• Journal of Animal Science and Technology
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• 제57권7호
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• pp.24.1-24.5
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• 2015

The objective of this study was to investigate the physicochemical and microbial quality of loin (m. longissimus dorsi) and top round (m. Semimembranosus) in Holstein veal produced from two slaughter age groups (5 and 8 months of age). A total of 20 Holstein calves were randomly selected from a local cattle farm. The slaughtered cold carcasses were vacuum-packaged. The samples were analyzed for proximate composition and physicochemical analyses and stored for 1, 7, 10, 20 and 30 days for microbiological analyses. Fat and protein contents of loin for the 8 month group were higher than those for the 5 month groups (p < 0.05). For both loin and top round muscles, the pH, cooking loss and the shear force values for the 5 month group was higher than those for the 8 month group (p < 0.05). On the other hands, the water-holding capacity (WHC) for the 8 month group was higher than those for the 5 month group (p < 0.05). In terms of meat color, CIE $L^*$ (lightness) for both muscle were higher in the 5 month group than in the 8 month groups. On the other hands, $a^*$ (redness) were higher in the 8 month group than in the 5 month groups (p < 0.05). Total aerobic counts in all samples remained up to 30 days at values less than 7 log CFU/g. However, there was no significant difference for both muscles between the two age groups. The results indicate that Holstein muscles from the 8 month group had desirable quality properties than those from the 5 month group.

• Asian-Australasian Journal of Animal Sciences
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• 제19권7호
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• pp.1059-1064
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• 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).

• 한국축산식품학회지
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• 제37권4호
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• pp.593-598
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• 2017

The objective of this study was to determine the influence of quality grade (QG) on meat tenderness characteristics of ten major muscles from Hanwoo steers. A total of 25 Hanwoo carcasses ($5\;carcasses{\times}5\;QGs$) were selected. Intramuscular fat content, collagen content, sarcomere length, and Warner-Bratzler shear force (WBSF) of Longissimus thoracis (LT), Longissimus lumborum (LL), Psoas major (PM), Semisponals (SS), Triceps brachii (TB), Semimembranosus (SM), Gluteus medius (GM), Rectus Abdominis (RA), Superficialis flexor (SF), and Internal and external intercostal (IC) were determined. IC had the highest fat content, followed by LT, RA, LL, PM, GM, SS, SF, TB, and SM. High-fat muscles such as LT, LL, IC, RA, and PM had significantly (p<0.05) different fat contents among QGs. Collagen contents were significantly (p<0.05) different among QGs. With decreasing QG, increasing collagen content was found in muscles. There were significant (p<0.05) differences in sarcomere length among QGs of several muscles. However, no significant (p>0.05) difference in sarcomere length was found among QGs for LL, PM, or RA muscle. PM had the lowest WBSF, followed by LL, LT, RA, IC, GM, SM, SF, SS, and TB. WBSF of QG $1^{{+}{+}}$ was lower than that of QG 1 for SS, TB, and SM. All muscles of QG 1 showed lower WBSF than QG 3 except TB or IC. Results of this study suggested that differences in WBSF among these 10 muscles by QG were due to differences in collagen content and sarcomere length.

• 한국축산식품학회지
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• 제39권4호
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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.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2023년도 임시총회 및 춘계학술대회
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• pp.4-4
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• 2023

