Park, B.Y.
(National Livestock Research Institute, RDA)
,
Lee, J.M.
(National Livestock Research Institute, RDA)
,
Hwang, I.H.
(Department of Animal Resources and Biotechnology, Chonbuk National University)
The current study was conducted to evaluate carcass characteristics, objectives and sensory meat qualities of Hanwoo longissimus muscle as affected by ultimate pH. Twenty-four steers and bulls ($556{\pm}53$ kg and $0.63{\pm}0.32$cm for live weight and backfat thickness, respect...
The current study was conducted to evaluate carcass characteristics, objectives and sensory meat qualities of Hanwoo longissimus muscle as affected by ultimate pH. Twenty-four steers and bulls ($556{\pm}53$ kg and $0.63{\pm}0.32$cm for live weight and backfat thickness, respectively) were used. As there was a linear relationship (r = 0.77) between lean meat color and ultimate pH, cattles were thus segregated into normal $pH{\leq}5.8$, Normal, n = 13) and DFD (pH>5.8, n = 11) groups. Normal pH group had significantly (p<0.05) higher carcass weight, marbling score and backfat thickness than those for high pH group, while fat color and lean meat color were inverse. In principle component analysis for co-ordinates of DFD and normal meats, fat color, lean meat color, texture, time to pH 6.2 and pH at 24 h postmortem were associated with the positive range of the first factor (67.5%) while backfat thickness marbling score and temperature at 24 h were placed in negative values. The rate constant of decline in pH (pH k) did not differ between the two groups, implying that initial pH (i.e., pH at slaughtering) differed between two groups. Contour mapping of pH k between pH at 1 and 24 h postmortem indicated that high pH k was related to lower pHs at 1 and 24 h postmortem. This suggested that the high pH cattles (i.e., DFD cattle) resulted from their own potential. Although the time to reach pH 6.2 was significantly (p<0.05) shorter for normal meat (i.e., 3.2 h) than that for DFD one (i.e., 19.8 h), there were no significantly differences in both WB-shear force and sensory attributes. Given that the experimental animals were sampled from a similar group, which implies a similar myoglobin pigment content, the current data suggested that pre- and post-slaughter animal handling likely had a significant effect on ultimate pH and consequently meat color of Hanwoo longissimus muscle, and also small animals with lower marbling score and backfat thickness had a higher risk for DFD meat.
The current study was conducted to evaluate carcass characteristics, objectives and sensory meat qualities of Hanwoo longissimus muscle as affected by ultimate pH. Twenty-four steers and bulls ($556{\pm}53$ kg and $0.63{\pm}0.32$cm for live weight and backfat thickness, respectively) were used. As there was a linear relationship (r = 0.77) between lean meat color and ultimate pH, cattles were thus segregated into normal $pH{\leq}5.8$, Normal, n = 13) and DFD (pH>5.8, n = 11) groups. Normal pH group had significantly (p<0.05) higher carcass weight, marbling score and backfat thickness than those for high pH group, while fat color and lean meat color were inverse. In principle component analysis for co-ordinates of DFD and normal meats, fat color, lean meat color, texture, time to pH 6.2 and pH at 24 h postmortem were associated with the positive range of the first factor (67.5%) while backfat thickness marbling score and temperature at 24 h were placed in negative values. The rate constant of decline in pH (pH k) did not differ between the two groups, implying that initial pH (i.e., pH at slaughtering) differed between two groups. Contour mapping of pH k between pH at 1 and 24 h postmortem indicated that high pH k was related to lower pHs at 1 and 24 h postmortem. This suggested that the high pH cattles (i.e., DFD cattle) resulted from their own potential. Although the time to reach pH 6.2 was significantly (p<0.05) shorter for normal meat (i.e., 3.2 h) than that for DFD one (i.e., 19.8 h), there were no significantly differences in both WB-shear force and sensory attributes. Given that the experimental animals were sampled from a similar group, which implies a similar myoglobin pigment content, the current data suggested that pre- and post-slaughter animal handling likely had a significant effect on ultimate pH and consequently meat color of Hanwoo longissimus muscle, and also small animals with lower marbling score and backfat thickness had a higher risk for DFD meat.
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제안 방법
Both muscle temperature and pH were determined at 1, 3, 6, 12 and 24 h postmortem using thermocouples (Tegam 866, USA) and a portable needle-tipped combination electrode (Oyster, Extech Co.) calibrated at room temperature (ca. 18°C), inserted into the geometrical center of the longissimus muscle at 12713th ribs.
Both muscle temperature and pH were determined at 1, 3, 6, 12 and 24 h postmortem using thermocouples (Tegam 866, USA) and a portable needle-tipped combination electrode (Oyster, Extech Co.) calibrated at room temperature (ca. 18°C), inserted into the geometrical center of the longissimus muscle at 12713th ribs. Objective and subjective meat qualities of longissimus muscle (the first to last lumborume portion) were determined the following day after slaughter.
Figure 1. Relationship between lean meat color and pH at 24 h (r = 0.77, regression, two standard division confidential interval bars and ellipses) (upper left), contour map for rate constant of pH drop (pH k) between pH at 1 and 24 h postmortem (upper right), and principle component analysis for co-ordinates of DFD and normal meat groups with variables of carcass characteristics and postmortem pH and temperature (Ribey: ribeye area, Cwt: carcass weight, Temp 24: temperature at 24 h, Bfat: backfat thickness, Marb: marbling, Fcol: fat color, Matur: maturity, Lcol: Lean meat color, Textu: texture) (lower left).
(2002) found no significant difference in sensory attributes of fried normal and DFD steaks, with female panels identified an “offflavour^ for DFD meat. The current study conducted to evaluate carcass characteristics, and objective and sensory meat qualities of Hanwoo longissimus muscle as affected by ultimate pH.
대상 데이터
Cooking loss was determined by calculating the weight difference in steaks before and after cooking, expressed as percentage of initial weight. Sensory evaluation was performed by 10 trained sensory panels who were recruited from 15 initial panel pool. At each session, panels were served with a total of six samples and asked to score the samples for tenderness, juiciness and flavor.
이론/모형
0. Mean differences for carcass characteristics and objective and subjective meat quality traits between normal and DFD meats were evaluated by applying a general linear model against animal error terms (SAS, 1997). Principle component analysis was performed by applying SYSTAT version 10.
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