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Van-Ba H, Dong-Heon S, Kuk-Hwan S, Sun-Moon K, Hyun-Wook K, Soo-Hyun C. Half-castration as a newly effective method for increasing meat yield and tenderness of male cattle. Anim Biosci 2022; 35:1258-1269. [PMID: 35073658 PMCID: PMC9262720 DOI: 10.5713/ab.21.0536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Accepted: 01/18/2022] [Indexed: 11/27/2022] Open
Abstract
Objective For improving meat quality especially tenderness, male cattle are usually castrated to removes both the testicles. This study was conducted to evaluate the effect castration method (half- and complete-castration) on meat yield and quality characteristics of Hanwoo male cattle. Methods Thirty-two similar age (5.9 months) Hanwoo male calves were divided into: half-castration (HC) and complete-castration (CC) groups (n = 16 per group). At 7 months of age, all the animals were castrated in which the HC calves had only one testicle surgically removed while, the CC calves had both testicles surgically removed. The castrated animals were reared under identical conditions until 25 months of age. After slaughter, the carcasses were evaluated for carcass traits and meat yield of primal cuts. For examination of the castration effect on meat quality, L. lumborum and semimembranosus muscles were used. The meat samples were analyzed for chemical composition, color, pH, shear force and water holding capacity, fatty acids, metabolites and volatile aroma compounds. Results The HC group showed higher meat yields of all primal cuts (p<0.05). As a result, the total meat yield was higher by approximately 44 kg in the HC group (303.32 kg, corresponding to 67.88%) compared to the CC group (259.30 kg, corresponding to 62.11%) (p< 0.05). In terms of meat quality, the HC resulted in two times greater fat content in both muscles examined compared to intact males. More importantly, the shear force values did not differ between HC and CC groups for L. lumborum muscles (p>0.05). The meat from HC animals exhibited higher amount of free amino acids associated with sweetness (p< 0.05). Furthermore, the castration method only exhibited a negligible effect on metabolites and volatile aroma compounds in the cooked meat. Conclusion Half-castration emerged as an alternative practice to be used for increasing the yield and tenderness of male cattle meat.
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Cao Z, Gao W, Zhang Y, Huo W, Weng K, Zhang Y, Li B, Chen G, Xu Q. Effect of marketable age on proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks. Poult Sci 2021; 100:101425. [PMID: 34525444 PMCID: PMC8445895 DOI: 10.1016/j.psj.2021.101425] [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: 06/08/2021] [Revised: 07/30/2021] [Accepted: 08/06/2021] [Indexed: 11/28/2022] Open
Abstract
Marketable age is an important determinant of meat quality. Cherry Valley duck (SM3 medium) is the most efficient Pekin-type duck and is the most widely farmed breed globally. However, whether marketable age determines the meat quality of Cherry Valley ducks is not well documented. The objective of this study was to investigate the effect of marketable age on the proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks. Ducks at 28, 38, 42, and 45 days old were selected and slaughtered, and their proximate composition, cholesterol and essential mineral compositions, and amino acids and fatty acid profile of breast meat lipid were determined. The results showed higher protein content and lower intramuscular fat content were observed in the 38-day-old ducks than in the 28-day-old birds (P < 0.05). Additionally, 38-day-old ducks contained higher Fe and Mg contents (P < 0.05), whereas 28-day-old birds had higher Zn and Ca contents (P < 0.05). The essential amino acid content in 38-day-old was about 95.29 g/kg, higher than that in 28-day-old birds (P < 0.05). The contents of C20:5 n-3, omega-6 polyunsaturated fatty acids, and polyunsaturated fatty acids were the highest in 38-day-old birds (P < 0.05), whereas the content of C20:4 n-6, DHA (C22:6 n-3), and saturated fatty acids in 28-day-old birds was the lowest (P < 0.05). Finally, a comprehensive evaluation model of multiple traits was developed by applying principal component analysis, and the meat nutrition of 38-day-old ducks was identified as the optimal. Taken together, the meat of 38-day-old ducks had an advantage in proximate composition, minerals content, essential amino acids, and fatty acids, and 38 d might be recommended as an appropriate marketable age to provide duck meat of high nutrition value.
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Affiliation(s)
- Zhengfeng Cao
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Wen Gao
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Yang Zhang
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Weiran Huo
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Kaiqi Weng
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Yu Zhang
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Bichun Li
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou, Jiangsu, China
| | - Guohong Chen
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou, Jiangsu, China
| | - Qi Xu
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China.
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Jwa SH, Kim YA, Hoa VB, Hwang IH. A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:1339-1351. [PMID: 32054202 PMCID: PMC7322645 DOI: 10.5713/ajas.19.0667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Accepted: 10/28/2019] [Indexed: 11/27/2022]
Abstract
Objective It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins. Methods Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4°C. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55°C for 5 h and then raised to 60°C for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties. Results The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV− or SV+TC− treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores. Conclusion Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.
