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Erena T, Belay A, Hailu D, Asefa BG, Geleta M, Deme T. Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading. J Imaging 2024; 10:130. [PMID: 38921607 PMCID: PMC11204838 DOI: 10.3390/jimaging10060130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/07/2024] [Accepted: 05/24/2024] [Indexed: 06/27/2024] Open
Abstract
Meat characterized by a high marbling value is typically anticipated to display enhanced sensory attributes. This study aimed to predict the marbling scores of rib-eye, steaks sourced from the Longissimus dorsi muscle of different cattle types, namely Boran, Senga, and Sheko, by employing digital image processing and machine-learning algorithms. Marbling was analyzed using digital image processing coupled with an extreme gradient boosting (GBoost) machine learning algorithm. Meat texture was assessed using a universal texture analyzer. Sensory characteristics of beef were evaluated through quantitative descriptive analysis with a trained panel of twenty. Using selected image features from digital image processing, the marbling score was predicted with R2 (prediction) = 0.83. Boran cattle had the highest fat content in sirloin and chuck cuts (12.68% and 12.40%, respectively), followed by Senga (11.59% and 11.56%) and Sheko (11.40% and 11.17%). Tenderness scores for sirloin and chuck cuts differed among the three breeds: Boran (7.06 ± 2.75 and 3.81 ± 2.24, respectively), Senga (5.54 ± 1.90 and 5.25 ± 2.47), and Sheko (5.43 ± 2.76 and 6.33 ± 2.28 Nmm). Sheko and Senga had similar sensory attributes. Marbling scores were higher in Boran (4.28 ± 1.43 and 3.68 ± 1.21) and Senga (2.88 ± 0.69 and 2.83 ± 0.98) compared to Sheko (2.73 ± 1.28 and 2.90 ± 1.52). The study achieved a remarkable milestone in developing a digital tool for predicting marbling scores of Ethiopian beef breeds. Furthermore, the relationship between quality attributes and beef marbling score has been verified. After further validation, the output of this research can be utilized in the meat industry and quality control authorities.
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Affiliation(s)
- Tariku Erena
- Department of Food Science and Applied Nutrition, Bioprocessing and Biotechnology Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, Ethiopia; (T.E.); (D.H.)
| | - Abera Belay
- Department of Food Science and Applied Nutrition, Bioprocessing and Biotechnology Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, Ethiopia; (T.E.); (D.H.)
| | - Demelash Hailu
- Department of Food Science and Applied Nutrition, Bioprocessing and Biotechnology Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, Ethiopia; (T.E.); (D.H.)
| | - Bezuayehu Gutema Asefa
- Food Science and Nutrition Research Directorate, Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 64, Ethiopia;
| | - Mulatu Geleta
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Sundsvägen 14, P.O. Box 101, SE 23053 Alnarp, Sweden;
| | - Tesfaye Deme
- Department of Food Science and Applied Nutrition, Bioprocessing and Biotechnology Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, Ethiopia; (T.E.); (D.H.)
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2
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Song Z, Hwang I. Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:865-877. [PMID: 37970498 PMCID: PMC10640951 DOI: 10.5187/jast.2022.e128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 12/23/2022] [Accepted: 12/26/2022] [Indexed: 11/17/2023]
Abstract
Thirty Hanwoo cattle including bulls, cows, and steers (n = 10 each) were slaughtered and investigated for carcass traits (weight, meat color, fat color, yield index, maturity, marbling score, back-fat thickness, and firmness) and meat quality. The meat quality such as: pH, color, cooking loss, fatty acid, thiobarbituric acid reactive substance, warner-bratzler shear force, tensile tests, and texture profiles were analyzed on longissimus lumborum (LL) muscles of the carcasses at different aging times (3 d and 21 d). The results showed that steers and cows had higher back-fat thickness and marbling score, and a lower firmness (p < 0.001) than bulls. Bulls exhibited a lower meat quality indicating by higher cooking loss, thiobarbituric acid reactive substance content, warner-bratzler shear force and tensile test values (p < 0.01). Regarding the sensory property, the bull meat also had higher hardness, and lower tenderness, juiciness and flavor scores than the cow or steer meat (p < 0.01). Additionally, the bull meat had a higher polyunsaturated fatty acid and a lower monounsaturated fatty acid contents (p < 0.01). With increased aging time, the meat tenderness was improved in all the genders. Taken together, the present study demonstrated that the gender and aging time affected the carcass traits, fatty acid and sensory quality of beef. Postmortem aging could improve the meat tenderness of all genders especially bulls.
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Affiliation(s)
- Zhen Song
- College of Animal Science and Technology,
Henan University of Science and Technology, Luoyang 471023,
China
| | - Inho Hwang
- Department of Animal Science, Jeonbuk
National University, Jeonju 54896, Korea
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3
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Kim JY, Lee B, Kim EJ, Choi YM. Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value. Food Chem 2023; 428:136741. [PMID: 37423112 DOI: 10.1016/j.foodchem.2023.136741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 06/04/2023] [Accepted: 06/25/2023] [Indexed: 07/11/2023]
Abstract
This study compared the caspase levels and myofibrillar protein degradation of longissimus thoracis muscles between the two groups with varying extents of tenderization during postmortem aging to investigate the cause of tenderness variation between aged beef from Holstein-Friesian steers. The change value (CV) of Warner-Bratzler shear force (WBS) was determined as the difference in WBS between 0 and 14 d of aging. The higher change (HC) value group exhibited lower WBS and higher initial tenderness values than the lower change (LC) value group aged 14 and 28 d (P < 0.05), even though there was no difference between the CV groups aged 0 d (P > 0.05). The higher tenderness improvement in the HC group at 14 d might be related to the lower cytochrome C and caspase values and higher degradation of desmin and troponin T compared to the LC group (P < 0.05).
