Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of Chemical, Physical and Sensory Traits of Longissimus Lumborum Hanwoo Beef and Australian Wagyu Beef

한우고기 및 호주산 Wagyu 쇠고기 채끝육의 이화학특성과 관능특성

  • 이종문 (농촌진흥청 국립축산과학원) ;
  • 김태우 (경주시 농업기술센터) ;
  • 김진형 (농촌진흥청 국립축산과학원) ;
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 정명옥 (농촌진흥청 국립축산과학원) ;
  • 조용민 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원)
  • Published : 2009.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this research was to evaluate the chemico-physical and sensory traits of Hanwoo beef quality grade $1^{++}$ ($HW1^{++}$), grade $1^+$ ($HW1^+$), grade 1 (HW1), and Australian Wagyu (AUW) beef. The Longissimus Lumborum (LL) of $HW1^{++}$ beef had the lowest (p<0.05) moisture contents (54.07%) while it had the highest (p<0.05) CIE L, a, b value and water holding capacity (WHC). Fat contents of LL were significantly different (p<0.05) among the beef groups: $HW1^{++}$ (25.58%), $HW1^+$ (16.39%), HW1 (11.29%), and AUW (11.87%) beef. Warner-Bratzler shear force (WBSF) values were the lowest in the beef from AUW (2.81 kg) beef. Cooking loss of AUW beef had the highest value (23.77%) among the beef groups. Quality grade affected sensory traits, with $HW1^{++}$ receiving highest (p<0.05) tenderness, juiciness and flavor. In Hanwoo beef, from grade 1 to $grade1^{++}$, there were significant increases in fat content (from 11.29% to 25.58%), CIE L value (37.56 to 43.15), WHC (55.97% to 60.05%), tenderness (4.63 to 5.28), and decreases in moisture contents (66.84% to 54.07%), protein contents (20.35 to 19.76%), and WBSF value (5.43 kg to 2.93 kg) value. In sensory evaluation, overall acceptability score for Hanwoo $1^{++}$ grade beef was significantly higher than for Australian Wagyu beef. However, there were no significant differences in sensory properties between Hanwoo 1, $1^+$ grade and Australian Wagyu beef.

한우고기 채끝부위 $1^{++}$등급의 조지방 함량이 26.58%로 가장 높았으며 호주산 쇠고기의 조지방 함량은 11.87%로 한우고기 1등급과 비슷한 수준으로 분석되었다. 한우고기 $1^{++}$등급과 $1^+$등급 및 1등급의 조지방 함량은 각각 26.58%, 16.39%, 11.29% 로서 육질등급 간에 차이가 크게 나타났다. 보수력은 한우고기 $1^{++}$등급이 60.05%로 가장 높았다. 전단력은 호주산 쇠고기가 2.81 kg로 가장 낮아 호주산 쇠고기의 연도증진 효과가 있는 것으로 분석되었으며 관능 검사 요원이 평가한 맛은 전체평점에서 한우고기($1^{++}$등 급, $1^+$등급, 1등급)가 호주산 쇠고기 보다 우수하였다. 한우고기 육질등급 간 관능평가 결과 $1^{++}$등급은 가장 우수 하였으나(p<0.05) $1^+$등급과 1등급간에는 차이가 없었다. 이상의 결과에서 호주산 Wagyu 쇠고기는 한우1등급 및 $1^+$등급 쇠고기와 비교할 때 향미는 다소 나쁘지만 전체적인 관능검사 평점은 비슷하였다.

