• Food Science of Animal Resources
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• v.28 no.4
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• pp.422-430
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• 2008

This study was conducted to investigate the nutritional composition and meat quality properties of Hanwoo steer beef by different cut. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yanaji (brisket)] prepared from 10 Hanwoo steers (28-30 months old) were used for this experiment. The range of pH was 5.46-5.64. In the chemical analysis, Hongduke contained highest protein contents (21.15%) and Dngsim had lowest protein contents (16.94%) (p<0.05). Fat contents were higher in Dngsim whereas those of Guri, Hongduke and Udoon were significantly lower when compared to the other cuts (p<0.05). There were not significantly different in meat color (L, a and b values) properties only except that L values were significantly higher in Dngsim among 10 cuts (p<0.05). Cooking loss (%) was higher in Guri, Hongduke, Udoon and Yangji whereas it was significantly love. in Cheggt (p<0.05). Warner-Bratzler shear force (WBS) was significantly higher in Abjin $(6.24inch^2/kg)$, whereas Dngsim $(3.45inch^2/kg)$ and Cheggt $(3.50inch^2/kg)$ were significantly lower than the other cuts (p<0.05). There was no significant difference in water-holding capacity (WHC) among 10 cuts (p>0.05). Total amino acid contents were significantly higher in Hongduke (p<0.05). Hongduke was highest in most kinds of amino acids, however, Udoon had the highest methionine and histidine contents among 10 cuts (p<0.05). Glutamate contents were high in all cuts and followed by aspartate, leucine and lysin. With regard to mineral contents, Ca was ranged from 47.63-70.69 mg/kg and Fe was ranged from 15.09-26.68 mg/kg in 10 cuts. Zn was highly contained in Guri (50.56 mg/kg) when compared to the other cuts (p<0.05).

• Food Science of Animal Resources
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• v.24 no.3
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• pp.260-265
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• 2004

This study was carried out to investigate aroma patterns of Hanwoo (Korean cattle) beef using electronic nose during refrigerated storage, and to compare these results with chemical quality (pH, TBARS). The M. longissimus muscle from Hanwoo carcasses after 24 hrs postmortem was obtained and stored at 5${\pm}$1$^{\circ}C$ for 7 days. Sensitivity (dR/RO) values among electronic nose data were changed differently during refrigerated storage, and showed significant difference on the 7th day of storage (p<0.01). The dR/RO from SY/G, SY/AA, SY/Gh, SY/gCTl, SY/gCT decreased but those from SY/LG, T30/1, P10/1, P10/2, P40/1, T70/2, PA2 increased during storage for 7 days. Mapping these data using PCA (principal component analysis) showed that the 1st day data were present in the middle of the right side, the 3rd day data were present in bottom part of this area and the 7th day data spread out more widely on the left side. In case of DFA (discriminant factor analysis), the flock clustered round and located in different side clearly comparing with PCA plot. In analysis of correlation coefficients among electronic nose data and chemical quality data, there was significant correlation among sensor data (p<0.001). But pH and TBARS were not significantly correlated with electronic nose data. Consequently, PCA and DFA plot by electronic nose data showed difference during refrigerated storage and there were significant correlations among sensors. Therefore it will be possible to detect separate aroma patterns of Hanwoo beef using electronic nose.

• Food Science of Animal Resources
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• v.33 no.6
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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).

• Food Science of Animal Resources
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• v.36 no.1
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• pp.68-76
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• 2016

This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.230-238
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• 2016

This study examined the effects of freezing and thawing conditions on quality of Hanwoo bottom round. The beef samples were frozen by air blast freezing at $-20^{\circ}C$ or ethanol immersion freezing at $-70^{\circ}C$ and then stored at $-20^{\circ}C$ for 10 days. After 10 days of storage, the frozen samples were thawed with air blast thawing at $4^{\circ}C$ or water immersion thawing at $4^{\circ}C$ and subjected to subsequent analyses of drip loss, water holding capacity, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), total aerobic bacteria, and microstructure. Drip loss significantly increased in samples treated with air blast freezing compared to ethanol immersion freezing, whereas freezing and thawing processes had no significant impact on water holding capacity of the samples. Thawing conditions had a much stronger influence on the TBARS and VBN of the samples than freezing conditions. There was no significant difference in the population of total aerobic bacteria among the four samples subjected to one freeze-thaw cycle. In addition, to analyze the effects of freeze-thaw cycle on the quality of beef, three freeze-thaw cycles were performed during storage. Multiple freeze-thaw cycles increased drip loss, TBARS, and VBN and decreased water holding capacity, accelerating microstructural damage. These data indicate that Hanwoo bottom round can be rapidly frozen and thawed by using ethanol immersion freezing and water immersion thawing methods with minimal impact on meat quality.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.549-554
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• 2002

