Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades

This study compared the meat quality characteristics, palatability, and histochemical characteristics of low-marbled Hanwoo and Holstein steers of different beef quality grades (1, 2, and 3). No differences were observed in muscle pH 24 h and cooking loss between the groups (p>0.05); however, qua...

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Bibliographic Details
Published in:Food science of animal resources 2021, 41(5), , pp.779-787
Main Authors: Kim, Jae Yeong, Lee, Boin, Kim, Dong Hwan, Lee, Kichoon, Kim, Eun Joong, Choi, Young Min
Format: Article
Language:English
Subjects:
축산학
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Summary:This study compared the meat quality characteristics, palatability, and histochemical characteristics of low-marbled Hanwoo and Holstein steers of different beef quality grades (1, 2, and 3). No differences were observed in muscle pH 24 h and cooking loss between the groups (p>0.05); however, quality grade 1 of Hanwoo steers (HA1) showed a darker muscle surface compared to grade 1 of Holstein steers (HO1) (30.9 vs. 33.9, p
ISSN:2636-0772
2636-0780
DOI:10.5851/kosfa.2021.e35