JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Comparison of glucose, lactate, and nucleotide degradation products content of cooked Hanwoo and Australian beef steaks by internal temperature
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Comparison of glucose, lactate, and nucleotide degradation products content of cooked Hanwoo and Australian beef steaks by internal temperature
Kang, Sun-Moon; Kang, Geun-Ho; Seong, Pil-Nam; Kim, Young-Chun; Kim, Jin-Hyoung; Ba, Hoa Van; Jang, Seon-Sik; Cho, Soo-Hyun;
  PDF(new window)
 Abstract
This study was conducted to compare the glucose, lactate, and nucleotide degradation products content of cooked beef steaks from Korean Hanwoo (quality grade: 1) and Australian cattle (Bos indicus, grain-fed for 100 d) by internal temperature. The loins (M. longissimus dorsi) and top rounds (M. semimembranosus) from two cattle breeds were cut into about 2 cm thickness and then cooked in a electronic oven until internal temperature attained to 50, 70, or . Regardless of internal temperature, glucose content was higher (P<0.05) in cooked loin and top round steaks from Hanwoo compared to those from Australian cattle. Lactate content was shown to be lower (P<0.05) in cooked steaks from Hanwoo than in those from Australian cattle. Lower (P<0.05) hypoxanthine and higher (P<0.05) guanosine 5`-monophosphate, inosine 5`-monophosphate, inosine contents were observed in cooked steaks from Hanwoo. Furthermore, glucose content tended to be decreased by internal temperature but nucleotide degradation products content was not changed by internal temperature. Therefore, these findings suggest that cooked Hanwoo beef steaks had higher flavor precursors related to sweet and umami tastes than cooked Australian beef steaks
 Keywords
Glucose;Lactate;Nucleotide;Internal temperature;Hanwoo beef;Australian beef;
 Language
Korean
 Cited by
 References
1.
Adhikari K, Keene MP, Heymann H, Lorenzen CL. 2004. Optimizing beef chuck flavor and texture through cookery methods. Journal of Food Science 69:174-180.

2.
Badwell CE, Pearson AM, Spooner ME. 1965. Post mortem changes in muscle. I. Chemical changes in beef. Journal of Food Science 30:766-772. crossref(new window)

3.
Belk KE, Miller RK, Evans LL, Liu SP, Acuff GR. 1993. Flavor attributes and microbial levels of fresh beef roasts cooked in varying foodservice methodology. Journal of Muscle Foods 4:321-337. crossref(new window)

4.
Calkins CR. 2002. Sensory differences among the beef value cuts. Proceedings of the 55th Annual Reciprocal Meat Conference of the American Meat Science Association, Michigan State University, East Lansing, USA.

5.
Cho S, Seong P, Kang G, Park BY, Jung S, Kang SM, Kim Y, Kim J, Kim D. 2011. Meat quality and nutritional properties of Hanwoo and imported Australian beef. Korean Journal for Food Science of Animal Resources 31:772-781. crossref(new window)

6.
Glascock RA. 2014. Beef flavor attributes and consumer perception. Master's thesis, Texas A&M University, College Station, USA.

7.
Gutmann I, Wahlefeld AW. 1974. L-(+)-lactate: Determination with lactate dehydrogenase and NAD. H. U. Bergmeyer (Ed.), Academic Press, Inc., NY, USA, Vol. 3, pp. 1464-1468.

8.
Hornstein I, Crowe PF. 1960. Meat flavour chemistry: Flavour studies on beef and pork. Journal of Agricultural and Food Chemistry 8:494-498. crossref(new window)

9.
Hwang IH, Park BY, Cho SY, Kim JH, Lee JM. 2004. Meat quality of highly marbled imported beef with reference to Hanwoo beef. Korean Journal of Animal Science and Technology 46:659-666. crossref(new window)

10.
Kondos AC, Tayor DG. 1987. Effect of electrical stimulation and temperature on biochemical changes in beef muscle. Meat Science 19:207-216. crossref(new window)

11.
Korea Meat Trade Association. 2014. Annual handbook of meat. Korea Meat Trade Association, Gunpo, Republic of Korea.

12.
Koutsidis G, Elmore JS, Oruna-Concha MJ, Campo MM, Wood JD, Mottram DS. 2008a. Water-soluble precursors of beef flavour: I. Effect of diet and breed. Meat Science 79:124-130. crossref(new window)

13.
Koutsidis G, Elmore JS, Oruna-Concha MJ, Campo MM, Wood JD, Mottram DS. 2008b. Water-soluble precursors of beef flavor. Part II: Effect of post-mortem conditioning. Meat Science 79:270-277. crossref(new window)

14.
Kunst A, Draeger B, Ziegenhorn, J. 1984. Glucose UV-methods with hexokinase and glucose-6-phosphate dehydrogenase. H. U. Bergmeyer (Ed.), Academic Press, Inc., NY, USA, Vol. 6, pp. 163-172.

15.
MacLeod G. 1994. The flavor of meat and meat roducts. F. Shahidi (Ed.), Blackie, Glasgow, pp. 4-37.

16.
Miller MF, Kerth CR, Wise JW, Lansdell JL, Stowell JE, Ramsey CB. 1997. Slaughter plant location, USDA quality grade, external fat thickness and aging time effects on sensory characteristics of beef loin strip steak. Journal of Animal Science 75:662-667.

17.
Mottram D. 1991. Volatile compounds in foods and beverages. H. Maarse (Ed.), Marcel Dekker, Inc., NY, USA, pp. 107-177.

18.
Park HI, Lee M, Chung MS. 1994. Comparison of flavor characteristics and palatability of beef obtained from various breeds. Korean Journal of Food Science and Technology 26:500-506.

19.
SPSS. 2011. Statistics version 21.0. International Business Machines Corporation, NY, USA.

20.
Streff BA, Wulf DM, Maddock RJ. 2003. The effect of USDA quality grade, deep marination, and degree-of-doneness on palatability of gas grilled beef steaks from seven different muscles. Proceedings of the 56th Annual Reciprocal Meat Conference of the American Meat Science, University of Missouri, Colombia, USA.

21.
Tikk M, Tikk K, Torngren MA, Meinert L, Aaslyng MD, Karlsson AH. 2006. 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. Journal of Agricultural and Food Chemistry 54:7769-7777. crossref(new window)

22.
Yang SY, Lim SD, Jeon KH, Nam KB, Kwon SA, Park JE. 2007. Comparison of vitamin A, E, and cholesterol contents and the sensory properties of chilled Hanwoo and Australian beef. Korean Journal for Food Science of Animal Resources 27:262-266. crossref(new window)

23.
Ministry of Agriculture, Food and Rural Affairs. 2015. General statistics on agriculture, forest, livestock, fishery, and food. Ministry of Agriculture, Food and Rural Affairs, Sejong, Republic of Korea, pp. 346.