Quality Properties and Flavor-Related Components of Beef
                        Longissimus Lumborum Muscle from Four Korean Native Cattle
                    Breeds

Hoa, Van-Ba; Kim, Dong-Gyun; Song, Dong-Heon; Ko, Ji-Hun; Kim, Hyun-Wook; Bae, In-Seon; Kim, Yun-Seok; Cho, Soo-Hyun

doi:10.5851/kosfa.2024.e21

Food Sci Anim Resour

2024

DOI: 10.5851/kosfa.2024.e21

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Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds

Van-Ba Hoa,

Dong-Gyun Kim,

Dong-Heon Song

et al.

Abstract: Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box below Article TitleQuality properties and flavor-related components of beef longissimus lumborum muscle from four Korean native cattle breeds Running

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Cited by 3 publications

References 63 publications

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Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells

Kim,

Jung,

2024

Food Sci Biotechnol

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Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells

Kim,

Jung,

2024

Food Sci Biotechnol

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Comparative Exploration of Antioxidant Properties of Alcalase- and Trypsin-Hydrolyzed Porcine By-Products and Their Classification for Industrial Use

Hwang,

Son,

Jeong

et al. 2024

Applied Sciences

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Porcine by-products have garnered attention as an excellent material for producing antioxidant peptides; however, understanding the antioxidant characteristics of protein hydrolyzates derived from specific parts remains limited. In this study, we compared the antioxidant properties of protein hydrolyzates derived from major porcine organs (heart, kidney, spleen, liver, and lung) and performed classification based on their antioxidative potential. Their chemical composition exhibited significant variations, with a high protein content ranging from 15.90 to 20.30 g/100 g. Alcalase achieved higher hydrolysis efficiency than trypsin, which induced limited degradation of some proteins, such as porcine serum albumin. The hydrolyzates exhibited superior radical scavenging activities compared to the raw materials, although their reducing power remained unaffected or, in some instances, decreased. Hierarchical and k-mean cluster analyses revealed distinct antioxidant profiles and Alcalase-hydrolyzed kidney and trypsin-hydrolyzed lung hydrolyzates were deemed the most promising candidates, with strong radical scavenging activities and reducing power. Our findings indicate that, even when processed in bulk rather than being obtained from specific parts, porcine by-products can produce hydrolyzates rich in antioxidant peptides through enzymatic hydrolysis. However, selectively processing porcine kidneys with Alcalase and lungs with trypsin is recommended to produce premium products with enhanced and balanced antioxidant properties.

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Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds

Cho,

Hoa,

Song

et al. 2024

Food Sci Anim Resour

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Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box below Article TypeResearch article Article TitleComparison of muscle fiber and meat quality characteristics of beef strip loin, tenderloin, and round cuts among Jeju black cattle, Hanwoo, and their crossbreeds Running Title (within 10 words)Meat quality and muscle fiber characteristics of Korean native cattle

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Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds

Abstract: Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box below Article TitleQuality properties and flavor-related components of beef longissimus lumborum muscle from four Korean native cattle breeds Running

Cited by 3 publications

References 63 publications

Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells

Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells

Comparative Exploration of Antioxidant Properties of Alcalase- and Trypsin-Hydrolyzed Porcine By-Products and Their Classification for Industrial Use

Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds

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