12 of each breed group, were used in feeding trial to compare the cost of beef production. Two levels of concentrate feeding, 1.75% of body weight (BW) and 1.00% of BW, were used for each breed group in order to compare feeding methods i.e. high and low levels. Within each breed group two animals of similar initial BW were randomly assigned to the two levels of feeding. The animals were fed from about 150 kg BW until reaching the final weight of about 400 kg. The results from this study showed that under the prevailing economic conditions in Thailand the cost of beef production from buffalo was lowest due to very low cost of feeder stocks, followed by dairy and beef. However, the cost of feeding per kg of BW gain was lowest in beef and highest in buffalo i.e. when disregarding the differences in cost of feeder stocks. Beef calves grew faster than dairy and buffalo, with better feed efficiencies. The results indicated that beef cattle could be more suitable for beef production for high-quality beef market, while buffalo could be more suitable for small farms where high roughage feeding is common. Male dairy calves appeared to require higher level of concentrate feeding than 1% BW in order to maintain good body conditions.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.8
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• pp.1339-1351
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• 2020

Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins. Methods: Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4℃. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55℃ for 5 h and then raised to 60℃ for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties. Results: The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV- or SV+TC- treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores. Conclusion: Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.777-783
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• 2014

This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached $-12^{\circ}C$ and then stored at $-24^{\circ}C$, followed by thawing until the temperature reached $5^{\circ}C$. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.58-66
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• 2013

In this study, the effect of packaging methods [aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP: 75% $N_2$, 25% $CO_2$)] on colour, lipid quality and microbial growth of beef patties enhanced with flaxseed flour was investigated during storage at $2{\pm}1^{\circ}C$ for 10 d. L and a values of beef patties packaged in MAP and VP were higher (p<0.05) than that of the samples packaged in AP. Packaging in MAP and VP retarded the lipid oxidation (TBA value) and inhibited the bacterial growth of beef patties enhanced with flaxseed flour. Furthermore, TBA values in beef patties were correlated with a values (r = -0.340; p<0.05). Packaging in MAP was more effective than packaging in VP for inhibiting microbial growth. The samples packaged in VP lost their shape due to the compression by external atmosphere. Packaging treatment had no significant effect on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels in beef patties. The a and b, TBA and MUFA values changed during storage time. TBA values for beef patties increased during storage time, but did not reach to the limit value (1 mg/kg) until the end of the storage time. The results suggest that the shelf life of beef patties enhanced with flaxseed flour can be extended by packaging in MAP.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11c
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• pp.715-721
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• 2000

In this research, rule and neuro net based boundary extraction algorithm was developed. Extracting boundary of the interest, lean tissue, is essential for the quality evaluation of the beef based on color machine vision. Major quality features of the beef are size, marveling state of the lean tissue, color of the fat, and thickness of back fat. To evaluate the beef quality, extracting of loin parts from the sectional image of beef rib is crucial and the first step. Since its boundary is not clear and very difficult to trace, neural network model was developed to isolate loin parts from the entire image input. At the stage of training network, normalized color image data was used. Model reference of boundary was determined by binary feature extraction algorithm using R(red) channel. And 100 sub-images(selected from maximum extended boundary rectangle 11${\times}$11 masks) were used as training data set. Each mask has information on the curvature of boundary. The basic rule in boundary extraction is the adaptation of the known curvature of the boundary. The structured model reference and neural net based boundary extraction algorithm was developed and implemented to the beef image and results were analyzed.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.528-535
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• 2005

This paper aims to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Australia and New Zealand through sensory evaluation, measurement of hardness, thickness and contents of the moisture and crude lipid, and microscopic texture observation (SEM). According to the sensory evaluation, beef jerky made with Korean beef meat recorded the highest score in overall acceptability; New Zealand beef meat, the lowest. The preference of beef jerky made with Korean beef meat was shown in the appearance, smell, and texture, and especially in the taste. Whereas Korean beef jerky scored highest in color, glaze and palatability, New Zealand beef meat showed the lowest score. Korean beef meat showed the lowest in hardness, but New Zealand beef meat showed the highest as shown in the result of technical evaluation through rheometer. The evaluation through colormeter concluded that New Zealand beef meat had the highest scores in L and a values, but that Korean beef meat showed the lowest score. When it comes to the color difference compared with Korean beef meat, New Zealand beef meat showed the biggest difference. Although the moisture contents of jerky made with different beef meat showed little difference, the content of the crude lipid of jerky made with Korean beef meat and Australian beef meat was lower than that of Korean beef cattle and New Zealand beef meat. When the beef jerky is dry, fat contained in the beef meat is dissolved, which causes the glaze on the outside. Scanning electron micrographs showed that Korean and Australian beef jerky had larger gaps than Korean beef cattle and New Zealand beef jerky. It was concluded that this affected the hardness of beef jerky.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.924-937
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• 2020

The purpose of this study was to investigate the meat metabolite profiles related to differences in beef quality attributes (i.e., high-marbled and low-marbled groups) using nuclear magnetic resonance (NMR) spectroscopy. The beef of different marbling scores showed significant differences in water content and fat content. High-marbled meat had mainly higher taste compounds than low-marbled meat. Metabolite analysis showed differences between two marbling groups based on partial least square discriminant analysis (PLS-DA). Metabolites identified by PLS-DA, such as N,N-dimethylglycine, creatine, lactate, carnosine, carnitine, sn-glycero-3-phosphocholine, betaine, glycine, glucose, alanine, tryptophan, methionine, taurine, tyrosine, could be directly linked to marbling groups. Metabolites from variable importance in projection plots were identified and estimated high sensitivity as candidate markers for beef quality attributes. These potential markers were involved in beef taste-related pathways including carbohydrate and amino acid metabolism. Among these metabolites, carnosine, creatine, glucose, and lactate had significantly higher in high-marbled meat compared to low-marbled meat (p<0.05). Therefore, these results will provide an important understanding of the roles of taste-related metabolites in beef quality attributes. Our findings suggest that metabolomics analysis of taste compounds and meat quality may be a powerful method for the discovery of novel biomarkers underlying the quality of beef products.