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Association of carcass weight with quality and functional properties of beef from Hanwoo steers

DC Field Value Language
dc.contributor.authorJayasena, Dinesh D.-
dc.contributor.authorNam, Ki Chang-
dc.contributor.authorKim, Jong Ju-
dc.contributor.authorAhn, Hyeonju-
dc.contributor.authorJo, Cheorun-
dc.date.accessioned2024-08-08T01:40:42Z-
dc.date.available2024-08-08T01:40:42Z-
dc.date.created2018-01-10-
dc.date.created2018-01-10-
dc.date.created2018-01-10-
dc.date.issued2015-04-
dc.identifier.citationAnimal Production Science, Vol.55 No.5, pp.680-690-
dc.identifier.issn1836-0939-
dc.identifier.urihttps://hdl.handle.net/10371/207247-
dc.description.abstractThe association of carcass weight with quality and functional properties of Hanwoo (Korean native cattle) beef was investigated. The carcasses of 250 Hanwoo steers were categorised into light (<375 kg; n = 74), medium (375-425 kg; n = 76) and heavy (>425 kg; n = 100) groups and were evaluated for back fat thickness, rib eye area, and beef marbling score 24 h postmortem using the Korean carcass grading system. Rib eye area, back fat thickness, and marbling score significantly increased (P < 0.05) with increasing carcass weight. However, marbling score and intramuscular fat content showed only a little increase (P < 0.05) beyond a limit of 375 kg. Inosine-5-monophosphate concentration was significantly higher (P < 0.05) in medium and heavy carcasses. Carnosine concentration was significantly higher in medium carcasses. Total saturated fatty acid content and n-6:n-3 ratio decreased as carcass weight increased (P < 0.05). Medium and heavy carcasses had significantly higher (P < 0.05) scores for sensory quality parameters. Overall, medium carcasses of Hanwoo displayed optimal sensory and health benefits while minimising the economic disadvantages of growing cattle to heavier weights.-
dc.language영어-
dc.publisherCommonwealth Scientific and Industrial Research Organization Publishing-
dc.titleAssociation of carcass weight with quality and functional properties of beef from Hanwoo steers-
dc.typeArticle-
dc.identifier.doi10.1071/AN13411-
dc.citation.journaltitleAnimal Production Science-
dc.identifier.wosid000351667800018-
dc.identifier.scopusid2-s2.0-84925834668-
dc.citation.endpage690-
dc.citation.number5-
dc.citation.startpage680-
dc.citation.volume55-
dc.description.isOpenAccessN-
dc.contributor.affiliatedAuthorJo, Cheorun-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.subject.keywordPlusFATTY-ACID-COMPOSITION-
dc.subject.keywordPlusKOREAN NATIVE CATTLE-
dc.subject.keywordPlusJAPANESE BLACK STEERS-
dc.subject.keywordPlusFREE AMINO-ACIDS-
dc.subject.keywordPlusSENSORY CHARACTERISTICS-
dc.subject.keywordPlusLONGISSIMUS MUSCLE-
dc.subject.keywordPlusINTRAMUSCULAR FAT-
dc.subject.keywordPlusCHICKEN MEAT-
dc.subject.keywordPlusANGUS STEERS-
dc.subject.keywordPlusEND-POINT-
dc.subject.keywordAuthorcreatine-
dc.subject.keywordAuthorhistidyl dipeptides-
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  • College of Agriculture and Life Sciences
  • Department of Agricultural Biotechnology
Research Area Analysis, evaluation, and development of quality and process of animal-origin foods, Development of non-thermal process for improvement of safety of animal-origin foods, Understanding of muscle biology and cultured muscle production

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