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KMID : 1011620180340010001
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 1 p.1 ~ p.7
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Study on Index Factor and Processing Quality of Low-Fat and Non-Preferred Parts of Hanwoo and Holstein
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Kim Tae-Kyung
Ku Su-Kyung
Kim Young-Boong
Hong Seung-Hee
Yu Hwan-Hee
Paik Hyun-Dong
Choi Yun-Sang
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Abstract
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The aim of this study was to compare the characteristics of low-fat and non-preferred parts of Hanwoo and Holstein. Methods: Blade shoulder, top round, and bottom round parts from Korean native (Hanwoo) and Holstein cattle were selected for the experiment group. The characteristics of cut meats were investigated based on proximate compositions, fatty acid compositions, pH, L-value (lightness), a-value (redness), b-value (yellowness), cooking loss, water holding capacity, and shear force, and the correlation coefficient between main measurements was analyzed. Results: The moisture content and pH levels of parts from Korean native cattle were significantly lower compared to parts from Holstein cattle, while cooking loss and water-holding capacity of parts from Korean native cattle were higher compared to parts from Holstein cattle. The blade shoulders from Korean native and Holstein cattle showed higher shear force than other parts. Conclusion: The results of this study provide valuable information for developing new strategies to improve quality characteristics of meat products based on pH, color, and water holding capacity. Therefore, these data can be to improve meat processing.
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KEYWORD
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Korean native cattle, Hostein, blade shoulder, top round, bottom round
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