• 한국축산식품학회지
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• 제39권1호
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• pp.139-150
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• 2019

This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs (1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and aging time had significant effect on water holding capacity, color, shear force, total volatile basic nitrogen (TVBN) content, and sensory traits. Higher QG groups generally exhibited a lower shear force, nucleotide content, and water holding capacity, and higher $L^*$, $a^*$, and $b^*$ values. Acceptable tenderness (shear force <5.4 kg) in QG 1++, 1+, 1, and 2 was achieved on days 7, 14, 16, and 18, respectively, and QG 3 showed a shear force of 6.8 kg, even after 28 d. Regardless of QG, TVBN content below threshold levels (20-30 mg%) was observed throughout the 28 d aging period, while total plate counts above 7 Log CFU/g were seen at 21 d. In conclusion, it is recommended that Hanwoo beef with QG 1++, 1+, and intermediate QG (1 and 2) should be sold or consumed between 7 and 21, 14 and 21, 16 and 21 d, respectively. Beef with QG 3 should be sold or consumed within 21 d, based on microbial growth, even though it has not achieved desirable tenderness. For this reason, an additional tenderizing process is recommended before this beef is ready for consumption.

• Asian-Australasian Journal of Animal Sciences
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• 제32권3호
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• pp.366-374
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• 2019

Objective: The purpose of this study was to determine the effects of feeding ethanol on growth performances, carcass characteristics, and lipid metabolism of finishing Korean cattle (Hanwoo) steers. Methods: Thirty (30) Hanwoo steers (average 25.1 months of age, body weight 660.1 kg) were assigned to three treatments: control (0% ethanol), E-3 (1.44% ethanol for 3 months), or E-5 (0.72% ethanol for 2 months followed by 1.44% ethanol for 3 months). The animals were allotted by treatment group into six pens and fed concentrate and perennial ryegrass. Ethanol (30%, v/v) was supplemented into drinking water twice a day to meet final concentrations based on average water consumption of finishing Hanwoo steers. Results: There were no statistical differences among the groups in final body weight, average daily gain, or carcass yield grade indices such as cold carcass weight, fat thickness, and loin area. The marbling score tended (p = 0.228) to increase with the highest score (6.7) in the E-5 group followed by 6.3 and 6.0 in E-3 and control groups, respectively. The appearance frequencies of quality grades of $1^{{+}{+}}$ (the best), $1^{+}$, 1, and 2, were; 30%, 50%, 0%, and 20% for control, 10%, 80%, 10%, and 0% for E-3, and 10%, 80%, 0%, and 10% for E-5 groups, respectively, indicating improvements of quality grades by feeding ethanol. Concentrations of serum glucose tended to decrease whereas those of insulin and non-esterified fatty acid to increase by feeding ethanol (E-3 and E-5; p>0.05). Conclusion: Feeding ethanol directly into drinking water of finishing Hanwoo steers stimulated lipogenesis in intramuscular adipose tissue (marbling) and thereby improved carcass quality grade. The serum metabolites results supported the hypothesis of lipolysis of existing adipose tissue, such as abdominal fats, and lipogenesis in intramuscular adipocytes.

• Asian-Australasian Journal of Animal Sciences
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• 제15권4호
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• pp.549-554
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• 2002

An experiment was conducted to examine the performance and carcass characteristics of Hanwoo (Korean native beef cattle) heifers and the fatty acid composition of muscle tissues of the heifers when the animals fed diets containing four levels of dried wormwood (Artemisia sp.). For the experiment the animals were given a basal diet consisting of rice straw and concentrate mixed at 3:7 ratio (on DM basis). The treatments were designed as a completely randomized design with two feeding periods. Heifers were allotted in one of four dietary treatments, which were designed to progressively substitute dried wormwood for 0, 3, 5 and 10% of the rice straw in the basal diet. There was no difference in body weight gain throughout the entire period between the treatment groups. Feed conversion rate was improved (p<0.05) only by the 3% dried wormwood inclusion treatment compared with the basal treatment. Carcass weight, carcass yield and backfat thickness of all treatment groups were not altered by wormwood inclusion. The 5% dried wormwood inclusion significantly increased (p<0.05) the size of loin-eye area over the other treatments. The higher levels (5 and 10%) of dried wormwood inclusion resulted in the higher (p<0.05) water holding capacity (WHC) in loin than the lower levels (0 and 3%) of wormwood inclusion. The redness ($a^*$) and yellowness ($b^*$) values of meat color were significantly lower (p<0.05) in the top round muscle of heifers fed the diet containing 3% dried wormwood. There was a profound effect of the progressively increased intake of dried wormwood led to the linear increase of unsaturated fatty acid content and the linear decrease of saturated fatty acid content in the muscle tissues of Hanwoo heifers. It is concluded that the feeding diets containing dried wormwood substituted for equal weights of rice straw at 5% levels would be anticipated to provide better quality roughage for beef heifer production and economical benefits for beef cattle producers.

