• Korean Journal of Veterinary Service
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• v.25 no.3
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• pp.285-294
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• 2002

The present studies were carried out to determine antibiotics residues in pork and beef muscles by EEC-4-plate and HPLC. A total of 2,534 samples of pork muscles and 1,070 samples of beef muscles from slaughter houses were collected in Gyeongnam area from January to December, 2001. The results were summarized as follows; 1. Recovery rates of TCs, Sulfa drug, Penicillin G from fortified pork and beef muscles ranged as 68.79～98.24%, 78.21～94.58% and penicillin G 63.35～67.24% respectively, by HPLC. 2. Antibiotics residues were detected in 36 sample(1.42%) of pork muscles, 29 sample (2.71%) of beef muscles by EEC-4-plate. 3. Detection rate of antibiotic residues 14 samples(0.55%) and 26 samples(2.43%), in pork and beef muscles, respectively by HPLC. Concentration of residues in 22 sample(2.06%) of beef muscle were higher than tolerance level in korea. 4. Antibiotics detected were sulfamethazine(47.37%), tetracycline(15.79%), oxytetracycline (15.79%), penicillin G(15.79%), sulfamerazine(5.26%) in pork muscle samples and oxyteracycline (37.21%), penicillin G(30.23%), sulfamethazine(20.93%), tetracycline(4.65%), sulfamerazine (2.33%), sulfadimethoxine(2.33%), sulfaquinoxine(2.33%) in beef muscle samples.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.655-667
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• 2019

The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at $2^{\circ}C-4^{\circ}C$ and humidity of 65%-85%, while the wet-aging was done at $1^{\circ}C$ for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.823-832
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• 2017

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.9
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• pp.1303-1308
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• 2004

The beef color stability during display of two muscles, m. longissimus thoracis and m. semitendinosus, of Japanese Shorthorn steers (n=14) was compared with that of Japanese Black steers (n=14). The beef color of each carcass was evaluated according to the Japanese Grading Standards at 24 h post mortem. Steak samples from muscles were over-wrapped with PVC film and displayed under fluorescent lights at $4^{\circ}C$ for 9 days. Metmyoglobin percentages of steak samples were determined at days 0, 3, 6 and 9. The overall grade of beef color of the carcasses of Japanese Shorthorn steers was significantly (p<0.05) lower than that of Japanese Black steers. The metmyoglobin percentages during the display of two muscles of Japanese Shorthorn steers were significantly (p<0.05) lower than those of Japanese Black steers. These results suggested that though beef color evaluation of the carcasses of Japanese Shorthorn steers was lower than that of Japanese Black steers, the beef color stability during the display of the muscle of Japanese Shorthorn steers was higher than that of Japanese Black steers.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.4
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• pp.592-596
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• 2012

The simple method of evaluating highly marbled beef was examined by image analysis. The images of the cross section at the 6 to 7th rib were obtained from 82 carcasses of Wagyu cattle. By using an overall trace method, the surrounding edges of the longissimus thoracis and three muscles were traced automatically and manually with image analysis. In a spot method, 3 to 5 locations (2.5 or 3.0 cm in diameter) for each muscle were rapidly selected with no manual trace. The images were flattened, binarized, and the ratio of fat area to muscle area was determined. The correlation coefficients for marbling between different muscles, and between the overall trace and the spot methods were 0.55 to 0.81 between different muscles and 0.89 to 0.97, respectively. These results suggested that the simple spot method is speedy and almost as useful as the overall trace method as a measuring technique for beef marbling in loin muscles, especially for highly marbled beef.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.343-351
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• 2016

The objective of this study was to evaluate the effects of a short-term/extreme temperature abuse (STA) on color characteristics and oxidative stability of aged beef muscles during simulated retail display. Two beef muscles (longissimus lumborum, LL and semitendinosus, ST) were aged for 7 (A7), 14 (A14), 21 (A21), and 28 d (A28), and further displayed at 2℃ for 7 d. The STA was induced by placing steak samples at 20℃ for 1 h on the 4th d of display. Instrumental and visual color evaluations, ferric ion reducing capacity (FRC) and 2-thiobarbituric acid reactive substances (TBARS) assay were performed. Initially, redness, yellowness and hue angle of all beef muscles were similar, regardless of aging time before display (p>0.05). An increase in postmortem aging time increased lipid oxidation and caused a rapid discoloration after STA during display (p<0.05). ST muscle was more sharply discolored and oxidized after STA, when compared to LL muscle (p<0.05). The FRC value of beef muscles was decreased after 7 d of display (p<0.05). The results from the current study indicate adverse impacts of postmortem aging on color and oxidative stabilities of beef muscles, particularly under temperature abusing conditions during retail display. Thus, developing a specific post-harvest strategy to control quality attributes in retail levels for different muscle types and aging conditions would be required.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.508-514
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• 2013