An experiment was conducted to examine the performance and carcass characteristics of Hanwoo (Korean native beef cattle) heifers and the fatty acid composition of muscle tissues of the heifers when the animals fed diets containing four levels of dried wormwood (Artemisia sp.). For the experiment the animals were given a basal diet consisting of rice straw and concentrate mixed at 3:7 ratio (on DM basis). The treatments were designed as a completely randomized design with two feeding periods. Heifers were allotted in one of four dietary treatments, which were designed to progressively substitute dried wormwood for 0, 3, 5 and 10% of the rice straw in the basal diet. There was no difference in body weight gain throughout the entire period between the treatment groups. Feed conversion rate was improved (p<0.05) only by the 3% dried wormwood inclusion treatment compared with the basal treatment. Carcass weight, carcass yield and backfat thickness of all treatment groups were not altered by wormwood inclusion. The 5% dried wormwood inclusion significantly increased (p<0.05) the size of loin-eye area over the other treatments. The higher levels (5 and 10%) of dried wormwood inclusion resulted in the higher (p<0.05) water holding capacity (WHC) in loin than the lower levels (0 and 3%) of wormwood inclusion. The redness ($a^*$) and yellowness ($b^*$) values of meat color were significantly lower (p<0.05) in the top round muscle of heifers fed the diet containing 3% dried wormwood. There was a profound effect of the progressively increased intake of dried wormwood led to the linear increase of unsaturated fatty acid content and the linear decrease of saturated fatty acid content in the muscle tissues of Hanwoo heifers. It is concluded that the feeding diets containing dried wormwood substituted for equal weights of rice straw at 5% levels would be anticipated to provide better quality roughage for beef heifer production and economical benefits for beef cattle producers.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.235-245
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• 2001

This study was conducted to evaluate the usefulness of Second-Heat-Seal film(SHS) as an alternative material to PVDC/EVA shrink film(VSP) being currently used by domestic meat packer for vacuum-packaging of fresh meat. The samples from pork loin and beef striploin and round were stored at 2$^{circ}C$ for 5 weeks and measured for the changes of microbial counts, color, pH, volatile basic nitrogen(VBN), purge loss and sensory parameters. The pork loins packed with SHS showed higher spermine contents during the whole storage period at 2$^{circ}C$, and lower counts in total microbes and lactic acid bacteria after 28 days storage at 2$^{circ}C$ than those packed with SHS tended to be lower than those packed with VSP over the storage time. Nevertheless, no significant differences were observed between two packaging treatments in the other quality parameters evaluated. It is therefore concluded that SHS film might have a possibility to substitute for VSP film for vacuum-packaging of fresh meat at least from a materials point of view.

• Proceedings of the Korean Society of Grassland Science Conference
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• 2002.09b
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• pp.5-56
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• 2002

The problems in the current domestic forage production were evaluated, and the prospective improvement was suggested in this paper. Grassland development in forest, production of high quality forages in upland and paddy land, efficient utilization of rice straw, development of new varieties of forages suitable for our environmental conditions and imported forages were described Among them, preferential production and utilization of forages using paddy field after rice harvest . should be enlarged for domestic supply of forages in Korea. Several studies were carried out to select the promising forage crops and barley cultivars for whole crop silage production, to determine productivity, nutritive value and production cost of forages produced in paddy field, and feeding effect of forages with Hanuwoo and milking cow for whole crop silage with forages produced in paddy field, 1999 to 2001, and also discussed restraint factors and activation plans for enlargement of forage production in paddy land. The promising forage crops in paddy field were rye and barley for Middle region, and rye, barley, early maturing Italian ryegrass and wheat for Southern region. The promising barley cultivars for whole crop silage in paddy field were Albori in Suwon, Keunalbori, Milyang 92, Saessalbori, and Naehanssalbori in Iksan, and Keunalbori, Albori, Naehanssalbori, and Saegangbori in Milyang, respectively. Silage production, quality and animal palatability of silage by trench and round bale were also compared. The production yields of whole crop barley silage(WBS) were 17,135kg as a fresh matter, and 6,011kg as a dry matter per ha, and the quality of WBS was 2∼3 grade, while that of rice straw silage was 4 grade as a farm basis. The production cost of WBS per kg was 83won as a fresh matter, and 238won as a dry matter. Feeding of WBS as forages on Hanwoo was very desirable for the improvement of live-weight gain, beef quality and farm income, particularly in growing stage of Hanwoo. Milk production and income were also increased, and feed cost was decreased by feeding of WBS. The daily voluntary intake of WBS in milking cow was 26.3kg as a fresh matter(DM 7.7kg) per head. Milk production when WBS was fed, was very similar to that of imported hay feeding such as Kentucky bluegrass or domestic corn silage. The issues to be solved in near future f3r stable forage production and supply in paddy land are sustainable livestock-forages policy, development & seed production of new varieties of barley, rye, Italian ryegrass and other promising forages, efficient demand & supply system of forages, solidification for mass production and utilization of forages, efficient application management of animal slurry on paddy field considering environmental agriculture/livestock industry, and break k development of bottleneck technique in production field. Domestic production & supply of high cost agricultural machine (round baler, wrapper, handler and so on), plastic wrapping film, and silage additives are also important.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.5
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• pp.661-671
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• 2006

