Advanced SearchSearch Tips
Physicochemical Meat Quality and Fatty Acid Compositions of Striploin, Chuck Tender, Eye of Round Muscles from Holstein Steer Beef Slaughtered at Different Fattening Periods
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Physicochemical Meat Quality and Fatty Acid Compositions of Striploin, Chuck Tender, Eye of Round Muscles from Holstein Steer Beef Slaughtered at Different Fattening Periods
Cho, Soohyun; Seong, Pilnam; Kang, Geunho; Choi, Soonho; Kang, Sun Moon; Park, Kyung Mi; Kim, Youngchun; Kwon, Eungki; Park, Beom Young;
  PDF(new window)
This study was performed to investigate the physicochemical properties of striploin (m. longissimus dorsi), chuck tender (m. supraspinatus) and eye of round (m. semitendinosus) of Holstein steer beef produced from different fattening groups (18, 21, 24 mon-old). The intramuscular fat contents were significantly higher in striploin (9.14%) and eye of round (4.31%) from 24 mon-old groups when compared to the same cuts (6.53% and 2.63%) from 18 mon-old groups, respectively. Three muscles from 18 mon-old group had significantly higher moisture contents (%) than those from the other groups (p<0.05). The protein contents were significantly higher in chuck tender (19.39%) and eye of round (21.09%) from 24 mon-old group than 18- and 21 mon-old groups (p<0.05). There were not significantly different in collagen contents among three fattening groups. In meat color, striploin, chuck tender and eye of round from 21 mon-old group had significantly higher CIE (41.77), (20.98) and (10.87) values than those from the other groups (p<0.05). Warner-Bratzler shear force values (WBS) for three muscles were significantly lower in 24 mon-old group than the other groups (p<0.05). The oleic acids (C18:1n9) contents of three muscles from 24 mon-old group were highest (p<0.05) among three groups. Total contents of MUFA were significantly higher and total contents of PUFA including arachidonic acids (C20:4n6) were significantly lower in chuck tender and eye of round muscles from 24 mon-old group (p<0.05).
fattening period;Holstein steer;chemical composition;meat quality;fatty acids;
 Cited by
Physicochemical traits of Holstein loin and top round veal from two slaughter age groups,Yim, Dong-Gyun;Park, Sang-Woon;Chung, Ku-Young;

Journal of Animal Science and Technology, 2015. vol.57. 7, pp.24.1-24.5 crossref(new window)
Physicochemical traits of Holstein loin and top round veal from two slaughter age groups, Journal of Animal Science and Technology, 2015, 57, 1  crossref(new windwow)
Perception of Youku (Domestically Produced Holstein Steer) Meat among College Students Majoring in Food and Nutrition Studies, Journal of the Korean Dietetic Association, 2015, 21, 3, 203  crossref(new windwow)
Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal Calves, Korean Journal for Food Science of Animal Resources, 2015, 35, 6, 731  crossref(new windwow)
Alsmeyer, R. L., Thoronton, J. W., and Hiner, R. I. (1965) Some dorsallateral location tenderness differences in the longissimus dorsi muscle of beef and pork. J. Anim. Sci. 24, 526-530.

AOAC (2006) Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington, D.C., pp. 210-219.

Boccard, R. L., Naude, R. T., Crouse, D. E., Shim, M. C., Venter, H. J., and Rossow, F. I. (1979) The influence of age, sex and breed of cattle on their muscle characteristics. Meat Sci. 3, 261-265. crossref(new window)

Bozzolo, H., Bouiller, O. M., Boisseson, E., De Chasson, M., and Grasset, D. (1990) Effect of performance on characteristics of adi-pose tissue of lambs weaned early and given a concentrate high in energy. Annales de Zootechnie. 39, 77-94. crossref(new window)

Bruns, K. W., Pritchard, R. H., and Boggs, D. L. (2004) The relationships among body weight, body composition, and intramuscular fat content in steers. J. Anim. Sci. 82, 1315-1322.

