DOI QR코드

DOI QR Code

Meat Quality and Nutritional Properties of Hanwoo and Imported New Zealand Beef

한우고기와 뉴질랜드산 냉장수입육의 육질 및 영양성분 비교

  • Cho, Soo-Hyun (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kang, Geun-Ho (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Seong, Pil-Nam (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Park, Beom-Young (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Jung, Seok-Geun (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kang, Sun-Moon (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kim, Young-Chun (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kim, Ji-Hee (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kim, Dong-Hun (Animal Products Research and Development Division, National Institute of Animal Science)
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 정석근 (농촌진흥청 국립축산과학원) ;
  • 강선문 (농촌진흥청 국립축산과학원) ;
  • 김영춘 (농촌진흥청 국립축산과학원) ;
  • 김지희 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원)
  • Received : 2011.09.18
  • Accepted : 2011.11.21
  • Published : 2011.12.31

Abstract

This study was conducted to investigate the proximate composition, meat color, Warner-Bratzler shear force (WBS), cooking loss (CL), fatty acids composition, amino acid composition and mineral contents of Hanwoo beef (QG $1^+$, 1) and imported New Zealand black Angus beef with loin, strip loin, eye of round and chuck tender. The intramuscular fat contents were higher in the strip loin, loin and chuck tender of Hanwoo beef than New Zealand beef (p<0.05). Hanwoo QG 1 beef had higher Fe contents in the strip loin (30.52 mg/100g) and chuck tender (40.70 mg/100g) (p<0.05). Hanwoo beef had lower cooking loss and than those of New Zealand beef, whereas New Zealand beef had higher protein and amino acids contents (%) than their counterpart. There was no significant difference in the WBS between two origin samples except the chuck Hanwoo beef had significantly lower saturated fatty acids (SFA) and higher monounsaturated fatty acids contents than New Zealand beef (p<0.05). WBS values indicated that Hanwoo and New Zealand beef had similar tenderness in the loin, striploin and eye of round due to the longer aging periods of the New Zealand beef than Hanwoo beef during the distribution.