• 한국축산식품학회지
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• 제33권3호
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• pp.390-394
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• 2013

The aim of this study was to determine the optimal storage condition of pre-packed Hanwoo beef without freezing. Hanwoo loin was purchased from a local distributor at 48 h after slaughter, then sliced in $1.5{\pm}0.5$ cm thickness, and packed in a polyethylene (PE) tray covered with linear low-density polyethylene (LLDPE) film. The studied factors to set the optimal storage condition were chamber temperature (5, 2.5 and $-1^{\circ}C$ for 14 d), cooling method (direct and indirect cooling system), and ultraviolet (UV) light irradiation for beef surface sterilization (0, 30, 60, and 120 min). The changes of pH, thiobarbituric acid reactive substances (TBARS) and number of aerobic bacteria were measured during storage. Beef samples stored in $-1^{\circ}C$ showed the minimal increasing rate in TBARS and microbial growth. After 15 d of storage, there was no significant difference in pH and TBARS values. However, the microbial population of beef stored in direct type cooling chamber ($4.25{\pm}0.66$ Log CFU/g) was significantly lower than that of beef stored in indirect type chamber ($6.47{\pm}0.08$ Log CFU/g) (p<0.05). After 4 d of storage, 60 or 120 min UV light irradiated beef samples showed significantly lower microbial population, and at 14 d of storage, 60 min UV irradiated beef sample showed significantly lower microbial population ($3.14{\pm}0.43$ Log CFU/g) than control ($4.46{\pm}0.13$ Log CFU/g) (p<0.05). However, TBARS values of 60 or 120 min UV light irradiated beef samples were significantly higher than non-irradiated beef sample after 4 d of storage (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제33권3호
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• pp.501-505
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• 2020

Objective: The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin. Methods: Short loins (M. longissmus lumborum), were trimmed and boned-out on the fifth day postmortem, from a total of 18 Hanwoo, which were purchased from a commercial slaughterhouse. Short loins were separated randomly grouped into one of the three treatments: control, WA (1℃, 7 days), and DA (1℃, 0.5 m/s, 85% relative humidity [RH], 30 days). Results: Dry-aged beef (DAB) exhibited higher pH, water holding capacity (WHC), myofibrillar fragmentation index (MFI), and digestibility, however lower lightness, redness, and yellowness values, cooking loss, and shear force (SF), than those of wet-aged beef (WAB) (p<0.05). The myosin light chain band intensity of DAB was higher than that of control and WAB in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The in vitro digestibility of aged beef was highly (p<0.001) correlated to physicochemical properties except WHC. The correlation coefficient between AMs and WHC was higher than that between AM and SF (p<0.05) or MFI (p<0.001). A high correlation was observed between SF and MFI (p<0.001). Conclusion: Thus, we believe that DAB is more advantageous than WAB owing to its high digestibility and WHC and low SF.

• 한국축산식품학회지
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• 제29권6호
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• pp.726-735
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• 2009

