Effects of Feeding Dietary Mugwort on the Beef Quality in Fattening Hanwoo

김병기,; 정창진,

doi:10.5851/kosfa.2007.27.2.244

Cited by 7 publications

(3 citation statements)

References 3 publications

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“…However, this study found no difference in the fatty acid composition of the longissimus muscle after the change in crude protein and TDN content of the formula feed, presumably because there was no difference in the marbling level and meat quality grade. Previous studies (Kim, 2006) support the results of this study by indicating that the fatty acid composition of beef affects the marbling degree and meat quality grade.…”

Section: Beef Quality Measurements Sensory Evaluation and Fatty Acid ...supporting

confidence: 90%

“…Between the control and treatment groups, no differences were observed in pH, surface color, drip loss and cooking loss in the longissimus muscle. The shear force was slightly, but not Kim and Jung (2007) reported that the better the marbling score, the lower the shear force and cooking loss, but the higher the water holding capacity. Also, it is reported that the cooking loss of beef decreases as the meat quality level and intramuscular fat level increases (Ozutsumi, 1994).…”

Section: Beef Quality Measurements Sensory Evaluation and Fatty Acid ...mentioning

confidence: 95%

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Effect of a Simultaneous Increase in Crude Protein and Total Digestible Nutrients Contents on Late Fattening Hanwoo Steers

Park

2024

IJAR

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Background: Shortening the fattening period can reduce production costs and inedible fat, but may simultaneously negatively affect productivity and profitability. We hypothesized that increasing the crude protein and total digestible nutrients (TDN) in the formula feed could address the issues associated with shortened fattening periods without adversely affecting rumen fermentation. This study investigated the effect of a simultaneous increase of crude protein and TDN contents compared to conventional formula feed on growth performance, blood metabolites, carcass characteristics and meat composition of late fattening Hanwoo steers. Methods: Thirty Hanwoo steers were randomly assigned to one of two dietary groups: control group (16.4% crude protein and 83.6% TDN based on dry matter) and treatment group (17.4% crude protein and 84.6% TDN based on dry matter). Result: The rumen parameters were similar between the control and treatment groups. Likewise, the effect of additional crude protein and TDN contents in the formula feed showed no significant impact on the growth performance or blood metabolites. The carcass weight and yield index were slightly higher in the treatment group compared to the control, yet these differences were not statistically significant. Furthermore, the dietary treatment did not affect marbling score, meat color, fat color, texture, maturity, pH, surface colors, drip loss, cooking loss, sensory characteristics, or fatty acid composition in the longissimus muscle.

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Section: Beef Quality Measurements Sensory Evaluation and Fatty Acid ...supporting

confidence: 90%

Section: Beef Quality Measurements Sensory Evaluation and Fatty Acid ...mentioning

confidence: 95%

Effect of a Simultaneous Increase in Crude Protein and Total Digestible Nutrients Contents on Late Fattening Hanwoo Steers

Park

2024

IJAR

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“…Only in the early 1970s, the statistical test procedure was described in the materials and methods of papers (Bouton et al, 1975 ; Froning et al, 1971 ; Reddy et al, 1970 ). In Korea, it was not until the 1990s that statistical tests began to be used in food research papers using animal or plant materials on a variety of topics beyond just sensory tests (Chung et al, 1991 ; Kim and Lee, 1998 ; Shin et al, 1991 ).…”

Section: Introductionmentioning

confidence: 99%

Problems and alternatives of testing significance using null hypothesis and P-value in food research

Choi

2023

Food Sci Biotechnol

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A testing method to identify statistically significant differences by comparing the significance level and the probability value based on the Null Hypothesis Significance Test (NHST) has been used in food research. However, problems with this testing method have been discussed. Several alternatives to the NHST and the P-value test methods have been proposed including lowering the P-value threshold and using confidence interval (CI), effect size, and Bayesian statistics. The CI estimates the extent of the effect or difference and determines the presence or absence of statistical significance. The effect size index determines the degree of effect difference and allows for the comparison of various statistical results. Bayesian statistics enable predictions to be made even when only a small amount of data is available. In conclusion, CI, effect size, and Bayesian statistics can complement or replace traditional statistical tests in food research by replacing the use of NHST and P-value.

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Physicochemical Properties and Sensory Score of Hanwoo Beef Loin after Feeding with Mugwort

Moon¹,

Jung²

2011

Journal of the Korean Society of Food Science and Nutrition

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TMR (total mixed ration) feed was developed by adding mugwort (Artemisia capillaris Thunb.) and was fed to Hanwoo cattle. We investigated the effects of feeding mugwort on the physicochemical properties and sensory scores of the Hanwoo beef, as well as the feasibility of producing beef with high quality and function. Samples included Hanwoo loin fed with fattening cattle TMR feed with (treatment) or without mugwort (control). The content of total catechin in Hanwoo loin fed with the treatment and control was 0.516 and 0.307 mg/kg, respectively, while the content of epicatechin was 0.116 and 0.087 mg/kg, respectively, both of which were significant increase from feeding TMR with mugwort (p<0.05). There was no significant difference between the control and treatment in terms of b * value, VBN content, EDA, total bacterial numbers, freezing loss, thawing loss, cooking loss, hardness, cohesiveness, gumminess, chewiness, shear force, or sensory score of boiled meat. L * , a * and pH value for the treatment were significantly higher than the control (p<0.05). TBARS and springiness for the control were significantly higher than the treatment (p<0.05). The aroma of the raw meat and the taste, tenderness, juiciness, and palatability of the roasted meat for the treatment were significantly superior to the control (p<0.05). These results suggest that giving feed containing mugwort inhibits lipid oxidation, increases water holding capacity, and improve sensory scores.

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Effects of Feeding Dietary Mugwort on the Beef Quality in Fattening Hanwoo

Cited by 7 publications

References 3 publications

Effect of a Simultaneous Increase in Crude Protein and Total Digestible Nutrients Contents on Late Fattening Hanwoo Steers

Effect of a Simultaneous Increase in Crude Protein and Total Digestible Nutrients Contents on Late Fattening Hanwoo Steers

Problems and alternatives of testing significance using null hypothesis and P-value in food research

Physicochemical Properties and Sensory Score of Hanwoo Beef Loin after Feeding with Mugwort

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