Advanced SearchSearch Tips
Physicochemical Meat Quality, Fatty Acid and Free Amino Acid Composition of Strip loin, Chuck Tender, and Eye of Round Produced by Different Age Groups of Hanwoo Cow
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Physicochemical Meat Quality, Fatty Acid and Free Amino Acid Composition of Strip loin, Chuck Tender, and Eye of Round Produced by Different Age Groups of Hanwoo Cow
Cho, Soohyun; Kang, Sunmoon; Kang, Geunho; Seong, Pilnam; Park, Kyungmi; Chang, Sunsik; Lee, Seunghwan; Cho, Youngmoo; Park, Beomyoung;
  PDF(new window)
This study was performed to investigate the influence of age on the physicochemical properties of strip loin (m. longissimus lumborum), chuck tender (m. supraspinatus), and eye of round (m. semitendinosus) of Hanwoo cows. Hanwoo cows (n
Hanwoo cow;meat quality;fatty acids;free amino acids;
 Cited by
Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo,;;;;;;

한국축산식품학회지, 2016. vol.36. 1, pp.61-67 crossref(new window)
Meat quality traits as a function of cow maturity, Animal Science Journal, 2017, 88, 5, 781  crossref(new windwow)
Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo, Korean Journal for Food Science of Animal Resources, 2016, 36, 1, 61  crossref(new windwow)
AOAC (2006) Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington, D.C., 210-219.

Aristoy, M. C. and Toldra, F. (1995) Isolation of flavor peptides from raw pork meat and dry-cured ham. In: Food flavors: generation, analysis and process influence. Charalambous, G. Elsevier Science, BV, Amsterdam, pp. 1323-1344.

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. crossref(new window)

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

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

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

Field, R. A., Riley, M. L., and Chang, Y. O. (1971) Free amino acid changes in different aged bovine muscles and their relationship to shear values. J. Food Sci. 36, 611-612. crossref(new window)

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.

Galli, I., Teira, G., Perlo, F., Bonato, p., Tisocco, O., Monje, A., and Vittone, S. (2008) Animal performance and meat quality in cull cows with early weaned calves in Argenitina. Meat Sci. 79, 521-528. crossref(new window)

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)

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

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.

KAPE (Korea Institute for Animal Product's Quality Evaluation). (2012) Animal Products Grading Statistical Yearbook, 6th ed, Vision Publishing, Gunpo, Korea.

Kato, H., Rhuc, M. R., and Nishimura, T. (1989) Role of free amino acids and peptides in food tastc. In R. Teranishi, R. G. Buttery, and F. Shahidi, Flavor chemisty. Trends and development (pp. 158-174). Washington: ACS Symposium Series 388, ACS.

Kolczak, T., Pospieh, E., Palka, K., and Ladki, J. (2003) Changes of myofibrillar and centrifugal drip proteins and shear force of psoas major and semitendinosus muscles from calves, heifers and cows during post-mortem ageing. Meat Sci. 62, 69-75.

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)

Lawrie, R. A. (1998) Lawrie's Meat Science, 6th ed, Cambridge, UK: Woodhead Publishing, Ltd., pp. 336.

Leat, W. M. F. (1975) Fatty acid composition of adipose tissue of Jersey cattle during growth and development. J. Agric. Sci. 85, 551-558. crossref(new window)

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

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.

Nishimura, T. (1998) Mechanism involved in the improvement of meat taste during postmortem aging. Food Sci. Technol. Int. Tokyo 4, 241-249. crossref(new window)

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.

Pflanzer, S. B. and de Felicio, 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. K., Belk, K. E., Koontz, S. R., Chapman, P. L., and Smith, G, C. (2005) Effects of marbling and shear force on consumer's willingness to pay for beef strip loin steaks. J. Anim. Sci. 83, 890-899.

Reagan, J. O., Carpenter, Z. L., and Smith, G. C. (1976) Age-related traits affecting the tenderness of the bovine Longissimus muscle. J. Anim. Sci. 43, 1198-1205.

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

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.

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

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

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

Stadtman, E. R. (2006) Protein oxidation and aging. Free Rad. Res. 40, 1250-1258.

Toldra, F. (2006) The role of muscle enzymes in dry-cured meat products with different drying conditions, Trends Food Sci. Technol. 17, 164-168. crossref(new window)

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

Wood, J. D. (1984) Fat deposition and the quality of fat tissue in meat animals. In: Fats in animal nutrition. Wiseman, J. (ed) Butterworths, London, pp. 407-435.

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

Woodward, C. and Henderson, J. W. (2007) High-speed amino acid analysis on 1.8 ${\mu}$m Reversed-Phase (RP) columns. Agilent technologies, Pharmaceuticals Food 1-13.

Xiong, Y. L., Mullins, O. E., Stika, Chen, J., Blanchard, S. P., and 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)