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Affiliation(s)
- Jae Yeong Kim
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju-si 37224, South Korea
| | - Boin Lee
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju-si 37224, South Korea
| | - Eun Joong Kim
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju-si 37224, South Korea
| | - Young Min Choi
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju-si 37224, South Korea.
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4
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Pannier L, van de Weijer TM, van der Steen FTHJ, Kranenbarg R, Gardner GE. Prediction of chemical intramuscular fat and visual marbling scores with a conveyor vision scanner system on beef portion steaks. Meat Sci 2023; 199:109141. [PMID: 36827827 DOI: 10.1016/j.meatsci.2023.109141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/30/2022] [Accepted: 02/12/2023] [Indexed: 02/16/2023]
Abstract
This study describes the performance of a Marel conveyer vision scanner, across beef carcases (n = 102) from a wide visual marbling score range, in its ability to predict chemical intramuscular fat (IMF%), Meat Standards Australia (MSA) and AUS-MEAT marbling scores of portion steaks. Vision scanner marbling scores were acquired on fresh-cut steaks, with its predictions tested using a leave-one-out cross validation method, which demonstrated precise and accurate predictions of IMF% (R2 = 0.87; RMSEP = 1.16; slope = 0.09; bias = 0.22), MSA (R2 = 0.82; RMSEP = 70.11; slope = 0.09; bias = 17.08) and AUS-MEAT marbling (R2 = 0.79; RMSEP = 0.75; slope = 0.16; bias = 0.08). Care must be taken when calibrating devices on non-fresh-cut steak, as fresh-cut steaks produced different vision scanner marbling values suggesting different prediction equations are warranted. The Marel vision scanner prediction of visual grader scores was relatively less precise and accurate than its prediction of IMF%, however in this case it may have been due to error in the grader scores.
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Affiliation(s)
- L Pannier
- Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia.
| | | | | | - R Kranenbarg
- Marel Meat B.V., Handelstraat 3, 5830AD, Boxmeer, the Netherlands
| | - G E Gardner
- Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia
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Pinto DL, Selli A, Tulpan D, Andrietta LT, Garbossa PLM, Voort GV, Munro J, McMorris M, Alves AAC, Carvalheiro R, Poleti MD, Balieiro JCDC, Ventura RV. Image Feature Extraction via Local Binary Patterns for Marbling Score Classification in Beef Cattle Using Tree-based Algorithms. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.105152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Wang S, Yang C, Pan C, Feng X, Lei Z, Huang J, Wei X, Li F, Ma Y. Identification of key genes and functional enrichment pathways involved in fat deposition in Xinyang buffalo by WGCNA. Gene X 2022; 818:146225. [PMID: 35063576 DOI: 10.1016/j.gene.2022.146225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 12/06/2021] [Accepted: 01/13/2022] [Indexed: 01/02/2023] Open
Abstract
The Xinyang buffalo is a valuable and endangered domestic heritage resource in the Dabie Mountain region in China. With the increasing mechanization of agriculture, the Xinyang buffalo, mainly used for labor, faces unprecedented challenges. One of the feasible approaches to conserve and expand the species is to transfer Xinyang buffalo from service-use to meat-use, but the main hindrance to this transformation is the inferior meat quality of Xinyang buffalo, which is not popular with consumers. Based on the above, this study was conducted to evaluate the growth performance (n = 120) and slaughter performance (n = 3) of Xinyang buffalo and to measure the amino acid levels of the eye muscle (EM), and assess the meat quality. Later, transcriptome sequencing was performed on the subcutaneous fat of the back at six (n = 3) and 30 months of age (n = 3), together with the excavation of candidate genes associated with fat deposition using the weighted co-expression network analysis (WGCNA) method. The results showed that the slaughter rate of Xinyang buffalo was 43.09%, net meat percentage was 33.04%, the ocular area was 59.16 ± 7.58, the backfat thickness was 1.03 ± 0.16, and meat bone ratio was 3.29. The total amino acid contents were 0.63 g per gram of beef, which contained 0.05 g of essential amino acids, and the three most abundant amino acids were Ser (447.17 mg/g), Asp (29.8 mg/g), and Pro (27.24 mg/g). The WGCNA results showed that six phenotypes measured were significantly correlated with the turquoise module (r > 0.97, P < 0.001), and the genes in these modules were significantly enriched in the pathways related to substance metabolism and energy metabolisms, such as metabolic pathways, citrate cycle, and fatty acid metabolism. Meanwhile, six key candidate genes (FH, MECR, GPI, PANK3, ATP6V1A, PHYH) were identified, which were associated with growth and development, fat deposition, and intra-muscular amino acid levels (P < 0.05). In short, this study provides another feasible way to preserve buffalo and enriches the theory of its molecular genetic breeding.
