Advanced SearchSearch Tips
Effect of Marbling Score on Carcass Grade Factors, Physico-chemical and Sensory Traits of M. Longissimus Dorsi in Hanwoo
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Marbling Score on Carcass Grade Factors, Physico-chemical and Sensory Traits of M. Longissimus Dorsi in Hanwoo
Lee, Jong-Moon; Choe, Ju-Hui; Jin, Hyune-Ju; Kim, Tae-Il; Park, Beom-Young; Hwang, Do-Yon; Koh, Kyung-Chul; Kim, Cheon-Jei; Hwang, Kyu-Seok;
  PDF(new window)
The objective of this research was to investigate the effect of marbling scores on carcass grade factors, physico-chemical and sensory traits of Hanwoo. Data used in this study were collected from 73,316 carcasses obtained at the Nonghyup Seoul slaughterhouse in 2009 and 271 cuts of M. longissimusdorsi were analyzed to estimate beef qualities. As the marbling scores increased, backfat thickness was linearly increased (p<0.05) in cows (9.51 mm-14.69 mm) and steers (8.71 mm-14.23 mm). As the marbling scores increased, maturity of cows was increased and meat color, texture and quality grade improved for all genders. With increase of the marbling scores, crude fat contents (3.07%-26.70%), water holding capacity (52.09%-58.66%), value (34.08-41.97) were significantly increased (p<0.05) and Warner-Bratzler shear force was linearly decreased (p<0.05) from 8.58 kg to 2.60 kg. The increase of crude fat contents had the similar interval with the increase of marbling scores from 1 to 6 but it is sharply increased from marbling score 7. There was no difference observed on (5.50-5.66), protein contents (19.57%-21.15%) among the marbling scores. Marbling score was significantly correlated with live weight (r=0.29) in cows, loineye area (r=0.35) in steer, and overall acceptability of panel scores (r=0.67) (p<0.01).
marbling scores;grade factors;physico-chemical traits;panel scores;Hanwoo;
 Cited by
말고기의 육질 등급에 따른 부위별 일반성분, 이화학적 특성 및 지방산 성분 비교,정진형;선창완;황도연;권기문;이재청;김효선;김용준;이상근;류연철;

Journal of Animal Science and Technology, 2013. vol.55. 3, pp.211-217 crossref(new window)
Comparison of Chemical Composition, Physico-chemical Properties and Fatty Acid Composition of Horse Meat by Different Grade and Cuts, Journal of Animal Science and Technology, 2013, 55, 3, 211  crossref(new windwow)
Characteristics of Wet Distillers Grains on In vitro Ruminal Fermentation and Its Effects on Performance and Carcass Characteristics of Finishing Hanwoo Steers, Asian-Australasian Journal of Animal Sciences, 2016, 29, 4, 530  crossref(new windwow)
Comparison of crude fat content and intramuscular fat score at different position of loin from Hanwoo, CNU Journal of Agricultural Science, 2015, 42, 1, 47  crossref(new windwow)
Albrecht, E., Gotoh, T., Ebara, F., Viergutz, J., X., Xu, T., Nürnberg, G., Maak, S., and Wegner, J. (2011) Cellular conditions for intramuscular fat deposition in Japanese Black and Holstein steers. Meat Sci. 89, 13-20. crossref(new window)

AOAC (2000) Official methods of Analysis.17th ed, Association of Official Analytical Chemists, Washington, DC, pp. 1-8.

Apple, J. K., Davis, J. C., Stephenson, J., Hankins, J. E., Davis J. R., and Beaty. S. L. (1999) Influence of body condition score on carcass characteristics and sub primal yield from cull beef cows. J. Anim. Sci. 77, 2660-2669.

AUS-MEAT Limited (2005) Handbook of Australian meat. 7th ed., pp. 1-111.

Baghurst, K. (2004) Dietary fats, marbling and human health. Australian J. Exp. Agri., 44, 635 -644. crossref(new window)

Bass, P. D., Engle, T. E., Belk, K. E., Chapman, P. L., Archibeque, S. L., Smith G. C., and Tatum, J. D. (2010) Effects of sex and short-term magnesium supplementation on stress responses and longissimus muscle quality characteristics of crossbred cattle. J Anim. Sci. 88, 349-360. crossref(new window)

Cameron, P. J., Zembayashi, M., Lunt, D. K., Mitsuhashi, T., Mitsumoto, M., Ozawa, S., and Smith., S. B. (1994) Relationship between Japanese beef marbling standard and intramuscular lipid in the M. longissimus thoracis of Japanese Black and American Wagyu cattle. Meat Sci. 38, 361-364. crossref(new window)

