Advanced SearchSearch Tips
Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature
Yang, Jieun; Jeong, Dawoon; Na, Chong-Sam; Hwang, Inho;
  PDF(new window)
Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1++ (n
beef;quality grade (QG);the amount of fat intake;cooking temperature;eating quality;
 Cited by
Aberle, E. D., Forrest, J. C., Gerrard, D. E., Milss, E. W., Hedrick, H. B., Judge, M. D., and Merkel, R. A. (2001) Principles of meat science., 4th edition, Kendall/Hunt publishing, Lowa. pp. 103-112.

Alfaia, C. M. M., Alves, S. P., Lopes, A. F., Fernandes, M. J. E., Costa, A. S. H., Fontes, C. M. G. A., Castro, M. L. F., Bessa, R. J. B., and Pratesa, J. A. M. (2010) Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Sci. 84, 769-777. crossref(new window)

AMSA (1995) Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. American Meat Science Association in cooperation with National Live Stock and Meat Board, Chicago, pp. 11-45.

Ba, H. V., Touseef, A., and Hwang, I. (2013) Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems. Meat Sci. 94, 480-488. crossref(new window)

Badiani, A., Stipa, S., Bitossi, F., Gatta, P. P., Vignola, G., and Chizzolini, R. (2002) Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices. Meat Sci. 60, 169-186. crossref(new window)

Bertola, N. C., Bevilacqua, A. E., and Zaritzky, N. E. (1994) Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle. J. Food Process. Preserv. 18, 31-46. crossref(new window)

Bowers, J. A., Craig, J. A., Kropf, D. H., and Tucker, T. J. (1987) Flavor, color, and other characteristics of beef longissimus muscle heated to seven internal temperatures between 55 and 85℃. J. Food Sci. 52, 533-536. crossref(new window)

Brunton, N. P., Lyng, J. G., Zhang, L., and Jacquier, J. C. (2006) The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85℃. Meat Sci. 72, 236-244. crossref(new window)

Buege, J. D. and Aust, S. (1978) Microsomal lipid peroxidation. Methods Enzymol. 30, 303-310.

Corpet, D. E. (2011) Red meat and colon cancer: Should we become vegetarians, or can we make meat safer? Meat Sci. 89, 310-316. crossref(new window)

Draudt, H. N. (1972) Changes in meat during cooking. In Proc. 25th Ann. Reciprocal Meat Conference, 25, 243-259.

Elmore, J. S., Warren, H. E., Mottram, D. S., Scollan, N. D., Enser, M., Richardson, R. I., and Wood, J. D. (2004) A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates. Meat Sci. 68, 27-33. crossref(new window)

Ferguson, L. R. (2010) Meat and cancer. Meat Sci. 84, 308-313. crossref(new window)

Gerber, N., Scheeder, M. R. L., and Wenk, C. (2009) The influence of cooking and fat trimming on the actual nutrient intake from meat. Meat Sci. 81, 148-154. crossref(new window)

Harris, K. B., Harberson, T. J., Savell, J. W., Cross, H. R., and Smith, S. B. (1992) Influences of quality grade, external fat level, and degree of doneness on beef steak fatty acids. J. Food Comp. Anal. 5, 84-89. crossref(new window)

Hunt, M. C., Sørheim, O., and Slinde, E. (1999) Color and heat denaturation of myoglobin forms in ground beef. J. Food Sci. 64, 847-851. crossref(new window)

Jayasena, D. D., Nam, K. N., Kim, J. J., Ahn, H., and Jo, C. (2015) Association of carcass weight with quality and functional properties of beef from Hanwoo steers, Anim. Production Sci. 55, 680-690. crossref(new window)

Ji, J. R., Park, K. M., Choe, H. S., and Hwang, I. H. (2010) Objective meat quality and volatile components as a function of cooking temperature in Beef Longissimus lumborum. Korean J. Food Sci. An. 30, 373-384. crossref(new window)

Modzelewska-Kapitula, M., Dabrowska, E., Jankowska, B., Kwiatkowska, A., and Cierach, M. (2012) The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast. Meat Sci. 91, 195-202. crossref(new window)

Laakkonen, E. (1973) Factors affecting tenderness during heating of meat. In: Advances in food research. Chichester, C. D., Mrak, E. M., and Stewart, G. F. (eds) Academic Press, NY, 20, 257-323.

