[논문]Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

Hwang, Young-Hwa; Joo, Seon-Tea

doi:10.5851/kosfa.2017.37.2.153

[국내논문] Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.37 no.2, 2017년, pp.153 - 161

Hwang, Young-Hwa (Institute of Agriculture & Life Science, Gyeongsang National University) , Joo, Seon-Tea (Division of Applied Life Science (BK21+), Gyeongsang National University)

Abstract ▼ AI-Helper

Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were significant (p<0.001) differences in fat content and fatty acid compositions between grain-fed and grass-fed beef. Grain-fed Hanwoo had significantly (p<0.001) lower saturated fatty acid (SFA) proportion but higher monounsaturated fatty acid (MUFA) proportion compared to grass-fed cattle. The proportion of oleic acid in grain-fed Hanwoo was significantly (p<0.001) higher than that in grass-fed Hanwoo, Australian crossbred, or American crossbred cattle. Grain-fed Hanwoo had significantly (p<0.001) lower percentages of drip loss and cooking loss compared to other cattle. Overall palatability panel scores of grain-fed cattle were significantly (p<0.001) higher than those of grass-fed cattle. Consequently, sensory overall palatability was negatively correlated with proportions of SFA and polyunsaturated fatty acid (PUFA), but positively correlated with the proportion of MUFA. In particular, the proportion of oleic acid was strongly and positively correlated with fat content (r=0.91, p<0.001) and overall palatability (r=0.92, p<0.001). These results implied that high-concentrate grain-fed could increase intramuscular fat (IMF) content and the proportion of oleic acid, thus increasing the sensory palatability of Hanwoo beef.

Keyword

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문제 정의

However, not many research studies have been performed on Hanwoo and imported beef in relation to grain-fed and grass-fed. Therefore, the objective of this study was to evaluate fatty acid profiles of Hanwoo (grain-fed and grass-fed) and imported beef (grain-fed American crossbreed and grass-fed Australian crossbred) in relation to sensory palatability.

대상 데이터

0 N methanolic NaOH and subsequently methylated with boron trifluoride in methanol. Fatty acid methyl esters (FAME) were analyzed using a HP6890N (Hewlett-Packard, USA) gas chromatograph equipped with a HP7683 (Hewlett-Packard) automatic sampler. FAME separations were accomplished using a 100 m SP2560 (Supelco, USA) capillary column (0.
Samples from each treatment were evaluated by an 8-member trained expert descriptive attribute sensory panel in the Meat Science Laboratory at Gyeongsang National University. Panelists evaluated these samples for tenderness, juiciness, flavor, and overall palatability using a 9-point hedonic scale.

데이터처리

Data from three replicates were analyzed by analysis of variance (ANOVA) using statistical analysis systems (SAS, 2002). ANOVA was performed for the mathematical model using SAS 9.
Data from three replicates were analyzed by analysis of variance (ANOVA) using statistical analysis systems (SAS, 2002). ANOVA was performed for the mathematical model using SAS 9.2 (SAS Institute, Inc., USA). Duncan’s multiple range tests were used to determine significance among means.
Duncan’s multiple range tests were used to determine significance among means. Correlation analysis was performed using CORR procedure of SAS to evaluate the correlation between individual fatty acid and sensory panel traits or meat quality traits.

이론/모형

Moisture, crude protein, and ash contents were determined according to the method described by AOAC (2000). Fat content was determined using the method described by Folch et al. (1957) with slight modification. Briefly, lipid was extracted from 3 g of homogenized meat sample with 30 mL of Folch solution I (chloroform : methanol =2:1, v/v).
Samples from each treatment were evaluated by an 8-member trained expert descriptive attribute sensory panel in the Meat Science Laboratory at Gyeongsang National University. Panelists evaluated these samples for tenderness, juiciness, flavor, and overall palatability using a 9-point hedonic scale. Evaluation was performed on a single sheet.

성능/효과

Results of the present study clearly showed that shear force value and collagen content of grain-fed Hanwoo were significantly (p<0.001) lower than those of other cattle.
A high-concentrate grain-fed is suggested to increase the IMF content in Hanwoo beef because overall palatability of beef could be improved by increasing fat content. In this study, differences in fatty acid compositions between grain-fed and grass-fed beef were confirmed (Table 2). Correlations between fatty acid compositions and meat quality traits or sensory panel scores were also observed (Table 5).
Results of the present study clearly showed that the proportion of SFA was negatively correlated with sensory panel scores while the proportion of MUFA was positively correlated with sensory panel scores. These results were not similar to those of Cho et al.

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