Journal
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
Volume 32, Issue 1, Pages 126-136Publisher
ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
DOI: 10.5713/ajas.18.0065
Keywords
Korean Cattle; Longissimus thoracis; Reducing Sugar Content; Sensory Trait; Fatty Acids; Volatile Compounds
Categories
Funding
- National Research Foundation of Korea (NRF) - Korea government (MIST) [2017R1A2B4003207]
- National Research Foundation of Korea [2017R1A2B4003207] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Ask authors/readers for more resources
Objective: This study was performed to compare fat content, reducing sugar contents, sensory traits, and fatty acid (FA) and volatile compound profiles in longissimus thoracis (LT) among Korean cattle (KC), Holstein (HO), and Angus (AN) steers. Methods: Twelve LT samples (about 500 g each) of KC with an average age of 31 +/- 0.42 months, an average carcass weight of 431 +/- 12.5 kg, and a quality grade (QG) of 1+ were obtained from the joint livestock products market. Twelve LT samples of HO cattle with an average age of 24 +/- 0.54 months, an average carcass weight of 402 +/- 7.81 kg, and a QG of 2 were also obtained from the same market. Twelve LT samples of AN steers with an average age of about 20 months and a QG of choice were purchased from a beef delivery company. After slaughter, samples were kept at 4 degrees C for 42 days and prepared for immediate analysis or stored at appropriate conditions. The chemical composition, color, pH, shear force, collagen content, reducing sugars, sensory evaluation, FA composition, and volatile compound content for each LT sample were analyzed. Results: The LT of KC had the highest (p<0.05) fat content, the highest reducing sugar content, and the highest scores in the sensory evaluation (flavor, tenderness, juiciness, and overall acceptance). All the sensory traits were positively correlated (p<0.001) with intramuscular fat and reducing sugar content. Several FAs and volatile compound profiles varied among the breeds. KC LT had the highest (p<0.05) concentrations of acetaldehyde, 3-methyl butanal, and 3-hydroxy-2-butanone, and these volatile compounds were positively correlated (p<0.05) with all the sensory traits. Conclusion: Variations in fat content and reducing sugar contents and FA and volatile compound profiles may contribute to differences in the sensory quality of LT among breeds.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available