Objective Meat Quality and Volatile Components as a Function of Cooking Temperature in Beef Longissimus lumborum

Ji, Joong Ryong; Park, Kyung Mi; Choe, Ho Sung; Hwang, Inho

doi:10.5851/kosfa.2010.30.3.373

Cited by 8 publications

(7 citation statements)

References 62 publications

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“…The pH of the samples was measured in duplicates using a portable pH meter (Orion Model 301, Beverly, MA, USA) following the procedure of Ji et al . (). The moisture content was analyzed using the HR 73 halogen moisture analyzer (Mettler‐Toledo GmbH, Nänikon, Switzerland) pre‐set at 105°C.…”

Section: Methodsmentioning

confidence: 97%

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Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

Park

Dashdorj

et al. 2013

Animal Science Journal

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The present study demonstrates the effects of different muscle types and chiller ageing periods on the chemical composition, meat quality parameters, sensory characteristics and volatile compounds of Karean native cattle beed. Longissimus dorsi (LD) and Semitendinosus (ST) muscles aged for 7 days and 28 days were used. Moisture, cooking loss, total collagen and Warner-Bratzler shear force (WBSF) values for the ST were higher than the LD muscle regardless of ageing period (P < 0.05). The LD muscle had higher intramuscular fat (IMF) (P < 0.05). Ageing for 28 days decreased WBSF values whereas it increased thiobarbituric acid of both muscles. Moreover, tenderness, juiciness and flavor scores were significantly higher for the LD muscle at both ageing periods. Increased ageing time improved tenderness of both muscles, and increased juiciness of the LD muscle, whereas there was decreased flavor score of ST muscle (P < 0.05). The majority of the volatile compounds formed from the oxidation of lipids showed differences between the two muscles. Ageing for 28 days increased in the amounts of many volatile compounds; however, the amounts of some important volatile compounds were decreased. These results clearly demonstrate that muscle type and ageing have a potential effect on meat quality, sensory characteristics and volatile profile.

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Section: Methodsmentioning

confidence: 97%

“…The intramuscular fat (IMF) was analyzed using the Soxhlet method as described by Ji et al . (). Briefly, minced samples (5.0 g each) were placed in an extraction thimble, dried at 102°C for 5 h, then cooled in desiccators and placed in the Soxhlet extractor.…”

Section: Methodsmentioning

confidence: 97%

Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

Park

Dashdorj

et al. 2013

Animal Science Journal

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“…Objective mechanical measurements of non-cooked raw meat and cooked at 70 °C Hanwoo muscles after chiller aged for 3 days are showed in Table 1 . At the first experimental design, these results were prime interesting because palatability of cooked beef is greatly influenced by heating process and more importantly that varies depending on muscle type [ 13 ]. Korea beef grading system includes ‘texture’ as a factor of carcass quality assessment [ 27 ].…”

Section: Resultsmentioning

confidence: 99%

Mechanical texture profile of Hanwoo muscles as a function of heating temperatures

Chinzorig

Hwang

2018

J Anim Sci Technol

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BackgroundCooking temperature and consequently doneness of beef muscles are most important for the palatability and consumer acceptability. Current study assessed the response of mechanical texture of Hanwoo muscles as a function of cooking temperature at different ageing days. Six muscles (Psoas major (PM), Longissimus thoracics (LT), Gluteus medius (GM), Semimembranosus (SM), Biceps femoris (BF) and Triceps brachii (TB)) were collected from each 10 Hanwoo steers. Warner-Bratzler WB-shear force (WBSF) and texture profile analysis (TPA) texture profiles were determined after 3 or 21 days of chiller, and randomly assigned to four groups; non-cooked, cooked at 55, 70 or 85 °C.ResultsToughness of WBSF and TPA hardness of Hanwoo muscles were presence in the order of LT = PM = GM = SM < BF = TB (p < 0.001) for non-cooked raw muscle, and PM < LT = GM = SM < TB=BF (p < 0.001) for cooked meat aged for 3 days. WBSF linearly increased in 3 days aged meats after cooked at a higher temperature (P < 0.05). On the other hand, toughening of the muscles were significantly (P < 0.05) differed at various temperature when muscles were aged for 21 days. WBSF of PM and LT muscles were significantly increased at a higher cooking temperature, while other muscles (i.e., GM, SM, BF, TB) showed the lowest values at 70 °C. In the case of TPA hardness, the effect of cooking temperature was very less in the toughness of the muscle (P > 0.05).ConclusionTaken together, these findings clearly showed that the toughness of the muscle highly depends and varies upon the temperature and ageing of the muscle. Moreover, the effect of cooking temperature was very limited on aged muscles. The results mirror the importance of cooking temperature for objective measurements which ultimately estimate sensory tenderness and other quality traits.

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“…The pH values of these samples were determined using a Meat pH meter (HI99163, Hanna Instrument, Padova, Italy) and analyzed using the method of Ji ( Ji et al, 2010 ). Each sample was analyzed 4 times.…”

Section: Methodsmentioning

confidence: 99%

Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers

Song¹,

Hwang²

2023

Food Sci Anim Resour

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Objective Meat Quality and Volatile Components as a Function of Cooking Temperature in Beef Longissimus lumborum

Cited by 8 publications

References 62 publications

Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

Mechanical texture profile of Hanwoo muscles as a function of heating temperatures

Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers

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