title: Chemical Components and Meat Quality Traits Related to Palatability of Ten Primal Cuts from Hanwoo Carcasses.
abstract: To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, followed by dungsim, yangjee, chaekeut, ansim, abdari, suldo, moksim, udun, and satae. Protein and moisture contents in the 10 primal cuts were in reverse order of fat content. Moksim had the highest drip loss % and cooking loss % than all other primal cuts while kalbi showed the lowest (p<0.05) percentage of drip and cooking loss. Ansim had the longest sarcomere length but the lowest shear force values than all other cuts (p<0.05). The highest (p<0.05) score for overall acceptability was observed in ansim. Moksim, udun, abdari, and satae were rated the lowest (p<0.05) in overall acceptability among the 10 primal cuts from Hanwoo carcasses. In conclusion, ansim, dungsim, chaekeut, and kalbi had the highest overall acceptability due to their higher fat contents and lower shear force values.
authors.affiliation: Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52828, Korea.
authors.forename: Eun-Young
authors.initials: EY
authors.lastname: Jung
authors.affiliation: Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.
authors.forename: Young-Hwa
authors.initials: YH
authors.lastname: Hwang
authors.affiliation: Meat Science Laboratory, Department of Animal Science, Collage of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.
authors.forename: Seon-Tea
authors.initials: ST
authors.lastname: Joo
keywords: Hanwoo; chemical component; meat quality; primal cuts