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Affiliation(s)
- Shuzhe Wang
- Ningxia Key Laboratory of Ruminant Molecular and Cellular Breeding, School of Agriculture, Ningxia University, Yinchuan, China; College of Life Sciences, Xinyang Normal University, Xinyang 464000, Henan, China
| | - Chaoyun Yang
- Ningxia Key Laboratory of Ruminant Molecular and Cellular Breeding, School of Agriculture, Ningxia University, Yinchuan, China
| | - Cuili Pan
- Ningxia Key Laboratory of Ruminant Molecular and Cellular Breeding, School of Agriculture, Ningxia University, Yinchuan, China
| | - Xue Feng
- Ningxia Key Laboratory of Ruminant Molecular and Cellular Breeding, School of Agriculture, Ningxia University, Yinchuan, China
| | - Zhaoxiong Lei
- Ningxia Key Laboratory of Ruminant Molecular and Cellular Breeding, School of Agriculture, Ningxia University, Yinchuan, China
| | - Jieping Huang
- Ningxia Key Laboratory of Ruminant Molecular and Cellular Breeding, School of Agriculture, Ningxia University, Yinchuan, China; State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China
| | - Xuefeng Wei
- Ningxia Key Laboratory of Ruminant Molecular and Cellular Breeding, School of Agriculture, Ningxia University, Yinchuan, China; College of Life Sciences, Xinyang Normal University, Xinyang 464000, Henan, China
| | - Fen Li
- Ningxia Key Laboratory of Ruminant Molecular and Cellular Breeding, School of Agriculture, Ningxia University, Yinchuan, China
| | - Yun Ma
- Ningxia Key Laboratory of Ruminant Molecular and Cellular Breeding, School of Agriculture, Ningxia University, Yinchuan, China.
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7
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Lei Z, Wei D, Ma Y, Tang L, Wang S, Wang P, Pan C, Hu C, Wang X, Ma Y. miR-302b promotes bovine preadipocyte differentiation and inhibits proliferation by targeting CDK2. Anim Biotechnol 2022:1-8. [PMID: 35254208 DOI: 10.1080/10495398.2022.2029743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
MicroRNAs have been recently reported to act as key regulators of adipogenesis, a multifactorial complex process. One miRNA, miR-302b, is an important regulator of cell proliferation and differentiation and controls cancer development, but we speculate that miR-302b may also regulate bovine adipogenesis. Herein we have evaluated the role of this miRNA in bovine adipocyte differentiation using quantitative Real-Time Polymerase Chain Reaction (qRT-PCR), Oil Red O staining, a dual-luciferase reporter. CDK2 was identified as the target gene of miR-302b, and miR-302b agomir promoted mRNA and protein expression levels of adipocyte-specific genes. In addition, a CCK-8 kit was used to show that miR-302b agomir, but not the negative control, inhibits preadipocyte proliferation. In conclusion, miR-302b promotes bovine preadipocyte differentiation and inhibits proliferation by targeting CDK2.
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Affiliation(s)
- Zhaoxiong Lei
- Key Laboratory of Ruminant Molecular Cell Breeding, School of Agriculture, Ningxia University, Yinchuan, China
| | - Dawei Wei
- Key Laboratory of Ruminant Molecular Cell Breeding, School of Agriculture, Ningxia University, Yinchuan, China
| | - Yanfen Ma
- Key Laboratory of Ruminant Molecular Cell Breeding, School of Agriculture, Ningxia University, Yinchuan, China
| | - Lin Tang
- Key Laboratory of Ruminant Molecular Cell Breeding, School of Agriculture, Ningxia University, Yinchuan, China
| | - Shuzhe Wang
- Key Laboratory of Ruminant Molecular Cell Breeding, School of Agriculture, Ningxia University, Yinchuan, China
| | - Pengfei Wang
- Key Laboratory of Ruminant Molecular Cell Breeding, School of Agriculture, Ningxia University, Yinchuan, China
| | - Cuili Pan
- Key Laboratory of Ruminant Molecular Cell Breeding, School of Agriculture, Ningxia University, Yinchuan, China
| | - Chunli Hu
- Key Laboratory of Ruminant Molecular Cell Breeding, School of Agriculture, Ningxia University, Yinchuan, China
| | - Xingping Wang
- Key Laboratory of Ruminant Molecular Cell Breeding, School of Agriculture, Ningxia University, Yinchuan, China
| | - Yun Ma
- Key Laboratory of Ruminant Molecular Cell Breeding, School of Agriculture, Ningxia University, Yinchuan, China.,College of Life Science, Xinyang Normal University, Xinyang, China
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Pan C, Yang C, Wang S, Ma Y. Identifying Key Genes and Functionally Enriched Pathways of Diverse Adipose Tissue Types in Cattle. Front Genet 2022; 13:790690. [PMID: 35237299 PMCID: PMC8884536 DOI: 10.3389/fgene.2022.790690] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 01/26/2022] [Indexed: 12/26/2022] Open
Abstract
Background: Fat is a tissue that not just stores energy and plays a protective role; it is also a vital endocrine organ that generates and integrates signals to influence metabolism. Meanwhile, the excessive accumulation of lipids in adipose tissue can lead to metabolic disturbance and diseases. To date, the complicated molecular mechanisms of bovine adipose tissue are still unknown. This study aimed to identify key genes and functionally enriched pathways in various adipose tissue types. Results: The RNAseq data of 264 samples were downloaded from Gene Expression Omnibus (GEO) and analyzed by weighted gene co-expression network analysis (WGCNA). We identified 19 modules that significantly associated with at least one adipose tissue type. The brown module from GSE39618 was most closely associated with intramuscular fat tissue, which contained 550 genes. These genes were significantly enriched in pathways that related to inflammation and disease, such as TNF signaling pathway, IL-17 signaling pathway, and NF-kappa B signaling pathway. The pink module (GSE39618) that contained 58 genes was most closely associated with omental fat tissue. The turquoise (GSE39618), blue (GSE116775), and yellow (GSE65125) module were most closely associated with subcutaneous fat tissue. Genes in these modules were significantly enriched in pathways related to fat metabolism, such as the PPAR signaling pathway, fatty acid metabolism and PI3K-Akt signaling pathway. At last, key genes for intramuscular fat (PTGS2 and IL6), omental fat (ARHGEF5 and WT1), and subcutaneous fat (KIT, QR6Q1, PKD2L1, etc.) were obtained and verified. In addition, it was found that IL10 and VCAM1 might be potential genes to distinguish adipose and muscle. Conclusion: The study applied WGCNA to generate a landscape of adipose tissue and provide a basis for identifying potential pathways and hub genes of different adipose tissue types.
