title: The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer.
abstract: The relationship between chemical compositions, meat quality traits, and palatability attributes in 10 primal cuts from Hanwoo steer carcasses were assessed. Sensory palatability attributes of Hanwoo beef were more closely related with fat content than to moisture or protein content. Among the chemical compositions, only fat had a significant correlation with juiciness (0.67, p<0.001), tenderness (0.32, p<0.05), and overall palatability (0.56, p<0.001). Oleic acid (%) was not significantly related with overall palatability (p>0.05). Overall palatability was negatively correlated with drip loss (-0.32, p<0.05), cooking loss (-0.36, p<0.05), and shear force (-0.54, p<0.01). The correlation between fat content and overall palatability was increased when higher fat cuts (Ansim, Dungsim, Chaekeut, Yangjee, and Kalbi) were analyzed, compared to lower fat cuts (Moksim, Abdari, Udun, Suldo, and Satae). Also, the correlation between shear force and overall palatability was decreased in lower fat cuts compared to higher fat cuts. Our results suggest that the palatability of Hanwoo beef can be improved by increasing fat content in muscles, as increased fat content leads to an increase in sensory tenderness, flavor, and juiciness.
authors.affiliation: Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52852, Korea.
authors.forename: Eun-Young
authors.initials: EY
authors.lastname: Jung
authors.affiliation: Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, 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 52852, Korea.
authors.forename: Seon-Tea
authors.initials: ST
authors.lastname: Joo
keywords: Hanwoo; beef quality; fat content; palatability; primal cuts