B.Y. Park

Meat Quality of Highly Marbled Imported Beef with Reference to Hanwoo Beef

It has been shown that intramuscular fat im-proves eating quality upon 15% in its extractablelevel(Thompson, 2001), and explains approximately10 15% of variations in palatability(Dikeman,1987). However, underlying mechanisms by whichthe fat improve palatability have been contro-versial. Miller et al.(1994) postulated that intra-muscular fat acts as lubricant in chewing action,and reduces the relative number of muscle fiberswithin a certain amount of meat. On the otherhand, Rymill et al.(1997) demonstrated that intra-muscular fat indirectly improved eating qualitythrough its effect on the prevention of over-cooking(e.g., burning), and raised a fundamentalquestion whether the fat content is a direct causeof improved palatability in highly marbled meat.Similarly, Thompson(2001) believed that intramus-cular fat increases consumer satisfaction by stim-

Nutritional Composition and Physico-chemical Meat Quality Properties of Korean Hanwoo Bull Beef

ABSTRACT This study was conducted to investigate the nutritional composition and meat quality properties of Hanwoo bull beef by different cut. 10 cuts Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi(brisket)were prepared from 10 Hanwoo bulls (24 months old) slaughtered during 3 consecutive days. There was no significant difference in pH values of 10 cuts (p>0.05). Udoon had the significantly higher protein contents (22.80%), whereas Dngsim, Guri, Moksim and Yangi had the significantly lower protein contents among 10 cuts (p<0.05). Dngsim was highest and Hongduke was lowest in fat contents when compared to the other cuts (p<0.05). Abjin had significantly higher L* and b* values, whereas Hongduke had significantly higher a* values than the other cuts (p<0.05). Dngsim had lower cooking loss (%) and Warner-Bratzler shear force (WBS) and higher water holding capacity (WHC) when compared to the other cuts (p<0.05). Guri had higher cooking loss (%) and WBS, whereas it has lower WHC when compared to the other cuts (p<0.05). Total amino acid contents were significantly higher in Udoon whereas they were significantly lower in Guri and Yangi than the other cuts (p<0.05). Glutamate contents were high in all cuts and followed by aspartate and lysin. In mineral contents, Fe was highly contained in Bosup, Sulgit and Yangi, and Zn was highly contained in Dngsim and Moksim (p<0.05).(

Effects of Pre-slaughter Fasting and Chiller Ageing on Objective Meat Quality in Longissimus Dorsi, Biceps Femoris, and Triceps Brachii Muscles of Korean Native Black Pigs

Korean native black pig comprises approx-imately 0.74% of a total of 9.19 million pigs inKorea(Korean Ministry of Agriculture and Forest,2003). However, Korean native pork(KNP) is oneof the most in demand meats, because it has aparticular high redness and chewiness comparedwith commercial landrace(Jin et al., 2001). Thebiological basis for these characteristics has yetto be known, but Kim et al. (2001a) reportedthat genetic component could be a factor.Interaction between declines in pH andtemperature during the onset of rigor is a centraldeterminant of pork quality, as it has a directinfluence on protein denaturation and myofibrillar

Visual Evaluation Factors of Pork Loin and Korean Consumer's Preference Choice

Digital photographs of 16 pork chops were taken and modified images to give 16 treatments: two levels of each of fat cover, color, marbling and drip. Consumers(n = 1,014) were randomly selected and a questionnaire asking for socio-demographic information was completed. Each consumer was asked to select preferred type from 16 treatments and this selection was repeated eight times. There were significant differences in pork selection among age, sex and occupation groups only except income levels. Pork preference choices were different in meat color, fat cover and drip depending on age group. Student consumers aging from 18 to 24 years preferred pork chop having darker color, thinner fat cover and more drip when compared to the other groups(p < 0.05). Male preferred pork having darker and more drip than female(p < 0.05). Marital status had a effect on the preference in meat color and drip. The consumers had different choice in color, fat cover and drip depending on occupation(p < 0.05). This results can provide a fundamental information for industries or processors to develop or produce pork that satisfy each target consumer group in the future.