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Affiliation(s)
- Cuili Pan
- School of Agriculture, Ningxia University, Yinchuan, China
- Key Laboratory of Ruminant Molecular and Cellular Breeding, Ningxia Hui Autonomous Region, Ningxia University, Yinchuan, China
| | - Chaoyun Yang
- School of Agriculture, Ningxia University, Yinchuan, China
- Key Laboratory of Ruminant Molecular and Cellular Breeding, Ningxia Hui Autonomous Region, Ningxia University, Yinchuan, China
| | - Shuzhe Wang
- School of Agriculture, Ningxia University, Yinchuan, China
- Key Laboratory of Ruminant Molecular and Cellular Breeding, Ningxia Hui Autonomous Region, Ningxia University, Yinchuan, China
| | - Yun Ma
- School of Agriculture, Ningxia University, Yinchuan, China
- Key Laboratory of Ruminant Molecular and Cellular Breeding, Ningxia Hui Autonomous Region, Ningxia University, Yinchuan, China
- *Correspondence: Yun Ma,
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9
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Kim JY, Lee B, Kim DH, Lee K, Kim EJ, Choi YM. Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades. Food Sci Anim Resour 2021; 41:779-787. [PMID: 34632398 PMCID: PMC8460326 DOI: 10.5851/kosfa.2021.e35] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/21/2021] [Accepted: 06/23/2021] [Indexed: 11/06/2022] Open
Abstract
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 pH24 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 mm2, 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.
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Affiliation(s)
- Jae Yeong Kim
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
| | - Boin Lee
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
| | - Dong Hwan Kim
- Department of Animal Sciences, The Ohio State University, Columbus OH, USA
| | - Kichoon Lee
- Department of Animal Sciences, The Ohio State University, Columbus OH, USA
| | - Eun Joong Kim
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
| | - Young Min Choi
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
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Beriain MJ, Murillo-Arbizu MT, Insausti K, Ibañez FC, Cord CL, Carr TR. Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef. Foods 2021; 10:foods10071474. [PMID: 34202086 PMCID: PMC8303621 DOI: 10.3390/foods10071474] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 06/19/2021] [Accepted: 06/20/2021] [Indexed: 11/16/2022] Open
Abstract
The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (US origin) were assessed in Spain and the USA. To characterize the carcasses, the ribeye areas (REAs), and marbling levels were assessed in both testing places. Twenty striploins per certified beef program were used as study samples. For sensory analysis, the striploins were vacuum packaged and aged for 7 days at 4 °C and 85% RH in each corresponding laboratory. Thereafter, the samples were half cut and frozen. One of the halves was shipped to the other counterpart-testing place. The fat and moisture percentage content, Warner Bratzler Shear Force (WBSF), and total and soluble collagen were tested for all the samples. The CAB carcasses had smaller REAs (p < 0.0001) and exhibited higher marbling levels (p < 0.0001). The CAB striploins had a higher fat content (p < 0.0001) and required lower WBSF (p < 0.05) than the CTNA samples. Trained panelists rated the CAB samples as juicer (p < 0.001), more tender/less tough (p < 0.0001), and more flavorful (p < 0.0001) than the CTNA counterparts. This study shows that beef from both countries had medium-high tenderness, juiciness, and beef flavor scores and very low off-flavor scores. Relevant differences found between the ratings assigned by the Spanish and the US panelists suggest training differences, or difficulties encountered in using the appropriate terminology for defining each sensory attribute. Furthermore, the lack of product knowledge (i.e., consumption habits) may have been another reason for such differences, despite the blind sensory evaluation.
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Affiliation(s)
- María José Beriain
- Institute of Innovation & Sustainable Development in the Food Chain (IS-FOOD), Arrosadia Campus, Public University of Navarre (UPNA), Jerónimo de Ayanz Building, 31006 Pamplona, Spain; (M.T.M.-A.); (K.I.); (F.C.I.)
