• Food Science of Animal Resources
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• v.31 no.6
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• pp.935-943
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• 2011

This study was conducted to investigate the proximate composition, meat color, Warner-Bratzler shear force (WBS), cooking loss (CL), fatty acids composition, amino acid composition and mineral contents of Hanwoo beef (QG $1^+$, 1) and imported New Zealand black Angus beef with loin, strip loin, eye of round and chuck tender. The intramuscular fat contents were higher in the strip loin, loin and chuck tender of Hanwoo beef than New Zealand beef (p<0.05). Hanwoo QG 1 beef had higher Fe contents in the strip loin (30.52 mg/100g) and chuck tender (40.70 mg/100g) (p<0.05). Hanwoo beef had lower cooking loss and than those of New Zealand beef, whereas New Zealand beef had higher protein and amino acids contents (%) than their counterpart. There was no significant difference in the WBS between two origin samples except the chuck Hanwoo beef had significantly lower saturated fatty acids (SFA) and higher monounsaturated fatty acids contents than New Zealand beef (p<0.05). WBS values indicated that Hanwoo and New Zealand beef had similar tenderness in the loin, striploin and eye of round due to the longer aging periods of the New Zealand beef than Hanwoo beef during the distribution.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.726-735
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• 2009

This study was conducted to investigate the Warner-Bratzler shear force (WBS), sarcomere length, total collagen contents and consumer tests of different cuts of Hanwoo beef based on quality grade. Five cuts [Cheggt (striploin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from Hanwoo beef (bulls and steers, 24-30 months old) and grouped by their quality grades ($1^{++}$, $1^+$, 1, 2 and 3). The WBS values of chuck cut in $1^{++}$, $1^+$ and 1 quality grade groups were 5.47 (kg/0.5 $inch^2$), 5.46 (kg/0.5 $inch^2$) and 6.54 (kg/0.5 $inch^2$), respectively, which were significantly lower than those of chuck in quality grade 3, which was 8.41 (kg/0.5 $inch^2$) (p<0.05). The sarcomere length of the quality grade groups were significantly longer for brisket (3.72 ${\mu}m$) of $1^{++}$ quality grade than for that of 3 quality grade brisket (p<0.05). Brisket of $1^{++}$ and 2 quality grade had significantly greater sarcomere lengths than strip loin and top round in the same quality grade (p<0.05). The total collagen contents of strip loins in the $1^{++}$, $1^+$, and 1 quality grade groups (1.17, 1.18 and 1.14 g/100 g, respectively) were significantly lower than those of the 3 quality grade group (1.63 g/100 g) (p<0.05). The overall sensory scores of tenderness and juiciness for the five cuts of $1^{++}$ quality grade were significantly higher than those of the other quality grade (p<0.05). Among the five cuts, loin had the highest tenderness and juiciness scores (p<0.05), whereas top round had the lowest tenderness and juiciness scores (p<0.05). Overall, there were significant differences in the WBS and sensory properties among quality grades and cuts (p<0.05). However, the sarcomere length and total collagen contents of chuck roll, top round and loin did not differ among quality grades.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1909-1916
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• 2007