Steers (n = 335) of known genetic backgrounds from four fundamentally different growth types were subjected to two production systems to study the main effects and possible interactive effects on carcass composition. Growth types were animals with genetic potential for large mature weight (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 recorded were chilled carcass weight and percentages of forequarter, foreshank, chuck, rib, plate, brisket, hindquarter, round, rump, shortloin, sirloin, flank, lean, fat, bone, and retail cuts. The growth $type{\times}production$ system interaction was an important source of variation in chilled carcass weight (p = 0.0395) and percentage retail cuts (p = 0.001), lean (p = 0.001), fat (p = 0.001), rump (p = 0.0454), shortloin (p = 0.0487), and flank (p = 0.001). The ranking of the growth $type{\times}production$ system means for percentage lean was LL-pasture>IL-pasture = IE-pasture = SE-pasture>LL-feedlot, IL-feedlot>IE-feedlot = SE-feedlot. The growth $type{\times}production$ system interaction was non-significant (p>0.05) for forequarter, foreshank, chuck, rib, plate, brisket, hindquarter, round and bone. Growth types of IE and SE yielded greater (p<0.05) mean forequarter than did growth types of IL and LL ($51.6{\pm}0.3$ and $51.5{\pm}0.3$ vs. $51.1{\pm}0.3$ and $50.8{\pm}0.3%$). Mean bone was highest (p<0.05) for the LL growth type and lowest (p<0.05) for the SE growth type ($19.5{\pm}0.5$ vs. $16.8{\pm}0.5%$). Mean bone was greater (p<0.05) for the pastured steers than for the feedlot steers ($21.8{\pm}0.8$ vs. $14.5{\pm}0.6%$). These data indicate that growth type responded differently in the two production systems and that these results should be helpful in the match of genetics to production resources.

• Korean Journal of Veterinary Research
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• v.27 no.2
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• pp.307-316
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• 1987

This study was conducted to identify Babesia sp. strain isolated from the imported beef cattle, Aberdeen-angus heifers, in J farm of Jangsu Prefecture, Cheon-buk Province of Korea, morphologically, etiologically and serologically. Babesia sp. strain was purely isolated through the serial blood passages of three generations against splenectomized calves and one generation of blood passage against non-splenectomized calf(intact calf) by inhibiting the appearance of Theileria sergenti in the blood stream by means of injection of 20% oil pamaquine intramuscularly. In the splenectomized calves, the parasite multiplied markedly in blood stream soon after inoculation and parasitaemia was much severe. An elevated body temperature, anorexia, severe anaemia and icterus were observed clinically. Of three splenectomized calves, two were affected with haemoglobinuria and died. But in the non-splenectomized calf the clinical signs and parasitaemia were very mild. The means of the incubation period, the highest parasitaemia, the highest body temperature and the lowest PCV were 3.5 days, 41.1%, ${42^{\circ}C}$ and 9%, respectively, in the splenectomized calves. In calf erythrocytes Babesia sp. protozoa were polymorphic showing the round, oval, ameboid, piriform and paired piriform etc. The sizes of protozoa were $2.51{\sim}3.91{\times}1.32{\sim}2.19{{\mu}m}$ ($3.20{\times}1.60{\mu}m$). Serologically the isolated Babesia sp. were compared with other parasites, B. ovata, B. bigemina, B. bovis, T. sergenti, A. marginale and A. centrale by using the complement fixation(CF) test. As a result, the antibody titer between the homologous species were high. It was two tubes or more in the CF test. From the results obtained above the pure isolated Babesia species was identical with Babesia ovata Minami and Ishihara, 1980.