• Food Science of Animal Resources
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• v.30 no.3
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• pp.385-391
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• 2010

This study was conducted to compare proteins expressed in M. longissimus from Hanwoo and Holstein steers immediately after slaughter. Two-dimensional electrophoresis (2DE)/LC-MS/MS analysis revealed that the total number of detectable protein spots from longissimus muscle tissues was slightly higher in Hanwoo ($575{\pm}65$) than Holstein ($534{\pm}13$) steers, but that these numbers were not statistically significant due to large variation between replicates. A total of twelve protein spots did not match between sample groups, eight of which were expressed in the Hanwoo sample and four that were expressed in the Holstein sample. The protein spots detected in the Hanwoo sample included smooth muscle and non-muscle myosin alkali light chain 6B isomers, ${\alpha}B$ crystallin isomers, hemoglobin ${\beta}$-A chains, slow myosin heavy chains, and slow skeletal muscle troponin T chains. Collectively, these proteins are a class of slow-twitch muscle fiber and mirror that Hanwoo muscle tissue sampled for the current study contained more slow-twitch muscle fibers than Holstein one. Conversely, proteins detected from the Holstein sample included ankyrin repeat domain 2 and creatin kinase isomers. Given that creatin kinase isomers are related to the fast-twitch muscle, these results likely indicate that Holstein muscle tissue sampled for the current study contained more fast-twitch muscle fibers than Hanwoo beef.

• BMB Reports
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• v.43 no.2
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• pp.115-121
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• 2010

A large data set of Hanwoo (Korean cattle) ESTs was analyzed to obtain differential gene expression results for the following three libraries: intramuscular fat, longissimus dorsi muscle and liver. To better understand the gene expression profiles, we identified differentially expressed genes (DEGs) via digital gene expression analysis. Hierarchical clustering of genes was performed according to their relative abundance within the six separate groups (Hanwoo fat versus non-Hanwoo fat, Hanwoo muscle versus non-Hanwoo muscle and Hanwoo liver versus non-Hanwoo liver), producing detailed patterns of gene expression. We determined the quantitative traits associated with the highly expressed genes. We also provide the first list of putative regulatory elements associated with differential tissue expression in Hanwoo cattle. In addition, we conducted evolutionary analysis that suggests a subset of genes accelerated in the bovine lineage are strongly correlated with their expression in Hanwoo muscle.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.780-786
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• 2017

The objective of this study was to investigate the relationship between muscle fiber characteristics, intramuscular fat (IMF) content, and fatty acids composition in longissimus lumborum (LL) muscle from Hanwoo steers. The LL muscles were obtained from four quality grades (QG) carcasses and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of muscle fiber types among muscles from four QGs. Both FNP and FAP of type I increased while those of type IIB decreased with increasing QG from QG 2 to QG $1^{{+}{+}}$ (p<0.05). Also, with increasing QG, the saturated fatty acid (SFA) proportion decreased while monounsaturated fatty acid (MUFA) increased significantly (p<0.05). IMF content was positively correlated with both FNP and FAP of type I, but negatively correlated with those of type IIB. The proportions of SFA and MUFA were significantly (p<0.001) correlated with both type I and IIB composition. These results implied that muscle fiber type composition is an important factor influencing fatty acid composition in LL muscle of Hanwoo steer.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.19-26
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• 2011

In this study, we evaluated the physicochemical and sensorial properties of frozen Hanwoo beef patties prepared from prerigor and post-rigor muscle with soybean sauce or sodium chloride. The pH of the soybean sauce treatments was lower than the sodium chloride treatments (p<0.05); however, the Hanwoo patty prepared from pre-rigor muscle with soybean sauce had a lower cooking loss and smaller diameter than the Hanwoo patty prepared under the same conditions from post-rigor muscle (p<0.05). The addition of the soybean sauce inhibited lipid oxidation due to the antioxidative materials in soybean sauce such as melanoidin. The hardness of patties prepared from pre-rigor treatment was lower relative to those prepared from post-rigor muscle (p<0.05); however, there was no significant difference between springiness, cohesiveness, and chewiness (p>0.05). In the sensory evaluation, patties prepared from pre-rigor muscle with soybean sauce had a significantly high score in all traits (p<0.05); thus, pre-rigor muscle with soybean had the highest overall acceptability. Furthermore, the addition of soybean sauce to pre-rigor muscle produced similar effects as those observed for the addition of sodium chloride in regards to psychochemical properties. Moreover, meat products produced from pre-rigor muscle will have better antioxidative and sensorial properties.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.305-316
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• 2013

The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits, including proximate composition, cholesterol content, nucleotide content, dipeptide content, creatine and creatinine, free amino acid content, fatty acid composition, instrumental meat color, pH, water holding capacity, drip loss, cooking loss, and sensory qualities of the LD muscle from the 3 yield grades of Hanwoo carcasses were measured. The decline in yield grade from A to C resulted in an increase in crude fat and cholesterol content as well as a decrease in inosine 5'-monophosphate and aspartic acid in the LD muscle (p<0.05). In terms of fatty acid composition, the LD muscle from yield grade A had higher SFA and PUFA and lower MUFA content than that from yield grade C (p<0.05). However, the ratio of PUFA/SFA and n-6/n-3 did not differ among LD muscles from the 3 yield grades. There were no significant differences among other meat quality traits in relation to the yield grade. In conclusion, we suggest that the changes of substances related with health and flavor can be considered in order to obtain better quality Hanwoo beef.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.779-787
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• 2021

