The objective of this study was to investigate the effects of castration method on meat quality traits, sensory characteristics, fatty acid compositions, amino acid and volatile flavor compounds of Hanwoo beef. Hanwoo male calves were divided into: half-castration (HC, n=9) and complete-castration (...
The objective of this study was to investigate the effects of castration method on meat quality traits, sensory characteristics, fatty acid compositions, amino acid and volatile flavor compounds of Hanwoo beef. Hanwoo male calves were divided into: half-castration (HC, n=9) and complete-castration (CC, n=8) groups. At 7 months of age, the HC calves were surgically removed only one testicle while, the CC calves were completely removed both testicles. The castrated animals were reared under identical conditions until 24-26 months of age. After slaughter, tenderloin (M. psoas major), middle-loin (M. longissimus thoracis) and top-round (M. semimembranous) from left side of carcasses were collected and analyzed for quality attributes sensory characteristics, fatty acid compositions, amino acid and volatile flavor compounds. Regarding proximate composition, the HC had a lower fat level 2.97~11.06% and higher moisture content 65.39~70.90% (p0.05). No differences in the pH and water holding capacity occurred between the muscles and castration groups(p>0.05). Results revealed that the values of color traits (L*, a*, b*) were generally lower in the HC group compared to the CC group(p<0.05). The HC showed a higher cooking loss and shear force values in three muscles compared to the CC(p<0.05). Juiciness, tenderness, overall acceptability were lower in the HC group compared to the CC(p0.05). The castration method did affect the level of myristic acid, stearic acid, palmitic acid, palmitoleic acid, vaccenic acid, oleic acid, linoleic acid, linoleneic acid, MUFA, PUFA, n3 and n6(p<0.05). There was a significant difference between the two groups of methionine and glutamine in the amino acid composition(p<0.05). A total of fifty-six volatile compounds including aldehydes (20), alcohols (5), sulfur-and nitrogen-containing compounds (5), pyrazines (6), hydrocarbons (11), ketone (7) and furan (2) was identified. Overall, the castration method showed its effects on the fatty acid, volatile flavor compounds, color and chemical composition such as intramuscular fat and moisture of beef.
The objective of this study was to investigate the effects of castration method on meat quality traits, sensory characteristics, fatty acid compositions, amino acid and volatile flavor compounds of Hanwoo beef. Hanwoo male calves were divided into: half-castration (HC, n=9) and complete-castration (CC, n=8) groups. At 7 months of age, the HC calves were surgically removed only one testicle while, the CC calves were completely removed both testicles. The castrated animals were reared under identical conditions until 24-26 months of age. After slaughter, tenderloin (M. psoas major), middle-loin (M. longissimus thoracis) and top-round (M. semimembranous) from left side of carcasses were collected and analyzed for quality attributes sensory characteristics, fatty acid compositions, amino acid and volatile flavor compounds. Regarding proximate composition, the HC had a lower fat level 2.97~11.06% and higher moisture content 65.39~70.90% (p0.05). No differences in the pH and water holding capacity occurred between the muscles and castration groups(p>0.05). Results revealed that the values of color traits (L*, a*, b*) were generally lower in the HC group compared to the CC group(p<0.05). The HC showed a higher cooking loss and shear force values in three muscles compared to the CC(p<0.05). Juiciness, tenderness, overall acceptability were lower in the HC group compared to the CC(p0.05). The castration method did affect the level of myristic acid, stearic acid, palmitic acid, palmitoleic acid, vaccenic acid, oleic acid, linoleic acid, linoleneic acid, MUFA, PUFA, n3 and n6(p<0.05). There was a significant difference between the two groups of methionine and glutamine in the amino acid composition(p<0.05). A total of fifty-six volatile compounds including aldehydes (20), alcohols (5), sulfur-and nitrogen-containing compounds (5), pyrazines (6), hydrocarbons (11), ketone (7) and furan (2) was identified. Overall, the castration method showed its effects on the fatty acid, volatile flavor compounds, color and chemical composition such as intramuscular fat and moisture of beef.
Keyword
#Castration method Meat quality Fatty acid composition Amino acid Volatile flavor compound
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