Effects of gender and slaughter age on physicochemical and quality traits of Korean Hanwoo striploin
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Hanwoo beef is in high demand because of its unique flavor, freshness, and high-fat content. However, the longer rearing period required to enhance marbling in Hanwoo cattle has adverse environmental consequences, such as greenhouse gas emissions and overall rearing costs. To address consumer preferences for leaner and healthier meat, the Korean meat industry has recently introduced Hanwoo heifer meat as an alternative source, but its quality traits are still unclear. Nevertheless, there is a limited body of research exploring the impact of Hanwoo gender (steer, heifer, and cow) and their corresponding slaughter ages on meat quality traits. This study looked into how gender affected the physicochemical and qualitative features of Hanwoo striploin at their respective slaughter ages. Results revealed that cow striploin has higher levels of moisture (66.81%) and protein (20.76%), whereas it contains lower levels of fat (10.66%) and cholesterol (34.66 mg/100 g). Regarding the physicochemical properties, cow striploin exhibited significantly lower shear force, color indexes, and soluble collagen (p < 0.05). However, chondroitin (1.19%) and muscle fiber area (1,545.23 μm2) were significantly higher in steer striploin than in heifer and cow (p < 0.05). Cow striploin exhibited significantly higher levels of oleic acid, unsaturated fatty acids (UFAs), and monounsaturated fatty acids (MUFAs) while having lower levels of eicosadienoic acid and atherogenic index compared to the other two groups. Cows and heifers had higher concentrations of amino acid metabolites than striploin from steers. Furthermore, bioactive metabolites such as carnitine and carnosine content were found higher in cow and heifer respectively. Overall, Hanwoo cattle gender influences the qualitative attributes of striploin; nevertheless, compared to steer and heifer striploin, cow striploin is a relatively good source of protein, fatty acid content, and metabolites conducive to a healthy diet.
Abstract
Hanwoo beef is in high demand because of its unique flavor, freshness, and high-fat content. However, the longer rearing period required to enhance marbling in Hanwoo cattle has adverse environmental consequences, such as greenhouse gas emissions and overall rearing costs. To address consumer preferences for leaner and healthier meat, the Korean meat industry has recently introduced Hanwoo heifer meat as an alternative source, but its quality traits are still unclear. Nevertheless, there is a limited body of research exploring the impact of Hanwoo gender (steer, heifer, and cow) and their corresponding slaughter ages on meat quality traits. This study looked into how gender affected the physicochemical and qualitative features of Hanwoo striploin at their respective slaughter ages. Results revealed that cow striploin has higher levels of moisture (66.81%) and protein (20.76%), whereas it contains lower levels of fat (10.66%) and cholesterol (34.66 mg/100 g). Regarding the physicochemical properties, cow striploin exhibited significantly lower shear force, color indexes, and soluble collagen (p < 0.05). However, chondroitin (1.19%) and muscle fiber area (1,545.23 μm2) were significantly higher in steer striploin than in heifer and cow (p < 0.05). Cow striploin exhibited significantly higher levels of oleic acid, unsaturated fatty acids (UFAs), and monounsaturated fatty acids (MUFAs) while having lower levels of eicosadienoic acid and atherogenic index compared to the other two groups. Cows and heifers had higher concentrations of amino acid metabolites than striploin from steers. Furthermore, bioactive metabolites such as carnitine and carnosine content were found higher in cow and heifer respectively. Overall, Hanwoo cattle gender influences the qualitative attributes of striploin; nevertheless, compared to steer and heifer striploin, cow striploin is a relatively good source of protein, fatty acid content, and metabolites conducive to a healthy diet.