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Szpicer A, Onopiuk A, Półtorak A, Wierzbicka A. Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1674924] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Arkadiusz Szpicer
- Department of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Anna Onopiuk
- Department of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
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Hoa VB, Cho SH, Seong PN, Kang SM, Kim YS, Moon SS, Choi YM, Kim JH, Seol KH. Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 33:640-650. [PMID: 31480159 PMCID: PMC7054608 DOI: 10.5713/ajas.19.0262] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Accepted: 07/23/2019] [Indexed: 11/27/2022]
Abstract
Objective Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. Methods Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. Results The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. Conclusion The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.
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Affiliation(s)
- Van Ba Hoa
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Soo-Hyun Cho
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Pil-Nam Seong
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Sun-Moon Kang
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Yun-Seok Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | | | - Yong-Min Choi
- National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea
| | - Jin-Hyoung Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Kuk-Hwan Seol
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
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Hoa VB, Seong PN, Cho SH, Kang SM, Kim YS, Moon SS, Choi YM, Kim JH, Seol KH. Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1448-1457. [PMID: 31010986 PMCID: PMC6722317 DOI: 10.5713/ajas.18.0965] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 02/11/2019] [Accepted: 02/26/2019] [Indexed: 02/03/2023]
Abstract
Objective The present work aimed at evaluating the effects of carcass quality grade on the quality characteristics of pork meat according to Korean carcass quality grade system. Method Pork carcasses with varying in quality grades (QG): 1+ (QG1+, n=10), 1 (QG1, n=10) and 2 (QG2, n=10), were used to evaluate the relationship between carcass quality grade and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results Pork meat of higher quality grade (GQ1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids (UFA) content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower GQ groups. The sensory evaluation results (flavor, juiciness, tenderness and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r=0.987), C18:1n-9 level (r=1.000) but negatively correlated to the fat content (r=-0.949), and flavor (r=-0.870), juiciness (r=-0.861), tenderness (r=-0.862) and acceptability (r=-0.815) scores. Conclusion The pork with higher quality grade had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher quality grades should be considered in order to satisfy the consumer's expectation.
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Affiliation(s)
- Van Ba Hoa
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Pil-Nam Seong
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Soo-Hyun Cho
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Sun-Moon Kang
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Yun-Seok Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | | | - Yong-Min Choi
- National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea
| | - Jin-Hyoung Kim
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Kuk-Hwang Seol
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
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Yang J, Dashdorj D, Hwang I. Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef. Food Sci Anim Resour 2019; 39:474-493. [PMID: 31304475 PMCID: PMC6612794 DOI: 10.5851/kosfa.2019.e43] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 05/28/2019] [Accepted: 05/28/2019] [Indexed: 11/13/2022] Open
Abstract
The aim of the study was to evaluate the effect of an early post-mortem low
voltage electrical stimulation (ES) to localized part of carcasses
[m.longissimus lumborum (LL) and m.biceps femoris (BF)] and determined the tenderness and flavor
compounds of Hanwoo steers (n=16). Carcasses were stimulated within 30
min post-mortem for 60s using 60 volts and muscles aged 2 and 14 d. Degradation
of Troponin-T were accelerated by ES and degraded little faster in BF muscle
than LL. Level of free amino acid content of stimulated and aged muscles was
significantly (p<0.05) greater than control for both muscles. Totally 63
volatile compounds were identified by using SPME-GC. The ES treatment
significantly (p<0.05) affected the level of 20 volatile compounds of LL
as well 15 volatiles in BF muscle along with total amounts of ketones, sulfur
containing, pyrazines and furans. Low voltage ES could be applied to reduce the
aging time and improve volatile flavor development by increasing important
desirable volatile compounds such as 2-methylpyrazine, 2,5-dimethylpyrazines and
2-acetylthiazole etc. due to released free amino acids from protein
degradation.
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Affiliation(s)
- Jieun Yang
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
| | - Dashmaa Dashdorj
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea.,Department of Livestock Production, Mongolian University of Life Sciences, Ulaanbaatar, Mongolia
| | - Inho Hwang
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
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Piao MY, Lee HJ, Yong HI, Beak SH, Kim HJ, Jo C, Wiryawan KG, Baik M. Comparison of reducing sugar content, sensory traits, and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle, Holsteins, and Angus steers. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 32:126-136. [PMID: 30056667 PMCID: PMC6325407 DOI: 10.5713/ajas.18.0065] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Accepted: 06/29/2018] [Indexed: 11/27/2022]
Abstract
OBJECTIVE This study was performed to compare fat content, reducing sugar contents, sensory traits, and fatty acid (FA) and volatile compound profiles in longissimus thoracis (LT) among Korean cattle (KC), Holstein (HO), and Angus (AN) steers. METHODS Twelve LT samples (about 500 g each) of KC with an average age of 31±0.42 months, an average carcass weight of 431±12.5 kg, and a quality grade (QG) of 1+ were obtained from the joint livestock products market. Twelve LT samples of HO cattle with an average age of 24±0.54 months, an average carcass weight of 402±7.81 kg, and a QG of 2 were also obtained from the same market. Twelve LT samples of AN steers with an average age of about 20 months and a QG of choice were purchased from a beef delivery company. After slaughter, samples were kept at 4°C for 42 days and prepared for immediate analysis or stored at appropriate conditions. The chemical composition, color, pH, shear force, collagen content, reducing sugars, sensory evaluation, FA composition, and volatile compound content for each LT sample were analyzed. RESULTS The LT of KC had the highest (p<0.05) fat content, the highest reducing sugar content, and the highest scores in the sensory evaluation (flavor, tenderness, juiciness, and overall acceptance). All the sensory traits were positively correlated (p<0.001) with intramuscular fat and reducing sugar content. Several FAs and volatile compound profiles varied among the breeds. KC LT had the highest (p<0.05) concentrations of acetaldehyde, 3-methyl butanal, and 3-hydroxy-2-butanone, and these volatile compounds were positively correlated (p<0.05) with all the sensory traits. CONCLUSION Variations in fat content and reducing sugar contents and FA and volatile compound profiles may contribute to differences in the sensory quality of LT among breeds.
