• Journal of Life Science
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• v.22 no.11
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• pp.1523-1528
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• 2012

In a previous proteomic study, heat shock protein beta 1 (HSPB1) was detected as differentially expressed protein in longissimus thoracis between low (grade 3) and high (grade 1++) meat quality groups by 2DE gel electrophoresis. The present study investigated an association of HSPB1 expression at the level of gene and protein with Warner-Bratzler shear force (WBS) measured in 20 Hanwoo steers. An analysis of variance (ANOVA) between expression values and WBS showed that WBS was affected by HSPB1 expression (p<0.05). The expression (at both gene and protein level) of the HSPB1 was 2 times higher in the low WBS group than that in the high WBS group (p<0.01). This result suggests that the HSPB1 gene may be a candidate gene associated with tenderness in longissimus thoracis of Korean cattle.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.593-598
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• 2017

The objective of this study was to determine the influence of quality grade (QG) on meat tenderness characteristics of ten major muscles from Hanwoo steers. A total of 25 Hanwoo carcasses ($5\;carcasses{\times}5\;QGs$) were selected. Intramuscular fat content, collagen content, sarcomere length, and Warner-Bratzler shear force (WBSF) of Longissimus thoracis (LT), Longissimus lumborum (LL), Psoas major (PM), Semisponals (SS), Triceps brachii (TB), Semimembranosus (SM), Gluteus medius (GM), Rectus Abdominis (RA), Superficialis flexor (SF), and Internal and external intercostal (IC) were determined. IC had the highest fat content, followed by LT, RA, LL, PM, GM, SS, SF, TB, and SM. High-fat muscles such as LT, LL, IC, RA, and PM had significantly (p<0.05) different fat contents among QGs. Collagen contents were significantly (p<0.05) different among QGs. With decreasing QG, increasing collagen content was found in muscles. There were significant (p<0.05) differences in sarcomere length among QGs of several muscles. However, no significant (p>0.05) difference in sarcomere length was found among QGs for LL, PM, or RA muscle. PM had the lowest WBSF, followed by LL, LT, RA, IC, GM, SM, SF, SS, and TB. WBSF of QG $1^{{+}{+}}$ was lower than that of QG 1 for SS, TB, and SM. All muscles of QG 1 showed lower WBSF than QG 3 except TB or IC. Results of this study suggested that differences in WBSF among these 10 muscles by QG were due to differences in collagen content and sarcomere length.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.9
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• pp.1303-1308
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• 2004

The beef color stability during display of two muscles, m. longissimus thoracis and m. semitendinosus, of Japanese Shorthorn steers (n=14) was compared with that of Japanese Black steers (n=14). The beef color of each carcass was evaluated according to the Japanese Grading Standards at 24 h post mortem. Steak samples from muscles were over-wrapped with PVC film and displayed under fluorescent lights at $4^{\circ}C$ for 9 days. Metmyoglobin percentages of steak samples were determined at days 0, 3, 6 and 9. The overall grade of beef color of the carcasses of Japanese Shorthorn steers was significantly (p<0.05) lower than that of Japanese Black steers. The metmyoglobin percentages during the display of two muscles of Japanese Shorthorn steers were significantly (p<0.05) lower than those of Japanese Black steers. These results suggested that though beef color evaluation of the carcasses of Japanese Shorthorn steers was lower than that of Japanese Black steers, the beef color stability during the display of the muscle of Japanese Shorthorn steers was higher than that of Japanese Black steers.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.5
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• pp.810-814
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• 1999

The influence of dietary vitamin E supplementation on meat color and ${\alpha}$-tocopherol concentrations in plasma, longissimus thoracis muscle and subcutaneous fat was investigated. Ten Japanese $Black{\times}Holstein$ crossbred steers were placed in three experimental groups receiving different supplements of vitamin E. Four steers (control) were fed no supplemental vitamin E. Two groups of three steers each, were supplemented with 500 mg dl-${\alpha}$-tocopherol acetate per animal daily for 175 days and 1,000 mg for 100 days, respectively, before slaughter. The ${\alpha}$-tocopherol concentration in plasma increased, as vitamin E were fed, and were related to the length of time and the amount of supplement. The ${\alpha}$-tocopherol concentrations in the muscle and the fat from the two supplemental groups did not differ significantly and were three or more times greater than those in the control group. Vitamin E supplementation did not affect the quantity of marbling of beef. Supplemental vitamin E stabilized the color of displayed beef around wavelengths of 500 nm and 640 nm. The two methods of vitamin E supplementation had similar effects on meat color. The effect of supplemental vitamin E on the color of beef with marbling was observed 2-3 days after slaughter and was followed for another two weeks.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.1
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• pp.1-5
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• 2000

Studies on the genetic and environmental effects on M.longissimus thoracis area (MLTA), fat thickness (SFT), rib thickness (RT) and marbling score (MS) were conducted on 21,086 steers and 7,151 heifers of Japanese Brown breed. All carcass traits were affected significantly (p<0.01) by sire, sex and initial year effects. Both of the MLTA and MS of steers were greater than heifers. Their differences were $1.4cm^2$ for MLTA and 0.05 for MS, respectively. Cattle started for fattening in winter tend to have higher of MLTA and MS and thicker of SFT and RT than those in other seasons. MLTA increase from 1987 to 1989 (about $1.9cm^2$) and decrease until 1994 (about $2.4cm^2$) and then increase again up to 1995 (about $1.5cm^2$). MS were nearly equal from 1987 to 1991 (about "1") and then decrease up to 1995 (about "1"). Heritability estimates of MLTA, RT, SFT and MS were ranged from 0.22 to 0.36. Genetic and phenotypic correlations of MLTA, RT, SFT and MS were positive and ranged from 0.05 to 0.62 and from 0.03 to 0.32 except SFT with MLTA was negative (-0.14 and -0.03).