본 연구는 국립축산과학원 한우시험장에서 사육된 한우 육질등급($1^{++}$, $1^+$, 1, 2, 3)과 5부위(chuck, strip loin, top round, brisket, loin) 간에 따른 전단력, 근절길이와 콜라겐 함량을 조사하고자 실시하였으며, 수소 및 거세우(24-30개월) 총 15두(5등급$\times$3두)를 공시 축으로 이용하였다. 전단력은 $1^{++}$, $1^+$, 1등급에서 목심은 각각 5.47 kg/0.5 $inch^2$, 5.46 kg/0.5 $inch^2$, 6.54 kg/0.5 $inch^2$로 3등급 목심(8.41 kg/0.5 $inch^2$)보다 유의적으로 낮았다(p<0.05). $1^{++}$, $1^+$, 1등급에서 양지는 등심 및 채끝부위보다 유의적으로 가장 높았으며(p<0.05) $1^+$등급에서 양지(3.24 kg/0.5 $inch^2$)는 등심(1.00 kg/0.5 $inch^2$)과 채끝(1.13 kg/0.5 $inch^2$)보다 전단력수치가 유의적으로 높게 나타났다. 또한 육질등급 간에 근절길이는 $1^{++}$등급 양지부위가 3.72um으로 유의적으로 가장 길었고 3등급에서는 1.62로 가장 짧았다. $1^{++}$등급과 2등급에서 양지부위의 근절길이가 채끝 및 우둔부위보다 유의적으로 길게 나타났다(p<0.05). 총 콜라겐함량은 $1^{++}$, $1^+$, 1등급에서 채끝부위가 각각 1.17, 1.18, 1.14로 유의적으로 낮았던 반면 3등급 채끝부위가 1.63으로 유의적으로 가장 높았다(p<0.05). 또한 3등급에서는 양지부위가 3.22로 등심 및 채끝, 목심, 우둔부위보다 콜라겐의 함량이 유의적으로 가장 높았다(p<0.05). 또한 한우고기를 육질등급에 따라 5부위를 탕, 구이와 스테이크의 3가지로 관능적인 특성을 조사한 결과 요리형태 탕, 구이와 스테이크의 관능평가에서 $1^{++}$등급이 다른 등급과 비교하였을 때 연도와 다즙성이 유의적으로 가장 높았던 반면에 3등급 한우고기는 연도와 다즙성이 유의적으로 낮은 것으로 평가되었다(p<0.05). 부위에 따라서는 등심부위가 탕, 구이와 스테이크의 관능평가에서 연도와 다즙성이 유의적으로 가장 높았으며 우둔부위가 유의적으로 가장 낮게 나타났다(p<0.05). 따라서 본 연구결과 한우고기는 전단력 및 관능 특성이 5부위 모두 육질등급 및 부위에 따라 유의적인 차이가 있는 것으로 나타났다(p<0.05). 한편 근절길이 및 콜라겐 함량은 부위에 따라 차이는 있었으나 목심, 우둔 및 등심부위의 경우 육질등급에 따른 유의적인 차이가 없는 것으로 나타났다.

• 한국유기농업학회지
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• 제24권4호
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• pp.869-879
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• 2016

The present study was conducted to evaluate the effects of dietary formulated feed additive on growth performance and carcass traits of Hanwoo steers. A formulated feed additive reported to reduce heat load in the rumen in our previous research was used (Cho et al., 2014). Total 32 herds of Hanwoo steers were assigned into two groups of control and treatment. Total mixed ration was provided as basal diet for cattle and 100 g of additive was supplemented on diet for treatment. Feeding trial was performed during 120 days before slaughter. For growth performance, 3 periods (0~90 days; 90~120 days; 0~120 days) were allotted and average daily gain, feed requirement and final body weight were determined. Loin meat between $12^{th}$ and $13^{th}$ rib was used for meat quality analysis after slaughtering. Only $1^{st}$ period showed significantly improved growth performance of treatment (P<0.05) and there were no significant difference in other periods. At $3^{rd}$ periods (overall), a trend of increased average daily gain was found at treatment (P=0.075). Carcass performance and quality did not show significant differences between treatment and control (P>0.05). In meat quality, treatment showed significant increment in all measured meat colors (P<0.05) and significantly less sharing force compared to the control (P<0.05). Although no significant difference in growth performance and carcass yield were found, remarkably improved economic status was detected in treatment group. In conclusion, it could be suggested that application of a formulated feed additive specialized in reduction of heat load in the rumen was able to increase economical balance through enhancing heat stress condition of ruminant and growth.

• Journal of Animal Science and Technology
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• 제63권5호
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• pp.1086-1097
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• 2021

This study examined the impact of using total mixed ration (TMR) and concentrate on feed intake, daily gain, carcass yield grade, and carcass quality grade of Hanwoo steers and its subsequent economic efficiency. Thirty six 7-month-old Hanwoo steers were assigned to one of the four treatment groups, and each group was divided into three repeated pens, with each repeated pen comprising three steers. The treatment groups were: 1) separate feeding with commercial concentrate and forage (namely, SCF) for the entire experimental period; 2) TMR feeding for a growing period followed by SCF for the early and late fattening period (namely, TMRGSCF); 3) TMR feeding for growing and an early fattening period followed by SCF for the late fattening period (namely, TMREFSCF); and 4) TMR feeding for the entire experimental period (namely, TMRW). The results showed that the SCF treatment had significantly (p < 0.05) higher feed intake during the growing period than other treatments. In contrast, the total feed intake had little difference during early and late fattening as well as the whole period regardless of feeding strategies. Daily gain showed no difference during the growing period. However, it was significantly higher in SCF and TMREFSCF treatments for the early and late fattening period, respectively (p < 0.05). The daily gain during the total raising period is in the order of TMREFSCF > TMRGSCF > SCF > TMRW. Carcass characteristics, including carcass weight, loin eye muscle area, and carcass yield grade, did not significantly differ among different treatments. However, TMRW treatment, wherein TMR was fed for a long time, showed that the cold carcass weight was less compared with other treatments, but carcass yield grade was higher with thinner backfat. Backfat thickness was in the order of SCF > TMRGSCF > TMREFSCF > TMRW, showing that the thickness reduced with longer TMR feeding (p < 0.05). TMRGSCF, which numerically had a higher carcass quality grade, showed higher economic efficiency, whereas SCF showed low economic efficiency. In conclusion, it was more feasible to apply TMR strategy in the growing and early fattening period and then SCF for the early or late fattening period to improve carcass yield, quality grade, and economic efficiency.

