Carcass characteristics of Hanwoo (Korean cattle) from different sex conditions, raising altitudes and slaughter seasons

Panjono, .; Kang, Sun Moon; Lee, Ik Sun; Lee, Sung Ki

doi:10.1016/j.livsci.2008.11.024

Cited by 27 publications

(10 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Backfat thickness and marbling score of carcass of LIM and SIM bulls were similar to those found by Sami et al (2004), Clarke et al (2009) and Nancy and Nelson (2009) at a similar slaughter age, but significantly lower than that reported by Chambaz et al (2003). Panjono et al (2009) found that backfat thickness and marbling score of steers were significantly higher than those of bulls. So the lower values of the two traits in these breeds in the present study maybe ascribed to their not being castrated.…”

Section: Effect Of Breed On Carcass Characteristicssupporting

confidence: 85%

“…So the lower values of the two traits in these breeds in the present study maybe ascribed to their not being castrated. As in previous records (Chambaz et al, 2003;Panjono et al, 2009), the ribeye area of longissimus dorsi of the Limousin breed was the highest. This is important because rib steak made from this part of the carcass is considered a prime cut and is the most expensive in specialised restaurants and markets.…”

Section: Effect Of Breed On Carcass Characteristicssupporting

confidence: 83%

“…Marbling that appears in the ribeye area was scored from 1 (devoid) to 5 (abundant) according to China's beef carcass grading system. Yield index and yield grade were calculated by the following equations described by Panjono et al (2009) …”

Section: Slaughter Characteristicsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of cattle breed on finishing performance, carcass characteristics and economic benefits under typical beef production system in China

Xie

Meng

Ren

et al. 2012

Italian Journal of Animal Science

View full text Add to dashboard Cite

This study compared the finishing performance carcass characteristics and economic benefits of two imported (Limousin and Simmental) and three local (Luxi, Jinnan and Qinchuan) cattle breeds slaughtered at 18.5 months of age under thetypical Chinese beef production system. All cattle (n=71) were reared under the same production system and fed the same finishing diet for 105 days. Eight bulls from each breed were randomly selected for slaughtering. Compared with the three local breeds, the two imported breeds had higher average daily gain, dry matter intake and gain efficiency. Regarding carcass characteristics, the two imported breeds had higher carcass weight, bone weight, net meat weight, and ribeye area (P<0.001). However, the local breeds had higher (P<0.01) marbling scores than the imported breeds. The imported breeds showed higher economic benefits (P<0.001) than the local breeds. In conclusion, the imported cattle breeds had better growth performance, carcass traits and economic benefits compared with the local cattle breeds at 18.5 months old under the typical Chinese feeding conditions whereas, in this study, the local breeds may have some advantage in terms of meat quality

show abstract

Section: Effect Of Breed On Carcass Characteristicssupporting

confidence: 85%

Section: Effect Of Breed On Carcass Characteristicssupporting

confidence: 83%

See 1 more Smart Citation

Effect of cattle breed on finishing performance, carcass characteristics and economic benefits under typical beef production system in China

Xie

Meng

Ren

et al. 2012

Italian Journal of Animal Science

View full text Add to dashboard Cite

show abstract

“…A great amount of information on the objective and subjective quality characteristics of Hanwoo beef have been documented over the last decades (Kim and Lee, 2003; Panjono et al, 2009; Hwang et al, 2010). Studies indicated that meat flavor together with tenderness is the most important criterion of acceptability and palatability of beef that affects consumers purchasing decisions (Savell et al, 1987; Robbins et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods

Ba¹,

Ryu²,

Hwang³

2012

Asian Australas. J. Anim. Sci

View full text Add to dashboard Cite

:The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 (9.94 g/g), 60 (15.75 g/g), 49 (107.61 g/ml) and 50 (7.20 g/g) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

show abstract

“…Previous studies have demonstrated that castration can improve the meat quality and grade of beef. Beef from castrates is more tender (Peachey et al, 2002;Purchas et al, 2002) with better sensory qualities (Seideman et al, 1989) than that from bulls, and contains more fat deposits (Choi et al, 2002;Lazzaroni and Biagini, 2008;Panjono et al, 2009). Genetics make a large contribution to the total variation in tenderness.…”

Section: Introductionmentioning

confidence: 99%

Differentially expressed genes in skeletal muscle tissues from castrated Qinchuan cattle males compared with those from intact males

et al. 2011

View full text Add to dashboard Cite

Carcass characteristics of Hanwoo (Korean cattle) from different sex conditions, raising altitudes and slaughter seasons

Cited by 27 publications

References 13 publications

Effect of cattle breed on finishing performance, carcass characteristics and economic benefits under typical beef production system in China

Effect of cattle breed on finishing performance, carcass characteristics and economic benefits under typical beef production system in China

Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods

Differentially expressed genes in skeletal muscle tissues from castrated Qinchuan cattle males compared with those from intact males

Contact Info

Product

Resources

About