A Comparative Study on the Carcass and Meat Chemical Composition, and Lipid-Metabolism-Related Gene Expression in Korean Hanwoo and Brindle Chikso Cattle

Ba, Hoa Van; Song, Dong-Heon; Seol, Kuk-Hwan; Kang, Sun‐Moon; Kim, Hyun‐Wook; Bae, In-Seon; Kim, Eun Sung; Park, Yeon-Soo; Cho, Soohyun

doi:10.3390/cimb45040214

Cited by 3 publications

(3 citation statements)

References 44 publications

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“…The marbling of beef is the main factor determining its good sensory characteristics [39]. No factor has a more favourable effect on beef's flavour than marbling [40]. Cuts of meat with greater marbling have a better flavour.…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of beef carcass quality using the muscle eye area M. longissimus dorsi

Kruk,

Ugnivenko,

Antoniuk

et al. 2024

Potr. S. J. F. Sci.

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In Japan, Korea, the USA, and Australia, the area of the “muscle eye” (cross-section of the M. longissimus dorsi during the division of the half-carcass between the 12th and 13th rib into the front and rear parts) is used to assess the quality of cattle carcasses. The correlation between this feature and the slaughter and quality characteristics of carcasses in 20-22-month-old crossbred bulls (Ukrainian Black-and-White Dairy × Holstein) has been studied. The area of the “muscle eye” in bulls was determined before slaughter by an ultrasound analyzer Emperor 860. After slaughter, it was calculated by the length and depth of the "muscle eye". The colour of muscle and adipose tissue, carcass conformation, development, and subcutaneous fat thickness have been examined. The correlation between the size of the "muscle eye" and carcasses' quantitative and qualitative characteristics has been determined. The area of the "muscle eye" has a positive relationship (r = 0.612; p >0.999) with live weight after fasting, carcass weight (r = 0.598; p >0.999), flesh weight (r = 0.498; p >0.99), including the highest (r = 0.745; p >0.999), and first grade (r = 0.662; p >0.99), the amount of adipose tissue (r = 0.491; p >0.99) and tendons and ligaments (r = 0.435; p >0.99). With its increase, there is a tendency to an inverse relationship with the content of second-grade flesh in the carcass (r = 0.303), carcass conformation (r = 0.147), fat-irrigation thickness (r = 0.125), and marbling (r = 0.340). The area of the "muscle eye" is inversely correlated with the development of subcutaneous fat (r = -0.389; p >0.95) and the saturated colour of muscle tissue (r = -0.309). The correlation coefficients between the area of the "muscle eye" determined by ultrasound and quantitative and qualitative characteristics of carcasses are significantly higher than those obtained by post-slaughter calculation of the area of the muscle eye by measuring the length and depth. The data's practical significance is obtaining knowledge that allows beef to be sorted based on the correlation between the muscle eye area and the quality of carcasses and beef.

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Section: Resultsmentioning

confidence: 99%

“…Growth performance, carcass traits, and feeder calf value of beef × Holstein and Holstein feedlot steers. In Applied Animal Science (Vol 40,. Issue 1, pp.…”

mentioning

confidence: 99%

Evaluation of beef carcass quality using the muscle eye area M. longissimus dorsi

Kruk,

Ugnivenko,

Antoniuk

et al. 2024

Potr. S. J. F. Sci.

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“…Otherwise, Hanwoo is recognized as cattle breed with a high-fat accumulating potential, as a result of long-term pure-breeding and strict selection program for improving economic traits (e.g., marbling) over the last decades (Chung et al, 2018). In a study conducted by Hoa et al (2023a), the Hanwoo beef exhibited a higher expression of lipid-metabolism-related genes compared to Chikso cattle. With regard to moisture content, Hanwoo beef had a lower level than other remaining breeds (p<0.05).…”

Section: Chemical Composition and Meat Quality Traitsmentioning

confidence: 99%

Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds

Hoa,

Kim,

Song

et al. 2024

Food Sci Anim Resour

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Quality characteristics of beef depending on its marbling

Kruk,

Ugnivenko

2024

Animal Science and Food Technology

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Marbling of muscles is a valuable feature of individual cuts of cattle carcasses, but in Ukrainian breeds it remains unexplored how the content of intramuscular fat correlates with the chemical composition, carcass characteristics, and meat processability indicators important for industrial processing and production of meat products. The purpose of the study was to establish the dependence of slaughter characteristics, chemical composition, physical and technological, and sensory properties of beef on its marbling. The marbling of muscle tissue, the content of total fat and ash mass, moisture, protein, acidity (pH), and penetration were evaluated in 34 carcasses of 18-24-month-old bulls of the “Zhuravushka” farming enterprise (FE), Brovary District, Kyiv Oblast. The aroma, juiciness, tenderness and chewiness of the boiled meat were determined by 8 tasters, focusing on colour, taste and strength of the broth. The data obtained indicate that when the marbling class improved, the content of muscle tissue in the carcass was increased by 3.0 (p > 0.99) points, and bones by 2.0 points (p > 0.95). There was a tendency to increase the second grade pulp by 1.4 points, fat tissue by 1.5 points, tendons and ligaments by 0.1 points, and to improve the conformation (meatiness) of carcasses by 6.1%, the colour of muscle (by 1.9%) and fat tissue (by 2.1%). By increasing the marbling of beef, there is a tendency to reduce the muscle tissue of the highest (by 0.9 points) and first grades (by 0.2 points), water binding capacity (by 0.7 points), boiling (by 1.1), dry matter (by 2.1 points), protein (by 1.8 points) total fat content (by 0.6 points), penetration (by 19.8%), meat tenderness (by 3.1%), its residue after chewing (by 6.7%), taste (by 6.9%), acidity (by 2.1%). The practical significance of the study lies in the possibility of using the data obtained to sort the carcasses of Ukrainian Black-and-White dairy bulls according to their intended purpose, considering the relationship between marbling of beef and slaughter indicators, chemical and physical, technological properties, sensory characteristics of cooked meat and broth from it

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A Comparative Study on the Carcass and Meat Chemical Composition, and Lipid-Metabolism-Related Gene Expression in Korean Hanwoo and Brindle Chikso Cattle

Cited by 3 publications

References 44 publications

Evaluation of beef carcass quality using the muscle eye area M. longissimus dorsi

Evaluation of beef carcass quality using the muscle eye area M. longissimus dorsi

Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds

Quality characteristics of beef depending on its marbling

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