This study compared the growth performance and carcass evaluation of Jeju native cattle (JNC) and its crossbreds (CBK = 25 JNC:50 Charolais:25 Brahman and BCBK = 62.5 JNC:25 Charolais:12.5 Brahman). Eight male calves of each JNC, CBK and BCBK were weaned at 4 month of age and were fed for 24 months of age. All animals grazed a pasture between 5 to 10 months of age then they were fed growing ration at the rate of 1.5% of their BW along with ad libitum supply of Italian ryegrass hay between 11 to 16 months of age and thereafter switched to ad libitum feeding of finishing ration and hay between 17 to 24 months of age. Mean body weight (BW) and BW gain were higher in CBK compared with BCBK and JNC at 4, 10, 16 and 24 months of age. Average daily BW gain during 4 to 10 months of age was the highest for CBK followed by BCBK and JNC. However, daily BW gain was higher in BCBK than in CBK and JNC during 11 and 16 months of age. During fattening period (17 to 24 months) average daily BW gain was higher in JNC than in CBK and BCBK. Slaughter weight, hot and cold carcass weight were higher in CBK compared with JNC and BCBK. Weight of bones, boneless meat, ribs, excluded rib meat, retailed cut meat, tender loin, sir loin, strip loin, sticking, top round, bottom round, fore leg, shank, and thin-flank were higher in CBK than in BCBK and JNC. Fat weight in these carcass cuts and kidney fat was similar in JNC and its crossbreds. Logissimus dorsi and its ratio were higher in CBK compared with BCBK and JNC. Percent moisture, crude protein, and ash contents of beef were similar in JNC and its crossbreds. Percent beef fat was higher in JNC and BCBK than in CBK. Cooking loss and water holding capacity of beef was similar in JNC and its crossbreds. Sheer force was lower in BCBK compared with JNC and CBK. Juiciness, tenderness and flavor of beef were higher in BCBK compared with JNC and CBK. In conclusion, CBK has shown higher growth rate and produced heavier carcasses with good degree of fatness compared with JNC and BCBK. However, fattening for longer period could increase the maintenance cost in CBK and BCBK because of their higher BW which they attained during growing period.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.414-427
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• 2012

Carcass characteristics and meat quality traits as a function of endpoint months of slaughter age (26 vs 32 mon) and chiller ageing (1 vs 10 d) were evaluated for m. longissmus of 26 Hanwoo steers fed with commercial diets including whole crop barley silage. Totally twenty six Hanwoo steers for 6 mon of age that were fed until 26 mon of age constituted the short term-fed group and fed until 32 mon of age constituted long-term fed group. Carcasses were chilled for 24 h and were graded. Strip loin samples were divided into two age groups (1 d and 10 d). Long-term feeding increased carcass weight, rib-eye area, yield grade, marbling score, firmness and quality grade of the meat. The feeding for 32 mon produced tender, juicy meat (p<0.01) with lower cooking loss and higher rating score (p<0.05) than short term feeding, while other quality traits were not influenced by the length of feeding. Intramuscular fat content and oxidative stability (TBARS value) were significantly (p<0.05) higher in beef from long-term feeding however the length of feeding did not alter the fatty acid composition. Chiller aging reduced instrumental tenderness (WBSF value), improved color, sensory tenderness, acceptability and rating of beef. The results of the present study mirrors that Hanwoo steers until 32 mon of age overall improved carcass traits and palatability compared to that for 26 mon. However, from the viewpoints of economical and environmental aspects, cost of the additional feeding for 6 mon for value-adding of eating quality was relatively high and the effects in turn were limited.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.709-718
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• 2010

The study was performed through questionnaire to determine purchase characteristics and consumers' satisfaction for Hanwoo beef for 400 residents in Busan, Gyeongsangnam-do, Daegu and Gyeongsangbuk-do. The results obtained from 363 consumers excluding 37 improperly answered ones were statistically analyzed. The properly answered consumers were classified according to gender, 107 (29.5%) male, 256 (70.5%) female, and ages, 70 (19.3%) twenties, 97 (26.7%) thirties, 131 (36.1%) forties, and 65 (17.9%) over fifties. Consumers having older ages purchased Hanwoo beef more frequently (p<0.05), and Hanwoo specialty shop operated by farmers cooperative was the most popular purchasing sources. Consumers' favorite retail cuts for Hanwoo beef were in the order of loin (43.5%), ribs (22.9%), tender loin (10.5%), brisket (9.9%), round, fore (4.7%), others (3.3%), chuck (2.8%), strip loin, rump (2.5%). For the experiences of purchasing imported beef, 24.55% and 22.3% of consumers answered for 'sometimes' and 'yes', respectively, for the reason of 'low price' (73.3%). Consumers answered 'sometimes' (69.1%) for the question of disguisement of imported beef to Hanwoo beef, and thought traceability (61.7%) and country of origin (17.1%) would be the most effective methods to prevent disguisement. Percentages of responses were 61.1% and 75.5% for traceability and country of origin, respectively, under the assumption of consumer's trustworthiness of above 70%. Prerequisites for Hanwoo beef to succeed as a brand were in the order of taste (3.90 points), consumers' satisfaction (3.28 points), consumers' trustworthiness (3.20 points), safety (3.03 points). Consumers' satisfaction is influenced by the age, academic background and the occupation (p<0.05). Safety is expected to show the difference by the educational background (p<0.05) and the occupation (p<0.01), whereas consumers trustworthiness is influenced by the educational background and income (p<0.05). From the results obtained in the current study, it is concluded that traceability and country of origin is essential to gain consumers' satisfaction and trustworthiness, and that the most important factors for branding Hanwoo beef would be taste and safety.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1336-1344
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• 2018

