• Journal of Life Science
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• v.15 no.5 s.72
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• pp.840-846
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• 2005

This study was carried out to investigate the effect of electron beam irradiation and cooking temperature on physico-chemical characteristics and lipid oxidation of beef. A total of six beef carcasses ($280\∼300 kg$) that were quality grade $1^{+}$(marbling score No.7, meat color No.4, maturity No.1, texture No.1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteulized with $ 50\% $ ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5cm thickness) or ground beef respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator at Samsung Heavy Industries Ltd. Co. (in Taejun). Irradiated samples were cooked with different methods(electronic pan and gas oven) and temperatures ($ 60^{\circ}C, 70^{\circ}C and 80^{\circ}C$) and used to measure fatty acid composition, TBARS, cholesterol oxide products and panel test scores. The content of saturated fatty acids increased by increasing heating temperature in oven boiling steak (OBS) and pan boiling steak (PBS), and there was no difference by electron-beam irradiation. Both irradiated and non-irradiated treatment were high as the heating temperature increased in TBARS by heating temperature in PBS (p < 0.05) and the amount of Malonaldehyde (MA), standard of fat deterioration, was increased in OBS (p < 0.05). Non-irradiated and 3, 6 kGy treatment produced about 2 fold amount of MA at $ 60^{\circ}C $ compared with $ 80^{\circ}C $. In comparison with PBS, OBS produced much amount of MA and a bit different from non-irradiated treatment but did not show no tendency. As irradiation levels and heating temperature increased, the amount of cholesterol oxides products was increased and also pan-heating method, direct heating method, significantly increased the degree of oxidation compared with oven-heating method, indirect heating method (p < 0.05).

• Food Science of Animal Resources
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• v.30 no.6
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• pp.997-1006
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• 2010

The objective of this study was to investigate the proximate composition, pH, meat color, water holding capacity (WHC), cooking loss (CL), cholesterol content, and trans-fatty acid content of Hanwoo beef according to quality grade and cut. Five cuts [Cheggt (strip loin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from 15 Hanwoo animals [3 bulls and 12 steers, 24-30 months old]. Three animals were selected from each quality grade of $1^{++}$, $1^+$, 1, 2, and 3. The protein and moisture contents (%) were significantly higher, and the fat contents (%) were significantly lower in 3 quality grade compared to the other grades (p<0.05). pH values of chuck roll and strip loin were significantly lower in $1^+$ quality grade (5.61 and 5.51) than those in 3 quality grade (5.88 and 5.92) (p<0.05). CIE L* values were significantly higher in the $1^{++}$ quality grade group (38.52-42.69%) than in 3 quality grade (33.02-36.08) (p<0.05). In the $1^{++}$ and 2 quality grade groups, CIE $L^*$ values of loin were significantly higher than those of other cuts (p<0.05). CIE $a^*$ values of loin (28.11) in 1 quality grade were the highest, whereas those of strip loin (15.36) in 3 quality grade were the lowest (p<0.05). WHC was not significantly different among the five cuts or quality grades. In CL, loin and strip loin were significantly lower in $1^{++}$ quality grade than in 3 quality grade (p<0.05), and they were also significantly lower (22.21-24.81%) than the other cuts in the same quality grade (p<0.05). The loin in $1^{++}$ (41.26 mg/100 g), $1^+$ (43.23), and 1 quality grades (48.63) had higher cholesterol contents (%) than in 2 (36.02) and 3 quality grades (29.84) (p<0.05). Cholesterol contents of the five cuts in $1^{++}$ quality grade (39.44-43.31%) were significantly higher than those in 3 quality grade (28.09-32.39%). The trans-fatty acid contents of the five cuts were 1.08-2.72%. The loin, strip loin, brisket, and top round in 3 quality grade had significantly higher trans-fatty acid contents than those of the other grades (p<0.05).

• Journal of Life Science
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• v.17 no.2 s.82
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• pp.260-265
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• 2007

This study was carried out to investigate the effect of Electron Beam irradiation on physico-chemical characteristics of Hanwoo meat. A total of sir beef carcasses $(280{\sim}300\;kg)$ that were quality grade $1^+$(marbling score No. 7, meat color No. 4, maturity No. 1, texture No. 1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteurized with 50% ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5 cm thickness) or patty respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator. Irradiated samples were used to measure pH, moisture, crude protein, crude fat, and meat color. There was no significant (p>0.05) difference in pH between vacuum packaged (VP) and wrap packaged (WP) treatment, and the pH was not changed by electron-beam irradiation levels. Both control and irradiated treatments of steak showed higher tendency in moisture content. In crude protein content, control was higher than irradiated treatment in steak, but there were no difference in patty. Lightness ($L^{\ast}$) of meat color has no difference between irradiated and non-irradiated treatment (p>0.05). The value of redness and Yellowness of meat was dropped by increasing irradiation (p<0.05), but there was no difference between control and 3 kGy treatment (p<0.05).

