Comparison of reducing sugar content, sensory traits, and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle, Holsteins, and Angus steers

Piao, Min Yu; Lee, Hyun Jung; Yong, Hae In; Beak, Seok-Hyeon; Kim, Hyun Jin; Jo, Cheorun; Wiryawan, I Komang Gede; Baik, Myunggi

doi:10.5713/ajas.18.0065

Cited by 31 publications

(30 citation statements)

References 40 publications

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“…Tenderness, flavor, and juiciness are important factors for consumers to determine the acceptability and palatability of beef ( Piao et al., 2018 ). The beef industry retails the beef cuts on the middle side of the carcass such as the loin to satisfy the palatability of consumers for tender, flavorful, and juicy beef ( Kukowski et al, 2004 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts

Kim

Choe

Lee

et al. 2019

Food Sci Anim Resour

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Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, 2±1°C) and dry aging (air velocity, 2–7 m/s; temperature, 1±1°C; humidity, 85±10%), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE L*, a*, and b* color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5′-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.

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Section: Introductionmentioning

confidence: 99%

Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts

Kim

Choe

Lee

et al. 2019

Food Sci Anim Resour

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“…Eating quality, including tenderness, flavor, and juiciness, in beef is an important characteristic that determines consumer palatability ( Piao et al, 2018 ). In particular, tenderness is the most important criterion that determines consumer purchasing, followed by flavor ( Lee et al, 2010 ).…”

Section: Introductionmentioning

confidence: 99%

Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time

Koh¹,

Chung²,

Kang³

et al. 2019

Food Sci Anim Resour

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This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs (1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and aging time had significant effect on water holding capacity, color, shear force, total volatile basic nitrogen (TVBN) content, and sensory traits. Higher QG groups generally exhibited a lower shear force, nucleotide content, and water holding capacity, and higher L*, a*, and b* values. Acceptable tenderness (shear force <5.4 kg) in QG 1++, 1+, 1, and 2 was achieved on days 7, 14, 16, and 18, respectively, and QG 3 showed a shear force of 6.8 kg, even after 28 d. Regardless of QG, TVBN content below threshold levels (20–30 mg%) was observed throughout the 28 d aging period, while total plate counts above 7 Log CFU/g were seen at 21 d. In conclusion, it is recommended that Hanwoo beef with QG 1++, 1+, and intermediate QG (1 and 2) should be sold or consumed between 7 and 21, 14 and 21, 16 and 21 d, respectively. Beef with QG 3 should be sold or consumed within 21 d, based on microbial growth, even though it has not achieved desirable tenderness. For this reason, an additional tenderizing process is recommended before this beef is ready for consumption.

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“…Moisture, crude protein and crude fat content were determined according to AOAC methods [ 16 ]. Surface-color values (CIE; L *, a *, and b * values represent lightness, redness, and yellowness, respectively) were measured using a colorimeter (CM-5, Minolta Co., Ltd., Osaka, Japan) as described by Piao et al [ 26 ]. The pH of the beef samples was measured using a pH meter (SevenGo, Mettler-Toledo Inti., Inc., Schwerzenbach, Switzerland) as described by Piao et al [ 27 ].…”

Section: Methodsmentioning

confidence: 99%

“…The LT reducing sugar content was measured using the dinitrosalicylic acid method as described by Piao et al [ 26 ].…”

Section: Methodsmentioning

confidence: 99%

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Effects of dietary glycerol inclusion on growth performance, carcass and meat quality characteristics, glycogen content, and meat volatile compounds in Korean cattle steers

et al. 2021

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Objective: We have tested our hypothesis that inclusion of purified glycerol as a replacer of portions of dried distillers grain with solubles (DDGS) would affect growth performance, rumen fermentation and blood parameters, carcass and sensory traits, reducing sugar and glycogen contents, and volatile compound profiles in <i>longissimus thoracis</i> (LT) in Korean cattle steers.Methods: A total of 20 Korean cattle steers (27.0±0.2 months old; 647±10.5 kg body weight [BW]) were assigned to a conventional control group or a glycerol group (3.17% purified glycerol addition as a replacement for DDGS and molasses). The steers were individually allowed to receive the experimental concentrate at the daily amount of 1.5% of their individual BW and a total 1.0 of kg/d of rice straw twice daily. The feeding trial was conducted for a period of 20 weeks.Results: Glycerol supplementation (GS) increased (p = 0.001) concentrate intake. However, GS did not affect (p>0.05) average daily gain, feed efficiency, and ruminal volatile fatty acid concentrations. GS tended to increase (p≤0.10) serum glucose concentrations at the 16th and 20th weeks. GS decreased (p = 0.001) LT pH. GS did not affect (p>0.05) carcass traits and the chemical or physicochemical compositions, reducing sugar or glycogen contents, sensory traits, and most of volatile compounds in the LT.Conclusion: The inclusion of purified glycerol as a replacement for DDGS in the finishing diet did not affect growth performance, rumen fermentation parameters, and carcass quality in Korean cattle. The purified glycerol could be used as a substitute for other energy sources such as DDGS in beef cattle, depending on the price.

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Comparison of reducing sugar content, sensory traits, and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle, Holsteins, and Angus steers

Abstract: Variations in IMF and reducing sugar contents and FA and volatile compound profiles may contribute to differences in the sensory quality of LT among breeds.

Cited by 31 publications

References 40 publications

Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts

Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts

Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time

Effects of dietary glycerol inclusion on growth performance, carcass and meat quality characteristics, glycogen content, and meat volatile compounds in Korean cattle steers

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