JOURNAL BROWSE
Search
Advanced SearchSearch Tips
The Effect of Quality Grade and Muscle on Collagen Contents and Tenderness of Intramuscular Connective Tissue and Myofibrillar Protein for Hanwoo Beef
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
The Effect of Quality Grade and Muscle on Collagen Contents and Tenderness of Intramuscular Connective Tissue and Myofibrillar Protein for Hanwoo Beef
Moon, S.S.;
  PDF(new window)
 Abstract
Six muscles were seamed out randomly from Hanwoo carcasses (n = 12) of each quality grade (quality grades 1, 2 and 3). Samples were analysed for their total and soluble collagen contents, IMCT (intramuscular connective tissue) and Warner-Bratzler shear force (WBSF). Simple correlation (n = 21) was determined for WBSF among major muscles. For LT (longissimus thoracis), total collagen content was significantly higher (p<0.05) for quality grade 3 than those for quality grades 1 and 2. For semitendinosus (ST), semimembranosus (SM), psoas major (PM) and serratus ventralis (SV), total collagen content of quality grade 1 was lowest (p<0.05) of all quality grades. IMCT shear force for gluteus medius (GM) decreased (p<0.05) with better quality grade, and those for other muscles, with the exception of GM, were higher (p<0.05) for quality grade 3 than for quality grades 1 and 2. WBSF values showed GM and LT to be decreased (p<0.05) with better quality grade, and PM to be higher (p<0.05) for quality grade 3 than those for quality grades 1 and 2. SM, ST and SV from quality grade 1 had lower (p<0.05) WBSF value than those from quality grades 2 and 3. Total collagen content of ST was highest (p<0.05) of all muscles, whereas that of PM was lowest (p<0.05). Soluble collagen contents of LT and SV from quality grades 1 and 2 were, in general, higher (p<0.05) than other muscles, but that of SM was lowest (p<0.05). ST and SM had higher (p<0.05) WBSF values for three quality grades when compared to other muscles, whereas PM was lowest (p<0.05). LT had the strongest simple correlation with SV (r = 0.78) and GM (r = 0.77), and SM had the strongest correlation with ST (r = 0.73) and LT (r = 0.73). Also, PM had the strongest correlation with SV (r = 0.62).
 Keywords
Hanwoo Beef;Quality Grade;Collagen;IMCT;WBSF;
 Language
English
 Cited by
 References
1.
Animal products grading service. 1995. Report of business for animal products grading. APGS, Korea

2.
Animal products grading service. 2003. Report of business for animal products grading. APGS, Korea

3.
Belew, J. B., J. C. Brooks, D. R. McKenna and J. W. Savell. 2003. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Sci. 64:507-512 crossref(new window)

4.
Cross, H. R., Z. L. Carpenter and G. C. Smith. 1973. Effects of intramuscular collagen and elastin on bovine muscle tenderness. J. Food Sci. 38:998-1003 crossref(new window)

5.
Dutson, T. R. 1974. Connective tissue. In: Proceedings of the Meat Industry Research Conference. pp. 99-107, Washington District of Columbia: American Meat Institute Foundation

6.
Flint, T. O. and K. Pickering. 1984. The histochemical estimation of connective tissue in meat and meat products, J. Sci. Food Agric. 35:1263-1264

7.
Hall, J. B. and M. C. Hunt. 1982. Collagen solubility of Amaturity bovine longissimus muscle as affected by nutritional regimen. J. Anim. Sci. 55:321-328

8.
Jeremiah, L. E., Z. L. Carpenter, G. C. Smith and O. D. Butler. 1970. Marbling as an indicator of palatability. Texas Agricultural Experiment Station Departmental Technical Report Number 22, College Station, Texas

9.
Joseph, R. L. and J. Connolly. 1979. Measurement and prediction of tenderness in six beef muscles. Meat Sci. 3:21-29 crossref(new window)

10.
Moon, S. S., I. H. Hwang, S. K. Jin, J. G. Lee, S. T. Joo and G. B. Park. 2003. Carcass traits determining quality and yield grades of Hanwoo steer. Asian-Aust J. Anim. Sci. 16:1049-1054

11.
Neely, T. R., C. L. Lorenzen, R. K. Miller, J. D. Tatum, J. W. Wise, J. F. Taylor, M. J. Buyck, J. O. Reagan and J. W. Savell. 1998. Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings. J. Anim. Sci. 76:1027-1032

12.
Nishimura, T., A. Hattori and K. Takahashi. 1999. Structural changes in intramuscular connective tissue during the fattening of Japanese Black Cattle: Effect of marbling on beef tenderisation. Meat Sci. 77:93-104

13.
Nishimura, T., A. Liu, A. Hattori and K. Takahashi. 1998. Changes in medical strength of intramuscular connective tissue during postmortem aging of beef. J. Anim. Sci. 76:528-532

14.
Nishimura, T., K. Ojima, A. Liu, A. Hattori and K. Takahashi. 1996. Structural changes in the intramuscular connective tissue during development of bovine semitendinosus muscle. Tissue Cell. 28:527-536 crossref(new window)

15.
Park, G. B., S. S. Moon, Y. D. Ko, J. K. Ha, H. H. Chang and S. T. Joo. 2002. Influence of slaughter weight and sex on yield and quality grades of Hanwoo (Korean native cattle) carcasses. J. Anim. Sci. 80:129-136

16.
Sacks, M. S., P. L. Kronick and P. R. Buechler. 1988. Contribution of intramuscular connective tissue to the viscoelastic properties of post-rigor bovine muscle. J. Food Sci. 53:19-24 crossref(new window)

17.
SAS Institute, Inc. 1999. SAS/STAT User`s guide: Version 8, 4th edn. SAS Institute Inc., Cary, North Carolina

18.
Shackelford, S. D., T. L. Wheeler and M. Koohmaraie. 1995. Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle. J. Anim. Sci. 73:3333-3340

19.
Shackelford, S. D., T. L. Wheeler and M. Koohmaraie. 1997. Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness. J. Anim. Sci. 75:2417-2422

20.
Slanger, W. D., M. J. Marchello, R. B. Danielson, C. N. Haugse, V. K. Johnson, A. S. Vidal, W. E. Dinusson and P. T. Berg. 1985. Muscle tenderness, other carcass traits and the effect of crossbreeding on these traits in beef cattle. J. Anim. Sci. 61:1402-1410

21.
Savell, J. W., H. R. Cross, J. J. Francis, J. W. Wise, D. S. Hale, D. L. Wilkes and G. C. Smith. 1989. National Consumer Retail Beef Study: Interaction of trim level, price and grade on consumer acceptance of beef steaks and roasts. J. Food Qual. 12: 251-260 crossref(new window)

22.
Torrescano, G., A. S. Escalante, B. Gimenez, P. Roncales and J. A. Beltran. 2003. Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics. Meat Sci. 64:85-91 crossref(new window)

23.
USDA. 1989. Oficial United States Standards for grades of carcass beef. Agriculture Marketing Service, USDA, Washington, DC

24.
Young, O. A. and T. J. Braggins. 1993. Tenderness of ovine semimembranosus. Is collagen concentration or solubility the critical factor? Meat Sci. 35:213-222 crossref(new window)