Cho, S. H., Park, B. Y., Seong, P. N., Kang, G. H., Kim, J. H., Jung, S. G., Im, S. K., Kim, D. H. (2010) Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef. Meat Sci. 86, 236- 242. crossref(new window)

Choat, W. T., Paterson, J. A., Rainey, B. M., King, M. C., Smith, G. C., Belk K. E., and Lipsey, R. J. (2006) The effects of cattle sex on carcass characteristics and longissimus muscle palatability. J. Anim. Sci. 84, 1820-1826. crossref(new window)

Dikeman, M. E., Pollak, E. J., Zhang, Z., Moser, D. W., Gill, C. A., and Dressler, E. A. (2005) Phenotypic ranges and relationships among carcass and meat palatability traits for fourteen cattle breeds, and heritabilities and expected progeny differences for Warner-Bratzler shear force in three beef cattle breeds. J. Anim. Sci. 83, 2461-2467.

Dodson, M. V., Jiang, Z., Chen, J., Hausman, G. J., Guan, L. L., Novakofski, J., Thompson, D. P., Lorenzen, C. L., Fernyhough, M. E., Mir, P. S., and Reecy, J. M. (2010) Allied industry approaches to alter intramuscular fat content and composition in beef animals. J. Food Sci. 75, R1-R8. crossref(new window)

Dow, D. L., Wiegand, B. R., Ellersieck, M. R., and Lorenzen, C. L. (2011) Prediction of fat percentage within marbling score on beef longissimus muscle using 3 different fat determination methods J. Anim Sci. 89, 1173-1179. crossref(new window)

Fiems, L. O., De Campeneere, S., De Smet, D., Van de Voorde, G., Vanacker, J. M., and Boucque, C. V. (2000). Relationship between fat depots in carcasses of beef bulls and effect on meat colour and tenderness. Meat Sci. 56, 41-47. crossref(new window)

Fiems, L. O., De Campeneere, S., Van Caelenbergh, W., De Boever, J. L., and Vanacker., J. M. (2003) Carcass and meat quality in double-muscled Belgian Blue bulls and cows. Meat Sci. 63, 345-352. crossref(new window)

Garcia, L. G., K. L. Nicholson, T. W. Hoffman, T. E. Lawrence, D. S. Hale, D. B. Griffin, J. W. Savell, D. L. VanOverbeke, J. B. Morgan, K. E. Belk, T. G. Field, J. A. Scanga, J. D. Tatum, and Smith, G. C. (2008) National beef quality audit 2005: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. J. Anim Sci. 86, 3533-3543. crossref(new window)

Garmyn, A. J., Hilton, G. G., Mateescu, R. G., Morgan, J. B., Reecy, J. M., Tait, R. G., Beitz, D. C., Duan, Q. J., Schoonmaker, P. M., Mayes, S., Drewnoski, M. E., Liu Q., and VanOverbeke, D. L. (2011) Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits. J. Anim. Sci. 89, 2849-2858. crossref(new window)

Gotoh, T., Albrecht B. E., Teuscher, B. F., Kawabata, C. K., Sakashita, C. K., Iwamoto, A. H., and Wegner, J. (2009) Differences in muscle and fat accretion in Japanese Black and European cattle. Meat Sci. 82, 300-308. crossref(new window)

Haper, J. M. (2011) Beef quality audit underway, producer input needed Agriculture and Natural Resources, University of California.

Hwang, Y. H., Kim, G. D., Jeong, J. Y., Hur, S. J., and Joo, S. T. (2010) The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers. Meat Sci. 86, 456-461. crossref(new window)

Indurain, G., Carr, T. R., Goni, M. V., Insausti, K., and Beriain, M. J. (2009) The relationship of carcass measurements to carcass composition and intramuscular fat in Spanish beef. Meat Sci. 82, 155-161. crossref(new window)

Irie, M., Kouda, M., and Matono, H. (2011) Effect of ursodeoxycholic acid supplementation on growth, carcass characteristics, and meat quality of Wagyu heifers (Japanese Black cattle). J. Anim. Sci. 89, 4221-4226. crossref(new window)

Jeremiah, L. E. (1996) The influence of subcutaneous fat thickness and marbling on beef Palatability and consumer acceptability Food Res. Inter. 29, 513-520,

JMGA (1988) New Beef Carcass Grading Standards. Japan Meat Grading Assoc., Tokyo.

