Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds

• 발행기관: 한국축산식품학회
• 저자명: Soo-Hyun Cho Van-Ba Hoa Dong-Heon Song Dong Kyun Kim Yun-Seok Kim Hyun-Wook Kim In-Seon Bae Pil Nam Sung Junyoung Park Sumin Song Huilin Cheng Lixin Du Choeun Im Gap-Don Kim
• 간행물 정보: 『Food Science of Animal Resources』제44권 제5호, 1181~1194쪽, 전체 14쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.08.31

국문 초록

This study assessed and compared meat quality and fiber characteristics of longissimus lumborum (LL), psoas major (PM), and semimembranosus muscles among Hanwoo (HW), Jeju black (BL), and their crossbred (BH) cattle. Twelve carcasses from each breed (36 in total) were used in this study. BL and BH had higher moisture and crude ash contents and lower crude fat and protein contents than HW, regardless of the muscle type. BL had higher CIE a*, cooking loss, and shear force values than did the other breeds for all muscle types. The muscle fiber size (cross-sectional area) of BL and BH was larger than that of HW for all muscle types. Type IIX was the dominant muscle fiber type in both BL and BH, regardless of muscle type; however, HW had the highest composition of type I compared to the other types (IIA, IIAX, and IIX) in PM. Higher total fiber density was observed in the LL and PM muscles of HW than in those of BL and BH. Meat quality and muscle fiber characteristics of BL and BH were distinct from those of HW.

목차

Introduction

Materials and Methods

Results

Discussion

Conclusion

References

키워드

Jeju black cattle Hanwoo meat quality muscle fiber characteristics