Acknowledgement

Supported by : 농촌진흥청 국립축산과학원

References

  1. AOAC (2006) Official methods of analysis. 15th ed, Association of Official Analytical Chemists, Washington, DC, pp. 210-219.
  2. Bowers, J. A., Craig, J. A., Kropf, D. H., and Tucker, T. J. (1987) Flavor, color and other characteristics of beef longissimus muscle heated to seven internal temperatures between $55{^{\circ}C}\;and\;85{^{\circ}C}$. J. Food Sci. 52, 533-536. https://doi.org/10.1111/j.1365-2621.1987.tb06668.x
  3. Breidenstein, B. B., Cooper, C. C., Evans, R. G., and Bray, R. W. (1968) Influence of marbling and maturity on palatability of beef muscle. 1. Chemical and organoleptic considerations. J. Anim. Sci. 38, 1532-1541.
  4. Brewer, S. and Novakofski, J. (2008) Consumer sensory evaluation of aging effects on beef quality, J. Food Sci. 73, 578-582.
  5. Busboom, J. R., Jeremiah, L. E., Gibson, K. A., Gaskins, C. T., Reeves, J. J., and Wright, R. W. (1993) Effects of biological source on cooking and palatability attributes of beef produced for the Japanese market. Meat Sci. 35, 241-258. https://doi.org/10.1016/0309-1740(93)90054-L
  6. Campo, M. M., Sanudo, C., Panea, B., Alberti, P., and Santolaria, P. (1999) Breed type and ageing time effects on sensory characteristics of beef strip loin steaks. Meat Sci. 51, 383-390. https://doi.org/10.1016/S0309-1740(98)00159-4
  7. Campo, M. M., Nute, G. R., Wood, J. D., Elmore, S. J., Mottram, D. S., and Enser, M. (2003) Modeling the effect of fatty acid in odour development of cooked meat in vitro: part I-sensory perception. Meat Sci. 63, 367-375. https://doi.org/10.1016/S0309-1740(02)00095-5
  8. Chrystall, B. (1994) Meat texture measurement. Adv. Meat Res. 9, 316-619.
  9. Cho, S. H., Park, B. Y., Kim, J. H., Hwang, I. H., Kim, J. H., and Lee, J. M. (2005) Fatty acid profiles and sensory properties of longissimus dorsi, tripecps brachii, and semimembranosus muscles from Korean Hanwoo and Australian Angus Beef. Asian-Aust. J. Anim. Sci. 18, 1786-1793. https://doi.org/10.5713/ajas.2005.1786
  10. Cho, S. H., Park, B. Y., Seong, P.N., Kim, J. H., Kim, K. E., Lee, J. M., and Kim, D. H. (2009) Beef purchase of Korean consumers. Proceed. 41st Kor. J. Food Sci. Anim. Resour., p. 172.
  11. Choi, M. H. (2003) Nutritional science in 21st century. Kyo Moon Sa, Seoul, Korea, pp. 319-335.
  12. Cornforth, D. P. (1994) Color: its basis and importance. In : Advances in meat research series. Pearson, A. M. and Dutson, T. R. (eds) Blackie Academic & Professional Publisher, Glasgow, Scotland, pp. 34-78.
  13. Chrystall, B. (1994). Meat texture measurement. Adv. Meat Res. 9, 316-619.
  14. CIE (1986) Colorimetry. 2nd ed, Commision Internationale de Leclairage I'Eclairage, Publication CIE No. 15.2. Vienna.
  15. Enser, M., Hallet, K., Hewitt, B., Fursey, G. A. J., Wood, J. D., and Harrington, G. (1998) Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Sci. 49, 329-341. https://doi.org/10.1016/S0309-1740(97)00144-7
  16. Faustman, C. and Cassens, R. G. (1990) The biochemical basis for disolorration in meat: a review. J. Muscle Foods 3, 217-243.
  17. Flores, M., Armero, F., Aristoy, M. C., and Toldra, F. (1999) Sensory characteristic of cooked pork loin as affected by nucleotide content and post-mortem meat quality. Meat Sci. 51, 53-59. https://doi.org/10.1016/S0309-1740(98)00097-7
  18. Folch, J., Lees, M., and Stanley, G. H. S. (1957) J. Bio. Chem. 226, 497-500.
  19. Honikel, K. O. (1998) Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49, 447-457. https://doi.org/10.1016/S0309-1740(98)00034-5
  20. Hwang, I. H., Park, B. Y., Cho, S. H., Kim, J. H., and Lee, J. M. (2004) Meat quality of highly marbled imported beef with reference to Hanwoo. Kor. J. Anim. Sci. Technol. 46, 1-8. https://doi.org/10.5187/JAST.2004.46.1.001
  21. Kim, D. G., Jung, K. K., Sung, S. K., Choi, S. B., Kim, S. G., Kim, D. Y., and Choi, B. J. (1996) Effects of castration on the carcass characteristics of Hanwoo and Holstein. Kor. J. Anim. Sci. Technol. 38, 239-248.
  22. KAPE (2010) Animal Products Grading Statistical Yearbook. Korea Institute for Animal Product's Quality Evaluation, Gunpo, Korea, pp. 81-93.
  23. Korea Meat Trade Association (KMTA). Information and data of agricultural statistics of Korea. Available from http://kmta.or.kr/html/sub6-1.html?scode=6. Accessed Jan. 12, 2011.
  24. Landon, M. E., Hedrick, H. B., and Thompson, G. B. (1978) Live animal performance and carcass charsacteristics of beef bullocks and steer. J. Anim. Sci. 47, 151-155.
  25. Lantham, M. J., Storry, J. E., and Sharpe, M. E. (1972). Effects of low-roughage diets on the microflora and lipid metabolism in the rumen. Appl. Microbiol. 24, 871.