• Food Science of Animal Resources
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• v.33 no.6
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• pp.763-771
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• 2013

This study was carried out to investigate the effects of various temperatures of electro-magnetic resonance and air blast freezing methods on the physicochemical quality of meat. Beef (loin and round), pork (belly and ham) and chicken (breast and leg) were purchased at a commercial market, and the meat was frozen using three methods: air blast freezing ($-20^{\circ}C$ and $-45^{\circ}C$) and electro-magnetic resonance quick freezing. Changes in the physicochemical properties of meat were analyzed by drip loss, cooking loss, water holding capacity (WHC) and proximate compositions. In comparison, regardless of the animal species and cuts of meat, electro-magnetic resonance quick freezing (2 h) resulted in a completely frozen product in a much shorter time than $-20^{\circ}C$ and $-45^{\circ}C$ air blast freezing (24 h and 8 h, respectively). Drip loss of loin which had underwent electro-magnetic resonance quick freezing were significantly (p<0.05) lower than those of the other two treatments, but cooking loss and water holding capacity were the highest at 43.7% and 60.7%, respectively (p<0.05). Characteristics such as crude protein, crude fat and moisture compositions showed significant differences, depending on the cuts and freezing methods (p<0.05). The fat composition of electro-magnetic resonance quick frozen loin and round were significantly low (p<0.05). However, moisture content was the highest compared to other freezing methods, as 67.1% and 71.9%, respectively (p<0.05). Electro-magnetic resonance quick freezing was an appropriate way to reduce the deterioration of meat quality due to freezing, and the drip loss was least for the part with low moisture, low protein, and high fat.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.862-870
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• 1998

This study shows the application of Ci-ELISA method for monitoring the denaturation of myosin by the frozen treatment in order to differentiate thawed beef from chilled. Hanwoo M.Semitendinosus (n=25) was treated under the two different frozen process as follows; simple frozen treatment (Exp-1) at 4 different temperatures, -10, -20, -50 and $-80^{\circ}C$, respectively, and repeated thawing-refreezing treatment (Exp-2) stored at 4 different temperatures, -10, -20, -50 and $-80^{\circ}C$, respectively. Antibodies (Abs) were produced from rabbits immunized with myosin whole molecule (MWM) isolated from beef round, heavy meromyosin S-1 (S-1) and light meromyosin (LMM) prepared by digestion of MWM. Each immunoglobulin G (IgG) was separated from antiserum. At 6 month storage, IA of anti-MWM IgG for myosin was decreased to 32.67, 32. 23, 51.52 and 34.27% in Exp-1 and to 14.82, 15.61, 25.3 and 23.7% in Exp-2 at -10, -20, -50 and $-80^{\circ}C$, respectively (P<0.05). In Exp-1, the reactivities of anti-LMM IgG were decreased to 25.12, 21.42, 49.05 and 28.96%, and those of Exp-2 were to 11.88, 9.56, 20.63 and 12.64% at -10, -20, -50 and $-80^{\circ}C$, respectively, at 6 times thawing (P<0.05). Conclusively, myosin was denaturated by freezing treatment and LMM or myosin rod part might have suffered from more extreme demage than HMM S-1, and samples at $-50^{\circ}C$ were slightly injured less than others by freezing treatment.

• Journal of agriculture & life science
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• v.50 no.1
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• pp.211-222
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• 2016

This study was conducted to investigate the physico-chemical meat quality and sensory properties of Holstein steers(n=18, 4 months old, average body weight 160kg) which were divided into 3 groups and fed 2 different energy levels of total mixed rations(TMR)(T1, TDN 74~84%; T2, TDN 77~85%) until 18, 20 or 22 months old, respectively. For loin muscles, 22-month group of T1 and 20- and 22-month groups of T2 had higher fat contents than the other groups (P<0.05). T2 had higher WHC values for 18-month groups among 3 feeding groups (P>0.05). In sensory properties, T1 had higher tenderness, flavor-likeness and overall likeness for 20-month group than the other groups (P<0.05). T2 had higher tenderness, juiciness, flavor likeness and overall likeness in 20- and 22-months groups than 18-month group (P<0.05). For top round muscles, 22-month group had higher fat contents than the other groups of T1 and T2 (P<0.05). T1 had higher in redness(a* value) and yellowness (b* value) of 22-month group (P<0.05). T2 had higher WHC values, lower WBS and CL values in 18-month group than the other groups (P<0.05). In sensory properties, T1 had higher tenderness for 18 and 20-month groups and overall likeness (P<0.05). T2 had higher tenderness in 18-month group. The results of this study showed that longer feeding of agricultural by-product TMR increased the intramuscular fat contents, however, the 18 and 20-months finishing groups were advantageous for the meat quality and sensory properties of Holstein steers.