- Correspondence: ; Tel.: +34-948-169136
| | - María T. Murillo-Arbizu
- Institute of Innovation & Sustainable Development in the Food Chain (IS-FOOD), Arrosadia Campus, Public University of Navarre (UPNA), Jerónimo de Ayanz Building, 31006 Pamplona, Spain; (M.T.M.-A.); (K.I.); (F.C.I.)
| | - Kizkitza Insausti
- Institute of Innovation & Sustainable Development in the Food Chain (IS-FOOD), Arrosadia Campus, Public University of Navarre (UPNA), Jerónimo de Ayanz Building, 31006 Pamplona, Spain; (M.T.M.-A.); (K.I.); (F.C.I.)
| | - Francisco C. Ibañez
- Institute of Innovation & Sustainable Development in the Food Chain (IS-FOOD), Arrosadia Campus, Public University of Navarre (UPNA), Jerónimo de Ayanz Building, 31006 Pamplona, Spain; (M.T.M.-A.); (K.I.); (F.C.I.)
| | | | - Tom R. Carr
- Department of Animal Science, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA;
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Hoa VB, Seol K, Seo H, Kang S, Kim Y, Seong P, Moon S, Kim J, Cho S. Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades. Food Sci Anim Resour 2021; 41:224-236. [PMID: 33987545 PMCID: PMC8115004 DOI: 10.5851/kosfa.2020.e91] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 11/12/2020] [Accepted: 11/16/2020] [Indexed: 12/22/2022] Open
Abstract
The objective of this study was to investigate the effects of quality grade (QG)
on the physicochemical composition and eating quality attributes of pork belly
and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered
and their carcasses were graded according to the Korean pork carcass grading
system. Based on the grading criteria, the carcasses were classified into: QG
1+ (n=23), QG 1 (n=23) and QG 2
(n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were
collected from the QG groups and used for analysis of meat quality, flavor
compounds and eating quality attributes. Results showed that the variation in
fat content among QG was approximately 2% in the both cut types. The QG
showed no effects on all the quality traits: cooking loss, pH and color of the
belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising
mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and
only few Maillard reaction-derived products (e.g., sulfur-and
nitrogen-containing compounds) were identified. However, the QG showed a minor
effect on the flavor profiles in both the belly and shoulder butt. Regarding the
sensory quality, no effects of the QG were found on all the eating quality
attributes (color, flavor, juiciness, tenderness and acceptability) for both the
belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the
current pork carcass grading standards do not reflect the real quality and value
of the belly and shoulder butt cuts.
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Affiliation(s)
- Van-Ba Hoa
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Kukhwan Seol
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Hyunwoo Seo
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Sunmoon Kang
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Yunseok Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Pilnam Seong
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Sungsil Moon
- Sunjin Meat Research Center, Ansung 17532, Korea
| | - Jinhyoung Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Soohyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
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12
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Sun CH, Lee JS, Nejad JG, Kim WS, Lee HG. Effect of a Rumen-Protected Microencapsulated Supplement from Linseed Oil on the Growth Performance, Meat Quality, and Fatty Acid Composition in Korean Native Steers. Animals (Basel) 2021; 11:ani11051253. [PMID: 33925315 PMCID: PMC8145495 DOI: 10.3390/ani11051253] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/21/2021] [Accepted: 04/24/2021] [Indexed: 12/15/2022] Open
Abstract
Simple Summary In vitro and in vivo studies on the supplementation of rumen-protected microencapsulated fatty acid from linseed oil (MO) on rumen digestibility, physiological profile, growth performance, meat quality, and meat fatty acid profile in Korean native steers were conducted. The in vitro study showed that 3% MO is an optimal dose, as there were decreases in the neutral detergent fiber and acid detergent fiber digestibility at 48 h. Supplementation with 3% MO not only promotes growth performance but also enhances the omega-3 fatty acid concentration of meat in Korean native steers. Abstract We evaluated the effects of a rumen-protected microencapsulated supplement from linseed oil (MO) on ruminal fluid, growth performance, meat quality, and fatty acid composition in Korean native steers. In an in vitro experiment, ruminal fluid was taken from two fistulated Holstein dairy cows. Different levels of MO (0%, 1%, 2%, 3%, and 4%) were added to the diet. In an in vivo experiment, eight steers (average body weight = 597.1 ± 50.26 kg; average age = 23.8 ± 0.12 months) were assigned to two dietary groups, no MO (control) and MO (3% MO supplementation on a DM basis), for 186 days. The in vitro study revealed that 3% MO is an optimal dose, as there were decreases in the neutral detergent fiber and acid detergent fiber digestibility at 48 h (p < 0.05). The in vivo study showed increases in the feed efficiency and average daily gain in the 3% MO group compared to the control group on days 1 to 90 (p < 0.05). Regarding meat quality, the shear force produced by the longissimus thoracis muscle in steers from the 3% MO group was lower than that produced by the control group (p < 0.05). Interestingly, in terms of the fatty acid profile, higher concentrations of C22:6n3 were demonstrated in the subcutaneous fat and higher concentrations of C18:3n3, C20:3n3, and C20:5n3 were found in the intramuscular fat from steers fed with 3% MO (p < 0.05). Our results indicate that supplementation with 3% MO supplements improves the growth performance and meat quality modulated by the omega-3 fatty acid content of meat in Korean native steers.
