• Asian-Australasian Journal of Animal Sciences
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• v.31 no.9
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• pp.1500-1506
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• 2018

Objective: Although Hanwoo has been selected as the superior commercial beef cattle breed in Korea, Chikso (Korean brindle cattle) is still recognized as a valuable breed for beef production. The aim of this study was to compare the meat quality, fatty acid composition and aroma volatiles of beef from Chikso and Hanwoo steers maintained under identical feed management, as information regarding these characteristics is still limited. Methods: A total of 19 carcasses with a quality grade of 1 were selected, and strip loin (longissimus lumborum) cuts were collected from 11 Hanwoo carcasses and 8 Chikso carcasses. Meat quality and aroma analyses were performed at day four postmortem. Results: Though Hanwoo strip loin tended to have higher fat content (15.37%) than Chikso (12.01%), no significant differences were observed. Meat pH, water-holding capacity, cooking loss, shear force value, instrumental surface color (Commission International De L'eclairage $L^{\star}$, $a^{\star}$, $b^{\star}$, chroma, and hue angle) and fatty acid composition were not significantly different. Roasted Chikso beef released more intense aroma than roasted Hanwoo beef based on the total area units of identified volatiles. Among identified volatiles, the amounts of toluene, heptanal, octanal, and nonanal were higher in roasted Chikso beef than in roasted Hanwoo beef. In addition, the aroma pattern of the roasted beef from these breeds was well-discriminated by electronic nose. Conclusion: No distinct differences were found in terms of meat quality between Hanwoo and Chikso beef in this study. However, the aroma pattern and volatiles of roasted Hanwoo and Chikso beef were different according to instrumental analysis.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.494-501
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• 2017

This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, and 0.3% salt (w/w) to 120% (w/w) of initial meat weight and stored for 14 d. Non-injected beef loin served as a control. Total aerobic bacterial counts, surface meat color, shear force, reducing sugar content, and sensory evaluation of the beef were analyzed at 0.5, 7, and 14 d of storage. Injection did not affect the total aerobic bacterial counts or color of the beef. However, injection increased the stability of meat color, compared with that of the control, during storage. The shear force value was significantly lower in the injected beef than that in the control. The injected beef had a significantly higher reducing sugar content compared with that of the control. In sensory evaluation, tenderness, juiciness, flavor, and overall acceptance of the injected beef were significantly higher than those of the control at 0.5 d. In conclusion, injection of pineapple concentrate and honey can improve the sensory qualities of low marbled beef, during short storage periods, without changing the fresh appearance of the beef.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.272-276
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• 2015

The microbial distribution of raw materials and beef jerky, and the effect of nisin on the growth of Bacillus cereus inoculated in beef jerky during storage, were studied. Five strains of pathogenic B. cereus were detected in beef jerky, and identified with 99.8% agreement using API CHB 50 kit. To evaluate the effect of nisin, beef jerky was inoculated with approximately 3 Log CFU/g of B. cereus mixed culture and nisin (100 IU/g and 500 IU/g). During the storage of beef jerky without nisin, the number of mesophilic bacteria and B. cereus increased unlikely for beef jerky with nisin. B. cereus started to grow after 3 d in 100 IU nisin/g treatment, and after 21 d in 500 IU nisin/g treatment. The results suggest that nisin could be an effective approach to extend the shelf-life, and improve the microbial safety of beef jerky, during storage.

• Environmental and Resource Economics Review
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• v.27 no.3
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• pp.521-544
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• 2018

This paper investigates the impact of ethanol mandate on the price relationship between corn and beef using the monthly time-series data from January 2003 through December 2013. In addition, we examine the non-linearity in ethanol, corn, and beef markets. Based on the threshold cointegration test, we find the symmetric relationship in pairs with ethanol production-corn price and ethanol production-beef price whereas there is the asymmetric relationship between prices of corn and beef. Employing the threshold vector error correction and vector error correction models, we also find that the corn price in the U.S is caused by both ethanol production and beef price in a long-run when the beef price is relatively high. On the other hand, the corn price does not cause both ethanol production and beef price in the long run. Findings from this study imply that demanders for corn such as ethanol and beef producers have price leadership on corn producers.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.58-66
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• 2013

