• Journal of the Korean Data and Information Science Society
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• v.19 no.4
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• pp.1165-1172
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• 2008

A considerable amount of research has focused on the dimensionality of service quality construct. To achieve and maintain their comprehensiveness and profitability, restaurant managers should manage and aim to continuously improve the level of service quality offered to their customers. This paper is focused on service quality in the Korean native cattle and imported beef restaurant industry in the Korea. So, this paper has adapted DINESERV scale so that restaurant managers can use it to determine how customers perceive the service quality in Korean native cattle beef restaurant and imported beef restaurant. The purpose of this research is to test the difference in importance and actual performance of 5 dimensions between the restaurants that sell the beef of Korean native cattle and imported cattle. The t-value is used to test difference of the importance and actual performance for DINESERV's 5 dimensions of the 2 restaurant types. But, there is no difference between Korean native cattle and imported beef restaurant.

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.580-584
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• 1998

Tenderization of beef by the addition of barks(Morus alba Linne) and its sensory properties were observed by shearing test, cooking loss, pH, protein content and sensory evaluation. Shear force was decreased as the addition level of barks (Morus alba Linne) increased. Tenderization effect of beef was increased 8,8% at the addition level of 2.5%, 25% at 5.0%, 4.7% at 7.5%, 58% at 10% barks(Morus alba Linne). Cooking loss was observed 44.50% at the no addition, 45.3% at 2.5%, 45.8% at 5.0%, 47.5% at 7.5%, 50.0% at 10% addition level of barks (Morus alba Linne). As the addition level of barks(Morus alba Linne) increased pH of cooked beef decreased to the range of 5.6 to 5.46. As the addition level of barks (Morus alba Linne) increaed protein content of beef decreased whereas protein content of cooled liquor increased. The addition of barks(Morus alba Linne) improved the sensory quality of cooked beef. Especially, tenderness scored the highest value in 10% added beef and other quality factors color, flavor, juiciness and overall quality were evaluated significantly high in 5% added beef. Therefore 5% addition level of barks(Morus alba Linne) for cooking beef was suggested as the desirable level of addition.

• Animal Bioscience
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• v.36 no.9
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• pp.1426-1434
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• 2023

Objective: The objective of this study was to evaluate the effect of Debaryomyces hansenii isolated from dry-aged beef on the tenderness and flavor attributes of low-grade beef during dry aging. Methods: Five D. hansenii strains were isolated from dry-aged beef samples. The rump of low-grade beef was inoculated with individual D. hansenii isolates and subjected to dry aging for 4 weeks at 5℃ and 75% relative humidity. Microbial contamination levels, meat quality attributes, and flavor attributes in the dry-aged beef were measured. Results: Of the five isolates, the shear force of dry-aged beef inoculated with SMFM201812-3 and SMFM201905-5 was lower than that of control samples. Meanwhile, all five isolates increased the total free amino acid, glutamic acid, serine, glycine, alanine, and leucine contents in dry-aged beef. In particular, the total fatty acid, palmitic acid, and oleic acid contents in samples inoculated with D. hansenii SMFM201905-5 were higher than those in control samples. Conclusion: These results indicate that D. hansenii SMFM201905-5 might be used to improve the quality of beef during dry aging.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.934-942
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• 2019

Previous studies on dry aged beef, which substantially increases the value of low-grade raw beef and non-preferred cuts, are currently limited to the observation of aged beef changes in laboratory settings or under particular aging conditions, whereas the factors influencing aging have so far been underexplored. Herein, we attempt to establish a technique for distinguishing between fresh and aged beef by observing changes in quality during beef aging. Specifically, we analyzed the effect of time on the quality of aged beef sourced from three Korean manufacturers and identified quality indicators that can be used to distinguish between fresh and aged beef, regardless of supplier. Storage/trimming/aging/cooking losses, moisture/fat/protein/collagen contents, and water holding capacity were tested as potential indicators, among other parameters. As a result, the quality of dry aged beef was shown to be supplier-dependent, which made the identification of factors for the above origin-independent discrimination difficult. Nevertheless, as storage loss, water holding capacity, and cooking loss significantly changed with dry aging time in all cases, these parameters were concluded to be potentially suited for discrimination purposes. The insights gained in this work may help promoting further research in this field and contribute to the development of a standard for consistent aged beef production.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.482-495
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• 2014

The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.

• Journal of Animal Science and Technology
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• v.62 no.3
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• pp.396-408
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• 2020