Analysis of Carcass Quality Grade Components and ChemicoPhysical and Sensory Traits of M. longissimus dorsi in Hanwoo

The current study was conducted to analysis the effects of sex and live weight on carcass characteristics us- ing total 773 Hanwoo, and to assess the effects of quality grade on chemico-physical and sensory character- istics in longissimus muscle. Results show that both steer and cow received superior quality grade to bull within the same weight class(P < 0.05). Marbling score, texture, maturity, meat color and fat color were sig- nificantly(P < 0.01) affected by sex, whilst only marbling score and maturity were significantly affected by live weight. The ultimate quality grade showed significant relationships with marbling score(r = 0.81 ** ), meat color (r = 0.21 ** ), fat color(r = 0.10 ** ), and with texture(r = 0.41 ** ), but that had no such a relationship with maturity. WB-shear force and cooking loss were decreased when carcass grade was increased(P < 0.01), but water-holding capacity was identical between the quality grades. Objective meat color dimensions in lightness, redness and yellowness were increased for higher quality grade(P < 0.01). Meat flavor, juiciness and tenderness received higher scores for higher quality grade(P < 0.01). Intramuscular fat content had significantly relationships with WB-shear force(r = 0.56 * ), water-holding capacity(r = 0.18 ** ), juiciness(r = 0.46 ** ), tenderness(r = 0.49 ** ), and flavor

Effects of Feeding Browses on Growth and Meat Quality of Korean Native Goats

Effects of feeding browses on growth and meat quality of Korean native goats were investigated. Twenty eight heads of male goats were divided into four treatment groups fed diets containing oak browse, pine browse, fermented pine browse, and rice straw. Growth rate, feed intake, carcass and meat quality and blood and serum criteria were investigated. The highest average daily gain of goats was 45.3g from oak browse, and goats on pine browse gained similar to those on fermented pine browse. Daily forage intake was 197g DM for oak browse and 74g DM for fermented pine browse. Feed efficiency(g feed/g gain) of oak browse was 11.0g and that of pine browse was 15.1g. From the results of serological inspection, metabolism in body was normal with all the browses tested. Dressing percentage was 45.1~46.2% and meat percentage was 55.2~55.9% without significant differences between diets. Fat percentage of goat carcasses fed rice straw was higher than those fed pine browse or fermented pine browse which was, however, not significantly different from those on oak browse. Shear force and coking loss of goat meat on pine browse or fermented pine browse was less than those on rice straw(p〈0.05) without significant differences between other browses. Juiciness, tenderness, and flavor of the goat meat were the better(p

Carcass Grading Properties of Imported Beef Cattles Fed in Korea

ABSTRACT This study was conducted to provide the information for the carcass grading properties of imported beef cattles fed in Korea. The cattles from 4 different breed such as Hereford, Angus, Murray Grey, Hereford×Angus were imported and slaughtered at 700kg(24 month). The Yield and Quality grading characteristics for 10 cattles from each breed were evaluated. Carcass weight of Murray Grey was lower than the other breed(p<0.05). The thickness of backfat was the lowest for Hereford(13.7mm) and followed by Hereford×Angus(17.30mm), Angus(18.20mm) and Murray Grey(18.90mm). Hereford had the highest Yield index(64.63%) and Murray Grey had the lowest Yield index(62.43)(p<0.05). The frequency percentages of marbling degree for Angus having the 1 ++ over degrees were 50% which was the highest among the breed. In the frequencies of final carcass grades, Hereford produced 30% of B grade and 70% of C grade in Yield grade and the 3 grade produced in Quality grade. All carcasses of Angus were graded as the grade C in Yield grade and 20% carcasses of Angus had the 2 grade and 80% carcasses had the 3 grade in Quality grade. Murray Grey produced 10% of grade B and 90% of grade C in Yield grade and produced 10% of the 2 grade and 90% of the 3 grade in Quality grade. The Hereford×Angus produced 100% of grade C in Yield grade and 100% of the 3 grade in Quality grade. (

Effect of Tumbling Time on Quality Characteristics of Ham From Retail Cuts of Hind Leg

