Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer
1
조회
0
다운로드
11
인용
0
참고문헌
키워드
초록
This study was performed to compare carcass traits, sensory characteristics, physiochemical composition, and contents of nucleotides, collagen, and free amino acids among quality grades (QG) and to understand the association between QG and above parameters in loin and rump of Korean cattle steer. Loin and rump samples were obtained from 48 Korean cattle steers with each of four QG (QG 1++, 1+, 1, and 2; average 32 months of age). Carcass weight and marbling score (MS) were highest in QG 1++, whereas texture score measured by a meat grader was highest in QG 2. A correlation analysis revealed that MS (r = 0.98; p<0.01) and fat content (r = 0.73; p<0.01) had strong positive correlations with QG and that texture had a strong negative correlation (r = –0.78) with QG. Fat content in loin was highest but protein and moisture contents were lowest in QG 1++. Our results confirmed that a major determinant of QG is the MS; thus, intramuscular fat content. The International Commission on Illumination L*, a*, and b* values in loin were highest in QG 1++. Numeric values of shear force in loin were lowest in QG 1++, whereas those of tenderness, juiciness, and overall acceptability tended to be highest in QG 1++ without statistical significance. QG was strongly correlated with juiciness (r = 0.81; p<0.01) and overall acceptability (r = 0.87; p<0.001). All sensory characteristics were higher (p<0.05) in loin than those in rump. Adenosine-5’-monophosphate (AMP) and inosine-5’-monophosphate (IMP) contents in both loin and rump did not differ among QGs. No nucleotide (AMP, IMP, inosine, hypoxanthine) was correlated with any of the sensory traits. Total, soluble, and insoluble collagen contents in loin were higher in QG 1++ than those in QG 1. All three collagens had lower content in loin than that in rump. All three collagens were positively correlated with tenderness, juiciness, and overall acceptability. Glutamic acid content did not significantly differ among the four QGs in either loin or rump. In conclusion, it is confirmed that QG is associated with sensory traits but nucleotide contents in beef may not be a major factor determining meat palatability in the present study.
Abstract
This study was performed to compare carcass traits, sensory characteristics, physiochemical composition, and contents of nucleotides, collagen, and free amino acids among quality grades (QG) and to understand the association between QG and above parameters in loin and rump of Korean cattle steer. Loin and rump samples were obtained from 48 Korean cattle steers with each of four QG (QG 1++, 1+, 1, and 2; average 32 months of age). Carcass weight and marbling score (MS) were highest in QG 1++, whereas texture score measured by a meat grader was highest in QG 2. A correlation analysis revealed that MS (r = 0.98; p<0.01) and fat content (r = 0.73; p<0.01) had strong positive correlations with QG and that texture had a strong negative correlation (r = –0.78) with QG. Fat content in loin was highest but protein and moisture contents were lowest in QG 1++. Our results confirmed that a major determinant of QG is the MS; thus, intramuscular fat content. The International Commission on Illumination L*, a*, and b* values in loin were highest in QG 1++. Numeric values of shear force in loin were lowest in QG 1++, whereas those of tenderness, juiciness, and overall acceptability tended to be highest in QG 1++ without statistical significance. QG was strongly correlated with juiciness (r = 0.81; p<0.01) and overall acceptability (r = 0.87; p<0.001). All sensory characteristics were higher (p<0.05) in loin than those in rump. Adenosine-5’-monophosphate (AMP) and inosine-5’-monophosphate (IMP) contents in both loin and rump did not differ among QGs. No nucleotide (AMP, IMP, inosine, hypoxanthine) was correlated with any of the sensory traits. Total, soluble, and insoluble collagen contents in loin were higher in QG 1++ than those in QG 1. All three collagens had lower content in loin than that in rump. All three collagens were positively correlated with tenderness, juiciness, and overall acceptability. Glutamic acid content did not significantly differ among the four QGs in either loin or rump. In conclusion, it is confirmed that QG is associated with sensory traits but nucleotide contents in beef may not be a major factor determining meat palatability in the present study.
