JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effect of Age on Chemical Composition and Meat Quality for Loin and Top Round of Hanwoo Cow Beef
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Age on Chemical Composition and Meat Quality for Loin and Top Round of Hanwoo Cow Beef
Cho, Soohyun; Seong, Pilnam; Kang, Geunho; Choi, Soonho; Chang, Sunsik; Kang, Sun Moon; Park, Kyung Mi; Kim, Youngchun; Hong, Sunggu; Park, Beom Young;
  PDF(new window)
 Abstract
This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, <5; G2, 6-8; G3, >9 years old). The intramuscular fat content (%) was higher for loin and top round of G1 (p<0.05) than that in the other groups. There was no difference in age groups for the top round; however, the loin of G1 had lower protein content (p>0.05). Total collagen content was lower in the top round of G3 (p<0.05). The loin and top round muscles of G1 had higher values and lower Warner Bratzler shear force values than that in the other age groups (p<0.05). The loin muscles of G1 were lower in percentage of cooking loss and higher in the water holding capacity than the loin in the other groups (p<0.05). The loin of G1 had lower total content of saturated fatty acids, whereas the top round of G1 had higher total content of monounsaturated fatty acids and lower total content of polyunsaturated fatty acids than that in the other age groups (p<0.05). Alanine was the highest free amino acid in the loin of Hanwoo beef, followed by glutamine, glycine, isoleucine and proline. The loin of G1 had higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine and lysine than those in the other groups (p<0.05). The loin of G3 contained higher 3-methylbutanal, furfural, octanal, 1-(acetyloxy)-2-propanone, 1-octanol, 2,5-dimethylpyrazine and 2-ethyl-2,5-dimethylpyrazine in volatile flavor components than the loin in G1(p<0.05).
 Keywords
Hanwoo cow beef;age;meat quality;nutritional composition;flavor compounds;
 Language
Korean
 Cited by
 References
1.
AOAC (2006) Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington, D.C., 210-219.

2.
Batzer, O. F., Santoro, A. T., Tan, M. C., Landmann, W. A., and Schweigert, B. S. (1960) Precursors of beef flavor. J. Agric. Food Chem. 8, 498-501. crossref(new window)

3.
Benito-Delgado, J., Marriott, N. G., Claus, J. R., Wang, H., and Graham, P. P. (1994) Chuck longissimus and infraspinatus muscle characteristics as affected by rigor state, blade tenderization and calcium, chloride injection. J. Food Sci. 59, 295-299. crossref(new window)

4.
Bouton, P. E., Ford, A. I., Harris, P. V., Shorthose, W. R., Ratcliff, D., Morgan, J. H. L. (1978) Influence of animal age on the tenderness of beef muscle differences. Meat Sci. 2, 301- 311 crossref(new window)

5.
Campo, M. M., Nute, G. R., Wood, J. D., Elmore, S. J., Mottram, D. S., and Enser, M. (2003) Modeling the effect fo fatty acids in odour development of cooked meat in vitro. Part Isensory perception, Meat Sci. 63, 367-375. crossref(new window)

6.
Cho, S. H., Seong, P. N., Kang, G. H., Jung, S. G., Kim, H. S., Park, B. Y., Kang, S. M., and Kim, D. H. (2011) Comparison of volatile flavor profile for Hanwoo and imported beef. An. Anim. Resour. Sci. 22, 42-51.

7.
Christensen, M., Young, R. D., Lawson, M. A., Larsen, L. M., and Purslow, P. P. (2004) Effect of added ${\mu}$-calpain and post-mortem storage on the mechanical properties of bovine single muscle fibers extended to fracture. Meat Sci. 66, 105- 112. crossref(new window)

8.
CIE (1986) Colorimetry. 2nd ed., Commision Internationale de Leclairage I'Eclairage, Publication CIE No. 15.2. Vienna.

9.
Cranwell, C. D., Unruh, J. A., Brethour, J. R., and Simms, D. D. (1996) Influence of steroid omplants and concentrate feeding on carcass and longissimus muscle sensory and collagen characteristics of cull beef cows. J. Anim. Sci. 74, 1777-1783.

10.
Dransfield, E., Martin, J-F., Bauchart, D., Abouelkaram, S., Lepetit, J., and Culioli, J. (2003) Meat quality and composition of three muscles from French cull cows and young bulls. Animal Sci. 76, 387-399.

11.
Dransfield, E., Wadefield, D. K., and Parkman, I. D. (1992) Modelling post-mortem tenderisation-I: texture of electrically stimulated and non-stimulated beef. Meat Sci. 31, 57- 73. crossref(new window)

12.
Dutaud, D., Aubry, L., Guignot, F., Vignon, X., Monin, G., and Ouali, A. (2006) Bovine muscle 20S proteasome. II: Contribution of the 20S proteasome to meat tenderization as revealed by an ultrastructural approach. Meat Sci. 74, 337- 344 crossref(new window)

13.
Feidt, C., Petit, A., Bruas-Reignier, F., and Brun-Bellut, J. (1996) Release of free amino-acids during ageing in bovine meat. Meat Sci. 44, 19-25. crossref(new window)

14.
Fiems, L, O., Dc Campcnccrc, S., Dc Smct, S., Van dc Voordc, G., and Boucqué, Ch. V. (2000) Relationship between fat depots in carcasses of beef bulls and effect on meat color and tenderness. Meat Sci. 56, 41-47. crossref(new window)

15.
Folch, J., Lees, M. and Stanley, G. H. S. (1957) A simple method for the isolation and purification of total lipid from animal tissue. J. Bio. Chem. 226, 497-500.