Keywords

References

  1. Aldai, N., Murray, B. E., Olivan, M., Martines, A., M., Troy, D. J., Osoro, K., and Najera, A.I. (2006) The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics, and the fatty acid profile of muscle from yearling bulls. Meat Sci. 72, 486-495 https://doi.org/10.1016/j.meatsci.2005.08.016
  2. Andersen, H. A., Oksbjerg, N., Young, J. F., and Therkildsen, M. (2005) Feeding and meat quality-a future approach. Meat Sci. 70, 543-554 https://doi.org/10.1016/j.meatsci.2004.07.015
  3. AOAC. (2000) Official Methods of Analysis.17th ed, Association of Official Analytical Chemists, Washington, DC, Chapter 39. pp.1-8
  4. APGS (2007) Report of business for animal products grading service, Korea
  5. AUS-MEAT Limited (2005) Handbook of Australian meat 7th ed., pp.1-111
  6. Barton, L., Marounek, M., Kudrna, V., Bures, D., and Zahradkova, R. (2007) Growth performence and fatty acid profiles of intramuscular and subcutaneous fat from Limousin and Charolais heifer fed extrued linseed. Meat Sci. 76, 517-523 https://doi.org/10.1016/j.meatsci.2007.01.005
  7. Behrends, J. M., Goodson, K. J., Koohmaraie, M., Shackelford, S. D., Wheeler, T. L., Wheeler, W. W., Morgan, J. O., Reagan, B. L., Gwartney, J. W., and Savell, J. W. (2005) Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks. J. Anim. Sci. 83, 662-670
  8. Berry, B. W. and Leddy, K. F. (1990) Influence of steak temperature at the beginning of broiling on palatability, shear and cooking properties of beef loin steaks differing in marbling. J. Food Service Sys. 5, 287-298
  9. Branson, R. E., Cross, H. R., Savell, J. W., Smith, G. C., and Edwards, R. A. (1986) Marketing implications from the national consumer beef study. West. J. Agri. Eco. 11, 82-91
  10. Caine, W. R., Aalhus, J. L., Best, D. R., Dugan, M. E., and Jeremia, L. E. (2003) Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks. Meat Sci. 64, 333-339 https://doi.org/10.1016/S0309-1740(02)00110-9
  11. Calkins, C. R. and Hodgen, J. M. (2007) A fresh look at meat flavour. Meat Sci. 77, 63-80 https://doi.org/10.1016/j.meatsci.2007.04.016
  12. Cameron, P. J., Zembayashi, M., Lunt, D. K., Mitsuhashi, T., Mitsumoto, M. Ozawa, S., and Smith, S. B. (1994) Relationship between Japanese beef marbling standard and intramuscular lipid in the M. longissimus thoracis of Japanese black and American Wagyu cattle. Meat Sci. 38, 361-364 https://doi.org/10.1016/0309-1740(94)90125-2
  13. Cuvelier, C., Clinquart, A., Hocquette, J. F., Cabaraux, J. F., Dufrasne, I., Istasse, L., and Hornick, J. L. (2006) Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds. Meat Sci. 74, 522-531 https://doi.org/10.1016/j.meatsci.2006.04.032
  14. Destefanis, G., Brugiapaglia, A., Barge, M. T., and Dal Molin, E. (2008) Relationship between beef consumer tenderness perception and Warner- Bratzler shear force. Meat Sci. 78, 153-156 https://doi.org/10.1016/j.meatsci.2007.05.031
  15. Dransfield, E. (1981) Eating quality of DFD beef. In: The problem of dark-cutting beef. D. E. Hood & P. V. Tarrant (eds.), The Hague: Martinus Nijhoff, pp. 344-358
  16. George, M. N., Tatum, J. D., Dolezal, H. G., Morgan, J. B., Wise, J. W., Calkins, C. R., Gordon, T., Reagan, J. O., and Smith, G. C. (1997) Comparison of USDA quality grade with tendertec for the assessment of beef palatability. J. Anim. Sci. 75, 1538-1546
  17. Gill, C. O. and Newton, K. G. (1981) Microbiology of DFD meat. In: The problem of dark-cutting in beef. D. E. Hood & P. V. Tarrant (eds.), The Hague: Martinus Nijhoff, pp. 305-327
  18. Gruber, S.L., Tatum, J.D., Scanga, J. A., Chapman, P. L., Smith, G. C., and Belk, K. E. (2006) Effects of postmortem aging and USDA quality grade on Warner-Bratzer shear force values of seventeen individual beef muscles. J. Anim. Sci, 84(12), 3387-3396 https://doi.org/10.2527/jas.2006-194
  19. Hedrick, H. B., Krause, G. F., Ellersieck, M. R., Epley, R. J., Riley, J. C., and Thompson, G. B. (1981) Beef carcass composition as influenced by yield and quality grade. J. Anim. Sci. 53, 102-106