This study compared the meat quality characteristics, palatability, and histochemical characteristics of low-marbled Hanwoo and Holstein steers of different beef quality grades (1, 2, and 3). No differences were observed in muscle pH_{24 h} and cooking loss between the groups (p>0.05); however, quality grade 1 of Hanwoo steers (HA1) showed a darker muscle surface compared to grade 1 of Holstein steers (HO1) (30.9 vs. 33.9, p<0.05). The HA2 group exhibited a lower value of Warner-Bratzler shear force compared to the HO1 and HO3 groups (60.8 vs. 69.2 and 87.8 N, p<0.001). For sensory quality attributes, steaks from the HA1 group showed higher scores of softness, initial tenderness, and amount of perceptible residue than steaks from the HO1 group (p<0.001). Within the quality grade 2, Hanwoo steers had a higher score of softness compared to Holstein steers (p<0.001). There were no differences in juiciness and flavor intensity between Hanwoo and Holstein steers at the same quality grade (p>0.05). This difference in tenderness attributes between the breeds within the quality grade was associated with morphological traits of muscle bundle, and Hanwoo steers had smaller bundle area (0.37 vs. 0.50 mm², p<0.05) and higher fiber number per bundle (88.2 vs. 121, p<0.05) compared to Holstein steers. Therefore, bundle characteristics of longissimus thoracis muscle can be crucial for explaining factor for the explanation of tenderness variations between different breeds at the same beef quality grade or marbling.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.151-161
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• 2019

The objective of this study was to investigate the correlations of marbling characteristics, including marbling score, intramuscular fat (IMF) content, and fleck traits, with meat quality traits and histochemical characteristics of the longissimus thoracis muscle from Hanwoo steers. Marbling fleck characteristics, especially area, number, and fineness (F) index, measured by computerized image analysis were strongly correlated with marbling score and IMF content (p<0.05). However, coarseness (C) index and F/C ratio were somewhat limited relationships with marbling score. In contrast, the IMF content and the number of smaller white flecks increased with increasing lightness value (p<0.05). Moreover, beef with higher marbling scores showed lower cooking loss and Warner-Bratzler shear force value compared to beef with lower marbling scores (p<0.05). Regarding the muscle bundle traits, as number of bundle increased, number of marbling flecks increased (p<0.05), although most marbling characteristics did not have significant correlation with muscle fiber or bundle characteristics.

• Journal of Animal Science and Technology
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• v.54 no.6
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• pp.455-462
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• 2012

This study was conducted to investigate the carcass characteristics and nutritional composition of longissimus lumborum (LL) muscle of domestic steer beef (Hanwoo and Holstein born and raised in Korea) and imported beef (Angus imported from Australia, raised for about 6 months in Korea). A total of twelve steers (4 steers per each breed and quality grade 2) were slaughtered, LL muscles were separated and stored at $4^{\circ}C$ for 7 days. The pH values of Holstein meat were notably higher than those of Hanwoo, and WHC values were similar between Hanwoo and Holstein, but Angus showed some differences. The WHC of the LL muscle from Hanwoo was better than those from Holstein and Angus when stored for fourteen days. The CIE $a^*$, $b^*$, and $h^0$ values of the LL muscle from Hanwoo were significantly higher than those of Angus at day 7 (p<0.05). Oxymyoglobin and metmyoglobin contents were not significantly different among three breeds at days 7 and 14. In the intra-muscular fat contents, the LL muscle of Hanwoo was significantly higher than Holstein, whereas the moisture and ash contents tended to be lower than the others. In mineral contents, P and Zn contents in the LL muscle of Holstein were higher than the other breeds, and K contents was higher in Hanwoo and Holstein meat than Angus.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.389-397
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• 2011

This study was conducted to examine the effect of salt concentration in soybean sauce (ganjang) on pre-rigor ground Hanwoo (Korean native cattle) muscle. Although adding soybean sauce reduced pH of pre-rigor Hanwoo muscle, it improved the water holding capacity (WHC), cooking loss, total protein solubility, myofibrillar fragmentation index (MFI), 2-thiobar-bituric acid (TBA) values, and textural properties by increasing salt concentration in the soybean sauce. In particular, adding soybean sauce inhibited lipid oxidation despite increasing salt concentration. An increased salt concentration in the soybean sauce in pre-rigor Hanwoo muscle tended to make the meat have lower lightness and higher redness and yellowness values. Although soybean sauce had a significantly lower pre-rigor salting effect than sodium chloride in terms of cooking loss and total protein solubility (p<0.05), soybean sauce improved myofibrillar fragmentation and lipid oxidation when compared with sodium chloride. Furthermore, no significant differences in textural properties were observed between adding soybean sauce and sodium chloride at the same salt concentrations. Therefore, soybean sauce can be a functional curing material for pre-rigor muscle.

• Journal of Animal Science and Technology
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• v.52 no.4
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• pp.253-258
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• 2010

This study was conducted to compare the phenotypic performance and genetic merits in terms of weight at 12 months, carcass weight, eye muscle area, backfat thickness, marbling score and selection index of Hanwoo young bulls and proven bulls from the year 2004 to 2006. The data of 208 bulls used in this study were taken from the Nnational Hanwoo genetic evaluation coordinated by National Institute of Animal Science. Hanwoo young bulls were superior in the phenotypic performance of weight at 12 months, carcass weight, and eye muscle area showing significant differences from Hanwoo proven bulls in most comparisons. The backfat thickness of Hanwoo young bulls was significantly thicker higher than Hanwoo proven bulls in all comparisons (p < 0.05). Also, Hanwoo young bulls were not significantly different from Hanwoo proven bulls in the genetic merits of weight at 12 months, carcass weight, eye muscle area, backfat thickness, marbling score, and total genetic merits. Performance of Hanwoo young bulls were not significantly different from 1st class of Hanwoo proven bulls in all the traits studied except in eye muscle area.