Meat quality traits as a function of cow maturity.
To investigate the physico-chemical and sensory properties of striploin muscles, 90 Hanwoo carcasses (QG 1+) were randomly selected within six maturity levels (4 to 9 according to age in months). Results demonstrated that the protein contents at maturity levels 4 and 5 were significantly higher than 9. No significant difference in fat, moisture and collagen contents were found at different maturity levels (P > 0.05). The quantity of collagen type I and ratio of type I to III were observed at higher maturity levels; collagen type III showed significantly high levels (P > 0.05) at low maturity and decreased with increase in maturity levels. Warner-Bratzler shear force (WBSF) was significantly lower in groups 4 to 6, whereas water holding capacity (WHC) was significantly higher than maturity level 8 and 9 groups (P < 0.05). There were no significant differences in cooking loss among the maturity level groups (P > 0.05). Color properties, L* values of striploin muscle from maturity level 4 were significantly different from level 9 (P < 0.05). Sensory evaluation at level 4-6 groups had significantly higher tenderness and overall likeness scores than level 9 (P < 0.05). The maturity levels were significantly correlated with age, fat, protein content, WHC, WBSF, cooking loss, CIE L* values and sensory properties like tenderness, juiciness, flavor-likeness and overall likeness.
Animal Products Research and Development Division, National Institute of Animal Science, RDA, Suwon, Republic of Korea.
Soo Hyun
SH
Cho
Animal Products Research and Development Division, National Institute of Animal Science, RDA, Suwon, Republic of Korea.
Geunho
G
Kang
Animal Products Research and Development Division, National Institute of Animal Science, RDA, Suwon, Republic of Korea.
Pilnam
P
Seong
Animal Products Research and Development Division, National Institute of Animal Science, RDA, Suwon, Republic of Korea.
Sunmoon
S
Kang
Korea Institute for Animal Products Quality Evaluation, Sejong, Republic of Korea.
Changwan
C
Sun
Hanwoo Research Center, Pyung Chang Gun, Kwang Wondo, Republic of Korea.
Sunsik
S
Jang
Korea Institute for Animal Products Quality Evaluation, Sejong, Republic of Korea.
Jin Hyung
JH
Cheong
Animal Products Research and Development Division, National Institute of Animal Science, RDA, Suwon, Republic of Korea.
Beomyoung
B
Park
Department of Animal Science and Biotechnology, Chonbuk National University, Jeonju, Republic of Korea.
Inho
I
Hwang
D000818:Animals; D002417:Cattle / Q000254:growth & development*; D055598:Chemical Phenomena; D003094:Collagen / Q000032:analysis; D003296:Cooking; D005223:Fats / Q000032:analysis; D005260:Female; D063427:Food Quality; D008460:Meat / Q000032:analysis; D041641:Musculoskeletal Development; D011506:Proteins / Q000032:analysis
D005223:Fats; D011506:Proteins; D003094:Collagen
Hanwoo cow beef; maturity; meat quality; sensory properties