DOI QR코드

DOI QR Code

Effects of Dietary Rhus verniciflua Stokes Supplementation on Meat Quality Characteristics of Hanwoo (Korean Cattle) Beef during Refrigerated Storage

  • Kim, Yong Sun (Institute of Animal Resources, Kangwon National University) ;
  • Liang, Cheng Yun (College of Agriculture, Yanbian University) ;
  • Song, Young Han (Division of Animal Resource Science, Kangwon National University) ;
  • Lee, Sung Ki (Department of Food Science and Technology in Animal Resources, Kangwon National University)
  • Received : 2004.12.16
  • Accepted : 2005.08.04
  • Published : 2006.01.01

Abstract

The effects of dietary Rhus verniciflua Stokes supplementation (0%, 2%, 4% and 6%/feed) on meat color, water-holding capacity (WHC), lipid oxidation and fatty acid composition in m. longissimus from Hanwoo (Korean cattle) beef during refrigerated storage were investigated. The $L^*$, $a^*$, $b^*$ and $C^*$ values of 4% group were significantly (p<0.05) higher than those of the other groups for 7 days of storage. The $a^*$, $b^*$ and $C^*$ values declined gradually during storage in all of the groups and the decline was more rapid in control group. The metmyoglobin (%) was significantly (p<0.05) increased during storage time in all of the groups, but the 4% group had a lower rate of metmyoglobin accumulation during storage. WHC was significantly (p<0.05) higher in the 2% and 4% groups than in the other groups. The TBARS (thiobarbituric acid reactive substances) value of day 0 was not significantly (p>0.05) different among 4 diet conditions, but the TBARS value after 5 days of storage was significantly (p<0.05) higher in the control group than in other groups. The proportions of C18:1, MUFA, UFA and MUFA/SFA ratio were significantly (p<0.05) higher in the meat from Rhus verniciflua Stokes-supplemented Hanwoo than in the control group. Consequently, the meat from Rhus verniciflua Stokes-supplemented Hanwoo showed higher color stability, WHC, unsaturated fatty acids and retarded lipid oxidation compared to the control meat. In particular, dietary Rhus verniciflua Stokes supplementation with 4% extended storage life compared to the other groups.

