Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical Meat Quality and Fatty Acid Compositions of Striploin, Chuck Tender, Eye of Round Muscles from Holstein Steer Beef Slaughtered at Different Fattening Periods

홀스타인 거세육우의 출하시기에 따른 채끝, 꾸리, 홍두깨육의 이화학적 육질특성 및 지방산조성

  • Cho, Soohyun (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Seong, Pilnam (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kang, Geunho (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Choi, Soonho (Dairy Science Division, National Institute of Animal Science) ;
  • Kang, Sun Moon (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Park, Kyung Mi (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kim, Youngchun (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kwon, Eungki (Dairy Science Division, National Institute of Animal Science) ;
  • Park, Beom Young (Animal Products Research and Development Division, National Institute of Animal Science)
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 최순호 (농촌진흥청 국립축산과학원) ;
  • 강선문 (농촌진흥청 국립축산과학원) ;
  • 박경미 (농촌진흥청 국립축산과학원) ;
  • 김영춘 (농촌진흥청 국립축산과학원) ;
  • 권응기 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원)
  • Received : 2013.06.30
  • Accepted : 2013.09.24
  • Published : 2013.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to investigate the physicochemical properties of striploin (m. longissimus dorsi), chuck tender (m. supraspinatus) and eye of round (m. semitendinosus) of Holstein steer beef produced from different fattening groups (18, 21, 24 mon-old). The intramuscular fat contents were significantly higher in striploin (9.14%) and eye of round (4.31%) from 24 mon-old groups when compared to the same cuts (6.53% and 2.63%) from 18 mon-old groups, respectively. Three muscles from 18 mon-old group had significantly higher moisture contents (%) than those from the other groups (p<0.05). The protein contents were significantly higher in chuck tender (19.39%) and eye of round (21.09%) from 24 mon-old group than 18- and 21 mon-old groups (p<0.05). There were not significantly different in collagen contents among three fattening groups. In meat color, striploin, chuck tender and eye of round from 21 mon-old group had significantly higher CIE $L^*$ (41.77), $a^*$ (20.98) and $b^*$ (10.87) values than those from the other groups (p<0.05). Warner-Bratzler shear force values (WBS) for three muscles were significantly lower in 24 mon-old group than the other groups (p<0.05). The oleic acids (C18:1n9) contents of three muscles from 24 mon-old group were highest (p<0.05) among three groups. Total contents of MUFA were significantly higher and total contents of PUFA including arachidonic acids (C20:4n6) were significantly lower in chuck tender and eye of round muscles from 24 mon-old group (p<0.05).

