Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef

Abstract

ObjectiveAlthough Hanwoo has been selected as the superior commercial beef cattle breed in Korea, Chikso (Korean brindle cattle) is still recognized as a valuable breed for beef production. The aim of this study was to compare the meat quality, fatty acid composition and aroma volatiles of beef from Chikso and Hanwoo steers maintained under identical feed management, as information regarding these characteristics is still limited.MethodsA total of 19 carcasses with a quality grade of 1 were selected, and strip loin (longissimus lumborum) cuts were collected from 11 Hanwoo carcasses and 8 Chikso carcasses. Meat quality and aroma analyses were performed at day four postmortem.ResultsThough Hanwoo strip loin tended to have higher fat content (15.37%) than Chikso (12.01%), no significant differences were observed. Meat pH, water-holding capacity, cooking loss, shear force value, instrumental surface color (Commission International De L’eclairage L*, a*, b*, chroma, and hue angle) and fatty acid composition were not significantly different. Roasted Chikso beef released more intense aroma than roasted Hanwoo beef based on the total area units of identified volatiles. Among identified volatiles, the amounts of toluene, heptanal, octanal, and nonanal were higher in roasted Chikso beef than in roasted Hanwoo beef. In addition, the aroma pattern of the roasted beef from these breeds was well-discriminated by electronic nose.ConclusionNo distinct differences were found in terms of meat quality between Hanwoo and Chikso beef in this study. However, the aroma pattern and volatiles of roasted Hanwoo and Chikso beef were different according to instrumental analysis.

Analysis of the physical meat quality in partridge (Alectoris chukar) and its relationship with intramuscular fat

“…Samples were prepared from the pectoral muscle. Intramuscular fat was extracted and examined according to the procedures of AOAC (1990) , and moisture content was measured by drying the samples at 105°C for 24 h ( Utama et al., 2018 ). IMF and moisture content were analyzed by the Zhejiang Academy of Agricultural Sciences Laboratories (Hangzhou, China).…”

“…As described earlier, physical characteristics such as moisture, pH, shear force, WHC, and color, along with IMF, were important traits affecting the quality of meat, and relationships between physical characteristics of meat quality and IMF had been extensively studied in other livestock ( Fiems et al., 2003 , Fortin et al., 2005 , Wang et al., 2009 , Utama et al., 2018 ). However, there was no information about the relationship between IMF content and physical characteristics of meat quality in partridge obtained.…”

Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens

“…The aroma pattern was analyzed according to Utama et al [18] with slight modifications. Ground sample (2 g) was placed in a glass vial and sealed with aluminum cap equipped with PTFE/rubber septa.…”

Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

“…About 20 g of roasted sample taken from sensory analysis was ground and 3 g of ground sample prepared in duplicate was immediately put in 50-mL headspace vial for volatiles extraction. The volatile compounds from cooked samples were separated and identified by gas chromatography-mass spectrometry (GC-MS) using a modified version of the method described in Ba et al [20] and was used in previous work [21]. Prior to extraction, the temperature of the sample was calibrated to 60°C in a drying oven for 10 min, and carboxen/ polydimethylsiloxane fiber (Supelco, Sigma-Aldrich Corp., LLC., USA) with a 75 μm diameter was injected into the vial for extraction for another 30 min.…”