Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef.

The effects of quality grade (which reflects relative marbling) on the chemical, physical and sensory properties was investigated using Korean native cattle (Hanwoo) beef. Thirty-six Hanwoo cows were slaughtered and the carcasses were graded at 24h postmortem according to the Korean carcass grading system. The quality grade 1 (high quality), grade 2 and grade 3 (low quality) were based on the marbling score of longissimus dorsi (LD) muscles. The effects of quality grade on the meat quality parameters of beef LD muscle were assessed during aging. Loin-eye area, fat thickness and yield grade were all similar for the three quality groups. Mean lean color, fat color and maturity scores did not differ among quality grade groups (P>0.05). pH, Sarcomere length, WHC, collagen content, cooking loss, shear force and MFI were not affected by quality grade groups. Drip loss for grade 1 group was significantly lower than that for grade 3 groups (P<0.05). At initial tenderness evaluation of steaks, no differences among the three grades were observed; however, with additional days of storage, grade 1 steaks had higher tenderness score than grade 3 steaks (P<0.05). Increased postmortem aging time improved tenderness attributes regardless of quality groups. No significant differences were found among the quality grade groups for flavor (P>0.05). The grade 1 group had the highest juiciness score, and grade 3 groups had the lowest score (P<0.05), but postmortem aging did not influence flavor and juiciness. The quality grades were more strongly related to juiciness than tenderness or flavor.

[1]  M. Dikeman,et al.  PREDICTIVE VALUE OF USDA BEEF QUALITY GRADE FACTORS FOR COOKED MEAT PALATABILITY , 1975 .

[2]  H. Cross,et al.  Percentage Ether Extractable Fat and Moisture Content of Beef Longissimus Muscle as Related to USDA Marbling Score , 1986 .

[3]  F. N. David,et al.  Principles and procedures of statistics. , 1961 .

[4]  M. Dikeman,et al.  Longissimus muscle quality, palatability and connective tissue histological characteristics of bulls and steers fed different energy levels and slaughtered at four ages. , 1986, Journal of animal science.

[5]  G. W. Davis,et al.  FRAGMENTATION INDEX OF RAW MUSCLE AS A TENDERNESS PREDICTOR OF STEAKS FROM USDA COMMERCIAL AND UTILITY CARCASSES , 1980 .

[6]  L. D. Van Vleck,et al.  Estimated breeding values for meat characteristics of crossbred cattle with an animal model. , 1992, Journal of animal science.

[7]  R. Mandigo,et al.  RELATIONSHIP OF SELECTED BEEF CARCASS TRAITS WITH MEAT PALATABILITY , 1978 .

[8]  C. Kerth,et al.  Slaughter plant location, USDA quality grade, external fat thickness, and aging time effects on sensory characteristics of beef loin strip steak. , 1997, Journal of animal science.

[9]  W. Horwitz.  Official Methods of Analysis , 1980 .

[10]  T. R. Dutson,et al.  Tenderness Variations among Beef Steaks from Carcasses of the Same USDA Quality Grade , 1979 .

[11]  R. M. Koch,et al.  Characterization of biological types of cattle (Cycle IV): carcass traits and longissimus palatability. , 1996, Journal of animal science.

[12]  O. B. Allen,et al.  Effects of gender and breed on carcass traits, chemical composition, and palatability attributes in Hereford and Simmental bulls and steers , 1997 .

[13]  F. C. Parrishjr,et al.  EFFECT OF MATURITY AND MARBLING ON THE MYOFIBRIL FRAGMENTATION INDEX OF BOVINE LONGISSIMUS MUSCLE , 1979 .

[14]  C. Dinkel,et al.  Beef Tenderness and Palatability as Influenced by Chemical Measures and Quality and Yield Grade Factors , 1983 .

[15]  P. Santolaria,et al.  Breed type and ageing time effects on sensory characteristics of beef strip loin steaks. , 1999, Meat science.

[16]  H. Cross,et al.  National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling , 1987 .

[17]  R. E. Rust,et al.  Effect of Degree of Marbling and Internal Temperature of Doneness on Beef Rib Steaks , 1973 .

[18]  D. Olson,et al.  RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO MEASURES OF BEEFSTEAK TENDERNESS , 1977 .

[19]  J. D. Tatum,et al.  Predictors of beef tenderness among carcasses produced under commercial conditions. , 1994, Journal of animal science.

[20]  R. L. Vetter,et al.  Effects of Age and Sex on Quality, Tenderness and Collagen Content of Bovine Longissimus Muscle , 1971 .

[21]  F. C. Parrish,et al.  Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sex , 1993 .

[22]  L. E. Jeremiah,et al.  The effects of grade, gender, and postmortem treatment on beef. II. Cooking properties and palatability attributes. , 1997 .

[23]  J. D. Tatum,et al.  Carcass Characteristics, Time on Feed and Cooked Beef Palatability Attributes , 1980 .

[24]  J. D. Tatum,et al.  Interrelationships Between Marbling, Subcutaneous Fat Thickness and Cooked Beef Palatability , 1982 .

[25]  D. Olson,et al.  MYOFIBRIL FRAGMENTATION AND SHEAR RESISTANCE OF THREE BOVINE MUSCLES DURING POSTMORTEM STORAGE , 1976 .

[26]  K. Honikel,et al.  Sarcomere shortening of prerigor muscles and its influence on drip loss. , 1986, Meat science.

[27]  G. W. Davis,et al.  Fragmentation index of raw muscle as a tenderness predictor of steaks from US Good and US Standard steer and bullock carcasses. , 1980 .

[28]  S. De Smet,et al.  Relationship between fat depots in carcasses of beef bulls and effect on meat colour and tenderness. , 2000, Meat science.

[29]  K. Kolar,et al.  Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL collaborative study. , 1990, Journal - Association of Official Analytical Chemists.

[30]  L. L. Wilson,et al.  Growth, Carcass and Muscle Characters of Hereford and Holstein Steers , 1977 .

[31]  R. Field,et al.  Tenderness variation among loin steaks from A and C maturity carcasses of heifers similar in chronological age. , 1997, Journal of animal science.

[32]  R. M. Koch,et al.  Genetic and phenotypic (co)variances for growth and carcass traits of purebred and composite populations of beef cattle. , 1995, Journal of animal science.

[33]  B. Picard,et al.  Relationships between muscle characteristics and meat quality traits of young Charolais bulls. , 2001, Meat science.

[34]  L. E. Jeremiah,et al.  The effects of marbling level, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef rib-eye steaks , 1991 .

[35]  S. Seideman,et al.  Factors associated with tenderness in young beef. , 1987, Meat science.

[36]  J. R. Stouffer,et al.  Changes in Cooking Losses and Sensory Attributes of Angus and Holstein Beef with Increasing Carcass Weight, Marbling Score or Longissimus Ether Extract , 1983 .

[37]  W. M. Robertson,et al.  Canadian, American, and Japanese carcass grades of heifers fed to heavy weights to enhance marbling , 1997 .

[38]  R. Hamm,et al.  Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel , 2004, Naturwissenschaften.

[39]  James H. Torrie,et al.  Principles and procedures of statistics: a biometrical approach (2nd ed) , 1980 .

[40]  E. D. Strange,et al.  SIMPLIFIED METHODOLOGY FOR MEASURING MEAT COLOR , 1974 .

[41]  T. Mitsuhashi,et al.  The characteristics of muscle fiber types of longissimus thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steers. , 2000, Meat science.