This study investigated the quality properties of enhanced beef, manufactured by injecting the beef with a brine containing winter mushroom juice powder (WMJP). The enhanced beef was manufactured by injecting the eye of round with brine (15% by green weight). Four treatments consisted of control (no injection of brine) and three enhanced beef, EBS (brine containing 5 g sodium chloride per kg beef), EBW 0.2 (brine containing 5 g sodium chloride and 2 g WMJP per kg beef), and EBW 0.5 (brine containing 5 g sodium chloride and 5 g WMJP per kg beef), were tested. The effect of enhancement or WMJP on the quality properties of beef was evaluated during storage at 4℃ for 1, 5, and 10 days. Total aerobic bacteria counts between the control and the enhanced beef, and among EBS, EBW 0.2, and EBW 0.5 were not significantly different after any storage period (p > 0.05). The pH of beef was not different between the control and the enhanced beef, and among enhanced beef at 1 and 5 days of storage (p > 0.05). However, it was higher in the enhanced beef than control, and EBW 0.2 and EBW 0.5 had higher pH than EBS after 10 days of storage (p < 0.05). The enhanced beef showed a high total loss at all storage days (p < 0.05). There were no differences in total loss among enhanced beef after any storage period (p > 0.05). The enhanced beef had no consistent differences in L*, a*, and b* values with control during storage, however, EBW 0.5 showed high color stability. The hardness of the enhanced beef was significantly lower than that of the control after 10 days of storage, although the values were lower at all storage stages. EBS 0.5 had the lowest thiobarbituric acid reactive substance (TBARS) value among cooked beef of all treatments at all storage days. The enhanced beef received higher scores in all sensory properties than control, and no negative effect of WMJP was found in the sensory quality of the enhanced beef. The use of winter mushroom juice can result in quality improvement in enhanced beef.

• Korean Journal of Veterinary Service
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• v.25 no.1
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• pp.9-14
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• 2002

This survey was conducted to evaluate the microbiological quality and to detect of pathogenic microorganisms on the surface of slaughtered beef and pork products in two abattoirs located in Seoul from January 2001 through December 2001. Two hundred and twenty-five beef and 215 hog were surveyed for microbiological quality and 630 beef and 625 hog were detected for pathogenic microorgainsms. 1. The prevalence level on number of standard plate count(SPC) less than $10^4$cfu/$cm^2$in beef and hog were 89.8% and 90.7%, respectively. 2. Escherichia coli less than $10^2$cfu/$cm^2$ in beef and less than $10^3$cfu/$cm^2$ in hog were 98.2% and 99% 3. E coli 0157:H7 was recovered from 2 beef carcasses(0.32%), and Staphylococcus aureus from 12 pork carcasses(1.90%), Listeria monocytogenes from 1 beef and 4 pork carcasses (0.15%, 0.64%) and clostridium perfringens from 14 beef and 11 pork carcasses(2.22%, 1.76%), respectively.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.81-88
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• 2007

The purpose of this study was to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Austria and New Zealand. The beef jerky qualities were evaluated by sensory evaluation, measurement of crude lipid, fatty acid composition of lipid, and acid value and peroxide value, and of surface observation with a microscope. According to the preference test, whereas beef jerky made with Korean beef meat showed the highest score in color, glaze, palatability, and softness, while that of made with New Zealand beef meat did received the lowest score. The crude lipid content of jerky made with Korean and Austrian beef meat was higher than that of made with Korean cattle and New Zealand beef meat. Surface of jerky made with Korean and Austrian beef meat was gappier than that of made with Korean cattle and New Zealand beef meat, and the. The acid value of jerky made with Korean and Austrian beef meat was lower than that of made with Korean cattle and New Zealand beef meat. The peroxide value of jerky made with Korean cattle meat showed higher peroxide values from the initial storage time. However, the peroxide value whereas that of jerky made with Austrian beef meat was the lowest at initial storage time, it increased remarkably with storage time and showed the highest value after the 15th day of storage. We found that the change in quality of jerky made with Korean and Austrian beef meat was less than that those made of Korean cattle and New zealand beef meat. And it could be suggested that Korean cattle and New Zealand beef meat are not suitable in making jerky.

• Journal of Industrial Convergence
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• v.4 no.2
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• pp.57-73
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• 2006

The purpose of this study is to analyze the recent consumption patterns and consumer's perception changes in the Korean beef market and thus to analyze whether there was any structural changes in beef consumption patterns in Korea. This current survey was conducted to examine consumer attitudes toward factors determining beef purchasing and improving distribution system. First, it is vital to cut beef production costs and expand high-quality beef in order to compete with imported beef. Second, it is also important to endeavor to enhance th safety of beef. Also consumers demand more information on the quality of beef. Third, promotion activities are very important to maintain Hanwoo beef market power. Forth, it is important to prevent imported beef from being sold as Hanwoo beef at retailers. Finally, we should pay more attention to maintain beef consumption data.

• Animal Bioscience
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• v.37 no.2_spc
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• pp.346-359
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• 2024

Advanced and innovative breeding and management of meat-producing animals are needed to address the global food security and sustainability challenges. Beef production is an important industry for securing animal protein resources in the world and meat quality significantly contributes to the economic values and human needs. Improvement of cattle feed efficiency has become an urgent task as it can lower the environmental burden of methane gas emissions and the reduce the consumption of human edible cereal grains. Cattle depend on their symbiotic microbiome and its activity in the rumen and gut to maintain growth and health. Recent developments in high-throughput omics analysis (metagenome, metatranscriptome, metabolome, metaproteome and so on) have made it possible to comprehensively analyze microbiome, hosts and their interactions and to define their roles in affecting cattle biology. In this review, we focus on the relationships among gut microbiome and beef meat quality, feed efficiency, methane emission as well as host genetics in beef cattle, aiming to determine the current knowledge gaps for the development of the strategies to improve the sustainability of beef production.