• Food Science of Animal Resources
• /
• v.41 no.5
• /
• pp.779-787
• /
• 2021

This study compared the meat quality characteristics, palatability, and histochemical characteristics of low-marbled Hanwoo and Holstein steers of different beef quality grades (1, 2, and 3). No differences were observed in muscle pH_{24 h} and cooking loss between the groups (p>0.05); however, quality grade 1 of Hanwoo steers (HA1) showed a darker muscle surface compared to grade 1 of Holstein steers (HO1) (30.9 vs. 33.9, p<0.05). The HA2 group exhibited a lower value of Warner-Bratzler shear force compared to the HO1 and HO3 groups (60.8 vs. 69.2 and 87.8 N, p<0.001). For sensory quality attributes, steaks from the HA1 group showed higher scores of softness, initial tenderness, and amount of perceptible residue than steaks from the HO1 group (p<0.001). Within the quality grade 2, Hanwoo steers had a higher score of softness compared to Holstein steers (p<0.001). There were no differences in juiciness and flavor intensity between Hanwoo and Holstein steers at the same quality grade (p>0.05). This difference in tenderness attributes between the breeds within the quality grade was associated with morphological traits of muscle bundle, and Hanwoo steers had smaller bundle area (0.37 vs. 0.50 mm², p<0.05) and higher fiber number per bundle (88.2 vs. 121, p<0.05) compared to Holstein steers. Therefore, bundle characteristics of longissimus thoracis muscle can be crucial for explaining factor for the explanation of tenderness variations between different breeds at the same beef quality grade or marbling.

• Korean Journal of Food Science and Technology
• /
• v.38 no.1
• /
• pp.10-15
• /
• 2006

Quality changes of first grade Hanwoo beef were compared with those of third grade Hanwoo beef to investigate effect of initial raw meat quality on maintenance of meat quality during storage for 28 days at $1\;{\pm}\;1^{\circ}C$. Crude fat content of first grade meat was higher, whereas water content was lower, than those of third grade meat. Total bacterial counts of first and third grade beef packaged with polyethylene for 21 days storage at $1\;{\pm}\;1^{\circ}C$ were 106 and $108\;CFU/cm^2$, respectively. Volatile basic nitrogen (VBN) value of first grade meats was lower than that of third grade meat during storage for 28 days at $1\;{\pm}\;1^{\circ}C$. Drip loss percents of first and third grade meats were 4.19 and 6.06% during 14 days storage at $1^{\circ}C$, respectively. L, a, and b values decreased gradually during storage regardless of meat grade, with a value of first grade meat being higher than that of third grade meat at early stage of storage at $1^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
• /
• v.19 no.7
• /
• pp.1059-1064
• /
• 2006

Six muscles were seamed out randomly from Hanwoo carcasses (n = 12) of each quality grade (quality grades 1, 2 and 3). Samples were analysed for their total and soluble collagen contents, IMCT (intramuscular connective tissue) and Warner-Bratzler shear force (WBSF). Simple correlation (n = 21) was determined for WBSF among major muscles. For LT (longissimus thoracis), total collagen content was significantly higher (p<0.05) for quality grade 3 than those for quality grades 1 and 2. For semitendinosus (ST), semimembranosus (SM), psoas major (PM) and serratus ventralis (SV), total collagen content of quality grade 1 was lowest (p<0.05) of all quality grades. IMCT shear force for gluteus medius (GM) decreased (p<0.05) with better quality grade, and those for other muscles, with the exception of GM, were higher (p<0.05) for quality grade 3 than for quality grades 1 and 2. WBSF values showed GM and LT to be decreased (p<0.05) with better quality grade, and PM to be higher (p<0.05) for quality grade 3 than those for quality grades 1 and 2. SM, ST and SV from quality grade 1 had lower (p<0.05) WBSF value than those from quality grades 2 and 3. Total collagen content of ST was highest (p<0.05) of all muscles, whereas that of PM was lowest (p<0.05). Soluble collagen contents of LT and SV from quality grades 1 and 2 were, in general, higher (p<0.05) than other muscles, but that of SM was lowest (p<0.05). ST and SM had higher (p<0.05) WBSF values for three quality grades when compared to other muscles, whereas PM was lowest (p<0.05). LT had the strongest simple correlation with SV (r = 0.78) and GM (r = 0.77), and SM had the strongest correlation with ST (r = 0.73) and LT (r = 0.73). Also, PM had the strongest correlation with SV (r = 0.62).

