• Food Science and Biotechnology
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• v.16 no.4
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• pp.626-631
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• 2007

Pre-rigor bovine sternomandibularis muscles were frozen at 3 hr postmortem thawed at various temperatures (18, 2, and $-2^{\circ}C$), and then meat quality and sensory properties were compared with those in chilled muscle (control). The meat thawed at $18^{\circ}C$ had lower ultimate pH, water holding capacity, and sensory scores and higher muscle shortening, thaw drip loss, and shear values than those of the other samples. The samples thawed at $-2^{\circ}C$ had significantly lower muscle shortening and higher sensory scores in tenderness and juiciness than those thawed at 18 and $2^{\circ}C$. Muscle shortening, pH, WHC, shear values, and sensory properties were not significantly different between control and sample thawed at $-2^{\circ}C$. By holding at $-2^{\circ}C$, thaw shortening was prevented and tender meat comparable to the chilled meat was obtained. These results indicate that thaw shortening can be largely eliminated if the frozen pre-rigor muscle is thawed at $-2^{\circ}C$.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.464-482
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• 2024

This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for papers published in scientific journals that examined the impacts of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-analysis to synthesise quantitative findings. In the current investigation, jerky produced with beef, poultry, goat, or pork was used. The standardised mean difference (SMD) between treatments with humectants and controls was examined to investigate the effects of humectants using random-effects models. Heterogeneity was investigated using meta-regression. A subgroup analysis was carried out for significant factors. Results revealed that the addition of humectants had no significant impact on water activity, pH, fat, ash, CIE L^*, or CIE a^* (p>0.05). However, humectant addition significantly increased moisture (SMD=1.28, p<0.05), CIE b^* (SMD=1.67, p<0.05), and overall acceptability (SMD=1.73, p<0.05). It significantly decreased metmyoglobin (SMD=-0.96, p<0.05), shear force (SMD=-0.84, p<0.05), and protein (SMD=-1.61, p<0.05). However, it was difficult to get a firm conclusion about how humectants affected the myofibrillar fragmentation index, total plate count, and 2-thiobarbituric acid-reactive substances because there were fewer than ten studies. To sum up, the proper use of humectants in jerky demands careful attention to both type and quantity, needing a delicate balancing act with other contributing factors.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.674-682
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• 2014

The objective of this study was to investigate the physico-chemical and sensory properties of loin (m. longissimus dorsi) and top round (m. semimembranosus) beef from 3-, 6-, 9-, and 12 mon-old Holstein calves. For both loin and top round muscles, the moisture contents were decreased, whereas the protein and fat contents were increased, as the slaughtering age increased. In terms of meat color, for both muscle types, CIE $L^*$ values were decreased, whereas CIE $a^*$ values and myoglobin content increased as the slaughtering age increased. pH values were significantly higher in the 3 mon-old group than in the other groups. The Warner-Bratzler shear force (WBSF) values were lowest for loin muscles from the 12 mon-old group; however, there was no significant difference for top round muscle among the 4 age groups. Cooking loss for both loin and top round muscles were significantly higher for the 3 mon-old group than for the other groups. The water holding capacity (WHC) of both muscles were highest for the 12 mon-old groups (p<0.05). In fatty acid composition of the 12 mon-old groups, loin muscles had significantly higher levels of C14:0, C16:1n7, C18:1n9, and mono-unsaturated fatty acids (MUFA), and top round muscles had significantly higher levels of C16:1n7, C18:1n7, C18:1n9, MUFA, MUFA/SFA. Loin muscle from the 3- and 12 mon-old groups had significantly higher scores for tenderness and overall likeness. Top round muscle from the 9- and 12 mon-old groups had significantly higher scores for overall likeness than those from the other age groups.

• Journal of Animal Science and Technology
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• v.44 no.5
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• pp.599-606
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• 2002

This study was carried out to determine the physico-chemical components and to examine it the consumers can tell the difference in eating quality of loins of Hanwoo with grade and sex. Loins of 36 carcasses were selected and their intramuscular fat, color, pH, water holding capacity, shear force, the amount of myoglobin and moisture content were measured. The result was that only intramuscular fat was significantly different with grades. In Pearson correlation coefficients among quality factors, moisture content increased significantly with the amount of myoglobin(0.514) and shear force(0.503) and decreased as intramuscular fat(－0.957) and water holding capacity(－0.491) increased. Also, content of intramuscular fat decreased as shear force(－0.565) increased. According to descriptive analysis, aroma and acceptability in the 2nd grade steer showed the highest score. Aroma, juiciness and tenderness may affect acceptability of cooked meat. Also, juiciness, tenderness and acceptability had a negative correlation with moisture content and the intramuscular fat did not affect tenderness directly.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.171-178
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• 2007

