Meat Quality and Nutritional Properties of Hanwoo and Imported New Zealand Beef

조수현,; 강근호,; 성필남,; 박범영,; 정석근,; 강선문,; 김영춘,; 김지희,; 김동훈,

doi:10.5851/kosfa.2011.31.6.935

Cited by 9 publications

(5 citation statements)

References 33 publications

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“…Kadim et al (2004) reported Omani beef harvested in the hot season had significantly darker meat than beef from animals that were slaughtered in the cold season with L* 31.45 versus 35.58, a* 18.53 versus 23.19, and b* 4.16 versus 6.40 colour measurements. Cho et al (2011) observed L* values in the range of 41.33 to 40.80 for the Korean beef sirloin. L* values for horse meat may range from 36.8 to 37.10 ( Chae et al, 2013).…”

Section: Resultsmentioning

confidence: 87%

Role of dietary concentrates on the venison quality of Sika deer (<i>Cervus nippon</i>)

Kim¹,

Chowdhury²,

Jeon³

et al. 2019

SA J. An. Sci.

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The aim of this study was to evaluate the effect of feed concentrate level on carcass characteristics and meat quality of sika deer (Cervus nippon). A total of 16 sika deer (mean bodyweight 30 kg) were randomly assigned to one of two treatments, namely Treatment 1 (T1): fed concentrate at 1.5% of total bodyweight); and Treatment 2 (T2): fed concentrate ad libitum. Both groups had free access to roughage (hay) and water. Each group was fed concentrate twice daily (at 09h00 and 16h00) for eight months. The fat concentration of venison from deer in T2 was significantly greater than that of T1. However, fat loss through cooking, shear force, and pH did not differ significantly between the two groups. Water-binding capacity of venison from deer in T1 was significantly greater (2.83%) than that of T2. Colour parameters a* (redness) and b* (yellowness) were significantly greater for venison from T2 than for deer in T1. Likewise, cholesterol concentration of venison from deer in T2 was significantly greater than for deer in T1. However, the cholesterol concentration in venison from deer that were subjected to both treatments was less than that of meat from other livestock species. In conclusion, the results of this study provide a baseline to estimate fodder cost standards to produce sika deer venison, and would aid commercial deer farmers in developing optimal management strategies for venison production.

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Section: Resultsmentioning

confidence: 87%

Role of dietary concentrates on the venison quality of Sika deer (<i>Cervus nippon</i>)

Kim¹,

Chowdhury²,

Jeon³

et al. 2019

SA J. An. Sci.

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“…The boiled feed group contained higher levels of palmitoleic acid, oleic acid, and arachidonic acid than the control group but lower levels of stearic acid, linoleic acid, and eicosenoic acid (p<0.05; Table 3). Hanwoo meat contains higher levels of oleic acid compared with the other cattles [12] and Hanwoo steer meat contains higher levels of oleic acid, stearic acid, and palmitoleic acid compared with different species of cattle [12,13,14,15]. Intake of boiled feed increased the levels of oleic acid and palmitoleic acids in the steers' longissimus dorsi and improved the Hanwoo steer's characteristics.…”

Section: Resultsmentioning

confidence: 96%

The effect of boiled feed on trace elements of longissimus dorsi muscle in Hanwoo steers

et al. 2021

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Boiled feed is obtained by mixing and boiling agricultural by-products such as rice straw, rice bran, and bean curd with grains. The study explored the change in fatty acid, free amino acid, nucleotide, mineral, cholesterol, myoglobin and collagen of longissimus dorsi muscle in Hanwoo steers fed with boiled feed. Forty steers, 20 heads per group, were divided into two groups: a control group and a boiled feed group. The steers were raised for 10 months. The boiled feed group was enriched with palmitoleic acid, oleic acid, arachidonic acid and unsaturated fatty acids compared with the control group. There were no significant differences in amino acid and nucleic acid composition between the two groups. The boiled feed group contained higher levels of iron and manganese in the boiled feed group compared with the control group. The total cholesterol level was significantly increased, whereas calorie levels, myoglobin and collagen composition showed no differences. As the supply of boiled feed increases the content of fatty acids, unsaturated fatty acids and minerals related to flavor, it should be a feed that leads to the production of high-quality beef.

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“…For instance, Cho et al . (2011) reported that the most important attributes for Korean consumers when selecting beef products are the price (20.2%), meat cuts (19.4%), country of origin (17.3%) and safety (15.9%). These attributes are then described by different levels.…”

Section: Methodsmentioning

confidence: 99%

“…Price, country of origin and whether the beef is irradiated or not were selected. A number of Korean studies on consumer choices for beef found that consumers consider the price, country of origin and food safety attributes as the most important factors affecting their final purchase decisions (Lee et al 2011;Cho et al 2011;Chung et al 2012). For instance, Cho et al (2011) reported that the most important attributes for Korean consumers when selecting beef products are the price (20.2%), meat cuts (19.4%), country of origin (17.3%) and safety (15.9%).…”

Section: Product Attributes and Attribute Level Selectionmentioning

confidence: 99%

Does information on food safety affect consumers' acceptance of new food technologies? The case of irradiated beef in South Korea under a new labelling system and across different information regimes

Caputo

2020

Aus J Agri & Res Econ

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Consumer aversion to new food technologies may be partly explained by the gap between the problem that the technology solves and what consumers actually understand about the food technology. This study assesses how accepting consumers are of food irradiation when exposed to prior information about food safety-related issues. Using a hypothetical discrete choice experiment, this study also explores consumer demand for a new food irradiation labelling system in South Korea under different information on food irradiation (positive, negative, and positive and negative). The results indicate that Korean consumers have a negative perception of irradiated foods and that they fail to link the use of food irradiation as a vehicle to solve food safety issues, even with the new version of the irradiated food label. However, providing consumers with information about food safety-related issues alongside with the benefits implied by the use of food irradiation resulted in more general acceptance of food irradiation. Furthermore, we conclude with a discussion of the relevant implications for policymakers, academics and food industry professionals.

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Meat Quality and Nutritional Properties of Hanwoo and Imported New Zealand Beef

Cited by 9 publications

References 33 publications

Role of dietary concentrates on the venison quality of Sika deer (<i>Cervus nippon</i>)

Role of dietary concentrates on the venison quality of Sika deer (<i>Cervus nippon</i>)

The effect of boiled feed on trace elements of longissimus dorsi muscle in Hanwoo steers

Does information on food safety affect consumers' acceptance of new food technologies? The case of irradiated beef in South Korea under a new labelling system and across different information regimes

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