• Food Science of Animal Resources
• /
• v.21 no.4
• /
• pp.329-336
• /
• 2001

The experiments were carried out to investigate the aging effect between loin muscles from Hanwoo and Helstein. Two kinds of loin samples were prepared from the carcasses of grade B2 from Hanwoo and D from Holstein. The carcasses were chilled for 24 hours after slaughter. The carcasses was obtained by chilling the loin fort 1 day after wrapping it. On the other hand. was obtained divided by 500g and stored at 2$^{\circ}C$ for 11 days after air packing. In the case of fresh beef pH and lactic acid of grade B2 were lower than that of grade D. Hardness and chewiness of grade B2 were lower than that of grade D, but myofibrillar fragmentation index(MFI) of glade B2 were higher than that of grade D. Total concentrations of free amino acid of grade B2 were higher than those of D. The contents of monounsaturated fatty acid of grade B2 was lower than grade D, and monosaturated fatty acid/saturated fatty acid(MUFA/SFA) of grade B2 were higher than grade D. The contents of nonprotein nitrogen of the aged beef was higher than the fresh beef, and beef of grade B2 was higher than that of grade D. In case of aging beef. cooking loss of grade B2 was lower than grade D.

• Food Science of Animal Resources
• /
• v.33 no.3
• /
• pp.305-316
• /
• 2013

The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits, including proximate composition, cholesterol content, nucleotide content, dipeptide content, creatine and creatinine, free amino acid content, fatty acid composition, instrumental meat color, pH, water holding capacity, drip loss, cooking loss, and sensory qualities of the LD muscle from the 3 yield grades of Hanwoo carcasses were measured. The decline in yield grade from A to C resulted in an increase in crude fat and cholesterol content as well as a decrease in inosine 5'-monophosphate and aspartic acid in the LD muscle (p<0.05). In terms of fatty acid composition, the LD muscle from yield grade A had higher SFA and PUFA and lower MUFA content than that from yield grade C (p<0.05). However, the ratio of PUFA/SFA and n-6/n-3 did not differ among LD muscles from the 3 yield grades. There were no significant differences among other meat quality traits in relation to the yield grade. In conclusion, we suggest that the changes of substances related with health and flavor can be considered in order to obtain better quality Hanwoo beef.

• Food Science of Animal Resources
• /
• v.29 no.1
• /
• pp.91-98
• /
• 2009

The objective of this research was to evaluate the chemico-physical and sensory traits of Hanwoo beef quality grade $1^{++}$ ($HW1^{++}$), grade $1^+$ ($HW1^+$), grade 1 (HW1), and Australian Wagyu (AUW) beef. The Longissimus Lumborum (LL) of $HW1^{++}$ beef had the lowest (p<0.05) moisture contents (54.07%) while it had the highest (p<0.05) CIE L, a, b value and water holding capacity (WHC). Fat contents of LL were significantly different (p<0.05) among the beef groups: $HW1^{++}$ (25.58%), $HW1^+$ (16.39%), HW1 (11.29%), and AUW (11.87%) beef. Warner-Bratzler shear force (WBSF) values were the lowest in the beef from AUW (2.81 kg) beef. Cooking loss of AUW beef had the highest value (23.77%) among the beef groups. Quality grade affected sensory traits, with $HW1^{++}$ receiving highest (p<0.05) tenderness, juiciness and flavor. In Hanwoo beef, from grade 1 to $grade1^{++}$, there were significant increases in fat content (from 11.29% to 25.58%), CIE L value (37.56 to 43.15), WHC (55.97% to 60.05%), tenderness (4.63 to 5.28), and decreases in moisture contents (66.84% to 54.07%), protein contents (20.35 to 19.76%), and WBSF value (5.43 kg to 2.93 kg) value. In sensory evaluation, overall acceptability score for Hanwoo $1^{++}$ grade beef was significantly higher than for Australian Wagyu beef. However, there were no significant differences in sensory properties between Hanwoo 1, $1^+$ grade and Australian Wagyu beef.