In this study, the effect of packaging methods [aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP: 75% $N_2$, 25% $CO_2$)] on colour, lipid quality and microbial growth of beef patties enhanced with flaxseed flour was investigated during storage at $2{\pm}1^{\circ}C$ for 10 d. L and a values of beef patties packaged in MAP and VP were higher (p<0.05) than that of the samples packaged in AP. Packaging in MAP and VP retarded the lipid oxidation (TBA value) and inhibited the bacterial growth of beef patties enhanced with flaxseed flour. Furthermore, TBA values in beef patties were correlated with a values (r = -0.340; p<0.05). Packaging in MAP was more effective than packaging in VP for inhibiting microbial growth. The samples packaged in VP lost their shape due to the compression by external atmosphere. Packaging treatment had no significant effect on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels in beef patties. The a and b, TBA and MUFA values changed during storage time. TBA values for beef patties increased during storage time, but did not reach to the limit value (1 mg/kg) until the end of the storage time. The results suggest that the shelf life of beef patties enhanced with flaxseed flour can be extended by packaging in MAP.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.983-996
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• 2021

This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein content, as well as higher ash and crude fiber than beef and pork. Likewise, MA patties had a higher pH, lightness (L^*), and redness (a^*) than either beef or pork. Pork meat exhibited the highest released water (RW) and cooking loss (CL) values, followed closely by MA with beef displaying the lowest values. Regardless of patty type, the post-cooking diameter patties were reduced significantly (p<0.05). However, the Warner-Bratzler shear force (WBSF), hardness, chewiness, and gumminess of beef were significantly higher than that of either pork or MA. The visible appearance of MA patties had more porous and loose structures before and after cooking. Consequently, based on sensory parameters, MA patties demonstrated the higher values for appearance and firmness, followed by beef and pork respectively, although the difference was not statistically significant. Therefore, the current study demonstrated that some physicochemical, textural, and sensory characteristics of beef and pork exhibited the most similarity to MA.

• The Korean Journal of Food & Health Convergence
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• v.7 no.5
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• pp.9-16
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• 2021

The purpose of this study aims to confirm the importance of customer selection attributes of beef restaurants. This study found a selection attributes for a beef specialty restaurant, and proved the hypothesis through empirical analysis. Along with the increase in income levels over the past decade, the restaurant industry has grown. In contemporary society, where quality of life is becoming more important, the restaurant industry has expanded the importance of service quality. In particular, for meat consumption, per capita beef consumption is expected to increase every year; the effect of the Korea-U.S. Free Trade Agreement is also expected to further increase the consumption of high-quality and high-priced U.S. beef. However, like the study of general restaurant-selection factors in restaurant management research, studies of beef restaurants and commercial studies considering consumers' selection attributes are scarce. This study verified the characteristics of consumer choice for restaurants specializing in beef, and how quality, price, restaurant atmosphere, and employee service impacted customer satisfaction. We suggest that beef restaurants should focus more on atmosphere and service in addition to food price and quality, which are the choice factors for restaurants in general. This study empirically verified the importance of selection attributes, providing theoretical and practical implications.

• 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.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11c
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• pp.521-524
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• 2000

Nearinfra-red(NIR) reflectance NIR a spectra (400 to 2,100 nm) were collected on 32 beef samples to find feasibility of predicting beef tenderness. The study to predict beef tenderness was accomplished with the stepwise second differential data of the collected NIR spectra. Beef tenderness was measured by Warner-Bratzler(WB) shear force using a Universal Testing Machine(UTM). After modeling the relation between Warner-Bratzler shear force and NIR spectrum of 19 samples among the 32 beef samples, the verification was carried out through predicting the other 13 samples. The SEC and R$^2$ values in the prediction equation were 9.07(N) and 0.6463, respectively. The SEP and R$^2$ were 14.8(N) and 0.7082 (wave length 552 nm, 1988 nm) respectively. The result implied that it was possible to predict the beef tenderness using NIR spectrum and that the tenderness could be predicted non-destructively in real time.

• 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.