Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade

Abstract

The physicochemical and functional traits for loin muscles of Hanwoo steers were compared by quality grade (QG). A total of 500 Hanwoo steers were slaughtered, their carcasses were categorized into four groups (QG 1++, 1+, 1, and 2), and the longissimus dorsi muscles were analyzed. QG 1++ group had the highest fat and lowest moisture content (p<0.05). QG 1++ showed higher L* and b* color values, higher cooking loss, and lower shear force values, compared with the other groups (p<0.05). The flavor, tenderness, juiciness, and preference scores by sensory evaluation were highly ranked for premium QG groups (1++ and 1+). Regarding the micro compounds, QG 1 and QG 2 had greater amounts of inosine monophosphate, and QG 2 had greater amounts of anserine, carnosine, and creatine, than QG 1++ (p<0.05). QG 1++ and 1+ had higher percentages of oleic acid (C18:1) than QG 2 (p<0.05). Within premium QG 1++ and 1+, the results of the nucleotides, free amino acids, dipeptides, and fatty acids did not show any distinctive differences. Hanwoo beef as determined by the current grading system was not significantly different in terms of functional components; the only significant difference was in intramuscular fat content.

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

“…As samples were taken from carcasses of the same quality grade 1, no significant differences were found in proximate composition of strip loin between Hanwoo and Chikso beef, as shown in Table 1 . The results of the present study were similar to those of a previous study, in which the fat content in quality grade 1 Hanwoo strip loin ranged from 10% to 16% [ 17 ].…”

“…Differences in meat physical quality traits were not observed between Hanwoo and Chikso in this study, as shown in Table 3 . The surface lightness (L*) values are in line with previous study [ 17 ]. However, the redness (a*) values of our findings are slightly higher than previously reported [ 17 ].…”

“…The surface lightness (L*) values are in line with previous study [ 17 ]. However, the redness (a*) values of our findings are slightly higher than previously reported [ 17 ]. The longer blooming time used in this study (60 min) might have contributed to these differences.…”

“…Hanwoo beef has a unique fatty acid composition with abundant oleic acid (C18:1n9). The proportion of oleic acid increases as IMF content increases [ 17 – 19 ]. A comparison study revealed that the proportion of oleic acid in Hanwoo beef with quality grade 1++ is significantly higher than that in American crossbreed beef with choice grade [ 20 ].…”

Comparison of the Microsatellite and Single Nucleotide Polymorphism Methods for Discriminating among Hanwoo (Korean Native Cattle), Imported, and Crossbred Beef in Korea

“…The specific traits of Hanwoo have been maintained through careful breeding, and therefore the current blood lineage is very valuable and pure (Kim and Lee, 2000; Lim et al ., 2014). In 2011, approximately 3 million heads of beef cattle were raised in Korea.…”