• Journal of Animal Science and Technology
• /
• v.59 no.3
• /
• pp.6.1-6.6
• /
• 2017

Background: This study was aim to observe the effects of feeding mixed local hay (MH) consisted of 55% orchard grass (Dactylis glomerata L.), 35% tall fescue (Festuca arundinacea) and 10% red clover (Trifolium pratense) to Hanwoo steers on performance, carcass characteristics and meat quality (longissimus thoracis) compared with feeding imported timothy hay (TH) and local rice straw (RS). Results: Although no significant effects were found on animal performance and carcass yield grade, the carcasses of MH group had higher marbling score and quality grade than those of RS and TH group (P < 0.05). Therefore, higher fat content (P < 0.001), lower shear force and hardness value in the beef of MH group than that of other groups were observed. Furthermore, the beef of MH group had higher CIE $a^*$ value (redness) than that of other groups and feeding MH to Hanwoo steers lowered n-6 to n-3 fatty acids ratio in beef. Conclusions: Mixed hay provided benefits on meat quality and could be used for Hanwoo fattening program.

• Food Science of Animal Resources
• /
• v.37 no.4
• /
• pp.494-501
• /
• 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
• /
• v.30 no.1
• /
• pp.110-119
• /
• 2010

The fatty acid composition of Hanwoo beef was investigated by different quality grades and cuts. Five cuts (strip loin, loin, chuck roll, top round, brisket) were obtained from 15 Hanwoo beef cattle [bulls and steers, 24-30 mon old]. For each quality grade of $1^{++}$, $1^+$, 1, 2, 3, three animals were selected. The contents of C18:0 in chuck roll, strip loin, brisket, top round and loin were significantly higher in 3 quality grades than those of the other grades respectively (p<0.05). The C18:1n9 content in the chuck roll was not significantly different among the different grades, but those of strip loin, top round, brisket, and loin were significantly higher in $1^{++}$ quality grade than those of 3 quality grade (p<0.05). The C18:3n3 content was significantly higher in brisket of $1^{++}$ quality grade and loin of 3 quality grade than the other grades for the same cut (p<0.05). However, those of strip loin, top round and chuck roll were not significantly different (p>0.05) among the different grades. The C18:3n6 content in chuck roll and loin was significantly higher for 2 quality grade than in those of the other grades (p<0.05). For five cuts, total SFA contents for 3 quality grade were significantly higher than in other cuts. The total MUFA content of $1^{++}$ quality grade was significantly higher than in 3 quality grade (p<0.05). The total n-3 PUFA content was not significantly different in chuck roll, strip loin and top round; however, those of brisket were significantly higher in $1^{++}$ quality grade (0.15%) and those of loin were significantly higher in 3 quality grade than in the other grades (p<0.05). The total n-6 PUFA content was significantly higher in 3 quality grade than in those of the other grades (p<0.05).

• Journal of Embryo Transfer
• /
• v.23 no.4
• /
• pp.291-298
• /
• 2008

We separately cultured follicular oocytes collected from individual ovaries of slaughtered Korean native cows and examined both the embryonic development rate and pregnancy rate after embryo transplantation according to the meat yield and quality grades of the source beef carcass. Oocytes from meat yield grade B cows exhibited a higher fertilization rate and embryonic developmental rate to the eight-cell stage than oocytes from grade A or C animals (p<0.05), but there was no significant difference in rate of development to the blastocyst stage among meat yield grades A, Band C. The oocyte cleavage rate and development rate to the eight-cell stage from meat quality grade 3 cattle was higher than grades 1++, 1+, 1 and 2 (p<0.05). Embryos derived from grade animals displayed a development rate to the blastocyst stage of 19.4%, which was also higher than all other meat quality grades (p<0.05). Transplantation of in vitro-cultured oocytes from meat yield grade A ovaries led to a higher pregnancy rate (64.2%) than in vitro-cultured oocytes from meat yield grade B ovaries (56.5%), but there was no significant difference between the two groups in pregnancy or abortion rates. In conclusion, embryonic development rate and pregnancy rate has a close relation to meat quality grades of the source beef carcass, this results is to give information for the Korean native cows improvement of breed.