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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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| Published in: | Food science of animal resources 2021, 41(5), , pp.779-787 |
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| container_title | Food science of animal resources |
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| creator | Kim, Jae Yeong Lee, Boin Kim, Dong Hwan Lee, Kichoon Kim, Eun Joong Choi, Young Min |
| description | 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 |
| doi_str_mv | 10.5851/kosfa.2021.e35 |
| format | article |
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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<0.05). The
HA2 group exhibited a lower value of Warner-Bratzler shear force compared to the
HO1 and HO3 groups (60.8 vs. 69.2 and 87.8 N, p<0.001). For sensory
quality attributes, steaks from the HA1 group showed higher scores of softness,
initial tenderness, and amount of perceptible residue than steaks from the HO1
group (p<0.001). Within the quality grade 2, Hanwoo steers had a higher
score of softness compared to Holstein steers (p<0.001). There were no
differences in juiciness and flavor intensity between Hanwoo and Holstein steers
at the same quality grade (p>0.05). This difference in tenderness
attributes between the breeds within the quality grade was associated with
morphological traits of muscle bundle, and Hanwoo steers had smaller bundle area
(0.37 vs. 0.50 mm
2
, p<0.05) and higher fiber number per bundle
(88.2 vs. 121, p<0.05) compared to Holstein steers. Therefore, bundle
characteristics of
longissimus thoracis
muscle can be crucial
for explaining factor for the explanation of tenderness variations between
different breeds at the same beef quality grade or marbling.]]></description><identifier>ISSN: 2636-0772</identifier><identifier>EISSN: 2636-0780</identifier><identifier>DOI: 10.5851/kosfa.2021.e35</identifier><identifier>PMID: 34632398</identifier><language>eng</language><publisher>Korean Society for Food Science of Animal Resources</publisher><subject>축산학</subject><ispartof>한국축산식품학회지, 2021, 41(5), , pp.779-787</ispartof><rights>Korean Society for Food Science of Animal Resources 2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c401t-b6146b32c1b1dd262890fae516c2c8209aec548c05f6283bb8beab7b0ea93eab3</citedby><cites>FETCH-LOGICAL-c401t-b6146b32c1b1dd262890fae516c2c8209aec548c05f6283bb8beab7b0ea93eab3</cites><orcidid>0000-0001-7745-9766 ; 0000-0001-7624-857X ; 0000-0002-5962-6994 ; 0000-0002-3993-4025 ; 0000-0001-6169-7516 ; 0000-0003-2376-7784</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8460326/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8460326/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttps://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART002749521$$DAccess content in National Research Foundation of Korea (NRF)$$Hfree_for_read</backlink></links><search><creatorcontrib>Kim, Jae Yeong</creatorcontrib><creatorcontrib>Lee, Boin</creatorcontrib><creatorcontrib>Kim, Dong Hwan</creatorcontrib><creatorcontrib>Lee, Kichoon</creatorcontrib><creatorcontrib>Kim, Eun Joong</creatorcontrib><creatorcontrib>Choi, Young Min</creatorcontrib><title>Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades</title><title>Food science of animal resources</title><description><![CDATA[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<0.05). The
HA2 group exhibited a lower value of Warner-Bratzler shear force compared to the
HO1 and HO3 groups (60.8 vs. 69.2 and 87.8 N, p<0.001). For sensory
quality attributes, steaks from the HA1 group showed higher scores of softness,
initial tenderness, and amount of perceptible residue than steaks from the HO1
group (p<0.001). Within the quality grade 2, Hanwoo steers had a higher
score of softness compared to Holstein steers (p<0.001). There were no
differences in juiciness and flavor intensity between Hanwoo and Holstein steers
at the same quality grade (p>0.05). This difference in tenderness
attributes between the breeds within the quality grade was associated with
morphological traits of muscle bundle, and Hanwoo steers had smaller bundle area
(0.37 vs. 0.50 mm
2
, p<0.05) and higher fiber number per bundle
(88.2 vs. 121, p<0.05) compared to Holstein steers. Therefore, bundle
characteristics of
longissimus thoracis
muscle can be crucial
for explaining factor for the explanation of tenderness variations between