  20. Issanchou, S. (1996) Consumer expectations and perceptions of meat and meat product quality. Meat Sci. 43, S5-S19 https://doi.org/10.1016/0309-1740(96)00051-4
  21. Kim, C. J. and Lee, E. S. (2003) Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci. 63, 397-405 https://doi.org/10.1016/S0309-1740(02)00099-2
  22. Kim, K. H., Kim, Y. S., Lee, Y. K., and Baik, M. G. (2000) Postmortem muscle glycolysis and meat quality characteristics of intact male Korean native (Hanwoo) cattle. Meat Sci. 55, 47-52 https://doi.org/10.1016/S0309-1740(99)00124-2
  23. Kim, N. K., Cho, S. H., Lee, S. H., Park, H. R., Lee, C. S., Cho, Y. M., Choy, Y. H., Yoon, D. H., Im, S. K., and Park, E. W. (2008) Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality. Meat Sci. 80, 1068-1073 https://doi.org/10.1016/j.meatsci.2008.04.027
  24. King, D. A., Morgan, W. W., Miller, R. K., Sanders, J. O., Lunt, D. K., Taylor, J. F., Gill, C. A., and Savell, J. W. (2006) Carcass merit between and among family groups of Bos indicus crossbred steers and heifers. Meat Sci. 72, 496-502 https://doi.org/10.1016/j.meatsci.2005.08.015
  25. Koohmaraie, M. (1996) Biochemical factors regulating the toughening and tenderization processes of meat. Meat Sci. 43, 193-201 https://doi.org/10.1016/0309-1740(96)00065-4
  26. Laakkonen, E., Wellington, G. H., and Skerbon, J. W. (1970) Low temperature longtime heating of bovine. 1. Change in tenderness, water binding capacity, pH and amount of watersoluble component. J. Food Sci. 35, 175-177 https://doi.org/10.1111/j.1365-2621.1970.tb12131.x
  27. Laster, M. A., Smith, R. D., Nicholson, K. L., Nicholson, J. D. W., Miller, R. K., Griffin, D. B., Harris, K. B., and Savell, J. W. (2008) Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups. Meat Sci. 80, 795-804 https://doi.org/10.1016/j.meatsci.2008.03.024
  28. Lawrie, R. A. and Ledward, D. A. (2006) Lawrie's meat science. 7th ed.. Woodhead Publishing, Cambridge, England
  29. Lunt, D. K., Riley, R. R., and Smith, S. B. (1993) Growth and carcass characteristics of Angus and American Wagyu steers. Meat Sci. 34, 327-334 https://doi.org/10.1016/0309-1740(93)90081-R
  30. Maher, S. C., Mullen, A. M., Buckley, D. J., Kerry, J. P., and Moloney, A. P. (2005) The influence of biochemical differences on the variation in tenderness of M. longissimus dorsi of Belgian Blue steers managed homogenously pre and postslaughter. Meat Sci. 69, 215-224 https://doi.org/10.1016/j.meatsci.2004.06.024
  31. McKenna, D. R., Lorenzen, C. L., Pollok, K. D., Morgan, W. W., Mies, W. L., Harris, J. J., Murphy, R., McAdams, M., Hale, D. S., and Savell, J. W. (2004) Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA. Meat Sci. 66, 399-406 https://doi.org/10.1016/S0309-1740(03)00126-8
  32. Miller, M. F., Kerth, C. R., Wise, J. W., Lansdell, J. L., Stowell, J. E., and Ramsey, C. B. (1997) Slaughter plant location, USDA quality grade, external fat thickness, and aging time effects on sensory characteristics of beef loin strip steak. J. Anim. Sci. 75, 662-667
  33. Moon, S. S., Yang, H. S., Park, G. B., and Joo, S. T. (2006) The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females. Meat Sci. 74, 516-521 https://doi.org/10.1016/j.meatsci.2006.04.027
  34. Muchenje, V., Dzama, K., Chimonyo, M., Raats, J. G., and Strydom, P. E. (2008a) Meat quality of Nguni Bonsmara and Aberdeen Angus steers raised on natural pasture in the Eastern Cape, South Africa. Meat Sci. 79, 20-28 https://doi.org/10.1016/j.meatsci.2007.07.026
  35. Muchenje, V., Dzama, K., Chimonyo, M., Strydom, P. E., Hugo, A., and Raats, J. G. (2009b) Some biochemical aspects pertaining to beef eating quality and consumer health: A review. Food Chem. 112, 279-289 https://doi.org/10.1016/j.foodchem.2008.05.103
