Assessment of carcass and meat quality of longissimus thoracis and semimembranosus muscles of Hanwoo with Korean beef grading standards

Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins

“…This could be due to the similar IMF and protein contents in both the marbling groups as mentioned above because the meat color is fundamentally related to proteins in muscle tissues. The mean values of lightness, redness and yellowness obtained in the present work were slightly lower than values reported for same beef muscle of 1 + grade Hanwoo steers by Gajaweera et al (2020) .…”

“…The Intramuscular fat (IMF) is well recognized as the most important factor determining the eating quality of beef ( Gajaweera et al, 2018 ; Jung et al, 2015 ; O’Quinn et al., 2012 ). Generally, the fat content in both groups were proportional to its standard beef marbling scores ( KAPE, 2017 ) and was similar to the levels (18%–20%) reported for 1 + or 1 ++ grade Hanwoo loin in literature ( Gajaweera et al, 2020 ; Lee et al, 2019 ).…”

Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles

“…There were no significant differences occurring in the cooking loss, WBSF, WHC as well as color traits between the two beef types (p>0.05). In general, the cooking loss level, shear force values and WHC percent of both the beef types in the present study were almost similar to those reported for Hanwoo steer beef muscles with the same quality grade in literature (Cho et al, 2020;Gajaweera et al, 2020). Interestingly, compared to shear force values (5-6 kg) reported for the same sex type such as Hereford cows slaughtered at 4 -12 years (Galli et al, 2008) and cull Danish Friesian cows (Vestergaard et al, 2007), the cow meat in the present study had approximately a half lower value.…”

“…Compared with our data, those of Gajaweera et al (2020) found similar protein, fat, moisture and collagen contents in longissimus thoracis muscles from Hanwoo steers with same 1 + grade.…”

“…This could be due to the LT samples which were in the same quality grade (1 + grade). Studies have reported that the proximate composition (e.g., fat and protein) in beef muscles differ depending on the quality grades (Gajaweera et al, 2020;Jung et al, 2013;Kim and Lee, 2003).…”