참고문헌 (34)
- Aliani, M., "Precursors of chicken flavor: II. Identification of key flavor precursors using sensory methods", J. Agric. Food Chem, 53, pp.6455~6462 (2005)
- AOAC, "Official Methods of Analysis", pp.210~219 (1996), Association of Official Analytical Chemists
- 조수현, "거세한우 1등급육의 부위별 이화학적 육질특성 및 영양성분 비교", 동물자원연구, 24(2), pp.147~156 (2013), 동물자원공동연구소
- Cho, S. H., "Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef", Meat Sci, 86, pp.236~242 (2010)
- 조수현, "1++ 등급 거세한우의 부위별 이화학적 육질특성 및 영양성분조성", 한국축산식품학회지, 28(4), pp.422~430 (2008), 한국축산식품학회
- 조수현, "한우수소의 부위별 Calorie, Cholesterol, 유리아미노산,핵산관련물질 및 지방산조성", 한국축산식품학회지, 27(4), pp.440~449 (2007), 한국축산식품학회
- 조수현, "한우고기와 수입육 등심과 홍두깨 부위의 휘발성 향기성분 비교", 동물자원연구, 22(1), pp.42~51 (2011), 동물자원공동연구소
- Dow, D. L., "Prediction of fat percentage within marbling score on beef longissimus muscle using 3 different fat determination methods.", J. Anim. Sci, 89, pp.1173~1179 (2011)
- Durnford, E., "Flavour of Meat, Meat Products and Seafoods", pp.131~158 (1998), Blackie Academic and Professional
- Field, R., "Tenderness variation among loin steaks from A and C maturity carcasses of heifers similar in chronological age", J. Anim. Sci, 75, pp.693~699 (1997)
- Huffman, K. L., "Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant", J. Anim. Sci, 74, pp.91~97 (1996)
- Dinesh D. Jayasena, "Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken", 한국축산식품학회지, 34(4), pp.448~456 (2014), 한국축산식품학회
- Dinesh D. Jayasena, "Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 26(7), pp.1038~1046 (2013), 아세아·태평양축산학회[DOI]
- Jo, C., "Keys to production and processing of Hanwoo beef: a perspective of tradition and science", Anim. Front, 2, pp.32~38 (2012)
- 조철훈, "근내지방도가 한우육의 품질 및 항산화성 Dipeptide 특성에 미치는 영향", 한국식품영양학회지, 26(1), pp.117~124 (2013), 한국식품영양학회[DOI]
- Jung, S., "Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken", Poult. Sci, 92, pp.3275~3282 (2013)
- 정사무엘, "Meat Quality Traits of Longissimus dorsi Muscle from Carcasses of Hanwoo Steers at Different Yield Grades", 한국축산식품학회지, 33(3), pp.305~316 (2013), 한국축산식품학회
- Kim, C. J., "Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef", Meat Sci, 63, pp.397~405 (2003)
- Report of business for animal products grading, "KAPE.", Korea Institute for Animal Products Quality Evaluation, ~ (2013)
- Sangmoo Lee, "Effects of Stocking Density or Group Size on Intake, Growth, and Meat Quality of Hanwoo Steers (Bos taurus coreanae)", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 25(11), pp.1553~1558 (2012), 아세아·태평양축산학회
- Legako, J. F., "Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles", Meat Sci, 100, pp.291~300 (2015)
- 임동균, "Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade", 한국축산식품학회지, 34(3), pp.287~296 (2014), 한국축산식품학회
- S.S.Moon, "Carcass Traits Determinin Quality and Yield Grades of Hanwoo Streers", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 16(7), pp.1049~1054 (2003), 아세아·태평양축산학회
- Moon, S. S., "The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females", Meat Sci, 74, pp.516~521 (2006)
- National Livestock Cooperatives Federation(NLCF)., "Korean carcass grading standard", National Livestock Cooperatives Federation, ~ (1998)
- 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)
- Renand, G., "Relationships between muscle characteristics and meat quality traits of young Charolais bulls", Meat Sci, 59, pp.49~60 (2001)
- Ryu, Y. S., "A study on the quality comparison of Korean native cattle beef in relation to Korean quality grading system and imported beef", Kor. J. Anim. Sci, 36, pp.340~346 (1994)
- Sarriés, M. V., "Colour and texture characteristics in meat of male and female foals", Meat Sci, 74, pp.738~745 (2006)
- Savell, J. W., "National consumer retail beef study: palatability evaluations of beef loin steaks that differed in marbling", J. Food Sci, 52, pp.517~519 (1987)
- Sforza, S., "Oligopeptides and free amino acids in Parma hams of known cathepsin B activity", Food Chem, 75, pp.267~273 (2001)
- Shahidi, F., "Meat flavor volatiles: A review of the composition techniques of analysis, and sensory evaluation", Crit. Rev. Food Sci. Nutr, 24, pp.141~243 (1986)
- Shorthose, W. R., "Effect of animal age on the tenderness of selected beef muscles", J. Food Sci, 55, pp.1~8 (1990)
- Tikk, M., "Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat", J. Agric. Food Chem, 54, pp.7769~7777 (2006)