different breeds at the same beef quality grade or marbling.]]></description><subject>축산학</subject><issn>2636-0772</issn><issn>2636-0780</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNpVkU9rGzEQxUVpaYKba886tge7-rOr1V4KwU3igEtp4pyFpB3FwrtSKu0m-Gv0E1exg6GnGea9eTPwQ-gzJYta1vTbLmanF4wwugBev0PnTHAxJ40k7099w87QRc7ekKpqeENF_RGd8Upwxlt5jv7eQ8gx7fHvSfd-3GMdOrzyeYx2C4O3usfLrU7ajpDK1NuMo8PrGB59CR2mjDfbWGSf8c8p2x4yNjC-AAS80uElxmNg7PMIPuD7ESBl7FIc8A_vHCQI4-n2TdId5E_og9N9hou3OkMP11eb5Wq-_nVzu7xcz21F6Dg3glbCcGapoV3HBJMtcRpqKiyzkpFWg60raUntisaNkQa0aQwB3fLS8Rn6eswNyamd9Spqf6iPUe2Surzb3KpW1oJRVrzfj96nyQzQ2fJ10r16Sn7QaX_Y_F8JfltynpWsBOEFxQx9eQtI8c8EeVSDzxb6XgeIU1aslqTlUlZtsS6OVptizgnc6Qwl6pW7OnBXr9xV4c7_AdCdpOs</recordid><startdate>20210901</startdate><enddate>20210901</enddate><creator>Kim, Jae Yeong</creator><creator>Lee, Boin</creator><creator>Kim, Dong Hwan</creator><creator>Lee, Kichoon</creator><creator>Kim, Eun Joong</creator><creator>Choi, Young Min</creator><general>Korean Society for Food Science of Animal Resources</general><general>한국축산식품학회</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>5PM</scope><scope>ACYCR</scope><orcidid>https://orcid.org/0000-0001-7745-9766</orcidid><orcidid>https://orcid.org/0000-0001-7624-857X</orcidid><orcidid>https://orcid.org/0000-0002-5962-6994</orcidid><orcidid>https://orcid.org/0000-0002-3993-4025</orcidid><orcidid>https://orcid.org/0000-0001-6169-7516</orcidid><orcidid>https://orcid.org/0000-0003-2376-7784</orcidid></search><sort><creationdate>20210901</creationdate><title>Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades</title><author>Kim, Jae Yeong ; Lee, Boin ; Kim, Dong Hwan ; Lee, Kichoon ; Kim, Eun Joong ; Choi, Young Min</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c401t-b6146b32c1b1dd262890fae516c2c8209aec548c05f6283bb8beab7b0ea93eab3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>축산학</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kim, Jae Yeong</creatorcontrib><creatorcontrib>Lee, Boin</creatorcontrib><creatorcontrib>Kim, Dong Hwan</creatorcontrib><creatorcontrib>Lee, Kichoon</creatorcontrib><creatorcontrib>Kim, Eun Joong</creatorcontrib><creatorcontrib>Choi, Young Min</creatorcontrib><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>Korean Citation Index</collection><jtitle>Food science of animal resources</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kim, Jae Yeong</au><au>Lee, Boin</au><au>Kim, Dong Hwan</au><au>Lee, Kichoon</au><au>Kim, Eun Joong</au><au>Choi, Young Min</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades</atitle><jtitle>Food science of animal resources</jtitle><date>2021-09-01</date><risdate>2021</risdate><volume>41</volume><issue>5</issue><spage>779</spage><epage>787</epage><pages>779-787</pages><issn>2636-0772</issn><eissn>2636-0780</eissn><abstract><![CDATA[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<0.05). The
HA2 group exhibited a lower value of Warner-Bratzler shear force compared to the
HO1 and HO3 groups (60.8 vs. 69.2 and 87.8 N, p<0.001). For sensory
quality attributes, steaks from the HA1 group showed higher scores of softness,
initial tenderness, and amount of perceptible residue than steaks from the HO1
group (p<0.001). Within the quality grade 2, Hanwoo steers had a higher
score of softness compared to Holstein steers (p<0.001). There were no
differences in juiciness and flavor intensity between Hanwoo and Holstein steers
at the same quality grade (p>0.05). This difference in tenderness
attributes between the breeds within the quality grade was associated with
morphological traits of muscle bundle, and Hanwoo steers had smaller bundle area
(0.37 vs. 0.50 mm
2
, p<0.05) and higher fiber number per bundle
(88.2 vs. 121, p<0.05) compared to Holstein steers. Therefore, bundle
characteristics of
longissimus thoracis
muscle can be crucial
for explaining factor for the explanation of tenderness variations between
different breeds at the same beef quality grade or marbling.]]></abstract><pub>Korean Society for Food Science of Animal Resources</pub><pmid>34632398</pmid><doi>10.5851/kosfa.2021.e35</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-7745-9766</orcidid><orcidid>https://orcid.org/0000-0001-7624-857X</orcidid><orcidid>https://orcid.org/0000-0002-5962-6994</orcidid><orcidid>https://orcid.org/0000-0002-3993-4025</orcidid><orcidid>https://orcid.org/0000-0001-6169-7516</orcidid><orcidid>https://orcid.org/0000-0003-2376-7784</orcidid><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 2636-0772 |
| ispartof | 한국축산식품학회지, 2021, 41(5), , pp.779-787 |
| issn | 2636-0772 2636-0780 |
| language | eng |
| recordid | cdi_nrf_kci_oai_kci_go_kr_ARTI_9856212 |
| source | Open Access: PubMed Central |
| subjects | 축산학 |
| title | Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades |
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