Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef

Effects of the Korean carcass-grading system on carcass traits and meat quality parameters for the longissimus dorsi (LD) and semimembranosus (SM) muscles were investigated for Hanwoo steer beef. High quality grade beef cuts had significantly higher intramuscular fat content than those of low qualit...

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Bibliographic Details
Published in:Meat science 2010-09, Vol.86 (1), p.236-242
Main Authors: Cho, S.H., Kim, J., Park, B.Y., Seong, P.N., Kang, G.H., Kim, J.H., Jung, S.G., Im, S.K., Kim, D.H.
Format: Article
Language:English
Subjects:
Animals
beef
beef cattle
Beef quality
Biological and medical sciences
carcass characteristics
carcass grading
Cattle
Chemical Phenomena
consumer information
Consumer testing
Cooking
discriminant analysis
Food Handling
Food industries
Food Inspection - methods
Fundamental and applied biological sciences. Psychology
grades
Hanwoo beef
Humans
industry
Korea
lipid content
longissimus dorsi
Meat - analysis
Meat - standards
Meat and meat product industries
meat carcasses
meat cuts
Meat-Packing Industry - methods
Models, Biological
Muscle, Skeletal
Palatability
prediction
Quality Control
regression analysis
Sensation
Sensory traits
steers
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Summary:Effects of the Korean carcass-grading system on carcass traits and meat quality parameters for the longissimus dorsi (LD) and semimembranosus (SM) muscles were investigated for Hanwoo steer beef. High quality grade beef cuts had significantly higher intramuscular fat content than those of low quality grade beef cuts. To establish a guaranteed system of eating quality for Hanwoo steer beef, a palatability prediction model was developed. The model development approach used canonical discriminant analysis and multivariate regression to assess effects of muscle type, cooking method, and aging treatment on Hanwoo beef quality grade. The palatability prediction model can provide Korean consumers with detailed information about expected eating quality for an individual cut, as well as provide critical information to the industry for maintaining high-quality beef production. The model is a significant advance in grading compared with the traditional carcass grading system, which applies a single quality grade to an entire carcass.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2010.05.011