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Lee EY, Rathnayake D, Son YM, Bakhsh A, Hwang YH, Seo JK, Kim CB, Joo ST. Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle. Food Sci Anim Resour 2023; 43:85-100. [PMID: 36789199 PMCID: PMC9890366 DOI: 10.5851/kosfa.2022.e60] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 09/27/2022] [Accepted: 10/05/2022] [Indexed: 11/06/2022] Open
Abstract
The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle from Hanwoo cattle. The samples were treated in an ultrasonic bath (35 kHz) at an intensity of 800 W/cm2 for 60 min, followed by aging at 1°C for 0, 3, and 7 days. The application of ultrasound resulted in lower Warner-Bratzler shear force and higher myofibrillar fragmentation index values during the storage period. HIU also enhanced the tenderness, flavor, umami, and overall acceptability of cooked beef muscle. However, the electronic tongue evaluation results showed higher umami values in the control treatment on the seventh day of storage. The microstructure of sonicated meat showed disorganized myofibrillar architecture and swelling in the A-band region of sarcomeres during the storage period, which led to greater meat tenderness. The heatmap illustrated the high abundance of α-linolenic acid (C20:5n3) and eicosapentaenoic acid (C18:3n3) in sonicated meat samples on the third day of the storage. These results showed that HIU is a potential method for tenderizing and improving the sensory attributes of beef without compromising other quality aspects.
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Affiliation(s)
- Eun Yeong Lee
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52852,
Korea
| | - Dhanushka Rathnayake
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52852,
Korea
| | - Yu Min Son
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52852,
Korea
| | - Allah Bakhsh
- Department of Food Science and
Biotechnology, College of Life Science, Sejong University,
Seoul 05006, Korea
| | - Young Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52852,
Korea
| | | | | | - Seon Tea Joo
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52852,
Korea,Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52852,
Korea,Corresponding author: Seon Tea
Joo, Division of Applied Life Science (BK21 Four), Gyeongsang National
University, Jinju 52852, Korea, Tel: +82-55-772-1943, E-mail:
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Lee DY, Lee SY, Yun SH, Jeong JW, Kim JH, Kim HW, Choi JS, Kim GD, Joo ST, Choi I, Hur SJ. Review of the Current Research on Fetal Bovine Serum and the
Development of Cultured Meat. Food Sci Anim Resour 2022; 42:775-799. [PMID: 36133630 PMCID: PMC9478980 DOI: 10.5851/kosfa.2022.e46] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/12/2022] [Accepted: 08/15/2022] [Indexed: 11/19/2022] Open
Abstract
The purpose of this review is to summarize studies that investigate blood and the
main components of fetal bovine serum (FBS) in vertebrates, including major
livestock, and review the current research on commercializing cultured meat.
Detailed research on FBS is still lacking; however, some studies have shown that
FBS consists of proteins, carbohydrates, growth factors, cytokines, fats,
vitamins, minerals, hormones, non-protein nitrogen, and inorganic compounds.
However, there are few studies on how the composition of FBS differs from blood
or serum composition in adult animals, which is probably one of the main reasons
for not successfully replacing FBS. Moreover, recent studies on the development
of FBS replacers and serum-free media have shown that it is difficult to
conclude whether FBS has been completely replaced or serum-free media have been
developed successfully. Our review of the industrialization of cultured meat
reveals that many basic studies on the development of cultured meat have been
conducted, but it is assumed that the study to reduce or replace ingredients
derived from fetuses such as FBS has not yet been actively developed. Therefore,
developing inexpensive and edible media is necessary for the successful
industrialization of cultured meat.
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Affiliation(s)
- Da Young Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Yun Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Hyeon Yun
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jae Won Jeong
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jae Hyeon Kim
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hyun Woo Kim
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jung Seok Choi
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Gap-Don Kim
- Graduate School of International
Agricultural Technology, Institutes of Green Bio Science and Technology,
Seoul National University, Pyeongchang 25354, Korea
| | - Seon Tea Joo
- Division of Applied Life Science (BK21
Four), Institute of Agriculture & Life Science, Gyeongsang National
University, Jinju 52828, Korea
| | - Inho Choi
- Department of Medical Biotechnology,
Yeungnam University, Gyeongsan 38541, Korea
| | - Sun Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
- Corresponding author: Sun Jin
Hur, Department of Animal Science and Technology, Chung-Ang University, Anseong
17546, Korea, Tel: +82-31-670-4673, Fax: +82-31-670-3108, E-mail:
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Jung EY, Hwang YH, Joo ST. Muscle profiling to improve the value of retail meat cuts. Meat Sci 2016; 120:47-53. [PMID: 27134030 DOI: 10.1016/j.meatsci.2016.04.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 04/07/2016] [Accepted: 04/11/2016] [Indexed: 12/25/2022]
Abstract
Nutrition and meat quality are always important to consumers, but vary by individual muscle or muscle groups in retail meat cuts. Muscle profiling of nutrient content and palatability for all retail beef cuts is necessary to suggest healthy and tasty beef cuts and to inform consumers of the benefits of beef consumption. The current paper reviews numerous studies that provide muscle profiles for nutrients and palatability attributes of muscles or muscle groups in retail beef cuts. The composition of nutrients including protein, fat, moisture, vitamins, and minerals in beef cuts is documented as well as the nutritive role as a part of a healthy diet. In addition, this review presents knowledge in relation to innovative carcass fabrication and value-added cuts to improve the value of beef carcass. Finally, the current work emphasize the palatability assessment of individual beef muscles, and concludes that all retail beef cuts should be merchandised for proper cooking according to the palatability profiles of beef muscles.