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.4
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• pp.506-510
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• 1999

A study was made of the effects of genetic and environmental factors on ultrasonic estimates of carcass traits of Japanese Brown cows. The M. longissimus thoracis area (MLTA), Subcutaneous (SFT) and Inter Muscular (IMFT) Fat Thickness, Rib Thickness (RT) and Beef Marbling Score (BMS) were scanned at the $7^th$ rib by ultrasound. Significant differences between sires, raising place, birth year and season were found for all traits. The heritabilities estimates for sire or Maternal Grand Sire (MGS) on ultrasonic estimates of carcass traits ranged from 0.05~0.14. Genetic and phenotypic correlations among the ultrasonic estimates were positive (0.13~0.88 and 0.24~0.75). Raising place effects were significant for all traits and the differences were between $30.8{\sim}33.5cm^2$ for MLTA and 0.46~0.67 for BMS. Cows born in 1988 tended to have high MLTA, SFT, IMFT and RT but low BMS. Cows born in spring tended to have high MLTA. Cows born in winter or autumn tended to have high BMS. The interaction effects of birth year with birth season were significant for both. MLTA and BMS.

• Journal of Animal Science and Technology
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• v.59 no.3
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• pp.6.1-6.6
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• 2017

Background: This study was aim to observe the effects of feeding mixed local hay (MH) consisted of 55% orchard grass (Dactylis glomerata L.), 35% tall fescue (Festuca arundinacea) and 10% red clover (Trifolium pratense) to Hanwoo steers on performance, carcass characteristics and meat quality (longissimus thoracis) compared with feeding imported timothy hay (TH) and local rice straw (RS). Results: Although no significant effects were found on animal performance and carcass yield grade, the carcasses of MH group had higher marbling score and quality grade than those of RS and TH group (P < 0.05). Therefore, higher fat content (P < 0.001), lower shear force and hardness value in the beef of MH group than that of other groups were observed. Furthermore, the beef of MH group had higher CIE $a^*$ value (redness) than that of other groups and feeding MH to Hanwoo steers lowered n-6 to n-3 fatty acids ratio in beef. Conclusions: Mixed hay provided benefits on meat quality and could be used for Hanwoo fattening program.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.420-426
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• 2005

Effect of pasture finishing on $\alpha$-tocopherol and $\beta$-carotene concentrations, drip loss, cooking loss, Warner-Bratzler shear force, fatty acid composition, meat color and metmyoglobin percentage of m. longissimus thoracis of Japanese Shorthorn steers was studied. Japanese Shorthorn steers (n=8), fattened indoors with a concentrate-based diet until they were 19 months of age were divided into two groups of four steers. Steers of the concentrate-fed group were fattened indoors with a concentrate-based diet until they were slaughtered. Steers of the pasture-fed group were fattened on pasture until they were slaughtered. The $\alpha$-tocopherol and $\beta$-carotene concentrations in the muscle of the pasture-fed group were higher (p<0.05) than those of the concentrate-fed group. The drip loss of the muscle of the pasture-fed group was lower (p<0.05) than that of the concentrate-fed group. Compared with the concentrate-fed group, the concentration of peroxidisable lipids (fatty acids with three or more unsaturated bonds) in the muscle of the pasture-fed group was high (p<0.05). The metmyoglobin percentage during display of the muscle of the pasture-fed group was higher (p<0.05) than that of the concentrate-fed group. These results suggested that pasture finishing decreased drip loss of the beef but lowered meat color stability.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.518-528
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• 2017

Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and forced-air convection (FC) or water immersion (WI) at $4^{\circ}C$ and $20^{\circ}C$. The developed RF tempering system with the newly designed curved-electrode achieved relatively uniform tempering compared to a parallel-plate RF system. FC tempering at $4^{\circ}C$ was the most time-consuming process, whereas 1500 W RF was the shortest. Pork sample drip loss, water holding capacity, color, and microbiological quality declined after WI tempering at $20^{\circ}C$. Conversely, RF tempering yielded minimal sample changes in drip loss, microstructure, color, and total aerobic bacteria counts, along with relatively uniform internal sample temperature distributions compared to those of the other tempering treatments. These results indicate that curved-electrode RF tempering could be used to provide rapid defrosting with minimal quality deterioration of cylindrical frozen meat block products.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.254-261
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• 2016

The purpose of this study was to analyze oxidized methionines in the myosin isoforms of porcine longissimus thoracis, psoas major, and semimembranosus muscles by liquid chromatography (LC) and mass spectrometry (MS). A total of 836 queries matched to four myosin isoforms (myosin-1, -2, -4, and -7) were analyzed and each myosin isoform was identified by its unique peptides (7.3-13.3). Forty-four peptides were observed from all three muscles. Seventeen peptides were unique to the myosin isoform and the others were common peptides expressed in two or more myosin isoforms. Five were identified as oxidized peptides with one or two methionine sulfoxides with 16 amu of mass modification. Methionines on residues 215 (215), 438 (438), 853 (851), 856 (854), 1071 (1069), and 1106 (1104) of myosin-1 (myosin-4) were oxidized by the addition of oxygen. Myosin-2 had two oxidized methionines on residues 215 and 438. No queries matched to myosin-7 were observed as oxidized peptides. LC-MS/MS allows analysis of the oxidation of specific amino acids on specific residue sites, as well as in specific proteins in the food system.