다국적 제약회사에서 생산되는 제약화합물은 인간의 질병치료 뿐만 아니라 가축의 생산성을 향상시키는 물질으로도 활발하게 생산되는데 육우의 성장을 촉진하는 기능성 화합물들도 많이 있다. 북미에서 생산되는 소고기의 약 80%가 1번 이상의 성장촉진기술들이 활용되고 있다고 보고된다. 고기소로 생산되는 비육우에 적용되는 방법은 크게 피하 이식에 의해 혈류를 타고 성장을 촉진하는 17β-Estradiol과 합성 남성호르몬제인 Trenbolone acetate가 주로 활용되고, 비육후기 사료에 섞어서 급여하는 사료첨가제 형태인 β2-adrenergic agonist 같은 형태로 적용하게 된다. 근육을 성장하는 기술의 작용기전은 많은 선행연구에 의해 밝혀져 있는 반면 천연 알칼로이드 성분들의 기전은 밝혀진 것이 많지 않다. 한방제재들에서 많이 발견되는 알칼로이드 성분들은 생리활성 기능들을 가진 것으로 알려져 있지만, 생산, 수거, 가공, 추출 등의 공정에서 많은 비용이 발생하므로 비육우의 사료화 가능성은 아주 희박하다. 따라서 비용을 최소화 할 수 있는 후보재료를 검색중에 감자부산물을 확보하였고 기능성 물질의 추출과 사료첨가제 화 하여 비육우에 급여시험을 실시하였다. α-solanine과 α-chaconine은 감자의 잎, 과일 및 괴경에서 발견되는 글리코알칼로이드 화합물로, 쥐, 토끼, 닭과 같은 다양한 동물 모델에서 중독성을 가진 물질로 보고 되고 있다. 최근 연구에서는 비육우의 성능을 유도하는 데 사용되는 것으로 나타났다. 한우 송아지 3마리의 사태(Semimembranosus)와 등심(Longissimus Dorci)근육에서 추출된 근육위성 세포(BSC)에 다양한 수준의 α-solanine(control, 0.001, 0.01, 0.1, 1, 10μM)으로 처리해본 결과 근육관련 지표인 MHC2X과 β2-AR의 발현이 높게 나타난 것을 확인했다. 사료급여실험에서는 대조군에 비해 급여군의 등심단면적과 도체중이 향상되는 것을 확인하였다. 결과적으로 감자유래 농산부산물은 한우 비육우의 근육의 성장을 증가시키고, 그 작용기전은 β2-수용체에 작용하여 단백질 합성을 촉진시켜 근육을 축적시키는 것으로 확인하였다. 농산부산물을 이용한 기능성 사료개발은 최근 이슈가 되고 있는 축산분야 탄소저감을 개선할 수 있는 기술로 축산의 업사이클링 기술로 활용 가능하다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권12호
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• pp.1756-1763
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• 2017

Objective: The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles. Methods: Five representative muscles: longissimus dorsi (LD), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TB) at 24 h post-mortem obtained from 28-mo-old Jeju female breed horses (n = 8) were used in the present investigation. The muscles were vacuumpackaged and frozen at $-20^{\circ}C$ for 120, 240, and 360 days. All the samples were analyzed for thawing and cooking losses, pH, Warner-Bratzler shear forces (WBSF), color traits, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS) and sensory traits. The muscle samples analyzed on day 0 of frozen storage (fresh, non-frozen) were used for comparison. Results: Results revealed that thawing and cooking losses significantly (p<0.05) increased in all the muscles after 120 days and then remained unchanged up to 360 days of frozen storage. The TBARS and TVBN contents significantly increased as increasing frozen storage time up to 360 days (p<0.05). While, significant decreases in WBSF values were observed for all the muscles with increased frozen storage time (p<0.05). Frozen storage variously affected the color traits of the muscles for instance; the redness of LD, GM, and BF muscles showed a decreasing tendency during frozen storage while it was not changed in TB and SM muscles. Furthermore, the frozen storage did not produce detrimental effects on sensory quality as it did not cause flavor and juiciness defects whereas it partially improved the tenderness of all the muscles studied. Conclusion: Based on the results obtained from our work, it is concluded that frozen storage could be applied to increase the long-term shelf life of horsemeat while still retaining its sensory quality.

• Journal of Animal Science and Technology
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• 제46권3호
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• pp.427-436
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• 2004