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Affiliation(s)
- E Y Jung
- Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52828, South Korea
| | - Y H Hwang
- Meat Science Laboratory, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea
| | - S T Joo
- Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52828, South Korea; Meat Science Laboratory, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea.
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Hur SJ, Jeong TC, Kim GD, Jeong JY, Cho IC, Lim HT, Kim BW, Joo ST. Comparison of live performance and meat quality parameter of cross bred (korean native black pig and landrace) pigs with different coat colors. Asian-Australas J Anim Sci 2014; 26:1047-53. [PMID: 25049884 PMCID: PMC4093497 DOI: 10.5713/ajas.2013.13005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/02/2013] [Revised: 04/02/2013] [Accepted: 01/07/2013] [Indexed: 11/27/2022]
Abstract
Five hundred and forty crossbred (Korean native black pig×Landrace) F2 were selected at a commercial pig farm and then divided into six different coat color groups: (A: Black, B: White, C: Red, D: White spot in black, E: Black spot in white, F: Black spot in red). Birth weight, 21st d weight, 140th d weight and carcass weight varied among the different coat color groups. D group (white spot in black coat) showed a significantly higher body weight at each weigh (birth weight, 140th d weight and carcass weight) than did the other groups, whereas the C group (red coat color) showed a significantly lower body weight at finishing stage (140th d weight and carcass weight) compared to other groups. Meat quality characteristics, shear force, cooking loss and meat color were not significantly different among the different coat color groups, whereas drip loss was significantly higher in F than in other groups. Most blood characteristics were not significantly different among the different groups, except for the red blood cells.
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Affiliation(s)
- S J Hur
- Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea
| | - T C Jeong
- Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea
| | - G D Kim
- Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea
| | - J Y Jeong
- Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea
| | - I C Cho
- Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea
| | - H T Lim
- Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea
| | - B W Kim
- Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea
| | - S T Joo
- Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea
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Hur SJ, Ye BW, Lee JL, Ha YL, Park GB, Joo ST. Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage. Meat Sci 2012; 66:771-5. [PMID: 22061007 DOI: 10.1016/s0309-1740(03)00104-9] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2002] [Revised: 04/22/2003] [Accepted: 04/22/2003] [Indexed: 11/26/2022]
Abstract
The effects of conjugated linoleic acid (CLA) on color and lipid oxidation of beef patties were investigated. Ground beef was divided into three batches. The control patties were prepared with 90% lean meat and 10% tallow. The second treatment consisted of 90% lean meat with 9.5% tallow+0.5% CLA sources. The third treatment consisted of 90% lean meat with 8% tallow+2% CLA sources. The patties were wrap-packaged and then stored at 4° for 14 days. The CLA concentration significantly increased (P<0.05) by substituting CLA sources for fat. Storage of the patties did not alter the CLA concentration in beef patties. The treatment substituted with CLA sources had significantly lower TBARS (2-thiobarbituric acid-reactive substances) values (P<0.05) than the control. For oxymyoglobin contents and a* value, substituted CLA sources treatments had significantly higher values than the control. However, L* value significantly increased by substituting CLA sources for fat.
