Effect of boiled feed on the physicochemical, histochemical, and nutritional properties of Hanwoo cow beef (M. longissimus lumborum)

• 발행기관: 한국축산식품학회
• 저자명: Junyoung Park Gyeong-Ha Hwang Sung-Joon Hwang Youn-Bok Jung Sumin Song Gap-Don Kim
• 간행물 정보: 『Food and Life』제2025권 제1호, 31~41쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.03.31

국문 초록

The aim of this study was to investigate the effect of boiled feed on meat quality as a fundamental study to establish a standardized feeding regime for cows. Cow beef strip loins (M. longissimus lumborum) from two different cow groups (n=10 each; CON, finishing with normal feed; TR, finishing with boiled feed) were used to evaluate muscle fiber characteristics, meat quality traits, and fatty acid and amino acid composition. The cut surface of the 7–8th thoracic vertebrae was used to analyze muscle characteristics. Muscle and muscle fiber characteristics were not significantly different between the CON and TR groups (p<0.05). Purge loss was lower in the TR group, and redness, yellowness, and cooking loss after 2 weeks of aging were also lower in the TR group (p>0.05). The TR group showed significantly higher unsaturated fatty acid and lower saturated fatty acid content than the CON group (p>0.05). No significant differences were found in amino acid composition (p<0.05). These results indicate that cow productivity can be improved by TR, thereby lowering production costs and improving carcass grade. Additionally, it provides a better perception of consumer beef as healthier.

목차

Introduction

Materials & methods

Results and discussion

Conclusion

References

키워드

cow beef boiled feed meat quality fatty acid composition