Keywords

References

  1. Alsmeyer, R. L., Thoronton, J. W., and Hiner, R. I. (1965) Some dorsallateral location tenderness differences in the longissimus dorsi muscle of beef and pork. J. Anim. Sci. 24, 526-530. https://doi.org/10.2527/jas1965.242526x
  2. AOAC (2006) Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington, D.C., pp. 210-219.
  3. Boccard, R. L., Naude, R. T., Crouse, D. E., Shim, M. C., Venter, H. J., and Rossow, F. I. (1979) The influence of age, sex and breed of cattle on their muscle characteristics. Meat Sci. 3, 261-265. https://doi.org/10.1016/0309-1740(79)90003-2
  4. Bozzolo, H., Bouiller, O. M., Boisseson, E., De Chasson, M., and Grasset, D. (1990) Effect of performance on characteristics of adi-pose tissue of lambs weaned early and given a concentrate high in energy. Annales de Zootechnie. 39, 77-94. https://doi.org/10.1051/animres:19900201
  5. Bruns, K. W., Pritchard, R. H., and Boggs, D. L. (2004) The relationships among body weight, body composition, and intramuscular fat content in steers. J. Anim. Sci. 82, 1315-1322. https://doi.org/10.2527/2004.8251315x
  6. Campo, M. M., Sanudo, C., Panea, B., Alberti, P., and Santolaria, P. (1999) Breed type and ageing time effects on sensory characteristics of beef strip loin steaks. Meat Sci. 51, 383-390. https://doi.org/10.1016/S0309-1740(98)00159-4
  7. CIE. (1986) Colorimetry. 2nd ed., Commision Internationale de Leclairage I'Eclairage, Publication CIE No. 15.2. Vienna.
  8. Cranwell, C. D., Unruh, J. A., Brethour, J. R., and Simms, D. D. (1996) Influence of steroid on plants and concentrate feeding on carcass and longissimus muscle sensory and collagen characteristics of cull beef cows. J. Anim. Sci. 74, 1777-1783.
  9. Field, R. A. (1971) Effect of castration on meat quality and quantity. J. Anim. Sci. 32, 849-858.
  10. Field, R., McCormick, R., Balasubramanian, V., Sanson, D., Wise, J., Hixon, D., Riley, M., and Russell, W. (1997) Tenderness variation among loin steaks from A and C maturity carcasses of heifers similar in chronological age. J. Anim. Sci. 75, 693-699.
  11. Folch, J., Lees, M., and Stanley, G. H. S. (1957) A simple method for the isolation and purification of total lipid from animal tissue. J. Biol. Chem. 226, 497-500.
  12. Gotoh, T., Albrecht, E., Teuscher, F., Kawabata, K., Sakahita, K., Iwamoto, H., and Wegner, J. (2009) Differences in muscle and fat accretion in Japanese Black and European cattle. Meat Sci. 82, 300-308. https://doi.org/10.1016/j.meatsci.2009.01.026
  13. Gorocica-Buenfil, M. A., Flubarty, F. L., Reynolds, C. K., and Loerch, S. C. (2007) Effect of dietary vitamin A concentration and roasted soybean inclusion on marbling adipose cellularity and fatty acid composition of beef. J. Anim. Sci. 85, 2230-2242. https://doi.org/10.2527/jas.2006-780
  14. Grunert, K. G., Bredahl, L., and Brunse, K. (2004) Consumer perception of meat quality and implication for product development in the meat science-A review. Meat Sci. 66, 259-272. https://doi.org/10.1016/S0309-1740(03)00130-X
  15. Honikel, K. O. (1998) Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49, 447-457. https://doi.org/10.1016/S0309-1740(98)00034-5
  16. Huerta-Leidenz, N. O., Cross, H. R., Savell, J. W., Lunt, K. K., Baker, J. F., Pelton, L. S., and Smith, S. B. (1993) Comparison of the fatty acid composition of subcutaneous adipose tissue from mature Brahman and Hereford cows. J. Anim. Sci. 71, 625-630.
  17. Habermann, W., Luger, K., Frickh, J., Zollitsch, W., and Lettner, F. (2000) 'Lohnt sich ausmast von altkuhen Untersuchungen zur futterungsin-tensitat, fleischbeschaffenheit und wirtschaftlichkeit' (in Germany) Die Bodenkultur. 51, 59-69.
  18. Jurie, C., Picard, B., Hocquette, J. F., Dransfield, E., Micol, D., and Listrat, A. (2007) Muscle and meat quality characteristics of Holstein and Salers cull cows. Meat Sci. 77, 459-466. https://doi.org/10.1016/j.meatsci.2007.04.014