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Affiliation(s)
- S J Hur
- Division of Applied Life Science, Graduate School, Gyeongsang National University, Chinju, Kyeongnam 660-701, South Korea
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Hur SJ, Joo ST, Lim BO, Decker EA, McClements JD. Impact of salt and lipid type on in vitro digestion of emulsified lipids. Food Chem 2011; 126:1559-64. [DOI: 10.1016/j.foodchem.2010.12.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2010] [Revised: 10/29/2010] [Accepted: 12/01/2010] [Indexed: 11/30/2022]
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Abstract
The purpose of this study was to examine the effect of various fiber additions on lipid digestion during the in vitro digestion of beef patties. The control patties were prepared with 90.5% lean meat and 9.5% tallow. Treatments consisted of 90% lean meat with 9.5% tallow and either 0.5% cellulose, 0.5% chitosan, or 0.5% pectin. The beef patties were then passed through an in vitro digestion model that simulated the composition of the mouth, stomach, and small intestine juices. The change in structure and properties of the lipid droplets was monitored by laser scanning confocal fluorescence microscopy. In general, there was a decrease in lipid droplet diameter as the droplets moved from mouth to stomach to small intestine. The amount of free fatty acid dramatically increased after in vitro digestion in all beef patties. The amount of free fatty acid was, however, lower in beef patties containing chitosan and pectin than other beef patties after in vitro digestion. Beef patties containing various fibers had lower thiobarbituric acid-reactive substances (TBARS) values than samples with no fibers. Among the samples to which fibers were added, chitosan and pectin had lower TBARS than beef patties with cellulose. The cholesterol content decreased after in vitro digestion in all beef patties but was not different among the beef patties before and after in vitro digestion. These results enhance our understanding of the physicochemical and structural changes that occur to ground beef within the gastrointestinal tract.
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Affiliation(s)
- S J Hur
- Dept. of Animal Science, Gyeongsang Natl. Univ., Gyeongnam, Jinju 660-701, Korea
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Lee SH, Joo ST, Ryu YC. Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality. Meat Sci 2010; 86:166-70. [PMID: 20605337 DOI: 10.1016/j.meatsci.2010.04.040] [Citation(s) in RCA: 159] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2010] [Revised: 04/26/2010] [Accepted: 04/29/2010] [Indexed: 11/19/2022]
Abstract
Although numerous studies have reported the relationships among muscle fiber characteristics, lean meat content and meat quality, controversial perspectives still remain. Conventional histochemical classifications may be involved in a high level of error, subjectivity and it could not clearly explain variety of myofibrillar protein isoforms. Therefore, more information is needed on how different factors, such as species, breeds, gender, nutrient conditions, physiological state of animals, and environment factors, affect ultimate meat quality in order to evaluate these uncertainness. Unfortunately, there is little information that completely covers with relationship among the muscle fiber types, myofibrillar proteins and enzymatic proteolysis. In addition to the perspective of postmortem metabolism, protein quality control in skeletal muscle and proteolytic degradation of muscle proteins during postmortem period could help to clarify this relationship. Therefore, the present review will focus on muscle fiber types, typing methods, muscle proteins and meat quality, and will summarize aspects of enzymatic view of proteasome.
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Affiliation(s)
- S H Lee
- College of Life Sciences and Biotechnology, Korea University, Sungbuk-gu, Seoul, South Korea
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Affiliation(s)
- H S Yang
- Division of Applied Life Science, Graduate School, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea
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Abstract
Discoloration characteristics of 3 major muscles (LD, Longissimus dorsi; PM, Psoas major; SM, Semimemebranosus) from Korean native cattle (Hanwoo) were monitored during 7 d of cold storage at 4 degrees C. The muscles were obtained from 12 Hanwoo carcasses at 24 h postmortem. Meat color (CIE L*, a*, b*), myoglobin (Mb) concentration, chemical form, metmyoglobin (MetMb) reducing ability (MRA), mitochondria concentration, and thiobarbituric acid reactive substance (TBARS) were measured at 1, 3, 5, and 7 d of storage. Although there were no significant differences in CIE a* and b*-values between the 3 muscles at day 1, the values of PM muscle were significantly (P < 0.05) lower than those of LD and SM muscles at day 5 and 7. PM muscle showed a rapid decrease in the oxymyoglobin (OxyMb) and an increase in MetMb, which resulted in a significantly (P < 0.05) higher percentage of MetMb in PM muscle compared to LD and SM muscles. Also, the Mb and mitochondria concentration of PM muscle was significantly (P < 0.05) higher than those of LD and SM muscles. However, there were no significant differences in MRA, pH, or TBARS between the 3 muscles during 7 d of cold storage. It was concluded that rapid discoloration (that is, MetMb accumulation) in PM muscle of Hanwoo could be due to its higher contents of Mb and mitochondria.