본 연구는 현수방법이 한우 육질에 미치는 영향과 근육간 육질특성 차이에 영향을 주는 요인을 평가하기 위해 수행되었다. 총 18두 한우 거세우의 좌도체와 우도체를 순차적으로 tendaerstretch(TS) 처리하고, 다음날 양 도체의 longissimus(LD), semimembranosus(SM), tricepsbrachii(TB)을 발골하여 7일 동안 숙성하였다. 관능검사는 한국식 바베큐(BBQ)와 서양식 스테이크(Grill) 방법으로 360명을 대상으로 실시하였고, 동시에 전단력, 보수력, 가열 감량, 근절길이와 근내 조지방 함량을 측정하였다. 소비자 맛 지수는 도체 육질등급이 높은 경우 LD는 높았으나(P < 0.05), TB는 차이가 없었다. 한편, SM은 Grill의 경우에만 높은 듭급이 높은(P < 0.05) 값을 없었다. 이 결과는 높은 도체 육질등급은 LD의 경우 맛이 우수하다는 것을 증명하나, SM과 TB의 맛은 대변하지 못한다는 것을 시사한다. Tenderstretch는 TB의 관능 특성 및 물리적 육질 특성에는 영향을 미치지 않았고, 다른 근육의 가열 감량에도 영향을 미치지 않았다. 한편, 이 현수 방법은 LD와 SM의 근절길이와 맛 지수를 증가(P < 0.05) 시키고 전단력을 감소(P < 0.05) 시켰다. 이 결과는 시료가 7일 동안 냉장 숙성되었다는 점을 고려할 때, 결체조직의 약화와 관련되었다는 것을 시사하고 있다. 도체 육질등급에 따른 현수방법의 특별한 효과는 대부분 육질 특성에는 관찰되지 않았으나, tenderstretch된 SM의 맛 지수가 처리를 하지 않은 LD와 동하였다. 이 결과는 소비자들이 tenderstretch한 우둔을 불고기 형태로 소비했을 경우 등심과 같은 맛을 느낄 수 있다는 것을 의미한다. 소비자 맛 지수와 기계적 육질 측정치와의 상관관계에서, LD의 경우 근내지방과 유의적(P < 0.05) 상관관계를 보였고, SM의 경우는 근절길이와 유의적(P < 0.05) 관계를 보였다. 이 결과는 근육에 따라 맛을 대변할 수 있는 예측 요인이 다르다는 것을 시사한다. SM의 경우 보수력과 가열 감량이 높은 음의 상관관계를 보여, 보수력과 가열 감량과의 관계를 잘 나타내고 있으나, 다른 근육에서는 높은 상관도가 관찰되지 않았다. 소비자가 느끼는 맛 차이를 포함하여 실험실적 측정요인을 이용한 근육간 별별력 검사를 하였을때 약 77%의 확률에서 분류되었다. 근육간 차이에서 가장 큰 요인은 맛지수였고, 가열 감량과 근절길이도 큰 요인으로 작용했다. 이 결과는 전단력 측정의 절대치와 맛과의 관계는 근육에 따라 다르다는 것을 나타내며, 근육간 맛 차이는 전단력보다 가열 감량과 근절길이가 설명력이 높다는 것을 나타냈다. 본 연구 결과는 Tenderstretch는 우둔과 같은 비인기부위의 맛 지수를 높이는데 유용한 방법이고, 기계적인 육질측정 방법이 국내 소비자 맛 지수를 예측하는데 한계가 있다는 것을 시사한다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권3호
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• pp.411-419
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• 2015

We previously demonstrated that bovine subcutaneous preadipocytes promote adipogenic gene expression in muscle satellite cells in a co-culture system. Herein we hypothesize that saturated fatty acids would promote adipogenic/lipogenic gene expression, whereas mono- and polyunsaturated fatty acids would have the opposite effect. Bovine semimembranosus satellite cells (BSC) and intramuscular preadipocytes (IPA) were isolated from crossbred steers and cultured with 10% fetal bovine serum (FBS)/Dulbecco's Modified Eagle Medium (DMEM) and 1% antibiotics during the 3-d proliferation period. After proliferation, cells were treated for 3 d with 3% horse serum/DMEM (BSC) or 5% FBS/DMEM (IPA) with antibiotics. Media also contained $10{\mu}g/mL$ insulin and $10{\mu}g/mL$ pioglitazone. Subsequently, differentiating BSC and IPA were cultured in their respective media with $40{\mu}M$ palmitic, stearic, oleic, or linoleic acid for 4 d. Finally, BSC and IPA were single- or co-cultured for an additional 2 h. All fatty acid treatments increased (p = 0.001) carnitine palmitoyltransferase-1 beta ($CPT1{\beta}$) gene expression, but the increase in $CPT1{\beta}$ gene expression was especially pronounced in IPA incubated with palmitic and stearic acid (6- to 17-fold increases). Oleic and linoleic acid decreased (p = 0.001) stearoyl-CoA desaturase (SCD) gene expression over 80% in both BSC and IPA. Conversely, palmitic and stearic acid increased SCD gene expression three fold in co-cultured in IPA, and stearic acid increased $AMPK{\alpha}$ gene expression in single- and co-cultured BSC and IPA. Consistent with our hypothesis, saturated fatty acids, especially stearic acid, promoted adipogenic and lipogenic gene expression, whereas unsaturated fatty acids decreased expression of those genes associated with fatty acid metabolism.

