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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
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 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;
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 Abstract
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=126; 24-194 mon; live weight, 270-500 kg) were slaughtered and three muscles were obtained according to 3 age groups (G1, < 5 years old; G2, 6-8 years old; G3, > 9 years old). The chuck tender had significantly higher protein contents in G3 than in G1 or G2 (p<0.05). For strip loin and chuck tender, G1 had significantly higher intramuscular fat contents than G3 (p<0.05). The chuck tender had significantly higher (yellowness) values for G2 than for G1 (p<0.05). The three muscles had significantly higher cooking loss (%) and lower WHC (%) in G3 than in G1 or G2 (p<0.05). WBS values of strip loin were significantly higher in G3 than in the other groups (p<0.05). The three muscles had higher C18:1n9 in G1 than that in the other groups. The total content of saturated fatty acids was significantly higher in G3 than in G1 for all 3 muscles (p<0.05). Regarding free amino acid contents, G1 had significantly higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine, and lysine in the strip loin than G2 or G3 (p<0.05). In conclusion, young cow beef were higher in the WHC, intramuscular fat and free amino acids contents, whereas old cow beef had higher cooking loss and WBS (p<0.05).
 Keywords
Hanwoo cow;meat quality;fatty acids;free amino acids;
 Language
English
 Cited by
1.
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)
1.
Meat quality traits as a function of cow maturity, Animal Science Journal, 2016  crossref(new windwow)
2.
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)
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