This study was conducted to investigate the effect of ageing temperature(0 and $4^{\circ}C$) and time(2, 7, 14, 21, 28, and 49 days) on the meat quality of longissimus muscle from Hanwoo steer. The pH, Warner-Bratzler shear force(WBSF), myofibrillar fragmentation index(MFI), cooking and purge loss, sensory, morphological changes, and amino acid composition were assessed. The pH of longissimus muscle increased significantly(p<0.05) for 21 days at $0^{\circ}C$ and 14 days at $4^{\circ}C$, but decreased thereafter. Longissimus muscle aged from 14 days to 28 days at $4^{\circ}C$ had a lower WBSF than longissimus muscle aged at $0^{\circ}C$(p<0.05). The WBSF of longissimus muscle decreased significantly(p<0.05) with ageing time. The MFI, cooking and purge loss, tenderness, and juiciness scores were higher for longissimus muscle aged at $4^{\circ}C$ than at $0^{\circ}C$. As ageing time increased, the MFI, cooking and purge loss, tenderness, juiciness, and amino acid composition of longissimus muscle increased significantly(p<0.05) with ageing at 0 or $4^{\circ}C$. Transmission electron microscopy showed Z-disk degradation and morphological changes of the myofibrils correlating with increased tenderness during the ageing time. Based on these results, the proper ageing conditions of longissimus muscle of Hanwoo steer were 14 days of ageing at $0^{\circ}C$ or 7 days of ageing at $4^{\circ}C$. However, further study on the application of ageing technology to this industry is necessary for the optimization of ageing conditions for the sub-primals or muscles from Hanwoo beef.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.244-250
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• 2013

The objective of this study was to investigate the effects of marinade condition (injection and tumbling process) on the physicochemical and sensory characteristics of marinade steak. The pH of marinade steaks was in the range of 5.26-5.51, with the highest level in the injection/tumbling (IT) treatment, while injection processes tended to result in higher pH levels (p<0.05). Salinity and sweetness contents were determined to be the highest in the IT treatment. Cooking loss was highest in the control (Immersion, 6 hr), but there were no significant differences between control and injection/tumbling, injection/ vacuum/tumbling (IVT), and vacuum/tumbling treatments. Hardness was in the range of 8.01-13.99 kg, with the lowest level observed for the IVT treatment, and the highest level observed for the control. However, there were no significant differences in hardness between injection process treatments and non-injection process treatments. Therefore, injection and tumbling processes have a similar effect on meat tenderness. In the sensory evaluation, there was a significant difference between the control, injection and tumbling process treatments in terms of tenderness, texture preference and taste. These results suggest that injection and tumbling processes improved tenderness, product yield and sensory preference in meat products.

• Journal of Life Science
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• v.17 no.4 s.84
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• pp.540-545
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• 2007

The purpose of this research is to study the effects of feeding dietary citrus byproducts TMR (total mixed ration) on physicochemical properties and sensory characteristics of Korean native beef loin (KNBL). The samples for experiment consist of the KNBL not fed with citrus byproducts (TMR-0) and the KNBL fed with citrus byproducts during fattening period (TMR-1). The control (TMR-0) KNBL was fed by general practical feeding (roughages and concentrates were fed separately), while the TMR-1 KNBL was fed by the same as TMR-0 until 17 months yearling but was fed by citrus byproducts feeding for 10 months after that. The $L^*(lightness),\;a^*(redness)\;and\;b^*(yellowness)$ value were not significantly different between TMR-0 and TMR-1. The pH of TMR-1 was lower than that of TMR-0 (p<0.05), the VBN content, TBARS value and EDA were not significantly different between TMR-0 and TMR-1. The water holding capacity, frozen loss and cooking loss were not significantly different between TMR-0 and TMR-1, but thawing loss of TMR-0 was higher than that of TMR-1 (p<0.05). The hardness of TMR-0 was higher than that of TMR-1, and the springiness of TMR-1 was higher than that of TMR-0 (p<0.05), but the cohesiveness, gumminess, chewiness and shear force were not significantly different between TMR-0 and TMR-1. The pH and VBN content during storage were not significantly different between TMR-0 and TMR-1, but the TBARS value of TMR-1 stored during 4 weeks was lower than that of TMR-0 (p<0.05). In case of sensory score, the color and aroma of raw meat, and the taste, juiciness and palatability of cooked meat were not significantly different between TMR-0 and TMR-1. But the flavor and tenderness of TMR-1 were superior than those of TMR-0 (p<0.05)

