Effect of boiled feed on the physicochemical, histochemical, and nutritional properties of Hanwoo cow beef (M. longissimus lumborum)
Effect of boiled feed on the physicochemical, histochemical, and nutritional properties of Hanwoo cow beef (M. longissimus lumborum)
Junyoung Park(Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea); Gyeong-Ha Hwang(Gyeongha Farm, Gangneung 25427, Korea); Sung-Joon Hwang(Gyeongha Farm, Gangneung 25427, Korea); Younbok Jung(Korea Institute for Animal Products Quality Evaluation); 송수민(서울대학교); 김갑돈(서울대학교)
2025권 1호, 31~41쪽
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.
Abstract
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.
- 발행기관:
- 한국축산식품학회
- 분류:
- 식품과학