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Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle
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Type
Academic journal
Author
Choi, Young Min (Department of Animal Sciences, Kyungpook National University) Garcia, Lyda Guadalupe (Department of Animal Sciences, The Ohio State University) Lee, Kichoon (Department of Animal Sciences, The Ohio State University)
Journal
한국축산식품학회 Food science of animal resources Food science of animal resources 제39권 제2호 KCI Accredited Journals SCOPUS
Published
2019.1
Pages
197 - 208 (12page)

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Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle
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Abstract· Keywords

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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.
#sensory quality #meat quality #intramuscular fat content #muscle bundle #Hanwoo beef

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References (48)

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Albrecht E / 2011 / Cellular conditions for intramuscular fat deposition in Japanese Black and Holstein steers / Meat Sci 89:13~20 google schola Albrecht E / 2006 / Growth-and breed-related changes of muscle bundle structure in cattle / J Anim Sci 84:2959~2964 google schola American Meat Science Association / 1995 / Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat google schola AOAC. / 2012 / Official methods of analysis of AOAC international google schola Borgogno M / 2016 / Eating quality prediction of beef from Italian Simmental cattle based on experts’ steak assessment / Meat Sci 118:1~7 google schola

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