Judge, M. D., Aberle, E. D., Forrest, J. C., Hedrick, H. B., and Merkel, R. A. (1989) Principle of meat science, 2nd edition. Kendall/Hunt Publishing Company, Dubuque, Iowa, USA.

KAPE (Korea institute for animal products quality evaluation) (2011) Animal products grading statistical yearbook. Korea, pp. 166-167.

Kim, C. J. and Lee, E. S. (2003) Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Koreannative cattle) beef. Meat Sci. 63, 397-405. crossref(new window)

King, D. A., Shackelford, S. D., Rodriguez, A. B., and Wheeler, T. L. (2011) Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability Meat Sci. 87, 26-32. crossref(new window)

Laakkonen, E., Wellington, G. H., and Skerbon, J. W. (1970) Low temperature longtime heating of bovine. 1. Change in tenderness, water binding capacity, pH and amount of water soluble component. J. Food Sci. 35, 175-177. crossref(new window)

Lawrence,T. E., Gasch, C. A., Hutcheson, J. P., and Hodgen, J. M. (2011) Zilpaterol improves feeding performance and fabrication yield of concentrate - finished cull cows. J. Anim. Sci. 89, 2170-2175. crossref(new window)

Lorenzen, C. L., Hale, D. S,. Griffin, D. B., Savell, J. W., Belk, K. E., Frederick, T. L., Miller, M. F., Montgomery, T. H,. and Smith, G. C. (1993) National beef quality audit: survey of producer-related defects and carcass quality and quantity attributes. J. Anim. Sci. 71, 1495-1502.

Luchak, G. L., Miller, R. K., Belk, K. E., Hale, D. S., Michaelsen, S. A., Johnson, D. D., West, R. L., Leak, F. W., Cross, H. R., and Savell, J. W. (1998) Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat. Meat Sci. 50, 55-72. crossref(new window)

MAFF (2011) National survey report for meat distribution. MAFF. Korea. December. 34, 23-26.

MAFF (2010) Goal of livestock improvement and growth. MAFF. Japan. 10-18.

Matsuishi, M., Fujimori, M., and Okitani, A. (2001) Wagyu beef aroma in Wagyu (Japanese black cattle) beef preferred by the Japanese over imported beef. J. Anim. Sci. 72, 498-504.

Moon, S. S., Hwang, I. H., Jin, S. K., Lee, J. G., Joo, S. T., and Park, G. B. (2003) Carcass traits determining quality and yield grades of Hanwoo steers. Asian-Australasian J. Anim. Sci. 16, 1049-1054. crossref(new window)

Moon, S. S., Yang, H. S., Park, G. B., and Joo, S. T. (2006) The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females. Meat Sci. 74, 516-521. crossref(new window)

Moore, C. B., Bass, P. D., Green, M. D., Chapman, P. L., O'Connor, M. E., Yates, L. D., Scanga, J. A., Tatum, J. D., Smith, G. C., and Belk, K. E. (2010) Establishing an appropriate mode of comparison for measuring the performance of marbling score output from video image analysis beef carcass grading systems. J. Anim. Sci. 88, 2464-2475. crossref(new window)

Neill, S., Unruh, J. A., Marston, T. T., Jaeger, J. R., Hunt, M. C., and Higgins, J. J. (2009) Effects of implanting and feeding zilpaterol hydrochloride on performance, carcass characteristics, and subprimal beef yields of fed cows. J Anim. Sci. 87, 704-710.

Nishimura T., Hattori A., and Takahashi K. (1999) Structural changes in intramuscular connective tissue during the fatting of Japanese Black cattle: Effect of marbling on beef tenderization. J. Anim. Sci. 77, 93-104.

Oka, A., Iwaki, F., Iwamoto, E., and Tatsuda, K. (2007) Effects of growth rate during the early fattening period on growth, carcass characteristics and circulating hormones in the different growth hormone genotypes of Japanese black steers. Anim. Sci. J. 78, 142-150. crossref(new window)

Okumura, T., Saito, K., Sowa, T., Sakuma, H., Ohhashi, F., Tameoka, N., Hirayama, M., Nakayama, S., Sato, S., Gogami, T., Akaida, M., Kobayashi, E., Konishi, K., Yamada, S., and Kawamura, T. (2012) Changes in beef sensory traits as somatic-cell-cloned Japanese black steers increased in age from 20 to 30 months. Meat Sci. 90, 159-163. crossref(new window)

Page, J. K., Wulf, D. M., and Schwotzer, T. R. (2001) A survey of beef muscle color and pH. J. Anim. Sci. 79, 678-687.