• Journal of Animal Science and Technology
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• v.55 no.5
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• pp.451-460
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• 2013

The feed value of sesame meal, a main agricultural by-product from the northern area of Gyeongsangbuk-do province, was assessed in Hanwoo steers. A total of twelve Hanwoo steers (average BW = 412.08 kg) were allocated into a Control (fed no sesame meal) or Treatment (fed sesame meal from 14.6 months of age) group, considering BW and ages, and the animals were fed for a total of 480 days. The final BW, total gain and ADG for the Control and Treatment groups were 741.17 kg and 762.67 kg, 331.84 kg and 347.84 kg, and 0.69 kg and 0.72 kg, respectively, showing better performances in sesame meal-fed animals. Feed requirements during the whole experimental period improved by feeding sesame meal (15.31 and 14.87 for Control and Treatment group, respectively). Hanwoo steers fed sesame meal also showed a 22.83 kg heavier cold carcass weight (424.17 kg and 447.00 kg in the Control and Treatment group, respectively), and 2.41% improved dressing percentages (58.60% and 57.22% for the Control and Treatment group, respectively). The area of the M. longissimus dorsi was $91.83cm^2$ and $88.33cm^2$ in the Control and Treatment group, respectively. The final yield of A and B grade meat were 50 : 50% and 33.3 : 66.7% from the Control and Treatment group, respectively. The average marbling score was 4.83 and 5.50, and the numeric values for quality grade was 2.17 and 2.67 for the Control and Treatment group, respectively, showing better beef quality in sesame meal-fed Hanwoo steers. In fact, there were two animals with beef quality $1^{{+}{+}}$ in the sesame meal-fed group. The melting point of lipid extracted from the M. longissimus dorsi of Hanwoo steers was significantly (p<0.05) lower in the Treatment group ($28.28^{\circ}C$) compared to the Control group ($30.65^{\circ}C$). The composition of saturated fatty acids, $C_{14:0}$ (myristic acid) and $C_{16:0}$ (palmitic acid), were significantly lower in sesame meal-fed animals, 4.70% and 2.20% for myristic acid, and 30.55% and 27.12% for palmitic acid, in the Control and Treatment group, respectively. In contrast, there were no significant differences in C18:0 (stearic acid) composition between the groups. The composition of a representative unsaturated fatty acid, $C_{18:1}$ (oleic acid), was significantly higher in Treatment animals (49.89%) than Control animals (44.29%) (p<0.05). The ratio of total monounsaturated fatty acids / saturated fatty acids; M/S) was 1.10 and 1.36 for the Control and Treatment groups, respectively, showing remarkably higher ratios in sesame meal-fed group. The content of glutamic acid, related to beef flavor, was significantly higher in the Treatment group (3.35 mg/100 g) compared to the Control group (1.88 mg/100g) (p<0.05). The tenderness score, evaluated by an eight-point scale in the panel test, and overall palatability (based on juiciness, flavor, oiliness, and umami) were significantly higher in the Treatment group (5.67 and 5.23, respectively) than the Control group (3.83 and 4.60, respectively) (p<0.05). In conclusion, the current results imply that sesame meal could serve as a good supplement for Hanwoo steers for producing high quality beef.

• Journal of Life Science
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• v.20 no.10
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• pp.1498-1504
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• 2010

A number of studies have shown that the calpain system is important in normal skeletal muscle growth. An increased rate of skeletal muscle growth can result from a decreased rate of muscle protein degradation, and this is associated with a decrease in activity of the calpain system, due principally to a large increase in calpastatin (CAST) activity. The CAST gene, mapped to BTA 7, is considered a candidate gene for beef tenderness and muscle growth. The present study used comparative sequencing of five novel polymorphisms located within exon 20 and 22 of the bovine CAST gene in Hanwoo: exon20- 109737G/A, 109749T/C, 109823T/C, exon22- 116151G/A, intron- 109926G/A. The association of the CAST SNPs with economic traits was studied. The 109926G/A showed a significant effect only on the longissimus muscle area (LMA, p<0.05) in Hanwoo. 109926G/A with the genotype GG had a significantly higher effect on LMA (75.35) than the genotype AA (69.6, p<0.05). Also, the 116151G/A showed a significant effect only on weight at 18 months (W18, p<0.05). 116151G/A with the genotype GG had a significantly higher effect on W18 (428.54) than the genotype AA (408.87, p<0.05).