[논문]Effect of Slaughter Age on Beef Color Stability during Display of Four Muscles from Japanese Black Steers

Muramoto, T.; Shibata, M.; Nakanishi, N.

doi:10.5713/ajas.2003.1364

Effect of Slaughter Age on Beef Color Stability during Display of Four Muscles from Japanese Black Steers 원문보기

Asian-Australasian journal of animal sciences, v.16 no.9, 2003년, pp.1364 - 1368

Muramoto, T. (Department of Integrated Research for Agriculture, National Agricultural Research Center for Tohoku Region Shimo-kuriyagawa) , Shibata, M. (Department of Livestock and Grassland Science, National Agricultural Research Center for Western Region) , Nakanishi, N. (Department of Animal Feeding and Management, National Institute of Livestock and Grassland Science)

Abstract ▼ AI-Helper

Effect of slaughter age (24, 28 and 38 months of age) on beef color stability during display of m. serratus ventralis, m. psoas major, m. semitendinosus and m. longissimus thoracis from Japanese Black steers was studied. Steak samples from muscles were over-wrapped with PVC film and displayed under fluorescent lights at $4^{\circ}C$ for 12 days. Percentages of metmyoglobin of steak samples were determined at days 0, 3, 6, 9 and 12. The percentage of metmyoglobin of m. psoas major at day 3 of display in the 24 months group was lower (p<0.05) than that in the 38 months group. The percentage of metmyoglobin of m. semitendinosus at day 6 of display in the 38 months group was higher (p<0.05) than that in the other groups. The percentage of metmyoglobin of m. longissimus thoracis at day 3 of display in the 24 months group was lower (p<0.01) than that in the other groups. The percentage of metmyoglobin of m. longissimus thoracis at day 6 (p<0.01), 9 (p<0.01) and 12 (p<0.05) of display in the 38 months group were higher than those in the other groups. Crude fat concentration in m. longissimus thoracis increased (p<0.05) after 28 months of age. $\alpha$-Tocopherol concentration in m. serratus ventralis in the 38 months group was higher (p<0.001) than that in the other groups. In m. psoas major the $\alpha$-tocopherol concentration in the 38 months group was higher (p<0.05) than that in the 24 months group. The $\alpha$-tocopherol concentration in m. longissimus thoracis increased (p<0.001) with age. These results suggested that in spite of increase in both the crude fat and the $\alpha$-tocopherol concentrations in m. longissimus thoracis, the beef color stability during display became short with age.

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문제 정의

However, there is no report concerning the relationship between the slaughter age of Japanese Black steers and the metmyoglobin formation of beef during storage. The purpose of this study was to determine the effect of slaughter age on beef color stability during display offour muscles from Japanese Black steers.
However, there is no report concerning the relationship between the slaughter age of Japanese Black steers and the metmyoglobin formation of beef during storage. The purpose of this study was to determine the effect of slaughter age on beef color stability during display offour muscles from Japanese Black steers.

가설 설정

3) In spite of increase of muscle α-tocopherol concentration, the beef color stability became short with age.
3) In spite of increase of muscle a-tocopherol concentration, the beef color stability became short with age.

제안 방법

Twelve Japanese Black steers aged 10 months (269.8±9.8 kg) were selected at random and divided into three groups (24, 28 and 38 months of age groups) and fed both concentrate (55% flaked corn, 28% flaked barley, 10% wheat bran, 5% soybean meal and 2% vitamin-mineral mixture) and Italian ryegrass hay ad libitum Steers were fed the same diets until the experiment was finished.
Twelve Japanese Black steers aged 10 months (269.8±9.8 kg) were selected at random and divided into three groups (24, 28 and 38 months of age groups) and fed both concentrate (55% flaked corn, 28% flaked barley, 10% wheat bran, 5% soybean meal and 2% vitamin-mineral mixture) and Italian ryegrass hay ad libitum Steers were fed the same diets until the experiment was finished. Steers in the 24 months group, the 28 months group and the 38 months group were slaughtered at 23.

대상 데이터

0 kg in the 38 months group. The steers were slaughtered at the Department of Livestock and Grassland Science, National Agricultural Research Center for Western Region, Oda-shi, Shimane-ken, Japan.

이론/모형

Data were analyzed by the General Linear Model procedure of SAS (SAS Institute Inc., 1985). Differences among treatment means were detected by the Least Significance Difference test.
, 1985). Differences among treatment means were detected by the Least Significance Difference test.
The a-tocopherol concentration in muscles was determined by the HPLC method described by Bennink and Ono (1982).
The crude fat concentration in each muscle was determined by the ether extract method according to A.O.A.C. (1984). The α-Tocopherol concentration in muscles was determined by the HPLC method described by Bennink and Ono (1982).

참고문헌 (19)

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상세보기
AOAC. 1984. Official Methods of Analysis. 14th edn. Association of Official Analytical Chemists, Arlington, Virginia.
Bennink, M. R. and K. Ono. 1982. Vitamin B12, E & D content of raw and cooked beef. J. Food Sci. 47:1786-1792.

상세보기
Cameron, P. J., M. Zembayashi, D. K. Lunt, T. Mitsuhashi, M. Mitsumoto, S. Ozawa and S. B. Smith. 1994. Relationship between Japanese Beef Marbling Standard and intramuscular lipid in the M. longissimus thoracis of Japanese Black and American Wagyu cattle. Meat Sci. 38:361-364.

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상세보기
Liu, Q., K. K. Scheller, S. C. Arp, D. M. Schaefer and S. N. Williams. 1996. Titration of fresh meat color stability and malondialdehyde development with Holstein steers fed vitamin E-supplemented diets. J. Anim. Sci. 74:117-126.

상세보기
Mitsumoto, M., R. G. Cassens, D. M. Schaefer, R. N. Arnold and K. K. Scheller. 1991. Improvement of color and lipid stability in beef longissimus with dietary vitamin E and vitamin C dip treatment. J. Food Sci. 56:1489-1492.

상세보기
Mitsumoto, M., S. Ozawa, T. Mitsuhashi and K. Koide. 1998. Effect of dietary vitamin E supplementation for one week before slaughter on drip, colour and lipid stability during display in Japanese Black steer beef. Meat Sci. 49:165-174.

상세보기
Muramoto, T., N. Nakanishi, M. Shibata and K. Aikawa. 2003. Effect of dietary $\beta$ -carotene supplementation on beef color stability during display of two muscles from Japanese Black steers. Meat Sci. 63:39-42.

상세보기
Sanders, S. K., J. B. Morgan, D. M. Wulf, J. D. Tatum, S. N. Williams and G. C. Smith. 1997. Vitamin E supplementation of cattle and shelf-life of beef for the Japanese market. J. Anim. Sci. 75:2634-2640.

상세보기
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상세보기
Schaefer, D. M., Q. Liu, C. Faustman and M-C. Yin. 1995. Supranutritional administration of vitamins E and C improves oxidative stability of beef. J. Nutr. 125:1792S-1798S.
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Effect of Slaughter Age on Beef Color Stability during Display of Four Muscles from Japanese Black Steers 원문보기

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Effect of Slaughter Age on Beef Color Stability during Display of Four Muscles from Japanese Black Steers 원문보기

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