• Asian-Australasian Journal of Animal Sciences
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• 제27권12호
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• pp.1773-1782
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• 2014

The aim of the experiment was to study the effect of feeding system on meat quality characteristics of Small East African (SEA) goats and their crosses with Norwegian ($SEA{\times}N$) goats finished under small scale farming conditions. Twenty four castrated goats at the age of 18 months with live body weight of $16.7{\pm}0.54kg$ from each breed (SEA and $SEA{\times}N$) were distributed in a completely randomized design in a $2{\times}3$ factorial arrangement (two breed, and three dietary treatments). The dietary treatments were; no access to concentrate (T0), 66% access to ad libitum concentrate allowance (T66) and 100% access to ad libitum concentrate allowance with 20% refusal (T100) and the experimental period was for 84 days. In addition, all goats were allowed to graze for 2 hours daily and later fed grass hay on ad libitum basis. Daily feed intakes were recorded for all 84-days of experiment after which the animals were slaughtered. Feed intake of T100 animals was 536 g/d, which was 183 g/d higher than that of T66 group. Supplemented goats had significantly (p<0.05) better feed conversion efficiency. The SEA had higher (p<0.05) hot carcass weight (8.2 vs 7.9 kg), true dressing percentage (54.5 vs 53.3) and commercial dressing percentage (43.3 vs 41.6) compared to $SEA{\times}N$. There was no significant difference (p>0.05) for dressing percentage and carcass conformation among supplemented goats except fatness score, total fat depots and carcass fat which increased (p<0.05) with increasing concentrate levels in the diet. Increasing level of concentrate on offer increased meat dry matter with subsequent increase of fat in the meat. Muscle pH of goats fed concentrate declined rapidly and reached below 6 at 6 h post-mortem but temperature remained at $28^{\circ}C$. Cooking loss and meat tenderness improved (p<0.05) and thawing loss increased (p<0.05) with ageing period. Similarly, meat tenderness improved (p<0.05) with concentrate supplementation. Shear force of muscles varied from 36 to 66, the high values been associated with Semimembranosus and Gluteobiceps muscles. The present study demonstrates that there are differences in meat quality characteristics of meat from SEA goats and their crosses with Norwegian breeds finished under small scale farming conditions in rural areas. Therefore, concentrate supplementation of goats of both breeds improves meat quality attributes.

• 한국축산식품학회지
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• 제26권1호
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• pp.20-27
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• 2006

돈육을 이용한 수리미 유사물 제조시 첨가되는 NaCl 함량이 돈육 수리미의 젤 특성에 미치는 영향을 알아된 결과, NaCl의 첨가량이 증가함에 따라 젤 강도는 높아지지만, pH와 수분함량은 낮아지는 것으로 나타났다. 젤의 색깔은 첨가되는 NaCl의 함량이 $2{\sim}3%$일 때 선명하면서 밝은 것으로 나타났고, 4% 첨가되었을 때에는 황색토가 증가하여 색상이 어두워지는 것으로 나타났다. 젤의 미세구조를 관찰한 결과, NaCl의 첨가량이 증가함에 따라 염용성 단백질의 용해도가 증가하여 단백질 사이의 결합이 조밀하게 이루어지는 것으로 나타났으며, 이와 같은 이유로 인해 수분함량은 감소하지만 젤의 강도는 높아지는 것으로 나타났다. 관능평가에서 2% NaCl 첨가된 돈육 수리미의 색깔이 선명하면서 밝은 것으로 나타났고 전체적인 기호성도 우수한 것으로 평가되었다.