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Meat quality traits of Longissimus dorsi muscle from carcasses of Hanwoo steers at different yield grades
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jung, Samooel | - |
dc.contributor.author | Nam, Ki Chang | - |
dc.contributor.author | Lee, Kyung Haeng | - |
dc.contributor.author | Kim, Jong Joo | - |
dc.contributor.author | Jo, Cheo Run | - |
dc.date.accessioned | 2024-08-08T01:43:52Z | - |
dc.date.available | 2024-08-08T01:43:52Z | - |
dc.date.created | 2018-05-09 | - |
dc.date.created | 2018-05-09 | - |
dc.date.issued | 2013-06 | - |
dc.identifier.citation | 한국축산식품학회지, Vol.33 No.3, pp.305-316 | - |
dc.identifier.issn | 1225-8563 | - |
dc.identifier.uri | https://hdl.handle.net/10371/207639 | - |
dc.description.abstract | The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits, including proximate composition, cholesterol content, nucleotide content, dipeptide content,creatine and creatinine, free amino acid content, fatty acid composition, instrumental meat color, pH, water holding capac-ity, drip loss, cooking loss, and sensory qualities of the LD muscle from the 3 yield grades of Hanwoo carcasses were mea-sured. The decline in yield grade from A to C resulted in an increase in crude fat and cholesterol content as well as a decrease in inosine 5’-monophosphate and aspartic acid in the LD muscle (p<0.05). In terms of fatty acid composition, the LD muscle from yield grade A had higher SFA and PUFA and lower MUFA content than that from yield grade C (p<0.05). However,the ratio of PUFA/SFA and n-6/n-3 did not differ among LD muscles from the 3 yield grades. There were no significant differences among other meat quality traits in relation to the yield grade. In conclusion, we suggest that the changes of sub-stances related with health and flavor can be considered in order to obtain better quality Hanwoo beef. | - |
dc.language | 영어 | - |
dc.publisher | 한국축산식품학회 | - |
dc.title | Meat quality traits of Longissimus dorsi muscle from carcasses of Hanwoo steers at different yield grades | - |
dc.type | Article | - |
dc.identifier.doi | 10.5851/kosfa.2013.33.3.305 | - |
dc.citation.journaltitle | 한국축산식품학회지 | - |
dc.identifier.wosid | 000335122600001 | - |
dc.identifier.scopusid | 2-s2.0-84884392787 | - |
dc.citation.endpage | 316 | - |
dc.citation.number | 3 | - |
dc.citation.startpage | 305 | - |
dc.citation.volume | 33 | - |
dc.identifier.kciid | ART001778189 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, Cheo Run | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | FATTY-ACID-COMPOSITION | - |
dc.subject.keywordPlus | WATER-HOLDING CAPACITY | - |
dc.subject.keywordPlus | JAPANESE BLACK STEERS | - |
dc.subject.keywordPlus | SENSORY CHARACTERISTICS | - |
dc.subject.keywordPlus | ADIPOSE-TISSUE | - |
dc.subject.keywordPlus | BEEF MUSCLES | - |
dc.subject.keywordPlus | AMINO-ACIDS | - |
dc.subject.keywordPlus | CARNOSINE | - |
dc.subject.keywordPlus | CREATINE | - |
dc.subject.keywordPlus | ANGUS | - |
dc.subject.keywordAuthor | beef yield grade | - |
dc.subject.keywordAuthor | Hanwoo steers | - |
dc.subject.keywordAuthor | meat quality | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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