  26. Larick, D. K., Hedrick, H. B., Bailey, M. E., William, J. E., Hancock, D. L., Garner, G. B., and Morrow, R. E. (1987) Flavor constituent of beef as influenced by forage- and grainfeeding. J. Food. Sci. 52, 245-251. https://doi.org/10.1111/j.1365-2621.1987.tb06585.x
  27. MIFAFF (2007) Processing standard for meat products Act 2007-82, Grading, fabrication and cutting of beef carcass. Ministry for Food, Agriculture, Forest and Fisheries. Seoul, Korea.
  28. Miller, G. J., Varnell, T. R., and Rice, R. W. (1967) Fatty acid composition of certain ovine tissues as affected by maintenance level rations of roughage and concentrate. J. Anim. Sci. 29, 41-45.
  29. Morrison, W. R. and Smith, L. M. (1964) Preparation of fatty acid methylesters and dimethylacetals from lipid with boron fluoridemethanol. J. Lipid Resour. 5, 600-608.
  30. Park, B. S. and Yu, I. J. (1994) Comparison of fatty acid composition for Hanwoo, Holstein and imported beef. Kor. J. Anim. Sci. Technol. 36, 69-75.
  31. Realini, C. E., Duckett, S. K., Brito, G. W., Dalla-Rizza, M., and De Matos D. (2004) Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition and quality of Uruguayan beef. Meat Sci. 66, 567-577. https://doi.org/10.1016/S0309-1740(03)00160-8
  32. Renerre, M. (1986) Influence de facteurs biologiques et technologiques sur la couleur de la viande bovine. Bulletin Techniques C.R.Z.V. thesis, INRA, Paris, France, pp. 41-45.
  33. Rule, D. C., Smith, S. B., and Romans, J. R. (1995) Fatty acid composition of muscle and adipose tissue of meat animals. In: The biology of fat in meat animals. Smith, S. B. and Smith, D. R. (eds) American Society of Animal Science, Champaign, IL, pp. 144-165.
  34. SAS (2005) SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA.
  35. Serra, X., Guerrero, L., Guardia, M. D., Gil, M., Sanude, C., Panea, B., Campo, M. M., Olleta, J. L., Garcia-Cachan, M. D., Piedrafita, J., and Oliver, M. A. (2008) Eating quality of young bulls from three Spanish beef bred-production systems and its relationships with chemical and instrumental meat quality. Meat Sci. 79, 98-104. https://doi.org/10.1016/j.meatsci.2007.08.005
  36. Smith, G. C., Tatum, J. D., and Belk, K. E. (2008) International perspective: characterization of United States department of agricultural and meat standards australia systems for assessing beef quality. Australian J. Exp. Agr. 48, 1485-1480.
  37. Son, S. M. (2008) Report for the nutritional value of Hanwoo. Hanwoo Board, Korea.
  38. Warris, P. D. and Brown, S. N. (1987) The relationships between initial pH, reflectance and exudation in pig muscle. Meat Sci. 20, 65-74. https://doi.org/10.1016/0309-1740(87)90051-9
  39. Westerling, D. B. and Hedrick, H. B. (1979) Fatty acid composition of bovine lipids as influenced by diet, sex and anatomical location and relationship to sensory characteristics. J. Anim. Sci. 48, 1343-1348.
  40. Wheeler, T. L., Shackelford, S. D., and Koohmaraie, M. (2000) Variaton in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. J. Anim. Sci. 78, 958-965.
  41. Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E., Sheard, P. R., and Enser, M. (2004) Effect of fatty acids on meant quality: a review. Meat Sci. 66, 21-32 https://doi.org/10.1016/S0309-1740(03)00022-6
  42. Yoon, J. S., Cho, E. W., Yu, K. H., Chung, H. J., Shin, D. S., and Seo, J. S. (2004) New paradigm of nutritional intake: US/Canada Dietary Reference Intakes (DRIs)-Vitamin A, K, Fe, Zn, Cu, I and Mn. Kor. J. Nutr. 37, 852- 854.
  43. Yoon, J. S. and Lee, J. H. (2007) A suggestion to improve Zinc status of type 2 diabetic women : relationship among Zn, protein and phytate intake. J. Kor. Diet. Assoc. 13, 301-310.
  44. Zhu, L. G., and Brewer, M. S. (1998) Discoloration of fresh pork as related to muscle and display conditions. J. Food Sci. 63, 763-767. https://doi.org/10.1111/j.1365-2621.1998.tb17895.x
  45. 吉田正三郞, 上田敬介, 寺田降慶, 田中彰治, 小尺忍 (1968) 若齡肥育における雄牛と去勢牛の 産肉性の 比較, 中國農試報, 16, 873.
  46. 三律本 充, 山下 良弘, 三橋忠由, 中西直人 (1987) 黑手和去勢牛における胸長筋の理化學的 特性と格付等級との 關係. 中國試報. B, 29, 35.

Cited by

  1. Comparative Analysis of Nutritional and Harmful Components in Korean and Chinese Mealworms (Tenebrio molitor) vol.42, pp.2, 2013, https://doi.org/10.3746/jkfn.2013.42.2.249
  2. Effect of Dietary Supplementation of Dried-Citrus Pulp and Wheat Bran on Growth and Meat Quality in Horses vol.55, pp.3, 2013, https://doi.org/10.5187/JAST.2013.55.3.219
  3. Comparison of Lipid Content and Monounsaturated Fatty Acid Composition of Beef by Country of Origin and Marbling Score vol.44, pp.12, 2015, https://doi.org/10.3746/jkfn.2015.44.12.1806
  4. Comparison of Meat Quality Traits, Free Amino Acid and Fatty Acid on Longissimus Lumborum Muscles from Hanwoo, Holstein and Angus Steers, Fattened in Korea vol.32, pp.5, 2012, https://doi.org/10.5851/kosfa.2012.32.5.591