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Lee B, Park CH, Kong C, Kim YS, Choi YM. Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat. Poult Sci 2021; 100:101177. [PMID: 34102482 PMCID: PMC8187809 DOI: 10.1016/j.psj.2021.101177] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 03/24/2021] [Accepted: 04/07/2021] [Indexed: 10/30/2022] Open
Abstract
The aim of this study was to compare the histochemical and meat quality characteristics between the normal and white-striping (WS) pectoralis major muscles. Additionally, this study investigated the effects of oven cooking (OV) and sous-vide (SV) cooking methods on objective texture parameters and sensory quality characteristics of the normal and WS chicken breast meats. Results showed that the WS condition broilers had higher body and breast weights (P < 0.001), and a greater area of muscle fiber than the normal broilers (P < 0.001). The WS fresh fillets exhibited a lower preference of visual appearance compared to the normal fillets (P < 0.05), although no differences were detected in the characteristics of meat quality between the groups (P > 0.05). After cooking, there was greater cooking loss, Warner-Bratzler shear force, and texture parameter analysis-hardness values for breast fillets cooked by OV treatment at 180°C for reached core temperature to 71°C compared to the fillets cooked by SV treatment at 60°C for 2 h (P < 0.05), whereas the normal and WS groups were exhibited similar values within each cooking methods (P > 0.05). Regarding sensory quality characteristics, WS breast fillets cooked by SV (SV+WS) were rated as tenderer and juicier, and given a higher overall acceptability score compared to normal and WS fillets cooked by OV (P < 0.05). However, owing to a lesser developed flavor in SV+WS fillets, the panelists assigned a lower overall acceptability rating in these fillets compared to SV+Normal fillets (P < 0.05). Overall, the SV cooking can be an effective method for improving the sensory quality characteristics of WS and normal chicken breast.
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Affiliation(s)
- Boin Lee
- Department of Animal Sciences, Kyungpook National University, Sangju, South Korea
| | - Chun Ho Park
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul, South Korea; Department of Hotel and Food Service Culinary Art, Daejeon Health Institute of Technology, Daejeon, South Korea
| | - Changsu Kong
- Department of Animal Sciences, Kyungpook National University, Sangju, South Korea
| | - Young Soon Kim
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul, South Korea
| | - Young Min Choi
- Department of Animal Sciences, Kyungpook National University, Sangju, South Korea.
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Cho DK, Lee B, Kim SK, Hyeonbin O, Kim YS, Choi YM. Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments. Food Sci Anim Resour 2021; 41:214-223. [PMID: 33987544 PMCID: PMC8114998 DOI: 10.5851/kosfa.2020.e90] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/03/2020] [Accepted: 11/12/2020] [Indexed: 11/23/2022] Open
Abstract
This study compared the quality, cooking, textural, and palatability
characteristics between sous-vide (SV) cooked pork loin patties with different
searing treatments (ST). Before SV cooking, STs were conducted on each side of
the pork loin patties for 0 (control) to 120 s (ST120), and all patties were
then cooked using an SV cooker at 75°C for 120 min. Noticeable
differences were observed in quality properties between the groups. The seared
SV loin patties exhibited lower lightness and higher browning index values
compared to the unseared SV loin patties (p<0.001). Cooking loss
gradually increased with increasing ST times, and the control group had a lower
percentage compared to the ST60 group (19.5 vs. 25.7%, p<0.001).
Changes in cooking properties were associated with the extent of ST, and the ST
groups exhibited a higher hardness value compared to the control group
(p<0.001). Regarding palatability, loin patties from the control group
scored lower in appearance acceptability compared to patties from the ST groups
(p<0.05) due to extent of browning on the surface. Moreover, the ST
groups did exhibit a higher flavor intensity compared to the control group, but
no differences were observed in tenderness and juiciness scores between the
control and ST60 groups. Due to these results, the ST60 group exhibited a
greater score in overall acceptability compared to the other groups except for
the ST90 group. Therefore, an additional ST before SV cooking can achieve a more
appealing appearance and palatability as well as to enhance the availability of
pork loin.
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Affiliation(s)
- Dong Kook Cho
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea.,Department of Culinary, Hotel Lotte, Seoul 04533, Korea
| | - Boin Lee
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
| | - Song Ki Kim
- Department of Culinary, Hotel Lotte, Seoul 04533, Korea
| | - O Hyeonbin
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea
| | - Young Soon Kim
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea
| | - Young Min Choi
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
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15
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Beak SH, Park SJ, Fassah DM, Kim HJ, Kim M, Jo C, Baik M. Relationships among carcass traits, auction price, and image analysis traits of marbling characteristics in Korean cattle beef. Meat Sci 2020; 171:108268. [PMID: 32745870 DOI: 10.1016/j.meatsci.2020.108268] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 07/24/2020] [Accepted: 07/25/2020] [Indexed: 11/18/2022]
Abstract
Marbling score (MS) is related to beef auction price (AP) in Korea, but how these relate to marbling texture (i.e. number and distribution of marbling particles [MPs]) is not known. We examined relationships among carcass traits, carcass AP, and image analysis marbling texture traits. In experiment 1, carcass data and longissimus thoracis (LT) were obtained from Korean cattle steers reared under similar feeding conditions. MS, quality grade (QG), and AP were related (P < 0.001) to numbers of coarse MPs and fine MPs and fineness index. In experiment 2, LT images photographed at a slaughterhouse were used in regression analysis within individual QG classes (QGs: 1 [middle], 1+, and 1++ [best]). AP was related (P < 0.001) to numbers of coarse MPs and fine MPs and fineness index in both QGs 1+ and 1++ but not in QG 1. Overall, several marbling texture traits were related to AP, but both MS and QG were more strongly related to AP.