Campo, M. M., Sanudo, C., Panea, B., Alberti, P., and Santolaria, P. (1999) Breed type and ageing time effects on sensory characteristics of beef strip loin steaks. Meat Sci. 51, 383-390. crossref(new window)

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

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

Field, R. A. (1971) Effect of castration on meat quality and quantity. J. Anim. Sci. 32, 849-858.

Field, R., McCormick, R., Balasubramanian, V., Sanson, D., Wise, J., Hixon, D., Riley, M., and Russell, W. (1997) Tenderness variation among loin steaks from A and C maturity carcasses of heifers similar in chronological age. J. Anim. Sci. 75, 693-699.

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. Biol. Chem. 226, 497-500.

Gotoh, T., Albrecht, E., Teuscher, F., Kawabata, K., Sakahita, K., Iwamoto, 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)

Gorocica-Buenfil, M. A., Flubarty, F. L., Reynolds, C. K., and Loerch, S. C. (2007) Effect of dietary vitamin A concentration and roasted soybean inclusion on marbling adipose cellularity and fatty acid composition of beef. J. Anim. Sci. 85, 2230-2242. crossref(new window)

Grunert, K. G., Bredahl, L., and Brunse, K. (2004) Consumer perception of meat quality and implication for product development in the meat science-A review. Meat Sci. 66, 259-272. crossref(new window)

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

Huerta-Leidenz, N. O., Cross, H. R., Savell, J. W., Lunt, K. K., Baker, J. F., Pelton, L. S., and Smith, S. B. (1993) Comparison of the fatty acid composition of subcutaneous adipose tissue from mature Brahman and Hereford cows. J. Anim. Sci. 71, 625-630.

Habermann, W., Luger, K., Frickh, J., Zollitsch, W., and Lettner, F. (2000) 'Lohnt sich ausmast von altkuhen Untersuchungen zur futterungsin-tensitat, fleischbeschaffenheit und wirtschaftlichkeit' (in Germany) Die Bodenkultur. 51, 59-69.

Jurie, C., Picard, B., Hocquette, J. F., Dransfield, E., Micol, D., and Listrat, A. (2007) Muscle and meat quality characteristics of Holstein and Salers cull cows. Meat Sci. 77, 459-466. crossref(new window)

Kang, S. W., Ki, K. S., Oh, Y. K., Kim, K. H., and Choi, C. W. (2005) Effects of roughage feeding type during growing and early-fattening periods on growth performance, feed efficiency and carcass characteristics in Holstein steers. Korean J. Anim. Sci. Technol. 47, 769-782. crossref(new window)

Kim , D. G., Jung, K. K., Sung, S. K., Choi, C. B., Kim, S. K., Kim, D. Y., and Choi, B. J. (1996) Effects of age on the carcass characteristics of Hanwoo and Holstein steers. Korean J. Anim. Sci. Technol. 38, 268-274.

Knight, T. W., Cosgrove, G. P., Death, A. F., and Anderson, C. B. (1999) Effect of interval from castration of bulls to slaughter on carcass characteristics and meat quality. New Zealand J. Agric. Res. 42, 269-277. crossref(new window)

Korea Institute for Animal Product's Quality Evaluation (KAPE) (2012) Animal Products Grading Statistical Yearbook.

Liu, A., Nishmura, T., and Takahashi, K. (1996) Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Sci. 43, 43-49. crossref(new window)

Mach, N., Bach, A., Realini, C. E., Font, I., Furnols, M., and Velarde, A. (2009) Burdizzo pre-pulbertal castration effects on performance, behavior, carcass characteristics and meat quality of Holstein bulls fed high concentrate diets. Meat Sci. 81, 329-334. crossref(new window)

Marti, S., Realini, C. E., Bach, A., Ferez-juan, M., and Devant, M. (2011) Effect of vitamin A restriction on performance and meat quality in finishing Holstein bulls and steers. Meat Sci. 89, 412-418. crossref(new window)

Melton, S. L. (1990) Effect of feeds on flavor of red meat : A review. J. Anim. Sci. 68, 4421-4435.

MIFAFF (Ministry for Food, Agriculture, Forest and Fisheries). (2012) Information and data of agricultural statistics of Korea. (assessed June 25, 2013).