The effect of tumbling time(0, 1, and 2hr) on quality characteristics of cured-smoked pork retail cuts (Bolgi, Seolgit, Boseop, Dogani, Satae) of hind leg was investigated. Quality analyses indicated the retail cuts of pork hind leg are variable except for proximate composition. The Satae ham had the lowest (P0.05) effect on proximate composition, pH, color, texture properties, and sensory properties of ham. However tumbling decreased cooking loss for Satae ham tumbled for 2hr(P

Comparison of Incidence of PSE Pork by Fattening Period, Transport Time and Lairage Time and Lairage Time

ABSTRACT The incidence of PSE(Pale, Soft, Exudative) pork by slaughter weight and handling conditions at preslaughtering stage such as fattening period, transport and lairage time were compared. The incidence of PSE pork were 24.9% when pigs were fed under 180 days and 18.9% when pigs were fed over 180 days for fattening. In the transport time from farm to slaughter house, the incidence of PSE pork were 46.6% for shorter than 30min and 45.65% for 30 minq60 min and 35.44% for longer than 60min. The incidence of PSE pork were 55.6% for pigs had no lairage before slaughter, 33.9% for pigs held in lairage overnight. Therefore, the incidence of PSE pork were decreased by 6% with the extension of the fattening period and 9% with the transport time of longer than 1hr and 22.1% with lairage treatment before slaughter. The incidence of PSE pork were different in different location of farms and there were no significantly different in live weight, carcass weight and carcass yield between groups of lairage treatment. In conclusion, handling condition at preslaughtering stage such as extension of fattening period and lairage time were important to control pork quality and lairage treatment was not decreased the carcass yield.(

Changes of Carcass Traits and Surface Meat Color of Korean Cattle (Hanwoo) Reared Different Altitudes or Transferred from Different Distance

Feed Research Institute, Nonghyup FeedABSTRACTThe purposes of the study were to examine the changes in carcass traits and surface meat color, and cortisol concentration by different altitudes and shipping distances for steer and cow. The experimental animals were shipped from Kangwondo, Kyunggido, Choongchungdo, and Kyungsangdo to Wonju LPC. The animals were examined for yield traits, quality traits, carcass grade, lightness, redness, yellowness, croma value, and cortisol concentration by different altitudes and shipping distances. The results showed that the carcass traits of steer like back fat thickness were not different by shipping distances of 100km, 150km, and 200km. However, the fat thickness was higher in steers shipped from 250km than 100km, 150km, and 200km distance. Rib- eye area was reduced significantly in 200km and 250km than 50km. Yield index and yield grade were significantly low in 250 km than 50-200km. However, meat color, fat color, texture, mature, and quality grade had no differences between shipping distances. Marbling score was not different in 50-200km. However, the marbling score in 250 km was significantly lower than that of 50 km. In case of surface meat color by shipping distance, redness, yellowness, chroma value, and hue-angle were not different in shipping distance of 250km. The lightness had similar result in 50-200 km. However, in case of 250 km the lightness was significantly low. The REA of cow carcass by shipping distance had no differences by shipping distance. The BET had similar results in 50-150km. However, it had significantly thick in 200km. The yield index and yield grade had no differences in 50-150km. However, yield index and grade were significantly low in 200km. The carcass trait of cow had no differences in all items by shipping distance. Although the carcass traits and the BET for steer by altitude had no differences between 100, 200, 300 and 500m, but those were significantly thick in 400m. And the yield index and the yield grade at altitude 400 m were lower than that of other altitudes. The quality traits and the quality grade had no differences between 100, 200, 300, 400, and 500m altitudes. The yield traits, quality traits, yield grade, and quality grade had no significant differences by altitudes. In case of yield index of cow for 300m was low than the cases of 100m and 200m. The surface meat color for steer and cow had no differences by altitudes. However, the lightness of cow had positive result in 100m than 200m and 300m. In case of steer and cow the cortisol concentration by shipping distance was high as the shipping distances were longer. However, the cortisol concentrations of steer and cow by altitudes were decreased as the altitudes were increased. From the above results carcass traits and carcass grade were decreased and the cortisol concentration was increased as the altitudes were decreased for steer and cow. (Key words :Altitude, Shipping distance, Korean cattle, Carcass traits, Meat color)