Effect of Dietary Kocetin<sup>TM</sup>on Meat Quality of Hanwoo Loin

Kang, Min-Gu; Kim, Hyun Joo; Lee, Hyun Jung; Jang, Aera; Yun, Gwan Sik; Jo, Cheorun

doi:10.5187/jast.2011.53.6.541

Cited by 3 publications

(3 citation statements)

References 40 publications

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“…Cho et al (2010) reported the effectiveness of dietary quercetin on meat quality of goat. Kang et al (2011) also studied the effect of dietary quercetin of Hanwoo. Others have also reported using rats and pigs (Ameho et al, 2008;de Boer et al, 2005;Luehring et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary supplementation of quercetin on antioxidant activity and meat quality of beef cattle

Kang¹,

Kim²,

Jang³

et al. 2012

CNU Journal of Agricultural Science

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: This study was carried out to investigate the effects of dietary supplementation of quercetin (Kocetin TM , QR)on antioxidative activity and meat quality of beef cattle (Holstein-Friesian). Beef cattle were divided into 3 groups; dietary supplementation of QR at 21 (n=4) and 42 ppm (n=3), and non-supplemented control (n=4). The QR comprised of 10% of quercetin. After slaughtering the beef cattle, loins were obtained and analyzed. Dietary supplementation of QR at 42 ppm showed significantly higher final pH of loin but did not affect the water holding capacity, drip loss, cooking loss, surface color, total phenolics content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. Dietary QR showed no difference in both 2-thiobarbituric acid reactive substances and volatile basic nitrogen values. Textural characteristic results also showed no difference, except for cohesiveness. Cohesiveness was significantly higher in loin from beef cattle treated by dietary QR at 42 ppm when compared to control. Results suggest that dietary QR, which has only 10% of quercetin is not sufficient to have positive biochemical effects on beef meat quality.

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Section: Introductionmentioning

confidence: 99%

Effect of dietary supplementation of quercetin on antioxidant activity and meat quality of beef cattle

Kang¹,

Kim²,

Jang³

et al. 2012

CNU Journal of Agricultural Science

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“…In comparison, (65) found that both storage period and lamb diet, no mean pH variations are absorbed, staying constant during storage. Similarly, dietary quercetin had no effect on muscle pH in Hanwoo beef (66). Also, (51) indicated that thyme leaves feeding did not significantly affect (P ≥ 0.05) moisture and pH values.…”

Section: Meat Phmentioning

confidence: 99%

Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality

2021

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The use of herbal plants as food additives in animal nutrition to enhance meat processing efficiency and meat quality has been reviewed. Today, the consumer demand is safety, nutritive value, taste, uniformity, meat variety and good appearance of meat products. Thus, to meet the consumers' demand, development of product and research should be improved. Studies have been shown that the use of herbs, spices, and their extracts are of the major interventions, which were adopted in the industry of the meat for improving its quality traits. In the present paper, the most recent literature about use of bioactive compounds in herbal plants for evaluating a number of parameters related to meat quality, including fat content and distribution, water content, water holding capacity, collagen content, pH, tenderness color, Lipid oxidation and flavor were reviewed.

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“…The pH of breast meat from NSBC and SBC was determined by the method of Kang, Kim [8] with some modifications. One gram of each sample was mixed with 9 mL of distilled water and homogenized with a vortex machine (VM-96B, Jeiotech, Daejeon, Korea) at 2,000 rpm for 30 seconds.…”

Section: Analysis Of Physicochemical Propertiesmentioning

confidence: 99%

Comparison of meat quality traits of scalded and non-scalded broiler breast meat

Iromi¹,

Nawarathne²,

Sethukali³

et al. 2021

Anim Ind Technol

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The objective of this study was to investigate the physicochemical and sensory attributes of scalded (SBC) and non-scalded (NSBC) broiler chicken breast meat. Ten carcasses from each type of chicken were randomly selected from the processing line of a commercial broiler processing plant. After dissecting the breast meat, physiochemical parameters such as pH, color, cooking loss, and proximate composition and sensory characteristics were examined. SBC contained higher protein but a lower fat content in breast meat compared to NSBC (p < 0.05). CIE L*, CIE a*, and CIE b* values of breast meat have not differed (p > 0.05) between NSBC and SBC. Higher pH values were shown by NSBC (p < 0.05) and no difference in cooking loss of breast meat from NSBC and SBC was observed (p > 0.05). Results of the sensory analysis showed a difference (p < 0.05) in the overall acceptability of breast meat between SBC and NSBC. Further studies are suggested to compare the levels of taste active compounds between SBC and NSBC.

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Effect of Dietary Kocetin^TMon Meat Quality of Hanwoo Loin

Abstract: This study was performed to determine the effects of dietary Kocetin TM on meat quality of Hanwoo (Korean native cattle) beef.

Cited by 3 publications

References 40 publications

Effect of dietary supplementation of quercetin on antioxidant activity and meat quality of beef cattle

Effect of dietary supplementation of quercetin on antioxidant activity and meat quality of beef cattle

Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality

Comparison of meat quality traits of scalded and non-scalded broiler breast meat

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Effect of Dietary KocetinTMon Meat Quality of Hanwoo Loin

Abstract: This study was performed to determine the effects of dietary Kocetin TM on meat quality of Hanwoo (Korean native cattle) beef.

Cited by 3 publications

References 40 publications

Effect of dietary supplementation of quercetin on antioxidant activity and meat quality of beef cattle

Effect of dietary supplementation of quercetin on antioxidant activity and meat quality of beef cattle

Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality

Comparison of meat quality traits of scalded and non-scalded broiler breast meat

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Product

Resources

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Effect of Dietary Kocetin^TMon Meat Quality of Hanwoo Loin