Morgan, J. R., Wheeler, T. L., Koohmaraie, M., Savell, J. W., and Crouse, J. D. (1993) Meat tenderness and the calpain proteolytic system in longissims muscle of young bulls and steers. J. Anim. Sci. 71, 1471-1476.

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

National Livestock Cooperatives Federation (NLCF) (1998). Korean carcass grading standard. Seoul: National Livestock Cooperatives Federation.

Li, L. Q., Tian, W. Q., and Zan, K. S. (2011) Effects of age on quality of beef from Qinchuan cattle carcass. Agric. Sci. (China). 10, 1765-1771. crossref(new window)

Pethick, D. W., Harper, G. S., and Oddy, V. H. (2004) Growth, development and nutritional manipulation of marbling in cattle: A review. Australian J. Exp. Agric. 44, 705-715. 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.

Purchas, R. W., O'Brien, L. E., and Pendleton, C. M. (1979) Some effects of nutrition and castration on meat production from male Suffolk cross (Border Leicester-Romney cross) lambs. New Zealand J. Agric. Res. 22, 375-395. crossref(new window)

Purchas, R. W., Burnham, D. L., and Morris, S. T. (2002) Effects of growth potential and growth path on tenderness of beef longissimus muscle from bulls and steers. J. Anim. Sci. 80, 3211-3221.

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

Robelin, J. (1989) Growth of adipose tissues in cattle; partitionning between depots, chemical composition and cellularity. A review. Livest. Prod. Sci. 14, 349-364.

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

SAS. (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.

Smith, G. C., Carpenter, Z. L., and King, G. T. (1969) Considerations for beef tenderness evaluation. J. Food Sci. 34, 612-617. crossref(new window)

Smith, G. C., Savell, J. W., Cross, H. R., Carpenter, Z. L., Murphey, C. E., Davis, G. W., Abraham, H. C., Parrish, F. C., and Berry, B. W. (1987) Relationship of USDA quality grades to palatability of cooked beef. J. Food Qual. 10, 269-287. crossref(new window)

Smith, S. B., Gill, C. A., Lunt, D. K., and Brooks, M. A. (2009) Regulation of fat and fatty acid composition in beef cattle. Asian-Aust J. Anim. Sci. 22, 1225-1233. crossref(new window)

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 retail beef study: palatability evaluations of beef loin steaks that differed in marbling. J. Food Sci. 52, 517-519, 532. crossref(new window)

Savell, J. W., Cross, H. R., Francis, J. J., Wise, J. W., Hale, D. S., Wilkes, D. L., and Smith, G. C. (1989) National consumer retail beef study: Interaction of trim level, price and grade on consumer acceptance of beef steaks and roasts. Food Qual. 12, 251-274. crossref(new window)

Thekildsen, M., Houbak, M. B., and Byrne, D. V. (2008) Feeding strategy for improving tenderness has opposite effects in two different muscles. Meat Sci. 74, 253-264.

Thompson, J. (2001) The relationship between marbling and sensory traits. In: Proc. Marbling Symposium, Coffs Harbour, Australia, pp. 30-35.

Turek, J. J., Schoenlein, I. A., Watkins, B. A., Vanalstine, W. G., Clark, L. K., and Knox, K. (1996) Dietary polyunsaturated fatty acids modulate responses of pigs to mycoplasma-hyopneumoniae infection. J. Nutr. 126, 1541-1548.

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.

Wulf, D. M., Tatum, J. D., Green, R. D., Morgan, J. B., Golden, B. L., and Smith, G. C. (1996) Genetic influences on beef longissimus palatability in Charolais- and Limousin-sired steers and heifers. J. Anim. Sci. 74, 2394-2305.

Westerling, D. B. and Hedrick, H. B. (1979) Fatty acid composition of bovine lipids as influenced by diet, sex and anatomical location and relationship to sensory characteristics. J. Anim. Sci. 48, 1343-1348.

Zhang, J. J., Sasaki, S., Amano, K., and Kesteloot, H. (1999) Fish consumption and mortality from all causes, ischemic heart disease, and stroke: An ecological study. Preventive Medicine 28, 520-529. crossref(new window)