Tenderization potential of <scp>H</scp>anwoo beef muscles from carcasses with differed genders and loin intramuscular fat content levels during post mortem ageing

Park, Beom Young; Seong, Pil‐Nam; Cho, Soo Hyun; Moon, Seol Ju; Kang, Geunho

doi:10.1111/asj.12339

Cited by 9 publications

(5 citation statements)

References 46 publications

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“…The WHC of the muscle samples was measured following the procedure as described in our previous study [21] and by Han et al [22] with minor modifications. Briefly, after chopping and grinding using a mini grinder, approximately 0.51 g of each sample was taken and placed in a 2 mL ultra-centrifugal filter unit, inserted into an ultra-centrifugal filter device (Millipore Corp., Bedford, MA, USA), and then heated in an 80°C pre-heated water bath for 20 min.…”

Section: Methodsmentioning

confidence: 99%

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

Seong

Cho

et al. 2019

Asian-Australas J Anim Sci

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Objective The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. Methods Pork carcasses with varying in QG: 1+ (QG1+, n = 10), 1 (QG1, n = 10) and 2 (QG2, n = 10), were used to evaluate the relationship between carcass QG and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results Pork meat of higher QG (QG1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower QG groups. The sensory evaluation results (flavor, juiciness, tenderness, and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r = 0.987), C18:1n-9 level (r = 1.000) but negatively correlated to the fat content (r = −0.949), and flavor (r = −0.870), juiciness (r = −0.861), tenderness (r = −0.862) and acceptability (r = −0.815) scores. Conclusion The pork with higher QG had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher QGs should be considered in order to satisfy the consumer’s expectation.

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Section: Methodsmentioning

confidence: 99%

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

Seong

Cho

et al. 2019

Asian-Australas J Anim Sci

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“…The nature of wet-aging is placing beef primal and/or sub-primal cuts into plastic bags which are vacuum-sealed and stored in refrigerated temperature (Smith et al, 2008). For decades, wet-aging is the most predominantly used method in the beef industry, and its advantageous points are increased juiciness and tenderness due to retained meat’s moisture (Kim et al, 2019; Park et al, 2015; Van Ba et al., 2017) and flexibility of storage (Smith et al, 2008). While, the dry-aging is a traditional aging method, the nature of this method is hanging beef carcasses or quarter and primal cuts in a cold room without any protective packaging materials (Savell, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

Ha¹,

Hwang²,

Ba³

et al. 2019

Food Sci Anim Resour

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The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at 2°C–4°C and humidity of 65%–85%, while the wet-aging was done at 1°C for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.

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“…Shear force-related tenderness is an organoleptic test used by consumers to judge meat quality. Meat tenderness is influenced by muscle characteristics at slaughter ( Maltin et al ., 2003 ) and by post-mortem changes ( Park et al ., 2015 ). Water-holding capacity (WHC) is an important property of fresh meat, and meat yield and quality are affected by WHC.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Meat Color and Physiochemical Characteristics in Forequarter Muscles of Holstein Steers

Moon¹,

Seong²,

Jeong³

2015

Korean Journal for Food Science of Animal Resources

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The beef forequarter muscle comprises approximately 52% of carcass weight. The objective of this study was to evaluate the physiochemical characteristics and meat color from forequarter muscle of Holstein steers. Fifteen forequarter muscles were trimmed of external connective tissue and fat. An experimental group of eight Holstein steers was assessed using meat color, water-holding capacity, drip loss, and Warner–Bratzler shear force value at the same quality grade. The M. omotransversarius (0.45 kg) had the highest (p<0.05) lightness (L*) value, whereas the M. teres major (0.4 kg) and M. triceps brachii (caput laterale) (0.52 kg) had the lowest (p<0.05) values. The M. semispanitus capitus (1.48 kg), which is a neck muscle, had the highest values for both redness (a*) and yellowness (b*), whereas the lowest (p<0.05) values were for the M. teres major. The M. omotransversarius, M. latissimus dorsi (1.68 kg), and M. rhomboideus (1.2 kg) were ranked high (p<0.05) in water-holding capacity. The drip loss value was the highest for the M. longissimus dorsi thoracis (p<0.05; 1.86 kg), while the M. infraspinatus (2.28 kg), M. supraspinatus (1.38 kg), M. brachiocephalicus (1.01 kg), and M. pectoralis superficialis (1.18 kg) had the lowest (p<0.05). The Warner–Bratzler shear force value indicated that the M. pectoralis profundus (3.39 kg), M. omotransversarius, and M. brachiocephalicus were the toughest (p<0.05), whereas the M. subscapularis (0.86 kg), M. longissimus dorsi thoracis, M. teres major, and M. infraspinatus were the most tender cuts (p<0.05). Here, muscle type explained most of the variability in the forequarter physiochemical characteristics. Thus, our findings suggest that these muscle profile data will allow for more informed decisions when selecting individual muscles to produce value-added products from Holstein steers.

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Tenderization potential of Hanwoo beef muscles from carcasses with differed genders and loin intramuscular fat content levels during post mortem ageing

Cited by 9 publications

References 46 publications

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

Evaluation of Meat Color and Physiochemical Characteristics in Forequarter Muscles of Holstein Steers

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