• Journal of Food Hygiene and Safety
• /
• v.24 no.3
• /
• pp.217-225
• /
• 2009

The study was conducted to evaluate the effect of drying, curing and freezing on the quality of beef. Three types of dried (without salt = $T_1$, with salt = $T_2$ and salt + spices = $T_3$); three types of cured (salt curing = $T_4$, sugar curing = $T_5$ and brine curing = $T_6$) and three types of frozen beef ($0^{\circ}C=T_7^{\circ}C$, $-10^{\circ}C=T_8$ and $-20^{\circ}C=T_9$) were analyzed at different time intervals up to the period of 180 d. Parameters studied were protein, fat, ash, color and cooking loss of beef. All the chemical constituents (protein, fat and ash) were decreased gradually up to 120 d. The decreasing trend was observed rapid after 120 d up to 180 d of preservation. Highest protein loss was found in $T_7$ (11.1 %) and the lowest protein loss was found in $T_6$ (3.85%) in 180 d preservation and significant (p < 0.01) differences were observed among the different preservation methods. Highest fat loss was observed in $T_6$ (7.62%) and the lowest fat loss was observed in $T_2$ (3.18%) and the differences were also significant (p < 0.05) among different methods during the experimental period. Spices dried beef showed a brighter color than others and cured beef showed brown color and the intensity of color was reduced gradually with the increasing of storage period. $T_9$ showed the lowest cooking loss among 3 treatments of frozen beef and the differences also significant (p < 0.01) up to 180 d. It might be stated that sugar curing ($T_5$) and spices drying ($T_3$) would be the useful technique of meat preservation in rural areas and freezing ($T_9$) would be used in large scale preservation at urban areas.

• Korean Journal of Food Science and Technology
• /
• v.39 no.2
• /
• pp.222-227
• /
• 2007

The effects of chlorine dioxide ($ClO_2$) treatment on the quality changes of pork and beef were examined. Pork belly and beef tenderloin samples were treated with 30, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4{\pm}1^{\circ}C$. The $ClO_2$ treatment of pork and beef during storage decreased total aerobic bacteria, yeast, and mold counts with increasing concentration of $ClO_2$. The total aerobic bacterial counts for the pork belly treated at 100 ppm of $ClO_2$ increased from 1.48 log CFU/g immediately following treatment to 4.73 log CFU/g after 10 days, while the control increased from 2.19 log CFU/g to 6.22 log CFU/g. For the beef tenderloin, the total aerobic bacterial counts increased from 3.98 log CFU/g to 5.97 log CFU/g after 10 days, and a $ClO_2$ treatment at 100 ppm resulted in an increase from 3.13 log CFU/g to 4.73 log CFU/g. The pH and volatile basic nitrogen (VBN) values of the $ClO_2-treated$ pork and beef, as well as the control groups, increased during storage, and there were no significant changes among the treatments. The thiobarbituric acid reactive substance (TBARS) values of the $ClO_2-treated$ samples were slightly higher than those of the control. Sensory evaluation results showed that the pork and beef samples were not acceptable at day 8 and 6 of storage, respectively. These results indicate that $ClO_2$ treatment could be useful in improving microbial safety and quality of both pork and beef.

• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.8
• /
• pp.1174-1180
• /
• 2014

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at $70^{\circ}C$ for 8 h. Treatments showed higher final moisture content and lower $Na^+$ concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

• Asian-Australasian Journal of Animal Sciences
• /
• v.16 no.5
• /
• pp.635-638
• /
• 2003