Laakkonen, E., Wellington, G. H., and Sherbon, J. N. (1970) Low-temperature, long-time heating of bovine muscle 1. Changes in tenderness, water-binding capacity, pH and amount of water-soluble components. J. Food Sci. 35, 175-177. crossref(new window)

Legako, J. F., Dinh, T. T. N., Miller, M. F., and Brooks, J. C. (2015) Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions. Meat Sci. 100, 246-255. crossref(new window)

Lytras, G. N., Geileskey, A., King, R. D., and Ledward, D. A. (1999) Effect of muscle type, salt and pH on cooked meat haemoprotein formation in lamb and beef. Meat Sci. 52, 189-194. crossref(new window)

MAFRA (Korean Ministry of Agriculture, Food and Rural Affairs) (2014) Major statistical data on agriculture and livestock products. Available from: September 12, 2014.

Martens, H., Stabursvik, E., and Martens, M. (1982) Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins. J. Texture Stud. 13, 291-309. crossref(new window)

McNeill, S. H., Harris, K. B., Field, T. G., and Van Elswyk, M. E. (2012) The evolution of lean beef: Identifying lean beef in today's US marketplace. Meat Sci. 90, 1-8. crossref(new window)

Miller, R. K. (1994) Quality characteristics. In muscle foods. Kinsman, D. M. Kotula, A. M., and Breidenstein, B. C. (eds) Springer US, NY, pp. 296-332.

Milligan, S. D., Miller, M. F., Oats, C. N., and Ramsey, C. B. (1997) Calcium chloride injection and degree of doneness effects on the sensory characteristics of beef inside round roasts. J. Anim. Sci. 75, 668-672. crossref(new window)

Moloney, A. P., Mooney, M. T., Kerry, J. P., and Troy, D. J. (2001) Producing tender and flavoursome beef with enhanced nutritional characteristics. Proc. Nutr. Soc. 60, 221-229. crossref(new window)

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

Obuz, E., Dikeman, M. E., Grobbel, J. P., Stephens, J. W., and Loughin, T. M. (2004) Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade. Meat Sci. 68, 243-248. crossref(new window)

Obuz, E., Dikeman, M. E., and Loughin, T. M. (2003) Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness. Meat Sci. 65, 841-851. crossref(new window)

Offer, G. and Knight, P. (1988) Structural basis of water-holding in meat. 2. Drip losses. In: Developments in meat science. Lawrie, R. (ed) Elsevier Applied Science, NY, pp. 173-243.

Palka, K. and Daun, H. (1999) Changes in texture, cooking losses, and myofibrillar structure of bovine m. semitendinosus during heating. Meat Sci. 51, 237-243. crossref(new window)

Park, B. Y., Cho, S. H., Yoo, Y. M., Kim, J. H., Lee, J. M., Joung, S. K., and Kim, Y. K. (2000) Effect of intramuscular fat contents on the physicochemical properties of beef longissimus dorsi from Hanwoo. Korean J. Anim. Sci. 42, 189-194.

Parrish, F. C., Olson, D. G., Miner, B. E., and Rust, R. E. (1973) Effect of degree of marbling and internal temperature of doneness on beef rib steaks. J. Anim. Sci. 37, 430-434. crossref(new window)

Reddy, B. V., Sivakumar, A. S., Jeong, D. W., Yang, B. W., Park, S. J., Lee, S. Y., Byun, J. Y., Kim, C. H., Cho, S. H., and Hwang, I. H. (2014) Beef quality traits of heifer in comparison with steer, bull and cow at various feeding environments. Anim. Sci. J. 86, 1-16.

Rule, D. C. (1997) Direct transesterification of total fatty acids of adipose tissue, and of freeze-dried muscle and liver with boron-trifluoride in methanol. Meat Sci. 46, 23-32. crossref(new window)

SAS institute, Inc. (2007) SAS User's Guide. Release 9.1.3. Statistical Analysis System Institute. Cary, NC, USA.

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. crossref(new window)

Shahidi, F. (1994) Assessment of lipid oxidation and off-flavour development in meat and meat products. In: Flavor of meat and meat products. Shahidi, F. (ed) Blackie Academic & Professional, London, pp. 247-266.

Smith, D. R., Savell, J. W., Smith, S. B., and Cross, H. R. (1989) Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levels. Meat Sci. 26, 295-311. crossref(new window)

Tims, M. J. and Watts, B. M. (1958) Protection of cooked meats with phosphates. Food Technol. 12, 240-243.

Tornberg, E. (2005) Effects of heat on meat proteins - Implications on structure and quality of meat products. Meat Sci. 70, 493-508. crossref(new window)

Yancey, J. W. S., Wharton, M. D., and Apple, J. K. (2011) Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks. Meat Sci. 88, 1-7. crossref(new window)

Yang, J. B., Lee, K. H., and Choi, S. U. (2012). Physicochemical changes of beef loin by different cooking methods. Korean J. Food Preserv. 19, 368-375. crossref(new window)