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

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
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
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Abstract

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.

济州黑牛、韩乌牛及其杂交牛的里脊肉、里脊肉和圆切肉的肌肉纤维和肉质特征比较。
本研究评估并比较了韩宇牛(HW)、济州黑牛(BL)及其杂交牛(BH)的腰长肌(LL)、腰大肌(PM)和半膜肌的肉质和纤维特征。本研究使用了每个品种的 12 头牛(共 36 头)的胴体。与 HW 相比,无论肌肉类型如何,BL 和 BH 的水分和粗灰分含量较高,粗脂肪和蛋白质含量较低。在所有肌肉类型中,BL 的 CIE a*、蒸煮损失和剪切力值均高于其他品种。在所有肌肉类型中,BL 和 BH 的肌肉纤维尺寸(横截面积)都大于 HW。无论肌肉类型如何,IIX 型是 BL 和 BH 的主要肌肉纤维类型;然而,与 PM 中的其他类型(IIA、IIAX 和 IIX)相比,HW 的 I 型肌肉纤维含量最高。与 BL 和 BH 的肌肉相比,HW 的 LL 和 PM 肌肉中的总纤维密度更高。BL和BH的肉质和肌肉纤维特征与HW不同。
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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