Comparison of Meat Quality From Hanwoo Cattle Having Yellow and White Carcass Fat

This study aimed to investigate the relationship between the normal and yellow-colored fat on carcass on carotenoid contents in fat and meat quality of Hanwoo beef. A total of 20 female cattle, comprising 10 with normal carcass fat color (normal group) and 10 with yellow carcass fat color (yellow gr...

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Bibliographic Details
Published in:Meat and muscle biology 2023-11, Vol.7 (1)
Main Authors: Kim, Hye-Jin, Lee, Seungchul, Kumar, Sethukali Anand, Jung, Hoe-Yong, Kim, Hak-Pil, Gil, Juae, Sun, Chang Wan, Jo, Cheorun
Format: Article
Language:English
Subjects:
carotenoid
fat color
fatty acids
quality grade
yellow fat
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Summary:This study aimed to investigate the relationship between the normal and yellow-colored fat on carcass on carotenoid contents in fat and meat quality of Hanwoo beef. A total of 20 female cattle, comprising 10 with normal carcass fat color (normal group) and 10 with yellow carcass fat color (yellow group), were collected from slaughterhouses throughout the country in Korea from May to July 2022. The color, fatty acid composition, and carotenoid contents in carcass fat, as well as various parameters related to meat quality such as proximate composition, pH, color, cooking loss, shear force, and thiobarbituric acid reactive substances in the striploin were measured. The results indicated that the yellowness of carcass fat was primarily influenced by the carotenoid content in the fat (r=0.540, P
ISSN:2575-985X
2575-985X
DOI:10.22175/mmb.16878