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Affiliation(s)
- J Y Jeong
- Gyeongsang Natl. Univ., Jinju, Korea
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Yang HS, Lee JI, Joo ST, Park GB. Effects of Dietary Glycine Betaine on Growth and Pork Quality of Finishing Pigs. Asian Australas J Anim Sci 2009. [DOI: 10.5713/ajas.2009.80645] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ali MS, Yang HS, Jeong JY, Moon SH, Hwang YH, Park GB, Joo ST. Effect of chilling temperature of carcass on breast meat quality of duck. Poult Sci 2008; 87:1860-7. [PMID: 18753455 DOI: 10.3382/ps.2007-00194] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
An experiment was carried out to investigate whether variations in chill water temperature affect muscle shortening and meat quality in duck breast. Three chill water temperatures were applied to duck carcasses at 20 min postmortem for 30 min, including in ice water at 0 degrees C, in cold water at 10 degrees C, and in water at 20 degrees C. Results revealed that carcass temperatures were different (P < 0.05) at 50 and 120 min of postmortem with lower temperatures at the 0 degrees C treatment (P < 0.05). The pH over the first 24 h postmortem was not different (P > 0.05) among treatments, with the exception of 50 min postmortem. The pH of breast meat in the 0 degrees C treatment was higher (P < 0.05) than that of 20 degrees C treatment at 50 min postmortem (just after chilling). No other differences (P > 0.05) in pH existed among treatments. Drip loss, cooking loss, and moisture content were not different for breast meat samples that were chilled at different temperatures. Differences (P < 0.05) were found in CIE (L, a, and b) color values. Lightness (L) increased, whereas redness (a) decreased as the chill water temperature increased. Lower yellowness (b) was found in the breast meat samples at the 10 degrees C chill water temperature. However, shear force, sarcomere length, and protein solubility were not different (P > 0.05) among the breast meat samples chilled at different chill water temperatures. It may be concluded that chilling duck carcasses at different temperature ranges from 0 to 20 degrees C did not influence muscle shortening or meat quality, except in regard to breast meat color.
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Affiliation(s)
- M S Ali
- Division of Applied Life Science, Gyeongsang National University, Jinju, Gyeongnam, Korea
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Hur SJ, Yang HS, Park GB, Joo ST. Effects of Dietary Glycine Betaine on Pork Quality in Different Muscle Types. Asian Australas J Anim Sci 2007. [DOI: 10.5713/ajas.2007.1754] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Moon SS, Yang HS, Park GB, Joo ST. The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females. Meat Sci 2006; 74:516-21. [PMID: 22063056 DOI: 10.1016/j.meatsci.2006.04.027] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2006] [Revised: 04/28/2006] [Accepted: 04/28/2006] [Indexed: 11/29/2022]
Abstract
Fifty seven carcasses from Hanwoo beef females were randomly selected by official meat graders and were sorted into three levels of maturity and marbling. Carcass data was collected for back fat thickness, longissimus area, carcass weight, meat colour, fat colour, marbling score, yield and quality grades. Mature carcasses had more yellow fat, coarser texture, a larger longissimus muscle area and lower quality grades and marbling scores (P<0.05). Carcasses with a higher marbling score had thicker fat and a higher quality grade. Carcasses with low marbling had a higher yield grade and a coarser texture (P<0.05). Higher marbling scores corresponded with lower cook and drip loss values for longissimus steaks. As the maturity of carcass was increased, the redness and lightness of meat and the yellowness of fat all tended to increase. Tenderness, flavour and overall acceptability scores for the older maturity group were lower than for younger and intermediate groups. Marbling was significantly (P<0.01) correlated with quality grade, crude fat content, cook and drip losses, and Warner-Bratzler shear force. The maturity level was also significantly (P<0.01) correlated with quality grade, fat colour, texture score, number of calves produced and milk teeth, meat redness and yellowness, fat yellowness, and Warner-Bratzler shear force. Results indicate that a low marbling group and older maturity group based on Korean grading system could negatively influence carcass traits and beef qualities of Hanwoo beef female.