  19. Kang, S. W., Ki, K. S., Oh, Y. K., Kim, K. H., and Choi, C. W. (2005) Effects of roughage feeding type during growing and early-fattening periods on growth performance, feed efficiency and carcass characteristics in Holstein steers. Korean J. Anim. Sci. Technol. 47, 769-782. https://doi.org/10.5187/JAST.2005.47.5.769
  20. Kim , D. G., Jung, K. K., Sung, S. K., Choi, C. B., Kim, S. K., Kim, D. Y., and Choi, B. J. (1996) Effects of age on the carcass characteristics of Hanwoo and Holstein steers. Korean J. Anim. Sci. Technol. 38, 268-274.
  21. Knight, T. W., Cosgrove, G. P., Death, A. F., and Anderson, C. B. (1999) Effect of interval from castration of bulls to slaughter on carcass characteristics and meat quality. New Zealand J. Agric. Res. 42, 269-277. https://doi.org/10.1080/00288233.1999.9513376
  22. Korea Institute for Animal Product's Quality Evaluation (KAPE) (2012) Animal Products Grading Statistical Yearbook.
  23. Liu, A., Nishmura, T., and Takahashi, K. (1996) Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Sci. 43, 43-49. https://doi.org/10.1016/0309-1740(95)00065-8
  24. Mach, N., Bach, A., Realini, C. E., Font, I., Furnols, M., and Velarde, A. (2009) Burdizzo pre-pulbertal castration effects on performance, behavior, carcass characteristics and meat quality of Holstein bulls fed high concentrate diets. Meat Sci. 81, 329-334. https://doi.org/10.1016/j.meatsci.2008.08.007
  25. Marti, S., Realini, C. E., Bach, A., Ferez-juan, M., and Devant, M. (2011) Effect of vitamin A restriction on performance and meat quality in finishing Holstein bulls and steers. Meat Sci. 89, 412-418. https://doi.org/10.1016/j.meatsci.2011.05.003
  26. Melton, S. L. (1990) Effect of feeds on flavor of red meat : A review. J. Anim. Sci. 68, 4421-4435.
  27. MIFAFF (Ministry for Food, Agriculture, Forest and Fisheries). (2012) Information and data of agricultural statistics of Korea. http://ebook.maf.go.kr/07stat (assessed June 25, 2013).
  28. Morgan, J. R., Wheeler, T. L., Koohmaraie, M., Savell, J. W., and Crouse, J. D. (1993) Meat tenderness and the calpain proteolytic system in longissims muscle of young bulls and steers. J. Anim. Sci. 71, 1471-1476.
  29. Morrison, W. R. and Smith, L. M. (1964) Preparation of fatty acid methylesters and dimethylacetals from lipid with boron fluoridemethanol. J. Lipid Res. 5, 600-608.
  30. National Livestock Cooperatives Federation (NLCF) (1998). Korean carcass grading standard. Seoul: National Livestock Cooperatives Federation.
  31. Li, L. Q., Tian, W. Q., and Zan, K. S. (2011) Effects of age on quality of beef from Qinchuan cattle carcass. Agric. Sci. (China). 10, 1765-1771. https://doi.org/10.1016/S1671-2927(11)60176-4
  32. Pethick, D. W., Harper, G. S., and Oddy, V. H. (2004) Growth, development and nutritional manipulation of marbling in cattle: A review. Australian J. Exp. Agric. 44, 705-715. https://doi.org/10.1071/EA02165
  33. Platter, W. J., Tatum, J. D., Belk, K. E., Koontz, S. R., Chapman, P. L., and Smith, G. C. (2005) Effects of marbling and shear force on consumers, willingness to pay for beef strip loin steaks. J. Anim. Sci. 83, 890-899.
  34. Purchas, R. W., O'Brien, L. E., and Pendleton, C. M. (1979) Some effects of nutrition and castration on meat production from male Suffolk cross (Border Leicester-Romney cross) lambs. New Zealand J. Agric. Res. 22, 375-395. https://doi.org/10.1080/00288233.1979.10430763
  35. Purchas, R. W., Burnham, D. L., and Morris, S. T. (2002) Effects of growth potential and growth path on tenderness of beef longissimus muscle from bulls and steers. J. Anim. Sci. 80, 3211-3221.
  36. Risvik, E. (1994) Sensory properties and preferences. Meat Sci. 36, 67-77. https://doi.org/10.1016/0309-1740(94)90034-5
  37. Robelin, J. (1989) Growth of adipose tissues in cattle; partitionning between depots, chemical composition and cellularity. A review. Livest. Prod. Sci. 14, 349-364.
