Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef

Jo, Cheorun; Jayasena, Dinesh D.; Lim, Dong-Gyun; Lee, Kyung-Haeng; Kim, Jong-Ju; Cha, Ju-Su; Nam, Ki-Chang

doi:10.9799/ksfan.2013.26.1.117

Cited by 12 publications

(13 citation statements)

References 21 publications

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“…Conversely, some authors observed that the shear force parameter showed no significant relationship with beef fat content or marbling score (Brooks et al, 2000;Jo et al, 2013). The correlation of the collagen and shear force value or sensory tenderness has been observed in several earlier experiments but the results differ.…”

Section: Discussionmentioning

confidence: 91%

“…The reason for this is the replacement of moisture with fat when fat content in muscle increases. In the study of Jo et al (2013), the group of animals with low IMF in longissimus dorsi muscles (average IMF 10.71 %) had 67.69 % moisture content, while the group with high IMF (21.07 %) had only 58.45 %. Increasing dry matter with increasing marbling in our study is equivalent to decreasing moisture percentage with increasing fat content in the experiments mentioned before.…”

Section: Discussionmentioning

confidence: 99%

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Slaughter and carcass characteristics, chemical composition and physical properties of <i>longissimus lumborum</i> muscle of heifers as related to marbling class

2015

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Abstract. The experiment involved 68 heifers obtained from Polish Black-and-White Lowland dams (with no more than 50 % Holstein Friesian blood) sired by Limousin bulls. The study was arranged to determine the slaughter and carcass traits, chemical composition and physical properties of musculus longissimus lumborum (MLL) as related to the level of marbling, and to examine the correlation between some of the traits mentioned above and the culinary characteristics of meat. The results of the study show that marbling significantly affected the dressing percentage and carcass traits such as subcutaneous fat content, fat of valuable cuts and MLL area. Most of the physico-chemical properties of tested muscles, with the exception of total protein and total collagen content, were related to the level of marbling. Based on the results obtained, it appears that age at slaughter and carcass weight turned out to be poor predictors of colour lightness within all marbling classes. The same conclusion applies to the amount of total collagen in large and strong marbled muscles for shear force value. In turn, soluble collagen content for shear force could be a quite good forecaster of meat tenderness but not in highly marbled muscles. Of all tested slaughter and carcass traits, only MLL fat content seems to be appropriate to assess both: the tenderness and lightness of meat.

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Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Slaughter and carcass characteristics, chemical composition and physical properties of <i>longissimus lumborum</i> muscle of heifers as related to marbling class

2015

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“…Lipids were extracted from meat samples according to the method of Folch et al (1957) and Jo et al (2013). BF 3 -methanol (1 mL, Sigma-Aldrich) was added to 100 μL of lipid extract and incubated at 90℃ for 1 hr.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

“…The free amino acid composition was determined by the method of Hughes et al (1984) and Jo et al (2013). Defatted meat sample (5 g) was mixed with 20 mL of 2% trichloroacetic acid solution and homogenized at 13,500 rpm for 1 min.…”

Section: Free Amino Acid Contentsmentioning

confidence: 99%

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Lee¹,

Kim²,

Yong³

et al. 2015

Korean Journal of Poultry Science

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The objective of present research is to evaluate the effect of breed and sex on flavor-related compounds of duck meat in Korea. Breast meat of each different breed [Korean native duck (KND) and commercial duck, Cherry Valley (CD)] and sex (male and female) were analyzed for chemical composition, nucleotide, fatty acid composition, and free amino acid. In comparison within the different breed and sex, CD and female duck were higher in moisture composition compared to KND and male duck. The meat from female duck had higher inosine monophosphate (IMP) contents while the meat from KND had higher inosine contents (P<0.05). Mostly, male duck had higher contents of free amino acid, including alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid and cysteine (P<0.05), even though no significance in the sum of taste-related free amino acid was observed with respect to breed and sex. From the results, it was found that breed has no significant impact while sex has influenced the flavor-related compounds, especially, IMP and most of the free amino acids. In order to get breed-specific advantages, KND should be developed based on flavor aspect and further studies using KND with known genetic confirmation should be conducted for the extrinsic and intrinsic flavor influencing factors.

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“…From the results, we conclude that the intramuscular fat score at the 13 th rib can represent the fat content of loin when meat graders decide the grade of Hanwoo carcass. (Dashdorj et al, 2012;Jo et al, 2013;Jeremiah et al, 2003;Kim and Lee, 2003;Park et al, 2000). III.…”

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confidence: 99%

Comparison of crude fat content and intramuscular fat score at different position of loin from Hanwoo

Lee¹,

Lee²,

Baek³

et al. 2015

Korean Journal of Agricultural Science

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: This study was conducted to make certain that the intramuscular fat score at 13th rib could represent the fat content of whole loin from Hanwoo in Korea beef grading system. A total 42 loins from 23 carcasses of grade 1 ++ , 16 carcasses of grade 1 + , and 3 carcasses of grade 1 of Hanwoo were used for this study. The crude fat content and intramuscular fat score at the 1 st , 6 th , and 13 th rib, and the last lumbar position of loin were measured. The crude fat content was the highest at the 6 th rib of loin from the carcasses of grade 1 ++ and 1 + (p<0.05). There were no significant

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Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef

Cited by 12 publications

References 21 publications

Slaughter and carcass characteristics, chemical composition and physical properties of <i>longissimus lumborum</i> muscle of heifers as related to marbling class

Slaughter and carcass characteristics, chemical composition and physical properties of <i>longissimus lumborum</i> muscle of heifers as related to marbling class

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Comparison of crude fat content and intramuscular fat score at different position of loin from Hanwoo

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Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef

Cited by 12 publications

References 21 publications

Slaughter and carcass characteristics, chemical composition and physical properties of &lt;i&gt;longissimus lumborum&lt;/i&gt; muscle of heifers as related to marbling class

Slaughter and carcass characteristics, chemical composition and physical properties of &lt;i&gt;longissimus lumborum&lt;/i&gt; muscle of heifers as related to marbling class

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Comparison of crude fat content and intramuscular fat score at different position of loin from Hanwoo

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Slaughter and carcass characteristics, chemical composition and physical properties of <i>longissimus lumborum</i> muscle of heifers as related to marbling class

Slaughter and carcass characteristics, chemical composition and physical properties of <i>longissimus lumborum</i> muscle of heifers as related to marbling class