Article

Comparison of tastes-related components and eating quality between Hanwoo steer and cow longissimus dorsi muscles

Soohyun Cho1, Kukhwan Seol1, Sunmoon Kang1, Yunseok Kim1, Hyunwoo Seo1, Wangyeol Lee2, Jinhyoung Kim1, Hoa Van Ba1,*
Author Information & Copyright
1Department of Animal products development and utilization, National Institute of Animal Science, RDA, Wanju 55365, Korea
22Research & Development Division, Korea Institute of Animal Products Quality Evaluation, Sejong 30100, Korea
*Corresponding Author: Hoa Van Ba, Department of Animal products development and utilization, National Institute of Animal Science, RDA, Wanju 55365, Korea. E-mail: hoavanba@jbnu.ac.kr.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 09, 2020 ; Revised: Jul 17, 2020 ; Accepted: Jul 23, 2020

Published Online: Jul 29, 2020

Abstract

The objective of this study was to compare tastes-related components and eating quality properties between Hanwoo steer and cow meats. Longissimus dorsi (LD) muscles with same quality grade (1+ grade) collected from left sides of the steer and cow carcasses were used for analyses of technological quality traits, free amino acids (FAA), metabolites, nucleotides, fatty acids and sensory attributes. Results unveiled that there were no differences occurring in the chemical composition (fat, protein, moisture and collagen) and technological quality traits (cooking loss, water holding capacity, shear force and color) between the two beef types (P>0.05). The cow meat exhibited significantly higher amounts of some FAAs associated with umami (e.g., glutamic acid and lysine), sweetness (e.g., proline and glutamic acid) and saltiness (e.g., histidine and glutamic acid) compared to the steer meat (P<0.05). Regarding the nucleotides, no differences occurred in all the identified nucleotides between the two beef types (P>0.05). A total of 27 metabolites were identified, however, only some compounds (e.g., acetate, creatine, creatinine, glucose and inosine etc.) showed their significantly higher amounts in the cow meat compared with those in the steer meat (P <0.05). In terms of sensory aspects, the panelists found no differences in scores of all the eating quality traits between the two sex types of beef (P>0.05). Overall, excepts some variations in tastes-active compounds, there were no differences in the quality characteristics in general and eating quality in particular between the cow and steer meats when they were in the same quality grade.

Keywords: Taste; Free amino acid; Metabolite; Nucleotide; Eating quality


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE


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