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Affiliation(s)
- Seok-Hyeon Beak
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
| | - Seung Ju Park
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
| | - Dilla Mareistia Fassah
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia.
| | - Hyun Jin Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
| | - Minsu Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
| | - Cheorun Jo
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Centers for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea.
| | - Myunggi Baik
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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16
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Cho S, Lee W, Seol KH, Kim Y, Kang SM, Seo H, Jung Y, Kim J, Ba HV. Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1 + Grade Hanwoo Beef Loins. Food Sci Anim Resour 2020; 40:497-511. [PMID: 32734259 PMCID: PMC7372990 DOI: 10.5851/kosfa.2020.e17] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 02/14/2020] [Accepted: 02/18/2020] [Indexed: 12/03/2022] Open
Abstract
This study aimed at comparing the storage stability, fatty acids profile,
volatile flavor compounds and eating quality of Hanwoo beef longissimus
thoracis (LT) muscles between two marbling morphological groups
(fineness and coarseness). The 1+ grade Hanwoo LT muscles were
measured for marbling fleck morphology at the 13th thoracic vertebrae
location by using computerized image analysis. Results reveal that both marbling
groups had similar proximate composition (protein, fat, moisture and collagen),
color and technological quality traits (p>0.05). However, the coarse
marbling group presented greater C18:2n6 and polyunsaturated fatty acids
contents compared to the fine marbling group (p<0.05). Furthermore, the
fine marbling group presented lower volatile basic nitrogen (VBN) and
2-thiobarbituric acid reactive substance (TBARS) contents compared to the coarse
marbling group after 14 d storage (p<0.05). Also, higher amounts of
C18:2n6 oxidation-derived volatile compounds such as hexanal and
3-ethyl-2-methyl-1,3-hexadiene, were found in the coarse marbling group. In term
of sensory aspects, the finely-marbled group received higher scores of flavor
and taste compared to the coarse marbling group (p<0.05). Overall, the
marbling flecks morphology partially showed its effects on the storage
stability, fatty acids profile and eating quality of the 1+
grade Hanwoo beef LT muscle.
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Affiliation(s)
- Soohyun Cho
- Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Wangyeol Lee
- Research & Development Division, Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea
| | - Kuk-Hwan Seol
- Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Yunseok Kim
- Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Sun Moon Kang
- Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Hyunwoo Seo
- Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Younbok Jung
- Research & Development Division, Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea
| | - Jinhyoung Kim
- Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Hoa Van Ba
- Department of Animal Products Development and Utilization, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
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Effect of feeding a low-vitamin A diet on carcass and production characteristics of steers with a high or low propensity for marbling. Animal 2020; 14:2308-2314. [PMID: 32517827 DOI: 10.1017/s1751731120001135] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Our research group demonstrated that vitamin A restriction affected meat quality of Angus cross and Simmental steers. Therefore, the aim of this study is to highlight the genotype variations in response to dietary vitamin A levels. Commercial Angus and Simmental steers (n = 32 per breed; initial BW = 337.2 ± 5.9 kg; ~8 months of age) were fed a low-vitamin A (LVA) (1017 IU/kg DM) backgrounding diet for 95 days to reduce hepatic vitamin A stores. During finishing, steers were randomly assigned to treatments in a 2 × 2 factorial arrangement of genotype × dietary vitamin A concentration. The LVA treatment was a finishing diet with no supplemental vitamin A (723 IU vitamin A/kg DM); the control (CON) was the LVA diet plus supplementation with 2200 IU vitamin A/kg DM. Blood samples were collected at three time points throughout the study to analyze serum retinol concentration. At the completion of finishing, steers were slaughtered at a commercial abattoir. Meat characteristics assessed were intramuscular fat concentration, color, Warner-Bratzler shear force, cook loss and pH. Camera image analysis was used for determination of marbling, 12th rib back fat and longissimus muscle area (LMA). The LVA steers had lower (P < 0.001) serum retinol concentration than CON steers. The LVA treatment resulted in greater (P = 0.03) average daily gain than the CON treatment, 1.52 and 1.44 ± 0.03 kg/day, respectively; however, there was no effect of treatment on final BW, DM intake or feed efficiency. Cooking loss and yield grade were greater and LMA was smaller in LVA steers (P < 0.05). There was an interaction between breed and treatment for marbling score (P = 0.01) and percentage of carcasses grading United States Department of Agriculture (USDA) Prime (P = 0.02). For Angus steers, LVA treatment resulted in a 16% greater marbling score than CON (683 and 570 ± 40, respectively) and 27% of LVA Angus steers graded USDA Prime compared with 0% for CON. Conversely, there was no difference in marbling score or USDA Quality Grades between LVA and CON for Simmental steers. In conclusion, feeding a LVA diet during finishing increased marbling in Angus but not in Simmental steers. Reducing the vitamin A level of finishing diets fed to cattle with a high propensity to marble, such as Angus, has the potential to increase economically important traits such as marbling and quality grade without negatively impacting gain : feed or yield grade.
