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Effects of Dietary Rhus verniciflua Stokes Supplementation on Meat Quality Characteristics of Hanwoo (Korean Cattle) Beef during Refrigerated Storage
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 Title & Authors
Effects of Dietary Rhus verniciflua Stokes Supplementation on Meat Quality Characteristics of Hanwoo (Korean Cattle) Beef during Refrigerated Storage
Kim, Yong Sun; Liang, Cheng Yun; Song, Young Han; Lee, Sung Ki;
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The effects of dietary Rhus verniciflua Stokes supplementation (0%, 2%, 4% and 6%/feed) on meat color, water-holding capacity (WHC), lipid oxidation and fatty acid composition in m. longissimus from Hanwoo (Korean cattle) beef during refrigerated storage were investigated. The , , and values of 4% group were significantly (p<0.05) higher than those of the other groups for 7 days of storage. The , and values declined gradually during storage in all of the groups and the decline was more rapid in control group. The metmyoglobin (%) was significantly (p<0.05) increased during storage time in all of the groups, but the 4% group had a lower rate of metmyoglobin accumulation during storage. WHC was significantly (p<0.05) higher in the 2% and 4% groups than in the other groups. The TBARS (thiobarbituric acid reactive substances) value of day 0 was not significantly (p>0.05) different among 4 diet conditions, but the TBARS value after 5 days of storage was significantly (p<0.05) higher in the control group than in other groups. The proportions of C18:1, MUFA, UFA and MUFA/SFA ratio were significantly (p<0.05) higher in the meat from Rhus verniciflua Stokes-supplemented Hanwoo than in the control group. Consequently, the meat from Rhus verniciflua Stokes-supplemented Hanwoo showed higher color stability, WHC, unsaturated fatty acids and retarded lipid oxidation compared to the control meat. In particular, dietary Rhus verniciflua Stokes supplementation with 4% extended storage life compared to the other groups.
Rhus verniciflua Stokes;Color;WHC;TBARS;Fatty Acid Composition;Hanwoo;
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