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Cho S, Kang SM, Seong P, et al. Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages. Korean J Food Sci Anim Resour. 2014;34(5):674-82doi: 10.5851/kosfa.2014.34.5.674.
Cho, S., Kang, S. M., Seong, P., Kang, G., Choi, S., Kwon, E., Moon, S., Kim, D., & Park, B. (2014). Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages. Korean journal for food science of animal resources, 34(5), 674-82. https://doi.org/10.5851/kosfa.2014.34.5.674
Cho, Soohyun, et al. "Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages." Korean journal for food science of animal resources vol. 34,5 (2014): 674-82. doi: https://doi.org/10.5851/kosfa.2014.34.5.674
Cho S, Kang SM, Seong P, Kang G, Choi S, Kwon E, Moon S, Kim D, Park B. Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages. Korean J Food Sci Anim Resour. 2014;34(5):674-82. doi: 10.5851/kosfa.2014.34.5.674. Epub 2014 Oct 31. PMID: 26761502; PMCID: PMC4662230.
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Korean J Food Sci Anim Resour. 2014;34(5):674-82. doi: 10.5851/kosfa.2014.34.5.674. Epub 2014 Oct 31.

Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages.

Korean journal for food science of animal resources

Soohyun Cho, Sun Moon Kang, Pilnam Seong, Geunho Kang, Sunho Choi, Engki Kwon, Sungsil Moon, Donghun Kim, Beomyoung Park

Affiliations

  1. National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Korea.
  2. Sunjin Meat Research Center, Ansung 456-913, Korea.

PMID: 26761502 PMCID: PMC4662230 DOI: 10.5851/kosfa.2014.34.5.674

Abstract

The objective of this study was to investigate the physico-chemical and sensory properties of loin (m. longissimus dorsi) and top round (m. semimembranosus) beef from 3-, 6-, 9-, and 12 mon-old Holstein calves. For both loin and top round muscles, the moisture contents were decreased, whereas the protein and fat contents were increased, as the slaughtering age increased. In terms of meat color, for both muscle types, CIE L* values were decreased, whereas CIE a* values and myoglobin content increased as the slaughtering age increased. pH values were significantly higher in the 3 mon-old group than in the other groups. The Warner-Bratzler shear force (WBSF) values were lowest for loin muscles from the 12 mon-old group; however, there was no significant difference for top round muscle among the 4 age groups. Cooking loss for both loin and top round muscles were significantly higher for the 3 mon-old group than for the other groups. The water holding capacity (WHC) of both muscles were highest for the 12 mon-old groups (p<0.05). In fatty acid composition of the 12 mon-old groups, loin muscles had significantly higher levels of C14:0, C16:1n7, C18:1n9, and mono-unsaturated fatty acids (MUFA), and top round muscles had significantly higher levels of C16:1n7, C18:1n7, C18:1n9, MUFA, MUFA/SFA. Loin muscle from the 3- and 12 mon-old groups had significantly higher scores for tenderness and overall likeness. Top round muscle from the 9- and 12 mon-old groups had significantly higher scores for overall likeness than those from the other age groups.

Keywords: Holstein calves; fatty acids; meat quality; sensory property

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