Advanced SearchSearch Tips
Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo
Choi, Hyung-Gyu; Choi, Hyun-Su; Choi, Young-Seok; Jung, Myung-Ok; Choi, Jung-Seok; Choi, Yang-Il;
  PDF(new window)
This study was conducted to investigate the effects of mixed bone and brisket meat on the quality characteristics and nutritional components of shank bone extract and rib extract from Hanwoo. The pH values were influenced by the raw bones, mixed bone, brisket meat and their interactions (p<0.05). The salinity, sugar content, turbidity, and essential amino acid values increased significantly with addition of mixed bone and brisket meat. All attributes of sensory evaluation score were the highest in T6 (Rib 500 g + Mixed bone 500 g + Brisket meat 400 g) (p<0.05). The mixed bone significantly increased the saturated fatty acids of shank bone extract (p<0.001). Thus, the addition of mixed bone and brisket meat had a positive effect on the quality and nutritional components in shank and rib extracts of Hanwoo cattle.
Hanwoo;shank bone;rib, mixed bone;brisket meat;nutritional components;
 Cited by
Aristoy, M. C. and Toldra, F. (1991) Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham. J. Agr. Food Chem. 39, 1792-1795. crossref(new window)

Chapuy, M. C., Arlot, M. E., Duboeuf, F., Brun, J., Crouzet, B., Arnaud, S., and Meunier, P. J. (1992) Vitamin D3 and calcium to prevent hip fractures in elderly women. N. Engl. J. Med. 327, 1637-1642. crossref(new window)

Chen, L., Ma, L., Zhou, M., Liu, Y., and Zhang, Y. (2014) Effects of pressure on gelatinization of collagen and properties of extracted gelatins. Food Hydrocolloid. 36, 316-322. crossref(new window)

Cho, E. J. and Jung, E. J. (1999) A study on the changes of taste components in brisket and shank Gom-Kuk by cooking conditions. Korean J. Food Cook. Sci. 15, 490-499.

Cho, S. H., Kim, J. H., Seong, P. N., Cho, Y. M., Chung, W. T., Park, B. Y., Chung, M. O., Kim, D. H., Lee, J. M., and Ahn, C. N. (2008) Physico-chemical meat quality properties and nutritional composition of Hanwoo steer beef with 1++ quality grade. Korean J. Food Sci. An. 28, 422-430. crossref(new window)

Cho, S. H., Kang, S. M., Kang, G. H., Seong, P. N., Park, K. M., Chang, S. K., Lee, S. H., Cho, Y. M., and Park, B. M. (2013) 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. Korean J. Food Sci. An. 33, 708-714. crossref(new window)

Comfort, S. and Howell, N. K. (2003) Gelation properties of salt soluble meat protein and soluble wheat protein mixtures. Food Hydrocolloid. 17, 149-159. crossref(new window)

Domínguez, R., Gómez, M., Fonseca, S., and Lorenzo, J. M. (2014). Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat. LWT-Food Sci. Technol. 58, 439-445. crossref(new window)

Falowo, A. B., Fayemi, P. O., and Muchenje, V. (2014) Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review. Food Res. Int. 64, 171-181. crossref(new window)

Folch, J., Lees, M., and Sloane-Stanley, G. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. biol. chem. 226, 497-509.

Henderson, J. W., Ricker, R. D., Bidlingmeyer, B. A., and Woodward, C. (2000) Rapid, accurate, sensitive, and reproducible HPLC analysis of amino acids. Amino acid analysis using Zorbax Eclipse-AAA columns and the Agilent. Agilent Technologie 1100, 1-10.

Herbert, P., Barros, P., Ratola, N., and Alves, A. (2000) HPLC determination of amino acids in musts and port wine using OPA/FMOC derivatives. J. Food Sci. 65, 1130-1133. crossref(new window)

Kim, B. S., Kim, G. W., and Shim, J. Y. (2014) Influence of process conditions on the quality characteristics of beef-bone broth. Food Eng. Prog. 18, 15-19. crossref(new window)

Kim, D. S., Jung, H. S., Yoon, J. Y., Choi, S. Y., Seo, M. R., and Joo, N. M. (2014) Comparison study of quality and physico chemical properties of extract from various bones (shank, feet, tail) in Hanwoo. J. East Asian Soc Diet Life. 5, 161-161.

Kim, H. G., Lee, K. J., Kim, S. M., and Chung, H. J. (2010) Nutritional retention factor of 1+ quality grade Hanwoo beef using different cooking methods. Korean J. Food Sci. An. 30, 1024-1030. crossref(new window)

Kim, J. H., Cho, S. H., Seong, P. N., Hah, K. H., Jeong, J. H., Lim, D. G., Park, B. Y., Lee, J. M., Kim. D. H., and Ahn, C. N. (2007) Effect of maturity scores and number of extractions on the chemical properties of water extract from Hanwoo shank bones. Korean J. Food Sci. An. 27, 463-468. crossref(new window)

Kim, M. S. (2006) The effect on the nutritional value of beef leg and rib bone soup by boiling time. Korean J. Food Culture 21, 161-165.

Korea meat industries association (2009) Statistic data information.

Lorenzo, J. M. and Pateiro, M. (2013) Influence of fat content on physico-chemical and oxidative stability of foal liver pâté. Meat Sci. 95, 330-335. crossref(new window)

Lorprayoon, C. (1986). Phases of cattle bones at elevated temperatures. J. Sci. Soc. Thailand 12, 159-170. crossref(new window)

Lupsa, B. C. and Insogna, K. (2015) Bone health and osteoporosis. Endocrinol. Metab. Clin. North. Am. 44, 517-530. crossref(new window)

Malmberg, P. and Nygren, H. (2008) Methods for the analysis of the composition of bone tissue, with a focus on imaging mass spectrometry (TOF-SIMS). J. Proteomics 8, 3755-3762. crossref(new window)

Morrison, W. R. and Smith, L. M. (1964) Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. J. Lipid Res. 5, 600-608.

Nam, K. C., Min, B. R., Yan, H., Lee, E. J., Mendonca, A., Wesley, I., and Ahn, D. U. (2003) Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties. Meat Sci. 65, 513-521. crossref(new window)

Park, D. Y. (1986) Minerals, total nitrogen and free amino acid contents in shank bone stock according to boiling time. J. Korean Soc. Food Sci. Nutr. 15, 243-248.

Pearson, D. (1976) General methods. The Chemical Analysis of Foods, 6-26.

Pelser, W. M., Linssen, J. P., Legger, A., and Houben, J. H. (2007) Lipid oxidation in n 3 fatty acid enriched Dutch style fermented sausages. Meat Sci. 75, 1-11. crossref(new window)

Poundarik, A. A., Wu, P. C., Evis, Z., Sroga, G. E., Ural, A., Rubin, M., and Vashishth, D. (2015) A direct role of collagen glycation in bone fracture. J. Mech. Behav. Biomed. 52, 120-130. crossref(new window)

SAS. (2003). Windows Version 9.1. 3. SAS Institute Inc.: Cary, NC.

Seol, M. Y. and Jang, M. S. (1990) A study on mineral contents in sagol bone stock. Korean J. Food Cook Sci. 6, 21-26.

Spencer, H., Kramer, L., Osis, D., and Norris, C. (1978) Effect of phosphorus on the absorption of calcium and on the calcium balance in man. J. Nutr. 108, 447-457. crossref(new window)