  36. Obuz, E., Dikeman, M. E., Grobbel, J. P., Stephens, J. W., and Loughin, T. M. (2004) Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade. Meat Sci. 68, 243-248 https://doi.org/10.1016/j.meatsci.2004.03.003
  37. Ozluturk, A., Tuzemen, N., Yanar, M., Esenbuga, N., and Dursum, E. (2004) Fattening performance, carcass traits and quality characteristics of calves sired Charolais, Simmental and Eastern Anatorian Red sires mated to Eastern Anatorian Red dams. Meat Sci. 67, 463-470 https://doi.org/10.1016/j.meatsci.2003.11.022
  38. Padre, R. G., Aricetti, J. A., Gomes, S. T. M., de Goes, R. H. T. B., Moreira, F. B., and Prado, I. N. (2007) Analysis of fatty acids in longissimus muscle of steers of different genetic breeds finished in pasture systems. Livest. Sci. 110, 57-63 https://doi.org/10.1016/j.livsci.2006.10.004
  39. Park, G. B., Moon, S. S., Ko, Y. D., Ja, J. K., Lee, J. G., Chang, H. H., and Joo, S. T. (2002) Influence of slaughter weight and sex on yield and quality grades of Hanwoo (Korean native cattle) carcasses. J. Anim. Sci. 80, 129-136
  40. Platter, W. J., Tatum, J. D., Belk, K. E., Koontz, S, R, Champman, P. L., and Smith, G. C. (2005) Effects of marbling and shear force on consumer's willingness to pay for beef strip loin steaks. J. Anim. Sci. 83, 890-899
  41. Purchas, R. W. and Zou, M. (2008) Composition and quality differences between the longissimus and infraspinatus muscles for several groups of pasture-finished cattle. Meat Sci. 80, 470-479 https://doi.org/10.1016/j.meatsci.2008.01.013
  42. Razminowicz, R. H., Kreuzer, M., and Scheeder, M. R. L. (2006) Quality of retail beef from two grass-based production systems in comparison with conventional beef. Meat Sci. 73, 351-361 https://doi.org/10.1016/j.meatsci.2005.12.013
  43. Rhee, M. S. and Kim, B. C. (2001) Effect of low voltage electrical stimulation and temperature conditioning on postmortem changes in glycolysis and calpains activities of Korean native cattle (Hanwoo). Meat Sci. 58, 231-237 https://doi.org/10.1016/S0309-1740(00)00155-8
  44. SAS (1989) SAS/STAT$^{\circledR}$ Users' guide. Release 6, 4th ed.. SAS Institute, Inc., Cary, NC, USA.
  45. Savell, J. W., Cross, H. R., and Smith, G. C. (1986) Percentage ether extractable fat and moisture content of beef longissimus muscle as related to USDA marbling score. J. Food Sci. 51, 3 https://doi.org/10.1111/j.1365-2621.1986.tb13946.x
  46. Serra, X., Guerrero, L., Guardia, M. D., Gil, M., Sanude, C., Panea, B., Campo, M. M., Olleta, J. L., Garcia-Cachan, M. D., Piedrafita, J., and Oliver, M. A. (2008) Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality. Meat Sci. 79, 98-104 https://doi.org/10.1016/j.meatsci.2007.08.005
  47. Simmons, N. J., Auld, M. M., Thomson, B. C., Cairney, J. M., and Daily, C. C. (2000) Relationship between intermediate pH toughness in the beef carcass. Proc. NZ Soc. Anim. Prod. 60, 117-119
  48. Sitz, B. M., Calkins, C. R., Feuz, D. M., Umberger, W. J., and Eskridge, K. M. (2005) Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks. J. Anim. Sci. 83, 2863-2868
  49. Smith, G. C., Carpenter, Z. L., Cross, H. R., Murphey, C. E., Abraham, H. C., Savell, J. W., Davis, G. W., Berry, B. W., and Parrish, Jr. F. C. (1984) Relationship of USDA marbling groups to palatability of cooked beef. J. Food Qual. 7, 289-308 https://doi.org/10.1111/j.1745-4557.1985.tb01061.x
  50. Smith, R. D., Nicholson, K. L., Nicholson, J. D. W., Harris, K. B., Miller, R. K., Griffin, D. B., and Savell, J. W. (2008) Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins. Meat Sci. 79, 631-639 https://doi.org/10.1016/j.meatsci.2007.10.028
  51. Verbeke, W. and Viaene, J. (1999) Beliefs, attitude and behaviour towards fresh meat consumption in Belgium: Empirical evidence from a consumer survey. Food Qual. Pref. 10, 437-445 https://doi.org/10.1016/S0950-3293(99)00031-2
  52. Vestergaard, M., Oksbjerg, N., and Henckel, P. (2000) Influence of feed intensity, grazing and finishing feeding on muscle fiber characteristics and meat colour of semitendinosus, longissimus dorsi and supraspinatus muscles of young bulls. Meat Sci. 54, 177-185 https://doi.org/10.1016/S0309-1740(99)00097-2
