Physicochemical Properties and Sensory Score of Hanwoo Beef Loin after Feeding with Mugwort

Abstract

TMR (total mixed ration) feed was developed by adding mugwort (Artemisia capillaris Thunb.) and was fed to Hanwoo cattle. We investigated the effects of feeding mugwort on the physicochemical properties and sensory scores of the Hanwoo beef, as well as the feasibility of producing beef with high quality and function. Samples included Hanwoo loin fed with fattening cattle TMR feed with (treatment) or without mugwort (control). The content of total catechin in Hanwoo loin fed with the treatment and control was 0.516 and 0.307 mg/kg, respectively, while the content of epicatechin was 0.116 and 0.087 mg/kg, respectively, both of which were significant increase from feeding TMR with mugwort (p<0.05). There was no significant difference between the control and treatment in terms of b * value, VBN content, EDA, total bacterial numbers, freezing loss, thawing loss, cooking loss, hardness, cohesiveness, gumminess, chewiness, shear force, or sensory score of boiled meat. L * , a * and pH value for the treatment were significantly higher than the control (p<0.05). TBARS and springiness for the control were significantly higher than the treatment (p<0.05). The aroma of the raw meat and the taste, tenderness, juiciness, and palatability of the roasted meat for the treatment were significantly superior to the control (p<0.05). These results suggest that giving feed containing mugwort inhibits lipid oxidation, increases water holding capacity, and improve sensory scores.

Changes in Microbial Diversity, Methanogenesis and Fermentation Characteristics in the Rumen in Response to Medicinal Plant Extracts

“…Furthermore, due to their antimicrobial activity, they are being considered as alternatives to antibiotics in ruminant feeds with the potential to reduce ruminal methanogenesis ( Davidson and Naidu, 2000 ; Teferedegne, 2000 ; Greathead, 2003 ). The effects of these plant extracts and their constituents on growth performance of Hanwoo calves ( Sarker et al, 2010 ), ruminal methanogenesis ( Patra et al, 2006 ; Patra et al, 2010 ; Kim et al, 2012 ), the physicochemical properties and sensory scores of Hanwoo beef ( Moon and Jung, 2011 ), and nutritional composition of Hanwoo beef ( Moon and Jung, 2011 ) were reported. However, there are limited data on effects of these plant extracts or secondary metabolites on ruminal fermentation, their mode of action and optimal dosages to improve the efficiency of nutrient utilization.…”