Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer
Thirty Hanwoo cattle including bulls, cows, and steers (n = 10 each) were slaughtered and investigated for carcass traits (weight, meat color, fat color, yield index, maturity, marbling score, back-fat thickness, and firmness) and meat quality. The meat quality such as: pH, color, cooking loss, fatt...
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| Format: | Article |
| Language: | English |
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Korean Society of Animal Sciences and Technology
2023-07-01
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| Series: | Journal of Animal Science and Technology |
| Subjects: | |
| Online Access: | http://www.ejast.org/archive/view_article?doi=10.5187/jast.2022.e128 |
| _version_ | 1828717425686740992 |
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| author | Zhen Song Inho Hwang |
| author_facet | Zhen Song Inho Hwang |
| author_sort | Zhen Song |
| collection | DOAJ |
| description | Thirty Hanwoo cattle including bulls, cows, and steers (n = 10 each) were slaughtered and investigated for carcass traits (weight, meat color, fat color, yield index, maturity, marbling score, back-fat thickness, and firmness) and meat quality. The meat quality such as: pH, color, cooking loss, fatty acid, thiobarbituric acid reactive substance, warner-bratzler shear force, tensile tests, and texture profiles were analyzed on longissimus lumborum (LL) muscles of the carcasses at different aging times (3 d and 21 d). The results showed that steers and cows had higher back-fat thickness and marbling score, and a lower firmness (p < 0.001) than bulls. Bulls exhibited a lower meat quality indicating by higher cooking loss, thiobarbituric acid reactive substance content, warner-bratzler shear force and tensile test values (p < 0.01). Regarding the sensory property, the bull meat also had higher hardness, and lower tenderness, juiciness and flavor scores than the cow or steer meat (p < 0.01). Additionally, the bull meat had a higher polyunsaturated fatty acid and a lower monounsaturated fatty acid contents (p < 0.01). With increased aging time, the meat tenderness was improved in all the genders. Taken together, the present study demonstrated that the gender and aging time affected the carcass traits, fatty acid and sensory quality of beef. Postmortem aging could improve the meat tenderness of all genders especially bulls. |
| first_indexed | 2024-03-12T14:27:12Z |
| format | Article |
| id | doaj.art-45565a0bc8ff473b97aca9a74140af52 |
| institution | Directory Open Access Journal |
| issn | 2672-0191 2055-0391 |
| language | English |
| last_indexed | 2024-03-12T14:27:12Z |
| publishDate | 2023-07-01 |
| publisher | Korean Society of Animal Sciences and Technology |
| record_format | Article |
| series | Journal of Animal Science and Technology |
| spelling | doaj.art-45565a0bc8ff473b97aca9a74140af522023-08-18T03:53:06ZengKorean Society of Animal Sciences and TechnologyJournal of Animal Science and Technology2672-01912055-03912023-07-0165486587710.5187/jast.2022.e128Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steerZhen Song0Inho Hwang1College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, ChinaDepartment of Animal Science, Jeonbuk National University, Jeonju 54896, KoreaThirty Hanwoo cattle including bulls, cows, and steers (n = 10 each) were slaughtered and investigated for carcass traits (weight, meat color, fat color, yield index, maturity, marbling score, back-fat thickness, and firmness) and meat quality. The meat quality such as: pH, color, cooking loss, fatty acid, thiobarbituric acid reactive substance, warner-bratzler shear force, tensile tests, and texture profiles were analyzed on longissimus lumborum (LL) muscles of the carcasses at different aging times (3 d and 21 d). The results showed that steers and cows had higher back-fat thickness and marbling score, and a lower firmness (p < 0.001) than bulls. Bulls exhibited a lower meat quality indicating by higher cooking loss, thiobarbituric acid reactive substance content, warner-bratzler shear force and tensile test values (p < 0.01). Regarding the sensory property, the bull meat also had higher hardness, and lower tenderness, juiciness and flavor scores than the cow or steer meat (p < 0.01). Additionally, the bull meat had a higher polyunsaturated fatty acid and a lower monounsaturated fatty acid contents (p < 0.01). With increased aging time, the meat tenderness was improved in all the genders. Taken together, the present study demonstrated that the gender and aging time affected the carcass traits, fatty acid and sensory quality of beef. Postmortem aging could improve the meat tenderness of all genders especially bulls. http://www.ejast.org/archive/view_article?doi=10.5187/jast.2022.e128AgeingGenderTextureTendernessSensoryQuality traits |
| spellingShingle | Zhen Song Inho Hwang Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer Journal of Animal Science and Technology Ageing Gender Texture Tenderness Sensory Quality traits |
| title | Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer |
| title_full | Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer |
| title_fullStr | Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer |
| title_full_unstemmed | Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer |
| title_short | Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer |
| title_sort | differences in toughness and aging potential of longissimus lumborum muscles between hanwoo cow bull and steer |
| topic | Ageing Gender Texture Tenderness Sensory Quality traits |
| url | http://www.ejast.org/archive/view_article?doi=10.5187/jast.2022.e128 |
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