참고문헌 (54)
- Chung KY, "Current situation and future prospects for beef production in South Korea — a review", Asian-Australas J Anim Sci, 31, pp.951~960 (2018)[DOI]
- Hur SJ, "A comparison of the meat qualities from the Hanwoo(Korean native cattle)and Holstein steer", Food Bioprocess Technol, 1, pp.196~200 (2008)[DOI]
- Jo C, "Keys to production and processing of Hanwoo beef : a perspective of tradition and science", Anim Front, 2, pp.32~38 (2012)[DOI]
- Cho S, "Comparison of tastes-related components and eating quality between Hanwoo steer and cow longissimus thoracis muscles", Food Sci Anim Resour, 40, pp.908~923 (2020)[DOI]
- Livestock and products semi-annual, "Ban YK", USDA Foreign Agricultural Service, ~, pp.Report No.: KS2023-0006 (2023)
- Korea Institute for Animal Products Quality Evaluation, "Animal products grading statistical yearbook" (2020), KAPE
- Pogorzelska-Przybyłek P, "The effect of gender status on the growth performance, carcass and meat quality traits of young crossbred Holstein-Friesian×Limousin cattle", Anim Biosci, 34, pp.914~921 (2021)[DOI]
- Blanco M, "Performance, carcass and meat quality of young bulls, steers and heifers slaughtered at a common body weight", Livest Sci, 240, pp.104156~ (2020)[DOI]
- Huerta-Leidenz N, "The effects of castration, implant protocol, and supplementation of Bos indicusinfluenced beef cattle under tropical savanna conditions on growth performance, carcass characteristics, and meat quality", Animals, 12, pp.366~ (2022)[DOI]
- Joo ST, "Characteristics of Hanwoo cattle and health implications of consuming highly marbled Hanwoo beef", Meat Sci, 132, pp.45~51 (2017)[DOI]
- Węglarz A, "Quality of beef from semi-intensively fattened heifers and bulls", Anim Sci Pap Rep, 28, pp.207~218 (2010)
- Daszkiewicz T, "Physico-chemical and sensory properties of meat from Black-and-White and Black-and-White × Limousine heifers differing in intramuscular fat content", Anim Sci Pap Rep, 23, pp.181~187 (2005)
- AOAC International, "International", 2000
- Mopuri R, "Improved Folch method for liver-fat quantification", Front Vet Sci, 7, pp.594853~ (2021)[DOI]
- Dinh TTN, "A simplified method for cholesterol determination in meat and meat products", J Food Compos Anal, 21, pp.306~314 (2008)[DOI]
- Yim DG, "Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc(LYD)pigs", J Anim Sci Technol, 61, pp.35~40 (2019)[DOI]
- Kristensen L, "The effect of ageing on the water-holding capacity of pork : role of cytoskeletal proteins", Meat Sci, 58, pp.17~23 (2001)[DOI]
- Ali M, "Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time", J Anim Sci Technol, 63, pp.149~159 (2021)[DOI]
- Kim HJ, "Nutritional and antioxidative properties of black goat meat cuts", Asian-Australas J Anim Sci, 32, pp.1423~1429 (2019)[DOI]
- Yoon JY, "A comparative study on quality and physicochemical characteristics of segmental bone Korean beef broth", Korean J Food Nutr, 28, pp.470~477 (2015)[DOI]
- O’Fallon JV, "A direct method for fatty acid methyl ester synthesis : application to wet meat tissues, oils, and feedstuffs", J Anim Sci, 85, pp.1511~1521 (2007)[DOI]
- Kim HC, "Optimization of 1D 1H quantitative NMR(nuclear magnetic resonance)conditions for polar metabolites in meat", Food Sci Anim Resour, 39, pp.1~12 (2019)[DOI]
- Choi CB, "Comparison of cholesterol contents and fatty acid composition in M. longissimus of Hanwoo, Angus and Wagyu crossbred steers", J Anim Sci Technol, 50, pp.519~526 (2008)[DOI]
- Ma H, "Cholesterol and human health", J Am Sci, 2, pp.46~50 (2006)
- Watanabe G, "Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin", Asian-Australas J Anim Sci, 31, pp.914~918 (2018)[DOI]
- Jung EY, "The relationship between chemical compositions, meat quality, and palatability of the 10 primal cuts from Hanwoo steer", Korean J Food Sci Anim, 36, pp.145~151 (2016)[DOI]
- Joo SH, "Histochemical characteristics in relation to meat quality traits of eight major muscles from Hanwoo steers", Korean J Food Sci Anim, 37, pp.716~725 (2017)[DOI]
