[논문]Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades

Kim, Jae Yeong; Lee, Boin; Kim, Dong Hwan; Lee, Kichoon; Kim, Eun Joong; Choi, Young Min

doi:10.5851/kosfa.2021.e35

Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades 원문보기

Food science of animal resources, v.41 no.5, 2021년, pp.779 - 787

Kim, Jae Yeong (Department of Animal Sciences and Biotechnology, Kyungpook National University) , Lee, Boin (Department of Animal Sciences and Biotechnology, Kyungpook National University) , Kim, Dong Hwan (Department of Animal Sciences, The Ohio State University) , Lee, Kichoon (Department of Animal Sciences, The Ohio State University) , Kim, Eun Joong (Department of Animal Sciences and Biotechnology, Kyungpook National University) , Choi, Young Min (Department of Animal Sciences, The Ohio State University)

Abstract ▼ AI-Helper

This study compared the meat quality characteristics, palatability, and histochemical characteristics of low-marbled Hanwoo and Holstein steers of different beef quality grades (1, 2, and 3). No differences were observed in muscle pH24 h and cooking loss between the groups (p>0.05); however, quality grade 1 of Hanwoo steers (HA1) showed a darker muscle surface compared to grade 1 of Holstein steers (HO1) (30.9 vs. 33.9, p<0.05). The HA2 group exhibited a lower value of Warner-Bratzler shear force compared to the HO1 and HO3 groups (60.8 vs. 69.2 and 87.8 N, p<0.001). For sensory quality attributes, steaks from the HA1 group showed higher scores of softness, initial tenderness, and amount of perceptible residue than steaks from the HO1 group (p<0.001). Within the quality grade 2, Hanwoo steers had a higher score of softness compared to Holstein steers (p0.05). This difference in tenderness attributes between the breeds within the quality grade was associated with morphological traits of muscle bundle, and Hanwoo steers had smaller bundle area (0.37 vs. 0.50 mm2, p<0.05) and higher fiber number per bundle (88.2 vs. 121, p<0.05) compared to Holstein steers. Therefore, bundle characteristics of longissimus thoracis muscle can be crucial for explaining factor for the explanation of tenderness variations between different breeds at the same beef quality grade or marbling.

주제어

표/그림 (3)

표 Table 1. Comparison of marbling score and meat quality characteristics between Hanwoo and Holstein steers of different beef quality grades
그림 Fig. 1. Comparison of sensory quality characteristics between Hanwoo and Holstein steers of different beef quality grades. Score distribution: low to high (1-9); softness: hard to soft; initial tenderness: tough to tender; chewiness: very chewy to very tender; rate of breakdown: very slow to very fast; amount of perceptible residue: abundant to none; juiciness: not juicy to extremely juicy; flavor intensity: very weak to very strong; off-flavor intensity: very strong to very weak; mouth coating: none to very high. Bars indicate standard errors of least-square means. ^a-e Different letters represent significant differences (p<0.05).
그림 Fig. 2. Comparison of histochemical characteristics between Hanwoo and Holstein steers of different beef quality grades. Bars indicate standard errors of least square means. ^A,B Different capital letters indicate significant differences between the breeds (p<0.05). ^a-c Different small letters indicated significant differences among the beef quality grades from different breeds (p<0.05). TFN, total fiber number; FNB, fiber number per bundle; TBN, total bundle number.

AI 본문요약
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문제 정의

On the other hand, there is only limited information about the cause of differences in the sensory quality characteristics between the Hanwoo and Holstein steers of the same quality grade. Therefore, the objectives of this study were to compare the meat quality, and palatability characteristics of low-marbled Hanwoo and Holstein steers of different quality grades. Moreover, this study investigated the histochemical characteristics of longissimus thoracis (LT) muscle to establish the cause of differences in tenderness between the low-marbled Hanwoo and Holstein breeds within the quality grade.

성능/효과

Due to smaller loin-eye area data not shown and similar fiber size, the Holstein steers exhibited a fewer total fiber number compared to the Hanwoo steers (p<0.01)
For the meat color, Holstein steers exhibited a higher lightness value compared to Hanwoo steers (p<0.05), although there was no difference between the HA1 and HO2 groups (30.9 vs
When comparing the same beef quality grade or marbling score, steaks from Hanwoo steers could be tenderer than steaks from Holstein. This palatability of Hanwoo beef, which can be distinguished from Holstein, was influenced by the muscle bundle characteristics.
When comparing the same beef quality grade or marbling score, steaks from Hanwoo steers could be tenderer than steaks from Holstein. This palatability of Hanwoo beef, which can be distinguished from Holstein, was influenced by the muscle bundle characteristics.

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