Japanese Black cattle (Wagyu) are fed for a long period to produce high quality beef, however, extended feeding often causes inefficiency and greater environmental load mainly derived from their manure. The objectives of this study were to analyze changes in feeding length by listing breeding values (BVs) at calf markets and the relationships between BVs and carcass characteristics of 4,052 Japanese Black cattle, and to examine the feasibility of optimizing feeding length by referring to listed BVs. BV classes A, B, and C were defined based on BVs of cows in Shimane Prefecture as follows: an upper quarter of BVs was classified as A, a second quarter as B, and under the average as C. For cattle sold at calf markets in the first term of 1996, just before the start of BV listing, the feeding length of cattle with class B BVs for the beef marbling standard (BMS) was longer (p>0.05) than that of class A cattle. However, in the second term of 1996, just after the start of BV listing, the feeding length of class B cattle became shorter (p<0.001) than that of class A cattle. Then, the feeding lengths of both classes showed no significant differences. Feeding lengths of both class A and B BVs for carcass weight (CW) changed similarly to the corresponding BV classes for BMS. The analysis of the relationships among the listed BV classes and the actual carcass characteristics showed that class A cattle had a higher (p<0.001) BMS than class B cattle, and that the higher-class cattle had a heavier CW (p<0.05). On the basis of previous reports, the cattle, particularly those with lower genetic marbling ability, seem to only increase marbling at markedly low efficiency for a few months before slaughter. Therefore, the finding that carcass characteristics corresponded to their class of BVs suggests that an optimum feeding length based on listed BVs not only increases the efficiency of beef production, but also reduces the environmental load.

• Food Science of Animal Resources
• /
• v.21 no.4
• /
• pp.329-336
• /
• 2001

The experiments were carried out to investigate the aging effect between loin muscles from Hanwoo and Helstein. Two kinds of loin samples were prepared from the carcasses of grade B2 from Hanwoo and D from Holstein. The carcasses were chilled for 24 hours after slaughter. The carcasses was obtained by chilling the loin fort 1 day after wrapping it. On the other hand. was obtained divided by 500g and stored at 2$^{\circ}C$ for 11 days after air packing. In the case of fresh beef pH and lactic acid of grade B2 were lower than that of grade D. Hardness and chewiness of grade B2 were lower than that of grade D, but myofibrillar fragmentation index(MFI) of glade B2 were higher than that of grade D. Total concentrations of free amino acid of grade B2 were higher than those of D. The contents of monounsaturated fatty acid of grade B2 was lower than grade D, and monosaturated fatty acid/saturated fatty acid(MUFA/SFA) of grade B2 were higher than grade D. The contents of nonprotein nitrogen of the aged beef was higher than the fresh beef, and beef of grade B2 was higher than that of grade D. In case of aging beef. cooking loss of grade B2 was lower than grade D.

• Food Science of Animal Resources
• /
• v.30 no.6
• /
• pp.1024-1030
• /
• 2010

The focus of the study was to maximize the output data for Korean cuisine. This study evaluated the nutritional retention factor for different cuts of Korean beef (Hanwoo beef) subjected to various cooking methods. Five cuts (short rib, sirloin, chuck roll, tenderloin, and fore shank) of Korean Hanwoo beef were prepared and used in this experiment. Two different cooking methods (dry-heat cooking and moisture-heat cooking) were applied to each cut. The sodium contents of dry-heat cooked short rib (86.44), sirloin (76.81), tenderloin (86.65), and fore shank (85.89) decreased. Potassium contents of dryheat cooked sirloin (94.99), chuck roll (89.19), and fore shank (92.66) decreased. Calcium contents of dry-heat cooked sirloin (61.49), chuck roll (73.97), and fore shank (91.46) decreased. Iron contents of dry-heat cooked chuck roll (79.71), and tenderloin (90.79) decreased. Phosphorus contents of dry-heat cooked sirloin (87.87), and tenderloin (99.88) decreased. Mineral contents of all cuts cooked by moisture-heat decreased. Finally, the nutritional retention factor represents output data of each cooking method with yield % of each item.

• Korean Journal of Food Science and Technology
• /
• v.9 no.3
• /
• pp.190-193
• /
• 1977

In our previous report (Korean J. Food Sci. and Technol., 9, 123, 1977) we have studied the functional properties of soy protein isolates prepared from defatted soybean meal. For the practical application of the data described, beef patties substituted with SPI, and imitatied ice cream were prepared and sensory evaluations were carried out. The sensory analyses indicated that the beef patties substituted with gelated SPI to 30% have no detectable difference to the control at the significant level of 0.01. The imitation of ice cream whose milk-solid-not-fat was substituted with soy protein isolates showed the same texture as the control. Flavor of ice cream, however, has significant difference to the control due to beany-off flavor. Therefore removal of beany-off flavor is required for the substitution in ice cream.