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Affiliation(s)
- Min Yu Piao
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.,Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Hae In Yong
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Seok-Hyeon Beak
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Hyun Jin Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea.,Centers for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea
| | - Komang Gede Wiryawan
- Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor 16680, Indonesia
| | - Myunggi Baik
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
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Van Ba H, Oliveros CM, Park K, Dashdorj D, Hwang I. Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle. ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an15676] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Effects of marbling and chilled ageing on technological quality traits, volatile compounds and sensory characteristics of Hanwoo beef were investigated. Three marbling groups of longissimus dorsi muscles (n = 10 each), namely, high marbling (HM), moderate marbling (MM) and slight marbling (SM), classified according to the Korean carcass-grading system, were used. Each longissimus dorsi muscle from each marbling group was divided into two equal portions, vaccum-packaged and then assigned to 1- and 7-day ageing groups. The ageing was conducted in a chilling room at 4°C. Marbling level was significantly correlated with intramuscular fat content, shear force, cooking loss, tenderness and flavour. Particularly, the HM group had a lower shear force value, and higher fat content, lightness, tenderness, flavour and overall-liking scores than did MM and SM groups. Ageing significantly reduced the shear force value and increased tenderness, flavour and overall-liking scores for the HM group. Twenty-four volatile compounds were significantly influenced by marbling and/or ageing. The SM group had the highest concentration of benzaldehyde, while HM group had the highest concentrations of octanal, nonanal and dimethyl sulfide. In conclusion, our results demonstrated that a high marbling positively affected some technological quality traits and eating quality of beef, and ageing for 7 days reduced the shear force and improved eating quality of samples in the HM group, suggesting that the highly marbled beef responds to the ageing at a faster rate.
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Seong PN, Park KM, Kang SM, Kang GH, Cho SH, Park BY, Van Ba H. Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:1164-73. [PMID: 25083111 PMCID: PMC4109873 DOI: 10.5713/ajas.2013.13770] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2013] [Revised: 03/11/2014] [Accepted: 04/10/2014] [Indexed: 12/03/2022]
Abstract
The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace×Yorkshire)♀×Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm NaNO2, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l’Eclairage (CIE) a* value, while the Du dry-cured ham had higher L*, CIE b* and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.
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Ba HV, Park K, Dashmaa D, Hwang I. Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef. Anim Sci J 2013; 85:164-73. [PMID: 23911040 DOI: 10.1111/asj.12100] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2013] [Accepted: 05/23/2013] [Indexed: 11/30/2022]
Abstract
The present study demonstrates the effects of different muscle types and chiller ageing periods on the chemical composition, meat quality parameters, sensory characteristics and volatile compounds of Karean native cattle beed. Longissimus dorsi (LD) and Semitendinosus (ST) muscles aged for 7 days and 28 days were used. Moisture, cooking loss, total collagen and Warner-Bratzler shear force (WBSF) values for the ST were higher than the LD muscle regardless of ageing period (P < 0.05). The LD muscle had higher intramuscular fat (IMF) (P < 0.05). Ageing for 28 days decreased WBSF values whereas it increased thiobarbituric acid of both muscles. Moreover, tenderness, juiciness and flavor scores were significantly higher for the LD muscle at both ageing periods. Increased ageing time improved tenderness of both muscles, and increased juiciness of the LD muscle, whereas there was decreased flavor score of ST muscle (P < 0.05). The majority of the volatile compounds formed from the oxidation of lipids showed differences between the two muscles. Ageing for 28 days increased in the amounts of many volatile compounds; however, the amounts of some important volatile compounds were decreased. These results clearly demonstrate that muscle type and ageing have a potential effect on meat quality, sensory characteristics and volatile profile.
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Affiliation(s)
- Hoa Van Ba
- Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University, Jeonju, Korea
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Prevention of a dangerous tendency in the presentation of the results of GC-MS identification. Anal Bioanal Chem 2013; 405:3075-83. [DOI: 10.1007/s00216-013-6751-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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