Taste-active compounds (e.g., amino acids and nucleotides) play an important role in contribution to the gustatoty sensation of food. The current study aimed to examine the differences in taste-active compounds between different beef muscles, breeds and aging periods. We have chosen the longissimus dorsi and semitendinosus muscles of Hanwoo breed and longissimus dorsi muscle of Angus breed for the investigation of the aforementioned compounds. Hanwoo muscles were aged for 7 or 28 d, and Angus samples were aged for 28 d at $4^{\circ}C$. Results revealed that 8 out of the 18 detected free amino acids (FAA) showed significant (p<0.05) differences between the two Hanwoo muscles. Twelve FAAs showed aging effect (p<0.05) in which the amounts of 8 FAAs significantly increased as aging time increased. Inosine 5-monophosphate (IMP), hypoxanthine (Hx) and inosine showed significant (p<0.05) differences between the Hanwoo muscles, aging resulted in an increase in amounts of these nucleotides. Hanwoo beef had significantly (p<0.05) higher total amount of sweet amino acids than the Angus ones in that 15 amino acids showed differences (p<0.05) between the two breeds. Amounts of guanosine 5-monophosphate (GMP) and Hx were significantly higher (p<0.05) for Angus beef. Current study indicated that muscle type, breed and aging period had large variations in free amino acid and nucleotide contents, which may subsequently affect the taste attributes of cooked beef.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.12
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• pp.1786-1793
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• 2005

The study compared the fatty acid profiles of 3 muscles (Longissimus dorsi, LD, Triceps brachii, TB and Semimembranosus, SM) obtained from Korean Hanwoo (18 steers, 24 months old) and Australian Angus beef (18 steers, 24 months old) and assessed their role in sensory perception. The samples of each carcass were prepared in the same manner, and cooked both as traditional grilled steaks and Korean BBQ style. A total of 720 Korean sensory panelists evaluated the beef samples for tenderness, juiciness, flavor, and overall liking. Oleic acid (18:1) was significantly (p<0.05) higher in TB than that in LD and SM. The essential linoleic acid (C18:2) was significantly (p<0.05) higher in TB and SM than that in LD. For LD muscle, the proportion of saturated fatty acids was significantly (p<0.05) highest, while that of polyunsaturated fatty acids was lowest among the three muscles. Australian Angus beef had significantly (p<0.05) higher n-3 PUFA than that of the Korean Hanwoo for the three muscles, while the latter contained significantly (p<0.05) higher n-6 PUFA than that of the former. The clustering analysis showed that there a was significant difference in fatty acids such as C16:0, C16:1n7, C18:0, C18:2n6, C18:3n3, C20:3n6, C20:4n6, C22:4n6, and C22:5n3 for sensory perception (tenderness, juiciness, flavor and overall likeness) of the beef from two origins (p<0.05) among three clusters. Especially, C14:0 had a significant effect on sensory perception only for Korean Hanwoo beef; while C20:5n3 had a significant (p<0.05) effect only for Australian Angus beef based on clustering with the sensory variables.

• Journal of Nutrition and Health
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• v.24 no.1
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• pp.20-29
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• 1991

This study was carried out to compare the protein quality of lamb and beef meat. by feeding to growing rats. Sixty weanling rats, 30 males and 30 females, were blocked into 12 groups(6 gruops of males and 6 groups of females). They were fed casein. beef, or lamb as a protein source at two levels, 6 and 15%, for 5 weeks. The amount of food intake. food efficiency ratio, protein efficiency ratio. body weight gain. and the weights of skeletal muscles and liver were measured. Nitrogen retention, protein content in the liver and skeletal muscles, and the levels of protein and cholesterol in the serum were also assayed. Summarzing the results, there were no significant differences between lamb and beef on the growth and nitrogen utilization in the rats fed same percentage of protein diet. However. rats fed 15% protein diet showed significantly higher growth rate than those fed 6%. Therefore, it can be concluded that lamb is as good a protein food as beef in terms of protein quality.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.723-743
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• 2022

Beef muscles from mature cows and bulls, especially those originating from the extremities of the carcass, are considered as underutilized due to unsatisfactory palatability. However, beef from culled animals comprises a substantial proportion of the total slaughter in the US and globally. Modern consumers typically favor cuts suitable for fast, dry-heat cookery, thereby creating challenges for the industry to market inherently tough muscles. In general, cull cow beef would be categorized as having a lower extent of postmortem proteolysis compared to youthful carcasses, coupled with a high amount of background toughness. The extent of cross-linking and resulting insolubility of intramuscular connective tissues typically serves as the limiting factor for tenderness development of mature beef. Thus, numerous post-harvest strategies have been developed to improve the quality and palatability attributes, often aimed at overcoming deficiencies in tenderness through enhancing the degradation of myofibrillar and stromal proteins or physically disrupting the tissue structure. The aim of this review is to highlight existing and recent innovations in the field that have been demonstrated as effective to enhance the tenderness and palatability traits of mature beef during the chilling and postmortem aging processes, as well as the use of physical interventions and enhancement.