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Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses
Korean J. Food Sci. An. 2017;37:593-598
Published online August 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Kyu-Won Lee1, Young-Hwa Hwang2, and Seon-Tea Joo1,2*

1Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52852, Korea
2Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea
Correspondence to: Seon-Tea Joo
Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea
Tel: +82-55-772-1943 Fax: +82-55-772-1949
Received July 30, 2017; Revised August 7, 2017; Accepted August 7, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of this study was to determine the influence of quality grade (QG) on meat tenderness characteristics of ten major muscles from Hanwoo steers. A total of 25 Hanwoo carcasses (5 carcasses × 5 QGs) were selected. Intramuscular fat content, collagen content, sarcomere length, and Warner-Bratzler shear force (WBSF) of Longissimus thoracis (LT), Longissimus lumborum (LL), Psoas major (PM), Semisponals (SS), Triceps brachii (TB), Semimembranosus (SM), Gluteus medius (GM), Rectus Abdominis (RA), Superficialis flexor (SF), and Internal and external intercostal (IC) were determined. IC had the highest fat content, followed by LT, RA, LL, PM, GM, SS, SF, TB, and SM. High-fat muscles such as LT, LL, IC, RA, and PM had significantly (p〈0.05) different fat contents among QGs. Collagen contents were significantly (p〈0.05) different among QGs. With decreasing QG, increasing collagen content was found in muscles. There were significant (p〈0.05) differences in sarcomere length among QGs of several muscles. However, no significant (p〉0.05) difference in sarcomere length was found among QGs for LL, PM, or RA muscle. PM had the lowest WBSF, followed by LL, LT, RA, IC, GM, SM, SF, SS, and TB. WBSF of QG 1++ was lower than that of QG 1 for SS, TB, and SM. All muscles of QG 1 showed lower WBSF than QG 3 except TB or IC. Results of this study suggested that differences in WBSF among these 10 muscles by QG were due to differences in collagen content and sarcomere length.
Keywords : beef tenderness, Hanwoo muscles, quality grade, intramuscualr fat, shear force

April 2018, 38 (2)