  53. Wheeler, T. L., Cundiff, L. V., Koch, R. M., and Crouse, R. D. (1996) Characterisation of biological types of cattle (cycle IV): Carcass traits and longissimus palatability. J. Anim. Sci. 74, 1023-1035
  54. Wheeler, T. L., Shackelford, S. D., and Koohmaraie, M. (2000) Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembrano and biceps femoris. J. Anim. Sci. 78, 2856-2861
  55. Wood J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., and Kasapidou, E. (2003) Effects of fatty acids on meat quality: A review. Meat Sci. 66, 21-32 https://doi.org/10.1016/S0309-1740(03)00022-6
  56. Young, O. A., Zhang, S. X., Farouk, M. M., and Podmore, C. (2005) Effects of pH adjustment with phosphates on attributes and functionalities of normal and high pH beef. Meat Sci. 70, 133-139 https://doi.org/10.1016/j.meatsci.2004.12.018
  57. Zhang, S. X., Farouk, M. M., Young, O. A., Wieliczko, K. J., and Podmore, C. (2005) Functional stability of frozen normal and high pH beef. Meat Sci. 69, 765-772 https://doi.org/10.1016/j.meatsci.2004.11.009

Cited by

  1. Comparison of Lipid Content and Monounsaturated Fatty Acid Composition of Beef by Country of Origin and Marbling Score vol.44, pp.12, 2015, https://doi.org/10.3746/jkfn.2015.44.12.1806
  2. Comparison of Fatty Acid and Nutritional Composition of Korean Native Black Cattle and Hanwoo vol.30, pp.5, 2014, https://doi.org/10.9724/kfcs.2014.30.5.556
  3. Effect of Microwave Treatment on the Physicochemical and Microbiological Characteristics of Beef Loin during Storage at 4℃ vol.45, pp.2, 2013, https://doi.org/10.9721/KJFST.2013.45.2.161
  4. Nutritional Retention Factor of 1+Quality Grade Hanwoo Beef Using Different Cooking Methods vol.30, pp.6, 2010, https://doi.org/10.5851/kosfa.2010.30.6.1024
  5. A study on increasing the water holding capacity of retorted beef for texture softening by pre-treatment vol.48, pp.6, 2016, https://doi.org/10.9721/KJFST.2016.48.6.565
  6. Effect of temperature and relative humidity in refrigerator on quality traits and storage characteristics of Pre-packed Hanwoo loin vol.41, pp.4, 2014, https://doi.org/10.7744/cnujas.2014.41.4.415
  7. Effect of Dietary Cracked Whole Barley on the Carcass Characteristics and Meat Composition in Hanwoo Steers vol.53, pp.4, 2011, https://doi.org/10.5187/JAST.2011.53.4.367
  8. Effect of Feeding Mugwort (Artemisia capillaris) TMR Fodder on Nutritional Composition of Hanwoo Beef vol.21, pp.4, 2011, https://doi.org/10.5352/JLS.2011.21.4.568
  9. Physicochemical Characteristics of Korean Black Cattle-Fed Mugwort vol.22, pp.5, 2012, https://doi.org/10.5352/JLS.2012.22.5.587
  10. Effect of Different Cooking Methods and Temperatures on Physicochemical and Sensory Properties of Pork Hams: Ocoo, Sous-Vide, steaming, and boiling vol.29, pp.3, 2013, https://doi.org/10.9724/kfcs.2013.29.3.309
  11. Effect of concentrate feeding on instrumental meat quality and sensory characteristics of fallow deer venison vol.90, pp.3, 2012, https://doi.org/10.1016/j.meatsci.2011.11.018
  12. Comparison of Meat Quality Traits, Free Amino Acid and Fatty Acid on Longissimus Lumborum Muscles from Hanwoo, Holstein and Angus Steers, Fattened in Korea vol.32, pp.5, 2012, https://doi.org/10.5851/kosfa.2012.32.5.591
  13. Comparison of Meat Color and Nutritional Composition of m. longissimus lumborum from Domestic Fed Hanwoo, Holstein and Imported Angus Steers vol.54, pp.6, 2012, https://doi.org/10.5187/JAST.2012.54.6.455
  14. Applications of Proteolytic Enzymes from Kiwifruit on Quality Improvements of Meat Foods in Foodservice vol.30, pp.4, 2010, https://doi.org/10.5851/kosfa.2010.30.4.669
  15. 육질등급별 한우의 물리화학적 및 관능적 특성 vol.33, pp.2, 2013, https://doi.org/10.5851/kosfa.2013.33.2.287
  16. 콩고기의 관능적 특성 및 소비자 기호도 분석 vol.32, pp.2, 2009, https://doi.org/10.7318/kjfc/2017.32.2.150