16.
Frems, L. O., De CAmpeneere, S., Van Calenbergh, 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)

17.
Goll, D. E., Otsuka, Y., Nagainis, P. A., Shannon, J. D., Sathe, S. K., and Muguruma, M. (1983) Role of muscle proteases in maintenance of muscle intergrity and mass. J. Food Biochem. 7, 137-177 crossref(new window)

18.
Graham, W. C. and Price, M. A. (1982) Feedlot performance and carcass composition of cull cows of different ages. Canadian J. Anim. Sci. 62, 845-854. crossref(new window)

19.
Henderson, J. W., Ricker, R. D., Bidlingmeyer, B. A., and Woodward, C. (2000) Rapid, accurate, sensitive and reproducible HPLC analysis of amino acids. Agilent Technologies. http://www.agilent.com (assessed on August 3, 2004)

20.
Herring, H. K., Cassens, R. G., and Briskey, E. J. (1992) Further studies on bovine muscle tenderness as influenced by carcass position, sarcomere length, and fibre diameter. J. Food Sci. 30, 1049-1054.

21.
Hilton, G. G., Tatum, J. D., Williams, S. E., Belk, K. E., Williams. F. L., Wise, J. W., and Smith, G. C. (1998) An evaluation of current and alternative systems for quality grading carcasses of mature slaughter cows. J. Anim. Sci. 76, 2094- 2103.

22.
Honikel, K. O. (1998) Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49, 447-457. crossref(new window)

23.
Huff-Lonergan, E., Parrish, F. C., Jr., and Robson, R. M. (1995) Effects of postmortem aging time, animal age, and sex on degradation of titin and nebulin in bovine longissimus muscle. J. Anim. Sci. 73, 1064-1073.

24.
Hwang, I. H., Devine, C. E., and Hopkins, D. L. (2003) The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Sci. 65, 677-691. crossref(new window)

25.
Hwang, I. H., Park, B. Y., Cho, S. H., Kim, J. H. and Lee, J. M. (2004) Meat quality of highly marbled imported beef with reference to Hanwoo. Kor. J. Food Sci. An. 46, 1-8.

26.
Ibanez, C., Quintanilla, L., Irigoyen, A., Garcia-Jalon, I., Cid, C., Astiasaran, I., and Bello, J. (1995) Partial replacement of sodium chloride with potassium chloride in dry fermented sausage : influence on carbohydrate fermentation and the nitrosation process. Meat Sci. 40, 45-53. crossref(new window)

27.
Jurie, C., Martin, J. F., Listrat, A., Jailler, R., Culioli, J., and Picard, B. (2006) Carcass and muscle characteristics of beef cull cows between 4 and 9 years of age. J. Anim. Sci. 82, 415- 421.

28.
Kim, C. J. and Lee, E. S. (2003) Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci. 63, 397-405. crossref(new window)

29.
Koohmaraie, M., Kennick, W. H., Elgasim, E. A., and Anglemier, A. F. (1984) Effects of postmortem storage on muscle protein degradation: Analysis by SDS-polyacrylamide gel electrophoresis. J. Food Sci. 49, 292-293. crossref(new window)

30.
Korea Institute for Animal Product's Quality Evaluation (KAPE) (2011) Animal Products Grading Statistical Yearbook.

31.
Korea Meat Trade Association (KMTA). (2012) Information and data of agricultural statistics of Korea. Available from http://kmta.or.kr/html/sub6-1.html?scode=6. accessed on July 12, 2011

32.
Laakkonen. E., Wellington, G. H., and Skerbon, J. W. (1970) Low temperature ongtime heating og bovine. I. Changes in tenderness, water binding capacity, pH and amount of watersoluble component. J. Food Sci. 35, 175-177. crossref(new window)

33.
Ludwig, C. J., Claus, J. R., Marriott, N. G., Johnson, J., and Wang, H. (1997) Skeletal alteration to improve beef longissimus muscle tenderness. J. Anim. Sci. 75, 2404-2410.

34.
Martin, A. H., Fredeen, H. T., and Weiss, G. M. (1971) Tenderness of beef Longissimus dorsi muscle from steers, heifers and bulls as influenced by source, post-mortem aging and carcass characteristics. J. Food Sci. 36, 619-623. crossref(new window)

35.
Matulis, R. J., McKeith, F. K., Faulkner, D. B., Berger, L. L., and George, P. (1987) Growth and carcass characteristics of cull cows after different times-on-feed. J. Anim. Sci. 65, 669- 674.