• Culinary science and hospitality research
• /
• v.23 no.4
• /
• pp.93-104
• /
• 2017

This study aimed to investigate the preferences for the particular menu depend upon a purpose of the events and a time slot. The study set the 16 imaginary profile of 5 selective attributes by using Conjoint Analysis for the customers who ate out at the grilled beef restaurant. The result showed that most significant factors of preference were a sirloin, Korean beef, a traditional interior design, a rice menu and the amount of marbling, in that order. In addition, the study revealed a high level of relative importance depend on the parts of meat cuts and the most preferred factor of the general customers was a sirloin in selective attributes. Next, the country of origin was important. All events showed the highest preference in the parts of meat cuts like the whole consumer group and there was a high partial value in sirloin for the purpose of the events. However, the prime ribs showed a higher level of relative importance when the customers had light meals or they participated in conferences. At the preference analysis of the important attributes and the level of partial value, the most significant factors were a sirloin, a country of origin, a traditional interior design, a rice menu, and the amount of marbling, in that order both in lunch and dinner. In addition, the study found that the parts of meat, the atmosphere in the restaurant, the quality of beef, dessert, and the country of origin were significant in order at relative importance.

• Korean journal of food and cookery science
• /
• v.19 no.2
• /
• pp.144-154
• /
• 2003

A survey on meal preferences from 693 middle school students was conducted with the objective to enhance the quality of the school food service in Gwangju and the Chollanamdo area. Data were collected by questionnaires and analysed with the SAS program. The most preferred rice was cooked rice; the most unusual meal preference was laver rice; and the most-liked bread was sweet red bean jam bun. The noodle of choice was Tchajangmyon, and the most-liked rice cake was reasoned bar rice cake. The highest ranted korean soups were boiled fish paste soup, kimchi stew, and short rib sour. The most preferred fried meal included fried beef with sweet and sour sauce, and favorite side-dishes were seasoning vinegar squid and kimchi. Yogurt and strawberry were the preferred desserts. A gender difference in preferred foods was seen. The males tended to favor rice with blackish bean sauce, dumpling soup, beef bean curd soup, beef soup, short rib soup, beef bone and tripe soup, hot shredded beef soup, chopped roast chicken, pork roast, roast meat, steamed pork short-ribs, fried port, fried ham, sausage, milk, and yogurt. Males were partial to staple foods and side dishes, The, females favored laver rice, seasoned bar rice cake, bean sprouts soup, fried squid ring, seasoned cucumber, seasoned bean sprouts, fried kimchi, fruits salad, corn salad and citrus fruits. Females tended to choose lighter meals. Meal preference according to residential area showed that, students in Gwangju had more preferences than students in the Chollanamdo area. Classified according to grades, third graders had the greatest meal preference.

• Journal of Animal Science and Technology
• /
• v.63 no.5
• /
• pp.1064-1075
• /
• 2021

Recently, a high level of dietary crude protein (CP) has become of interest as a possible practice to improve the carcass quality of beef cattle, and its level has been increasing in the field. However, there is little scientific evidence that supports this. This study was conducted to test whether a high dietary CP level would improve growth performance, body metabolism, and carcass traits in Hanwoo beef cattle. A total of 32 Hanwoo finishing beef cattle (18 multiparous cows, six heifers, and eight steers) participated in a 12-weeks feeding trial. Two kinds of total mixed rations were prepared to contain two different CP; 156 g/kg for the control (CON) and 173 g/kg of CP for the treatment (HCP), while maintaining a similar level of metabolizable energy. The experiment was ended when more than half of the steers reached the target body weight (730 kg). Blood was collected at the end of the experiment. After harvesting, the carcass trait was evaluated at the slaughterhouse according to Korean standards. The carcass yield score and grade were also calculated based on revised criteria. Overall, dry matter intake, average daily gain, blood metabolites concentration, and the carcass traits, except for backfat thickness and the yield score, did not differ between the treatments. The HCP had lower backfat thickness than those of CON. There was no difference in the carcass yield grade, but the yield score was higher in the HCP treatment. According to the newly revised carcass grading criteria, both yield score and grade were higher in HCP than in CON. Increasing CP supply decreased the carcass's backfat thickness without altering growth performance and body metabolism, resulting in improved yield score and grade. Therefore, feeding a high CP diet may be beneficial in the farm income, although it may also increase feed cost and nitrogen excretion to the environment.