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Affiliation(s)
- S S Moon
- Meat Science Laboratory, Division of Animal Science, Gyeongsang National University, 900 Gajwa-Dong, Jinju, Gyeongnam 660-701, Republic of Korea
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Park GB, Moon SS, Ko YD, Ha JK, Lee JG, Chang HH, Joo ST. Influence of slaughter weight and sex on yield and quality grades of Hanwoo (Korean native cattle) carcasses. J Anim Sci 2002; 80:129-36. [PMID: 11831510 DOI: 10.2527/2002.801129x] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
To assess the effects of slaughter weight and sex on APGS (Animal Products Grading Service) quality and APGS yield grade of Korean Hanwoo (n = 20,881) cattle, data were collected from cow, bull, and steer carcasses during a 1-yr period. Factors used to determine quality grade (marbling, meat color, fat color, texture, and overall maturity score) and yield grade (cold carcass weight, adjusted fat thickness, and longissimus muscle area) by the Korean grading system were recorded. Both yield and quality grades were improved (P < 0.01) with heavier slaughter weight, but there was no difference in yield grade for Hanwoo cattle classes heavier than 551 kg (P > 0.01). Longissimus muscle area, adjusted fat thickness, and marbling score increased (P < 0.01) with carcass weight. Bull carcasses showed higher yield but lower quality than those of cows or steers (P < 0.01). The quality grade of steer carcasses was higher (P < 0.01) than that of cow carcasses due to higher marbling scores, lower maturity scores, and heavier carcass weights. Hanwoo carcasses with larger longissimus muscle areas in relation to their carcass weight had lower APGS quality grades. The APGS quality grades were different between yield grade A and B carcasses (P < 0.01), but quality grade was not improved by increased fat thickness beyond the point of yield grade B. Adjusted fat thickness and marbling score showed significant (P < 0.01) differences among all yield grade classes, and this resulted in increased quality grade as yield grade decreased. Adjusted fat thickness showed the strongest correlation (r = -0.63) with yield grade, whereas marbling score had the strongest correlation (r = 0.81) with quality grade. Results showed a negative effect of castration on yield but a positive effect on quality. Also, data showed that Hanwoo carcasses with heavier weights had higher quality grades than those of lighter weight.
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Affiliation(s)
- G B Park
- Division of Animal Science, Gyeongsang National University, Chinju, Korea
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Joo ST, Lee JI, Ha YL, Park GB. Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin. J Anim Sci 2002; 80:108-12. [PMID: 11831506 DOI: 10.2527/2002.801108x] [Citation(s) in RCA: 113] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n = 20) were fed a diet containing 0, 1, 2.5, or 5% CLA for 4 wk and slaughtered at 105 kg. The longissimus thoracis et lumborum muscle was collected at 24 h postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at 4 degrees C for 7 d. Samples were analyzed for ultimate pH, intramuscular fat content, fatty acid composition, thiobarbituric acid-reactive substances, color (L*, a*, b*), and water-holding capacity. Dietary CLA reduced the concentration of linoleic acid and increased CLA concentration in intramuscular fat of pork loin (P < 0.05). The concentration of CLA in muscle was increased with dietary CLA level and did not change during storage. Thiobarbituric acid-reactive substance value of control was higher than that of the CLA-fed groups (P < 0.05). Intramuscular fat content was increased by dietary CLA, and less purge loss was observed with samples from CLA-fed pigs (P < 0.05). Dietary CLA improved the color stability of pork loin during cold storage. After 7 d, lightness (L*) and yellowness (b*) of the 5% CLA-fed group were significantly lower than those of control (P < 0.05). The results indicated that the water-holding capacity of pork loin was increased with increased intramuscular fat content apparently caused by dietary CLA. Also, the data indicated that color stability of pork was improved with inhibition of lipid oxidation and changing of fatty acid composition by dietary CLA.
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Affiliation(s)
- S T Joo
- Division of Applied Life Science, Graduate School, Gyeongsang National University, Chinju, Kyeongnam, Korea
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Abstract
The relationship between bacterial growth and oxymyoglobin oxidation in vitro and in meat was studied. In the in vitro study, oxymyoglobin was combined with Pseudomonas fluorescens or sterile nutrient broth (control) in an airtight vessel. P. fluorescens samples showed greater metmyoglobin formation and oxygen consumption than controls. The P. fluorescens population in the reaction vessels was correlated with metmyoglobin formation (r = 0.85, P < 0.05) and oxygen consumption (r = 0.91, P < 0.05). When P. fluorescens and oxymyoglobin were combined in an airtight vessel, reducing the headspace from 13 ml and 9 ml to 3 ml resulted in greater metmyoglobin formation (P < 0.05). In the meat study, beef cores prepared from longissimus lumborum were inoculated with P. fluorescens (10(7) CFU/cm2) or sterile peptone water (control), packaged under 1% O2 (+99% N2), air, or 100% O2 and stored at 4 degrees C. Inoculated beef cores showed higher bacterial loads and metmyoglobin formation than their respective controls during 10 h storage in 1% O2, 3 days in air, and 7 days in 100% O2 (P < 0.05). This finding indicated that P. fluorescens could accelerate beef discoloration. Overall, studies demonstrated that oxygen consumption concomitant with P. fluorescens growth decreased partial oxygen pressure, which accelerated oxymyoglobin oxidation.
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Affiliation(s)
- W K Chan
- Department of Animal Science, University of Connecticut, Storrs 06269, USA
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