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KMID : 1024620020220030218
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Food Science of Animal Resources
2002 Volume.22 No. 3 p.218 ~ p.221
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Physico-Chemical Properties for Sirloin Domestic Fed Imported Beef Cattles
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Park Beom-Young
Cho S. H.
Yoo Y. M.
Lee Sang-Jo
Chae H. S.
Kim Jin-Hyoung
Hong Seong-Koo
Lee Jong-Moon
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Abstract
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A total of 40 domestic-fed imported beef cattle were used to determine meat quality traits. Sirloin was taken from each 10 of Hereford, Angus, Hurray Grey(MG), Cross breed(HerefordAngus) and objective and subjective meat quality were assessed after a 7 days ageing(01). Results showed that ultimate pH and fat hardness was not affected by breeds. MG showed a higher water holding capacity and consequently a lower cooking loss(%) than the other breeds(p<0.05). Angus sirloin was shown to be the toughest meat(assessed by WB-shear force), Hereford and MG resulted in the most tender meat(p<0.05). Objective meat color and sensory properties did not differ between the breeds. The current study indicated that the breeds had a similar characteristics in meat quality. However, further research on consumer preference including Hanwoo needs to be undertaken.
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KEYWORD
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angus, hereford, murray grey, cross breed, meat, quality
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