Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Abstract

Carcass characteristics and meat quality traits as a function of endpoint months of slaughter age (26 vs 32 mon) and chiller ageing (1 vs 10 d) were evaluated for m. longissmus of 26 Hanwoo steers fed with commercial diets including whole crop barley silage. Totally twenty six Hanwoo steers for 6 mon of age that were fed until 26 mon of age constituted the short termfed group and fed until 32 mon of age constituted long-term fed group. Carcasses were chilled for 24 h and were graded. Strip loin samples were divided into two age groups (1 d and 10 d). Long-term feeding increased carcass weight, rib-eye area, yield grade, marbling score, firmness and quality grade of the meat. The feeding for 32 mon produced tender, juicy meat (p<0.01) with lower cooking loss and higher rating score (p<0.05) than short term feeding, while other quality traits were not influenced by the length of feeding. Intramuscular fat content and oxidative stability (TBARS value) were significantly (p<0.05) higher in beef from long-term feeding however the length of feeding did not alter the fatty acid composition. Chiller aging reduced instrumental tenderness (WBSF value), improved color, sensory tenderness, acceptability and rating of beef. The results of the present study mirrors that Hanwoo steers until 32 mon of age overall improved carcass traits and palatability compared to that for 26 mon. However, from the viewpoints of economical and environmental aspects, cost of the additional feeding for 6 mon for value-adding of eating quality was relatively high and the effects in turn were limited.

Meat Quality Traits of Longissimus dorsi Muscle from Carcasses of Hanwoo Steers at Different Yield Grades

“…In the present study, the effect of genotype and feed on fatty acid composition of intramuscular fat from LD muscle was restricted because the carcasses used in this study were de- rived from Hanwoo steers grown with commercial feed. The predominant fatty acids of intramuscular fat in the LD muscle from the 3 yield grades were palmitic (C16:0) and stearic (C18:0) acids as saturated fatty acids (SFA), oleic acid (C18:0) as a monounsaturated fatty acid (MUFA), and linoleic acid (C18:2) as a polyunsaturated fatty acid (PUFA), which agree with a report by Dashdorj et al (2012). Significant differences (p<0.05) in the contents of some fatty acids in intramuscular fat from LD muscle were confirmed among the 3 yield grades ( Table 5).…”

“…High intramuscular fat content in beef was reported to lead to high water holding capacity and low cooking loss, which make beef more juicy and tender (Jeremiah et al, 2003). Dashdorj et al (2012) reported that increasing the feeding duration of Hanwoo steers from 26 to 32 months resulted in increased intramuscular fat content and decreased cooking loss of Longissimus muscle, which led to increased juiciness, but they did not find a change in the tenderness of the Longissimus muscle. Park et al (2000) also re- ported increased scores for juiciness and tenderness with a gradual increase in the intramuscular fat content of LD muscle from Hanwoo cattle.…”

“…The high-quality grade in the beef grading system refers to high palatability of beef in many countries, including South Korea, Australia, Canada, Japan, and the USA, but signifies high yield of lean meat in Europe and South Africa (Polkinghorne and Thompson, 2010). High palatability of beef (i.e., more tender, juicy, and flavor-intensive) can be achieved by increasing marbling (Dashdorj et al, 2012;Jeremiah et al, 2003;Kim and Lee, 2003). Therefore, marbling score is a very important factor in determining the quality grade of beef in the grading system.…”

Feeding, Muscle and Packaging Effects on Meat Quality and Consumer Acceptability of Avileña-Negra Ibérica Beef

“…Even more, Hoving-Bolink et al [ 49 ] found higher meat tenderness in animals reared with maize silage than in those fed with grass silage. Texture, considered as WBSF, has a high variability, which is attributable to factors related to animals, environment, pre-slaughter or breed [ 16 ], sex [ 50 ], age at slaughter [ 51 ], slaughter weight [ 52 ], feeding system, feeding level [ 53 ], compensatory growth [ 54 ], average daily gain, physical activity or confinement time [ 55 ] as well as technological factors, maturation, packaging, temperature and cooking techniques.…”

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

“…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.…”