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

Abstract

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

“…Likewise, compared to pastured Australian Angus beef, concentrates-fed Hanwoo beef is lower in C18:3n-3 content and higher in n-6/n-3 fatty acid ratio ( Cho et al, 2005 ). Out of the fatty acids identified, C18:1n-9 was the most abundant fatty acid present in both the beef types, followed by palmitic acid (C16:0), which agrees with those of Jayasena et al (2015) and Cho et al (2020) . Interestingly, the level of C18:1n-9 was significantly higher in the steer meat (47.86%) compared to that in cow meat (41.48%) (p<0.05).…”

“…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.…”

“…The fatty acids were analyzed by a gas chromatography (GC, Model Star 3600, Varian Technologies, Palo Alto, CA, USA) connected with a capillary column (30 m×2 mm×0.25 μm film thickness). The conditions used for separation, and identification of fatty acids were same as those described in our previous study ( Cho et al, 2020 ). The results were expressed as relative percent (%) of total fatty acids based on total peak area.…”

“…The sensorial characteristics of both the beef types were evaluated using the procedure as described in our previous study ( Cho et al, 2020 ). The procedure used for the sensory evaluation was approved by the Institutional Review Board of National Institute of Animal Science (No.11-1390744-000007-01).…”

“…The color of the meat samples was measured using a Minolta Chroma Meter CR-400 with a D65 illuminant*1 and 2 o observer (Minolta Camera Co., Ltd., Osaka, Japan) as described in our previous study (Cho et al, 2020), and expressed as CIE L*(lightness), CIE a*(redness), CIE b*(yellowness), Chroma and hue angle (h°).…”