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Comparison of fatty acid profiles and volatile compounds among quality grades and their association with carcass characteristics in longissimus dorsi and semimembranosus muscles of Korean cattle steer
DC Field | Value | Language |
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dc.contributor.author | Piao, Min Yu | - |
dc.contributor.author | Yong, Hae In | - |
dc.contributor.author | Lee, Hyun Jung | - |
dc.contributor.author | Fassah, Dilla Mareistia | - |
dc.contributor.author | Kim, Hyun Jin | - |
dc.contributor.author | Jo, Cheorun | - |
dc.contributor.author | Baik, Myunggi | - |
dc.date.accessioned | 2024-08-08T01:34:02Z | - |
dc.date.available | 2024-08-08T01:34:02Z | - |
dc.date.created | 2018-01-10 | - |
dc.date.created | 2018-01-10 | - |
dc.date.issued | 2017-04 | - |
dc.identifier.citation | Livestock Science, Vol.198, pp.147-156 | - |
dc.identifier.issn | 1871-1413 | - |
dc.identifier.uri | https://hdl.handle.net/10371/206736 | - |
dc.description.abstract | This study was performed to compare the content and composition of fatty acids (FA) and volatile compounds among four quality grades (QG1++, 1+, 1, and 2), and to understand their association with carcass characteristics in longissimus dorsi (loin) and semimembranosus (rump) cuts of Korean cattle steers. QG1++ and QG2 loins showed the highest (P < 0.05) and lowest percentages of oleic acid (C18:1n9) and monounsaturated FA, respectively. QG1++ loins had greater (P < 0.05) percentages of volatile hydrocarbons, including n-pentane, n-hexane, and 2-butene, and these compounds were positively correlated (0.565 <= r <= 0.81; P < 0.001) with QG and crude fat content (g/100 g meat). Percentages of loin acetonitrile (r =0.74, P < 0.01) and butanal (r =0.71, P < 0.01) were positively correlated with flavor, whereas those of loin 2-methyl-2propanol (r P < 0.05) and 3-methyl-2-butanone (r =-0.60, P < 0.05) were negatively correlated with flavor. In conclusion, loin FA percentages, especially C18:1n9 and monounsaturated FA, tended to be higher with increasing QG. Loin volatile compounds, including n-pentane, n-hexane, and 2-butene, were also higher with increasing QG. | - |
dc.language | 영어 | - |
dc.publisher | Elsevier BV | - |
dc.title | Comparison of fatty acid profiles and volatile compounds among quality grades and their association with carcass characteristics in longissimus dorsi and semimembranosus muscles of Korean cattle steer | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.livsci.2017.02.021 | - |
dc.citation.journaltitle | Livestock Science | - |
dc.identifier.wosid | 000399867700023 | - |
dc.identifier.scopusid | 2-s2.0-85013744167 | - |
dc.citation.endpage | 156 | - |
dc.citation.startpage | 147 | - |
dc.citation.volume | 198 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.contributor.affiliatedAuthor | Baik, Myunggi | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | CONSUMER PALATABILITY SCORES | - |
dc.subject.keywordPlus | STEAROYL-COA DESATURASE | - |
dc.subject.keywordPlus | INTRAMUSCULAR FAT | - |
dc.subject.keywordPlus | MEAT QUALITY | - |
dc.subject.keywordPlus | FLAVOR COMPOUNDS | - |
dc.subject.keywordPlus | YEARLING BULLS | - |
dc.subject.keywordPlus | HANWOO STEERS | - |
dc.subject.keywordPlus | LINOLEIC-ACID | - |
dc.subject.keywordPlus | DRIED MEATS | - |
dc.subject.keywordPlus | YOUNG BULLS | - |
dc.subject.keywordAuthor | Korean cattle steers | - |
dc.subject.keywordAuthor | Quality grades | - |
dc.subject.keywordAuthor | Fatty acid | - |
dc.subject.keywordAuthor | Volatile compounds | - |
dc.subject.keywordAuthor | Loin | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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