Panjono, Kang, S. M., Lee, I. S., and Lee, S. K. (2009) Carcass characteristics of Hanwoo (Korean cattle) from different sex conditions, raising altitudes and slaughter seasons. Livestock Sci. 123, 283-287. crossref(new window)

Panjono, Kang, S. M., Lee, I. S., and Lee, S. K. (2011) The quality characteristics of M. longissimus from Hanwoo (Korean cattle) steer with different raising altitudes and slaughter seasons. Livestock Sci. 136, 240-246. crossref(new window)

Park, G. B., Moon, S. S., Ko, Y. D., Ha, J. K., Lee, J. G., Chang, H. H., and Joo, S. T. (2002) Influence of slaughter weight and sex on yield and quality grades of Hanwoo (Korean native cattle) carcasses. J Anim. Sci. 80, 129-136.

Pflanzer, S. B. and Felício, P. E. (2011) Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness. Meat Sci. 87, 7-11. crossref(new window)

Platter, W. J., Tatum, J. D., Belk, K. E., Koontz, S. R., Chapman, P. L., and Smith, G. C. (2005) Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks. J. Anim. Sci. 83, 890-899.

Rathmann, R. J., Mehaffey, J. M., Baxa, T. J., Nichols, W. T., Yates, D. A., Hutcheson, J. P., Brooks, J.C., Johnson, B. J., and Miller, M. F. (2009) Carcass cutability, composition, tenderness, and skeletal muscle gene expression in Effects of duration of zilpaterol hydrochloride and days on the finishing diet on feedlot steers. J. Anim. Sci. 87, 3686-3701. crossref(new window)

SAS (2010) SAS User's Guide; Statistics(Version 9.2 Ed. SAS Inst. Inc., Cary, NC.

Savell, J. W., Cross, H. R., and Smith, G. C. (1986) Percentage ether extractable fat and moisture content of beef longissimus muscle as related to USDA marbling score. J. Food Sci. 51, 838-839. crossref(new window)

Smith, R, L. and Oltgen, J. W. (1996) Advanced genetics and value- based marketing. cow-calf quality assurance hand book. University of California Cooperative Extension, US. pp. 10-100.

Smith, S. B., Kawachi, H., Choi, C. B., Choi, C. W., Wu, G., and Sawyer, J. E. (2009) Cellular regulation of bovine intramuscular adipose tissue development and composition. J. Anim. Sci. 87, E72-E82. crossref(new window)

Toshiaki, O., Saito, K., Nade, T., Misumi, S., Sakuma, H., Nakayama, S., Masuda, Y., Fujita, K., and Kawamura, T. (2008) Effects of high protein levels in concentrate feed during the early fattening stage on physico-chemical composition and sensory characteristics of M. longissimus in Japanese Black heifers. J. Anim. Sci. 79, 332-338. crossref(new window)

Ueda, Y., Watanabe, A., Higuchi, M., Shingu, H., Kushibiki, S., and Shinoda, M. (2007) Effects of intramuscular fat deposition on the beef traits of Japanese Black steers (Wagyu). J. Anim. Sci. 78, 189-194. crossref(new window)

Underwood, K. R., Means, W. J., Zhu, M. J., Ford, S. P., Hess, B. W., and Du, M. (2008) AMP-activated protein kinase is negatively associated with intramuscular fat content in longissimus dorsi muscle of beef cattle. Meat Sci. 79, 394-402. crossref(new window)

USDA-AMS (2006) Instrument grading systems for beef carcasses. Performance requirements for instrument marbling evalation(PRIME)1: Demonstration of repeatability, accuracy, and precision. USDA, Agricultural Marketing Service. Date Issued. 06/08/06. pp. 1-5.

USDA-ERS (2012) USDA agricultural projections to 2020. Long-term Projection Report. Febuary 2012. pp. 1-9.

USDA (1997) Official United States standards for grading beef carcasses. Agriculture Marketing Service, USDA, Washington, DC.

Wheeler, T. L., Cundiff, L. V., Shackelford, S. D., and Koohmaraie, M. (2001) Characterization of biological types of cattle (Cycle V): carcass traits and longissimus palatability. J. Anim. Sci. 79, 1209-1222.

Yamada, T. and Nakanishi, N. (2012) Effects of the roughage/ concentrate ratio on the expression of angiogenic growth factors in adipose tissue of fattening Wagyu steers. Meat Sci. 90, 807-813. crossref(new window)