• Asian-Australasian Journal of Animal Sciences
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• 제31권12호
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• pp.1974-1979
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• 2018

Objective: This study compared fatty acid compositions and antioxidant activities of high-preference cuts (loin, tenderloin, and rib) and low-preference cuts (brisket, topside, and shank) of Hanwoo (Bos taurus coreanae) cows to obtain potentially useful information for promoting the consumption of various low-preference cuts. Methods: Individual 500 g samples of fresh beef were collected from each of the six cuts from 10 Hanwoo cows (quality grade 1) and immediately freeze-dried. The dried samples were evaluated for fatty acid composition, free radical scavenging activities (hydroxyl, alkyl, and 2, 2'-diphenyl-1-picrylhydrazyl [DPPH] radical), and antioxidative enzyme activities (glutathione peroxidase [GPx], glutathione-S-transferase [GST], and superoxide dismutase [SOD]). Results: The percentages of total polyunsaturated fatty acids were significantly higher in low-preference cuts than in high-preference cuts (p<0.05). Hydroxyl, alkyl, and DPPH radical scavenging activities were significantly higher in low-preference cuts than in high-preference cuts (p<0.05). In addition, the activities of antioxidant enzymes, such as GPx, GST, and SOD, were significantly higher in low-preference cuts compared with high-preference cuts (p<0.05). Conclusion: These results may influence consumers to include more low-preference cuts in their selections based on the nutritional facts, which could help to balance the beef market in South Korea.

• 한국축산식품학회지
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• 제28권3호
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• pp.333-343
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• 2008

본 연구는 국내에서 최고의 고급육으로 유통되는 한우고기의 부위별 성분조성 및 육질특성을 조사하고자 $1^{++}$ 육질등급을 받은 거세한우 10두에서 10부위(업진, 보섭, 채끝, 등심, 꾸리, 홍두깨, 목심, 설깃, 양지, 우둔)를 선정하여 성분조성 및 육질특성을 분석하였다. 10부위간에 칼로리 함량은 $2,205{\sim}3713.20\;cal/g$ 범위였으며 특히 등심, 채끝 및 업진부위가 다른 부위들과 비교하여 유의적으로 높은 것으로 나타났다(p<0.05). 콜레스테롤 함량도 $38.86{\sim}44.69\;mg/100g$ 수준으로 10부위 중에서 목심부위가 유의적으로 가장 높았고 홍두깨와 우둔부위가 다른 부위와 비교하여 유의적으로 가장 낮은 것으로 분석되었다(p<0.05). 가용성 및 불용성 콜라겐 함량에 있어서는 부위별로 유의적인 차이가 없었으나 총 콜라겐 함량은 꾸리, 목심 및 설깃부위가 가장 높았고 등심 및 채끝부위가 가장 낮은 것으로 나타났다(p<0.05). 맛과 관련이 있는 유리아미노산함량을 부위별로 비교한 결과 모든 부위에 glutamate와 alanine 함량이 각각 $275.99{\sim}536.04\;mg/100g$, $130.63{\sim}175.23\;mg/100g$으로 가장 높은 수준이었고 다음으로 arginine($7.00{\sim}10.49\;mg/100g$), phenylalanine($4.70{\sim}13.88\;mg/100g$), leucine ($5.98{\sim}10.26\;mg/100g$) 순으로 나타났다. 부위별 adenine diphosphate(ADP) 함량은 유의적인 차이가 없는 것으로 나타났으나(p>0.05). Adenine mono phosphate(AMP)는 보섭과 목심 부위에서 모두 1.09%로 다른 부위보다 유의적으로 가장 높게 나타났다(p<0.05). Inosine monophosphate(IMP)는 흥두깨 및 우둔부위가 각각 30.04, 33.44%로 다른 부위보다 유의적으로 가장 많았으며(p<0.05), inosine 함량은 보섭, 흥두깨 및 우둔부위가 각각 6.19, 6.25, 6.28%로 가장 많았고 반면에 hypoxanthine은 4.27%인 꾸리부위에서 가장 높게 나타났다(p<0.05). $1^{++}$ 등급 거세한우의 부위별 지방산 조성을 분석한 결과 C16:1n7, C20:3n6, C20:4n6을 제외한 부위별 지방산 조성은 유의적으로 차이가 없는 것으로 분석되었다(p>0.05).