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

Abstract

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Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat

“…Whereas the amount of methionine was higher in both the muscles from the CC group compared to the HC group (p<0.05). The most abundant FAAs we found in the muscles from both the castration groups were alanine and glutamine, which was similar to finding of Cho et al [ 20 ], who studied on the same Hanwoo beef muscle. Based on their taste contribution as above-mentioned, the total sweetness-related FAAs content was higher (by about 7 and 3 mg in the L. lumborum and semimembranosus muscles, respectively) in the HC group compared to the CC group (p<0.05).…”

“…Out of them, creatine, carnitine, and creatinine are the commonly found metabolites in meat [ 37 ]. Some amino acids (alanine, glutamine, isoleucine, methionine, valine, and leucine), sugars (glucose and glucose-6-phosphate), nucleotides (inosine and inosine-5′-phosphate, IMP) and others, have been reported in beef [ 20 ]. Several of the identified metabolites such as amino acids (alanine, glutamine and methionine), free sugar (glucose) and IMP have been reported to directly contribute to sweet and umami tastes of meat [ 38 ].…”

“…1 H-NMR spectra were acquired on a 600 MHz Agilent NMR spectrometer (Agilent Technologies, Palo Alto, CA, USA) equipped with 600 MHz 4-mm gHX NanoProbe (Agilent Technologies, Santa Clara, CA, USA) at a 1 H frequency of 599.93 MHz. The 1 H-NMR conditions set were the same as those described in our previous study [ 20 ]. The acquired spectra were phased and then the baseline was corrected and referenced to the TSP-d4 peak using a Vnmrj (version 4.2, Agilent Technologies, USA).…”

“…The analysis of metabolites was performed using the protocol as described in our previous study [ 20 ] with suitable modification. Approximately 20 mg of each sample was weighted and extracted with acetonitrile/water (1:1, v/v) mixture on ice for 10 min.…”

“…The free amino acids (FAAs) content in the samples was analyzed following the procedure as described by Cho et al [ 20 ] with suitable modifications. Briefly, 5.0 g of each sample was weighted and homogenized with 10 mL distilled water at 11,000×g for 30 s. After centrifuging at 10,000× g for 10 min at 4°C, 100 μL of supernatant was taken and mixed with 900 μL methanol containing 0.1% formic acid.…”