- Picard B, "Beef tenderness and intramuscular fat proteomic biomarkers : effect of gender and rearing practices", J Proteomics, 200, pp.1~10 (2019)[DOI]
- Mueller LF, "Gender status effect on carcass and meat quality traits of feedlot Angus × Nellore cattle", Anim Sci J, 90, pp.1078~1089 (2019)[DOI]
- Ozawa S, "The characteristics of muscle fiber types of longissimus thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steers", Meat Sci, 54, pp.65~70 (2000)[DOI]
- Deal CL, "Nutraceuticals as therapeutic agents in osteoarthritis: the role of glucosamine, chondroitin sulfate, and collagen hydrolysate", Rheum Dis Clin North Am, 25, pp.379~395 (1999)[DOI]
- Torrescano G, "Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics", Meat Sci, 64, pp.85~91 (2003)[DOI]
- Nakamura YN, "Relationship among collagen amount, distribution and architecture in the M. longissimus thoracis and M. pectoralis profundus from pigs", Meat Sci, 64, pp.43~50 (2003)[DOI]
- Chang HJ, "Effects of ultrasound treatment on connective tissue collagen and meat quality of beef semitendinosus muscle", J Food Qual, 38, pp.256~267 (2015)[DOI]
- Hopkins DL, "The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner–Bratzler head", Meat Sci, 93, pp.838~842 (2013)[DOI]
- Bucsi L, "Efficacy and tolerability of oral chondroitin sulfate as a symptomatic slowacting drug for osteoarthritis(SYSADOA)in the treatment of knee osteoarthritis", Osteoarthr Cartil, 6, pp.31~36 (1998)[DOI]
- Lee SH, "Comparisons of beef fatty acid and amino acid characteristics between Jeju black cattle, Hanwoo, and Wagyu breeds", Food Sci Anim Resour, 39, pp.402~409 (2019)
- Brouwer IA, "Trans fatty acids and cardiovascular health : research completed?", Eur J Clin Nutr, 67, pp.541~547 (2013)[DOI]
- Liu B, "Association between plasma concentrations of elaidic acid, a major trans fatty acid, and depression in a nationally representative sample of U. S. adults", J Affect Disord, 249, pp.301~306 (2019)[DOI]
- Hwang YH, "Fatty acid profiles, meat quality, and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle", Korean J Food Sci Anim, 37, pp.153~161 (2017)[DOI]
- Jayasena DD, "Association of carcass weight with quality and functional properties of beef from Hanwoo steers", Anim Prod Sci, 55, pp.680~690 (2015)[DOI]
- Huang YS, "Eicosadienoic acid differentially modulates production of pro-inflammatory modulators in murine macrophages", Mol Cell Biochem, 358, pp.85~94 (2011)[DOI]
- Micha R, "Saturated fat and cardiometabolic risk factors, coronary heart disease, stroke, and diabetes: a fresh look at the evidence", Lipids, 45, pp.893~905 (2010)[DOI]
- Krauss RM, "Phospholipid transfer protein and atherosclerosis : genetic studies take aim at a moving target", Circulation, 122, pp.452~454 (2010)[DOI]
- Cebulska A, "Quality and dietary value of pork meat of the Puławska and Złotnicka Spotted breeds, and commercial fattening pigs", Ann Anim Sci, 18, pp.281~291 (2018)[DOI]
- Lee MRF, "A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows", Meat Sci, 81, pp.738~744 (2009)[DOI]
- Schor A, "Nutritional and eating quality of Argentinean beef : a review", Meat Sci, 79, pp.408~422 (2008)[DOI]
- Ramalingam V, "The potential role of secondary metabolites in modulating the flavor and taste of the meat", Food Res Int, 122, pp.174~182 (2019)[DOI]
- Kato H, "Flavor chemistry: trends and developments", pp.158~174 (1989), ACS Publications
- Delgado-Pando G, "Optimising the acceptability of reduced-salt ham with flavourings using a mixture design", Meat Sci, 156, pp.1~10 (2019)[DOI]
- Yu D, "The adverse metabolic effects of branched-chain amino acids are mediated by isoleucine and valine", Cell Metab, 33, pp.905~922.E6 (2021)[DOI]
- Fan JP, "Correlation between meat color and L-carnitine content in livestock meats", Food Sci Biotechnol, 18, pp.257~262 (2009)
- Alhasaniah AH, "L-carnitine : nutrition, pathology, and health benefits", Saudi J Biol Sci, 30, pp.103555~ (2023)[DOI]
- Kralik G, "Animal husbandry and nutrition", pp.63~ (2018), IntechOpen