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18
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Yun Y, Lee B, Kwon K, Kang S, Oh E, Choi YM. Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem Aging. Food Sci Anim Resour 2020; 40:34-43. [PMID: 31970329 PMCID: PMC6957446 DOI: 10.5851/kosfa.2019.e78] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 10/21/2019] [Accepted: 10/21/2019] [Indexed: 11/06/2022] Open
Abstract
The objectives of this study was to compare palatability changes of the
longissimus thoracis (LT) and vastus
lateralis (VL) muscles of Hanwoo steers from different beef quality
grades (1+ and 1) during 28 d of wet-aging in order to improve
the utilization of the VL muscle as a steak. The VL muscle showed a higher
collagen content and a lower intramuscular fat content than the LT muscle
(p<0.05). As expected, the Warner-Bratzler shear force value was greater
in the LT 1 grade (LT-1) muscle than the LT-1+ muscle
(p<0.05); whereas no difference was observed between the grades in the VL
muscle at 24 h postmortem. Compared to 0 d of aging, tenderness scores
significantly increased after 14 and 21 d of aging in the LT and VL muscles,
respectively (p<0.05). Additionally, there was no difference in
tenderness score between the VL-1+ aged for 21 d and the LT-1
at 24 h postmortem, although tenderness score was greater in the LT than the VL
at each period (p<0.05). Moreover, the VL-1+ steak
exhibited a higher tenderness score than the VL-1 steak at 21 and 28 d of aging
(p<0.05). On the other hand, the effect of aging time on juiciness and
flavor in the VL muscle was somewhat limited unlike the LT muscle. Taken
together, the VL muscle requires a longer aging time than the LT muscle to
improve consumer preference. Considering the tenderness, using a higher quality
grade for aging is more useful in the VL muscle.
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Affiliation(s)
- Yeongkwon Yun
- Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea
| | - Boin Lee
- Department of Animal Sciences, Kyungpook National University, Sangju 37224, Korea
| | - Kimun Kwon
- Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea
| | - Sejoo Kang
- Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea
| | - Eunmi Oh
- Department of Animal Sciences, Kyungpook National University, Sangju 37224, Korea
| | - Young Min Choi
- Department of Animal Sciences, Kyungpook National University, Sangju 37224, Korea
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Associations of Heat-Shock Protein Expression with Meat Quality and Sensory Quality Characteristics in Highly Marbled Longissimus Thoracis Muscle from Hanwoo Steers Categorized by Warner-Bratzler Shear Force Value. Foods 2019; 8:foods8120638. [PMID: 31817130 PMCID: PMC6963670 DOI: 10.3390/foods8120638] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 11/30/2019] [Accepted: 12/02/2019] [Indexed: 12/26/2022] Open
Abstract
The influence of heat-shock protein (HSP) concentrations at 45 min and 24 h postmortem on meat quality and sensory quality characteristics of longissimus thoracis muscle from highly marbled Hanwoo steers (beef marbling standard grade 6–8) was investigated. Muscle samples were segregated into three groups based on Warner–Bratzler shear force (WBSF) value. The low group exhibited a lower WBSF value compared to the medium and high groups (37.8 vs. 48.9 and 64.3 N, p < 0.001). Muscle pH at 45 min and 24 h postmortem was not different (p > 0.05), and all groups exhibited low ultimate pH value (pH < 5.8). Beef steaks from the low group were significantly easier to pierce and chew, and they left less perceptible residue than the high group (p < 0.05). These differences in tenderness attributes were associated with differences in small HSPs at 45 min postmortem, with the low group exhibiting a lower level of αβ-crystallin and higher levels of HSP20 and HSP27 compared with the high group (p < 0.05). No differences were observed for small HSPs, HSP70, and HSP90 at 24 h postmortem (p > 0.05). Therefore, the expression levels of small HSPs at 45 min postmortem seems to have the potential to be an indicator of tenderness in highly marbled Hanwoo beef with low ultimate pH.
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Choi YM, Garcia LG, Lee K. Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle. Food Sci Anim Resour 2019; 39:197-208. [PMID: 31149662 PMCID: PMC6533393 DOI: 10.5851/kosfa.2019.e15] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Revised: 02/12/2019] [Accepted: 02/20/2019] [Indexed: 01/29/2023] Open
Abstract
The aim of this study was to investigate the relation of sensory quality traits
of cooked beef to fresh meat quality and histochemical characteristics,
especially muscle bundle traits, in the longissimus thoracis
muscle of Hanwoo steers. Cooking loss negatively correlated with softness,
initial tenderness, chewiness, rate of breakdown (RB), and amount of perceptible
residue (AR) after chewing (p<0.05), and drip loss showed negative
correlation with RB and AR (p<0.05). All the attributes of tenderness
exhibited negative correlation with the Warner-Bratzler shear force value
(p<0.05). Marbling score and the intramuscular fat (IMF) content showed
positive correlation with all the organoleptic characteristics, including
tenderness attributes, juiciness, and flavor (p<0.05). Regarding
histochemical characteristics, muscle fiber size did not have a significant
correlation with all the sensory quality traits, although the area percentage of
type I fiber was related with softness, initial tenderness, and chewiness
(p<0.05). On the contrary, the characteristics of muscle bundle were
related to all the sensory tenderness attributes (p<0.05), and the
sensory tenderness increased with smaller muscle bundle size (p<0.05).
These results suggest that the IMF content and bundle characteristics can be
used as indicators for explaining the variations in sensory tenderness in
well-marbled beef.
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Affiliation(s)
- Young Min Choi
- Department of Animal Sciences, Kyungpook National University, Sangju 37224, Korea
| | | | - Kichoon Lee
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
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