  38. Ryoichi, S., Degychi, T., and Nagata, Y. (1993) Effectiveness of the filter paper press methods for determining the water holding capacity of meat. Fleichwirtsch 73, 1399.
  39. SAS. (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.
  40. Smith, G. C., Carpenter, Z. L., and King, G. T. (1969) Considerations for beef tenderness evaluation. J. Food Sci. 34, 612-617. https://doi.org/10.1111/j.1365-2621.1969.tb12103.x
  41. Smith, G. C., Savell, J. W., Cross, H. R., Carpenter, Z. L., Murphey, C. E., Davis, G. W., Abraham, H. C., Parrish, F. C., and Berry, B. W. (1987) Relationship of USDA quality grades to palatability of cooked beef. J. Food Qual. 10, 269-287. https://doi.org/10.1111/j.1745-4557.1987.tb00819.x
  42. Smith, S. B., Gill, C. A., Lunt, D. K., and Brooks, M. A. (2009) Regulation of fat and fatty acid composition in beef cattle. Asian-Aust J. Anim. Sci. 22, 1225-1233. https://doi.org/10.5713/ajas.2009.r.10
  43. 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, 532. https://doi.org/10.1111/j.1365-2621.1987.tb06664.x
  44. Savell, J. W., Cross, H. R., Francis, J. J., Wise, J. W., Hale, D. S., Wilkes, D. L., and Smith, G. C. (1989) National consumer retail beef study: Interaction of trim level, price and grade on consumer acceptance of beef steaks and roasts. Food Qual. 12, 251-274. https://doi.org/10.1111/j.1745-4557.1989.tb00328.x
  45. Thekildsen, M., Houbak, M. B., and Byrne, D. V. (2008) Feeding strategy for improving tenderness has opposite effects in two different muscles. Meat Sci. 74, 253-264.
  46. Thompson, J. (2001) The relationship between marbling and sensory traits. In: Proc. Marbling Symposium, Coffs Harbour, Australia, pp. 30-35.
  47. Turek, J. J., Schoenlein, I. A., Watkins, B. A., Vanalstine, W. G., Clark, L. K., and Knox, K. (1996) Dietary polyunsaturated fatty acids modulate responses of pigs to mycoplasma-hyopneumoniae infection. J. Nutr. 126, 1541-1548. https://doi.org/10.1093/jn/126.6.1541
  48. Wheeler, T. L., Shackelford, S. D., and Koohmaraie. M. (2000) Variaton in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. J. Anim. Sci. 78, 958-965.
  49. Wulf, D. M., Tatum, J. D., Green, R. D., Morgan, J. B., Golden, B. L., and Smith, G. C. (1996) Genetic influences on beef longissimus palatability in Charolais- and Limousin-sired steers and heifers. J. Anim. Sci. 74, 2394-2305.
  50. Westerling, D. B. and Hedrick, H. B. (1979) Fatty acid composition of bovine lipids as influenced by diet, sex and anatomical location and relationship to sensory characteristics. J. Anim. Sci. 48, 1343-1348. https://doi.org/10.2527/jas1979.4861343x
  51. Zhang, J. J., Sasaki, S., Amano, K., and Kesteloot, H. (1999) Fish consumption and mortality from all causes, ischemic heart disease, and stroke: An ecological study. Preventive Medicine 28, 520-529. https://doi.org/10.1006/pmed.1998.0472

Cited by

  1. Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal Calves vol.35, pp.6, 2015, https://doi.org/10.5851/kosfa.2015.35.6.731
  2. Study on Processing Quality of Different Parts of Pork and Beef vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.157
  3. Perception of Youku (Domestically Produced Holstein Steer) Meat among College Students Majoring in Food and Nutrition Studies vol.21, pp.3, 2015, https://doi.org/10.14373/JKDA.2015.21.3.203
  4. Physicochemical traits of Holstein loin and top round veal from two slaughter age groups vol.57, pp.1, 2015, https://doi.org/10.1186/s40781-015-0058-0
  5. Study on Index Factor and Processing Quality of Low-Fat and Non-Preferred Parts of Hanwoo and Holstein vol.34, pp.1, 2018, https://doi.org/10.9724/kfcs.2018.34.1.1
  6. 사료용 벼 위주 TMR 급여가 거세 한우의 육질 특성에 미치는 영향 vol.39, pp.4, 2019, https://doi.org/10.5333/kgfs.2019.39.4.264
  7. Comparison of biological indicators and umami‐related compounds in the gonad and abdomen meats of Eriocheir sinensis during different fattening periods under salinity vol.52, pp.1, 2013, https://doi.org/10.1111/are.14876