36.
MIFAFF (Ministry for Food, Agriculture, Forest and Fisheries). (2007) Processing standard for meat products Act 2007- 82, Grading, fabrication and cutting of beef carcass.

37.
Miller, M. F., Carr, M. A., Ramsey, C. B., Crockett, K. L., and Hoover, L. C. (2001) Consumer thresholds for establishing the value of beef tenderness. J. Anim. Sci. 79, 3062-3068.

38.
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)

39.
Morgan, J. B., Miller, R. K., Mendez, F. M., Hale, D. S., and Savell, J. W. (1991) Using calcium chloride injection to improve tenderness of beef from mature cows. J. Anim. Sci. 69, 4469-4476.

40.
Morrison, W. R. and Smith, L. M. (1964) Preparation of fatty acid methylesters and dimethylacetals from lipid with boron fluoridemethanol. J. Lipid Resour. 5, 600-608.

41.
Park, G. B., Moon, S. S., Ko, Y. D., Ha, J. K., Chang, H. H., and Joo, S. T. (2002) Influence of slaughter weight and sex on quality and yield grade of Hanwoo steer beef. Asian-Australian J. Anim. Sci. 16, 1049-1054.

42.
Parrish, F. C. (1981) Relationship between beef carcass quality indicators and palatability. In proceedings of the National Beef Grading Conference. Iowa State University, Ames, IA.

43.
Pritchard, R. H. and Burg, P. T. (1993) Feedlot performance and carcass traits of cull cows fed for slaughter. Department of animal and range science., South Dakota State University. Beef Report, Cattle. 93-20, 101-107.

44.
Rhee, M. S., Ryu, Y. C., and Kim, B. C. (2006) Post-mortem metabolic rate and calpain system activities on beef longissimus tenderness classify-cations. Bio.Biotech.Biochem. 70, 1166-1172. crossref(new window)

45.
Riggs, J. K., Conrad, B. E., Marion, P. T., and Allen, J. H. (1967) Young bulls, steers and heifers for slaughter beef production. J. Anim. Sci. 26, 211.

46.
Risvik, E. (1994) Sensory properties and preference. Meat Sci. 36, 67-77. crossref(new window)

47.
Rowe, L. J., Maddock, K. R., Lonergan, S. M., and Huff- Lonergan, E. (2004) Oxidative environments decrease tenderization of beef steaks through inactivation of m-calpain. J. Anim.Sci. 82, 3254-3266.

48.
Ryoichi, S., Degychi, T., and Nagata, Y. (1993) Effectiveness of the filter paper press methods for determining the water holding capacity of meat. Fleischwirtsch 73, 1399

49.
Sakata, R. and Nagata, Y. (1992) Heme pigment content in meat as affected by the addition curing agents. Meat Sci. 32, 343-350. crossref(new window)

50.
SAS (2005) SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA.

51.
Savell, J. W., Branson, R. E., Cross, H. R., Stiffler, D. M., Wise, J. W., Griffin, D. B., and Smith, G. C. (1987) National consumer beef retail study: palatability evaluations of beef loin steaks that differed in marbling. J. Food Sci. 52, 517- 519. crossref(new window)

52.
Shorthose, W. R., and Harris, P. V. (1990) Effect of animal age on the ten-derness of selected beef muscles. J. Food Sci. 55, 1-8. crossref(new window)

53.
Smith, G. C., Cross, H. R., Carpenter, Z. L., Murphey, C. E., Savell, J. W., Abraham, H. C., and Davis, G. W. (1982) Relationship of USDA maturity group to palatability of cooked beef. J. Food Sci. 47, 1100-1107. crossref(new window)

54.
Tatum, J. D., G. C. Smith, B. W. Berry, C. E. Murphey, F. L. Williams, and Z. L. Carpenter. (1980) Carcass characteristics, time on feed and cooked beef palatability attributes. J. Anim. Sci. 50, 833-840.

55.
Warren, H. E., Scollan, N. D., Enser, M., Hughes, S. I., Richardson, R. I., and Wood, J. D. (2008) Effect of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I: Animal performance, carcass quality and muscle fatty acid composition. Meat Sci. 78, 256-269. crossref(new window)

56.
Wheeler, T. L., Shackelford, S. D., and Koohmaraie. M. (2000) Variaton in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. J. Anim. Sci. 78, 958-965.

57.
Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., Richardson, R. I., Hughes, S. I., and Whittington, F. M. (2008) Fat deposition, fatty acid composition and meat quality : review. Meat Sci. 78, 343-358. crossref(new window)

58.
Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E. K., Sheard, P. R., and Enser, M. (2003) Effect of fatty acids on meat quality: A review. Meat Sci. 66, 21-32.

59.
Wulf, D. M., Morgan, J. M., Tatum, J. B., and Smith, G. C. (1996) Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from Limousin steers. J. Anim.Sci. 74, 569-576.

60.
Xiong, Y. L., Mullins, O. E., Stika, Chen, J., Blanchard, S. P., Moody, W. G. (2007) Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages. Meat Sci. 77, 105-113. crossref(new window)