Objective: This study aimed to observe whether high-pressure processing (HPP) affected aroma development and the degradation rate of umami taste-related ATP breakdown products, specifically inosinic acid in grass-fed beef during vacuum aging. Methods: Strip loin (longissimus lumborum) cuts obtained from six grass-fed Friesian Holstein steers (32 months old) on day 4 post slaughter were vacuum-packed and subjected to pressurization at 300 and 500 MPa for 180 s at $15^{\circ}C{\pm}2^{\circ}C$. The samples were then stored for 4 weeks at $5^{\circ}C{\pm}0.5^{\circ}C$ under vacuum and compared with the control (0.1 MPa). Results: HPP increased the shear force value, promoted moisture loss and lipid oxidation, induced surface paleness, stabilized pH during aging, and reduced bacterial load and growth. The shear force value of 500 MPa-treated samples remained higher than the control after aging, while no significant differences were found between the control and 300 MPa-treated samples. Degradation of inosinic acid and inosine occurred during pressurization, resulting in an increase in hypoxanthine content. However, the degradation rate in HPP-treated samples during aging was slower; therefore, inosinic acid and inosine content remained higher than in control samples. No significant differences were found in hypoxanthine content at the end of aging. HPP intensified the levels of hexanal, octanal, 2-methylbutanal, 3-methylbutanal, benzaldehyde, and 2,5-dimethylpyrazine in cooked-aged beef samples. Conclusion: HPP induced aroma development and delayed the degradation of inosinic acid. However, it also reduced the postmortem tenderization rate.

• Journal of The Korean Society of Grassland and Forage Science
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• v.39 no.4
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• pp.264-271
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• 2019

This study was conducted to investigate the effect of whole crop rice based TMR on the meat quality of Korean Native Cattle (Hanwoo). Sixteen Hanwoo steers (average 8 months old) were divided into the control group (commercially marketed TMR) and the WCR-TMR group (whole crop rice based TMR). Feeding trials were carried out up to 30 months of age, and after slaughter, the strip loin were collected and analyzed for meat quality. There were no significant differences in proximate compositions of Hanwoo (P>0.05), and crude protein, crude fat and crude ash were 19.51~20.23 %, 11.53~11.35 % and 1.10~1.12 %, respectively. There was no significant difference in water holding capacity and cooking loss between treatments (P>0.05), but it was slightly lower in the control group. Among the various functional components in meat, β-carotene was not detected, but α-tocopherol was significantly higher in WCR-TMR group and vitamin A content in control (P<0.05). The a^⁎-value in the meat color index decreased significantly with longer storage period in the control group, whereas the WCR-TMR fed group showed no significant difference (P>0.05) according to the storage period. There were no difference between the treatments in the TBARS (2-Thiobarbituric acid reactive substances) value used as an indicator of lipid oxidation and in fatty acid content. But the control group had high myristic acid content, whereas the WCR-TMR supplemented group showed higher oleic acid and linoleic acid content. In conclusion, feeding of WCR based-TMR increased the α-tocopherol content, which is a functional ingredient in meat, and the other components were not significantly different from the control. Therefore, it was judged that there was no significant difference between WCR based and conventional TMR in meat quality characteristics.