Prediction of the beef loin quality through physico-chemical analysis

Abstract

investigate relationships among breed, grade and sex from loins of Hanwoo and Holstein. The loins of 53 carcasses were selected and their intramuscular fat(Marbling) content, color, ultimate pH, shear force, the amount of myoglobin and collagen content were measured. Among grades, in intramuscular fat, ultimate pH and a£ª value(redness) of Holstein steer, intramuscular fat, ultimate pH and the amount of myoglobin of Hanwoo bull, and intramuscular fat of Hanwoo steer and heifer significant difference were observed. The collagen content showed no significant difference with sex and grade. But, the collagen content of Holstein steer was higher than that of Hanwoo. The prediction of meat color using the ultimate pH was statistically possible and meat color was not significantly different with grade. The prediction of marbling score of Hanwoo using back fat thickness and carcass weight was difficult because of the low statistical correlation. On the other hand, it would be possible to predict marbling score of Holstein steer as follows. Marbling = -28.07 £«(-)1.33 back fat thickness £« 0.11 carcass weight (R2=0.83, n=11). In addition, it would not be possible to predict tenderness using an ultrasound system with bandwidth of 1.0~1.1 MHz.