Keywords

Rhus verniciflua Stokes;Color;WHC;TBARS;Fatty Acid Composition;Hanwoo

Acknowledgement

Supported by : Korea Research Foundation

References

  1. AOAC. 1995. Official methods of analysis (16th ed). Washington, DC: Association of Official Analytical Chemists
  2. Greene, B. E. 1969. Lipid oxidation and pigment changes in raw beef. J. Food Sci. 34:110-113 https://doi.org/10.1111/j.1365-2621.1969.tb00898.x
  3. Howe, L., E. A. Gullett and W. R. Usborne. 1982. Development of pink color in cooked pork. Can. Inst. Food Sci. Technol. J. 15:19-23 https://doi.org/10.1016/S0315-5463(82)72308-9
  4. Lee, J. C., H. Y. Jung and K. T. Lim. 1999. Effects of Rhus verniciflua Stokes (RVS) on the plasma level of cholesterol and tumor growth in mouse. J. Toxicol. Public Health 15:169- 175
  5. Lin, Liang-Chuan and Wei-Tai Chen. 2005. The study of antioxidant effects in melanins extracted from various tissues of animal. Asian-Aust. J. Anim. Sci. 18:277-281 https://doi.org/10.5713/ajas.2005.277
  6. Murray, A. C. 1989. Factors affecting beef color at time of grading. Canadian J. Anim. Sci. 69:347-355 https://doi.org/10.4141/cjas89-039
  7. Sukhija, P. S. and D. L. Palmquist. 1988. Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. J. Agric. Food Chem. 36:1202-1206 https://doi.org/10.1021/jf00084a019
  8. Miller, W. C., N. M. Thielman, N. Swai, J. P. Cegielski, J. Shao, D. Ting, J. Mlalasi, D. Manyenga and G. J. Lallinger. 1996. Delayed-type hypersensitivity testing in Tanzanian adults with HIV infection. J. Acquir. Immune Defic. Syndr. 12:303-308 https://doi.org/10.1097/00042560-199607000-00012
  9. Sun, W. S., J. S. Roh, S. U. Oh, J. I. Lee, W. T. Oh and J. H. Kim. 1999. Screening of antioxidants from Indonesian medical plants. Food Sci. Biotechnol. 8:93-96
  10. Muramoto, T., M. Higashiyama and T. Kondo. 2005. Effect of pasture finishing on beef quality of Japanese shorthorn steers. Asian-Aust. J. Anim. Sci. 18:420-426 https://doi.org/10.5713/ajas.2005.420
  11. NRC. 1988. Designing foods. Washington, DC, USA: National Research Council. National Academy Press
  12. SAS Institute, Inc. 1993. SAS User Guide. SAS Institute, Inc., Cary, NC, USA
  13. Sinnhuber, R. O. and T. C. Yu. 1977. The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jap. Soc. Fish. Sci. 26:259-267
  14. Hirota, S., H. Matsumoto, T. Sakurai, T. Kitagawa and O. Yamaguchi. 1998. Observation of Cu-N3-stretching bands for mono-oxide adduct of Rhus vernicifera laccase. Biochem. Biophys. Res. Commun. 243:435-437 https://doi.org/10.1006/bbrc.1998.8108
  15. Jung, N. C. 1998. Biological activity of urushiol and flavonoids from Lac tree (Rhus verniciflua Stokes). Ph.D. Thesis, Chonnam National University, Kwang-ju, South Korea
  16. Buckley, D. J., P. A. Morrissey and J. I. Gray. 1995. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci. 71:3122-3130
  17. Grau, R. and R. Hamm. 1953. Eine einfache methode zur bestimmung der wasserbindung in muskel. Naturwissenschaften 40:29-30 https://doi.org/10.1007/BF00595734
  18. Lim, K. and J. Shim. 1997. Antioxidant effects of ethanol extracts from Rhus verniciflua Stokes (RVS) on mouse whole brain cells. Korean J. Food Sci. Technol. 29:1248-1254
  19. Zhu, L. G. and M. S. Brewer. 1998. Discoloration of fresh pork as related to muscle and display conditions. J. Food Sci. 63(5):763-767 https://doi.org/10.1111/j.1365-2621.1998.tb17895.x
  20. Hong, S. G., B. J. Kang, S. M. Kang and D. W. Cho. 2001. Antioxidative effects of traditional Korean herbal medicines on APPH-induced oxidative damage. Food Sci. Biotechnol. 10:183-187
  21. Krzywicki, K. 1979. Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of the beef. Meat Sci. 3:1-10 https://doi.org/10.1016/0309-1740(79)90019-6
  22. Wang, H., G. Cao and R. L. Prior. 1997. Oxygen radical absorbing capacity of anthocyanins. J. Agric. Food Chem. 45:304-309 https://doi.org/10.1021/jf960421t
  23. Commission Internationale de l'Eclairage. 1986. Colorimetry (2nd ed). Vienna: Publication CIE No. 15.2
  24. Kitts, D. D., A. N. Wijewickreme and C. Hu. 2000. Antioxidant properties of a North American ginseng extract. Mol. Cell. Biochem. 203:1-10 https://doi.org/10.1023/A:1007078414639
  25. Bonanome, A. and S. M. Grundy. 1988. Effect of dietary stearic acid on plasma cholesterol and lipoprotein levels. New Engl. J. Med. 318:1244-1248 https://doi.org/10.1056/NEJM198805123181905
  26. Decker, E. A. and N. C. Shantha. 1994. Concentrations of the anticarcinogen, conjugated linoleic acid, in beef. Meat Focus Int. 3:61-62
  27. Kim, T. J. 1996. Korea resource plants. Vol. II. Seoul University Press, Seoul, Korea. pp. 292-297
  28. Folch, J., M. Lees and G. H. S. Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-509
  29. Wierbicki, E. and F. E. Deatherage. 1958. Determination of waterholding capacity of fresh meats. J. Agric. Food Chem. 6:387- 392 https://doi.org/10.1021/jf60087a011
  30. Lee, J. C., J. Kim, K. T. Lim, M. S. Yang and Y. S. Jang. 2001. Ethanol eluted extract of Rhus verniciflua Stokes showed both antioxidant and cytotoxic effects on mouse thymocytes depending on the dose and time of the treatment. J. Biochem. Mol. Biol. 34:250-258
  31. Brennand, C. P. 1989. Factors affecting contributions of volatile branched-chain fatty acids to the species-related flavors of lamb and mutton. PhD. Thesis. University of Wisconsin, Madison
  32. Demos, B. P., D. E. Gerrard, R. W. Mandigo, X. Gao and J. Tan. 1996. Mechanically recovered neck bone lean and ascorbic acid improve color stability of ground beef patties. J. Food Sci. 61(3):656-659 https://doi.org/10.1111/j.1365-2621.1996.tb13180.x
  33. Park, K., G. Jung, K. Lee, J. Choi, M. Choi, G. Kim, H. Jung and H. Park. 2004. Antimutagenic activity of flavonoids from the heartwood of Rhus verniciflua. J. Ethnopharmacol. 90:73-79 https://doi.org/10.1016/j.jep.2003.09.043
  34. Farr, D. R. 1997. Functional foods, Cancer Lett. 114:59-63 https://doi.org/10.1016/S0304-3835(97)04626-0
  35. Andersen, H. J., G. Bertelsen and L. H. Skibsted. 1990. Colour and colour stability of hot processed frozen minced beef: Results from chemical model experiments tested under storage conditions. Meat Sci. 28:87-97 https://doi.org/10.1016/0309-1740(90)90033-3
  36. Greene, B. E., I. Hsin and M. W. Zipser. 1971. Retardation of oxidative color changes in raw ground beef. J. Food Sci. 36:940-942 https://doi.org/10.1111/j.1365-2621.1971.tb15564.x

Cited by

  1. In vitro evaluation of Rhus succedanea extracts for ruminants vol.31, pp.10, 2018, https://doi.org/10.5713/ajas.18.0045