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Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of K orean native cattle beef
Author(s) -
Ba Hoa Van,
Park KyoungMi,
Dashmaa Dashdorj,
Hwang Inho
Publication year - 2014
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12100
Subject(s) - tenderness , ageing , intramuscular fat , chemistry , food science , lipid oxidation , flavor , thiobarbituric acid , longissimus , zoology , biochemistry , antioxidant , biology , medicine , lipid peroxidation
The present study demonstrates the effects of different muscle types and chiller ageing periods on the chemical composition, meat quality parameters, sensory characteristics and volatile compounds of Karean native cattle beed. Longissimus dorsi ( LD ) and Semitendinosus ( ST ) muscles aged for 7 days and 28 days were used. Moisture, cooking loss, total collagen and W arner‐ B ratzler shear force ( WBSF ) values for the ST were higher than the LD muscle regardless of ageing period ( P < 0.05). The LD muscle had higher intramuscular fat ( IMF ) ( P < 0.05). Ageing for 28 days decreased WBSF values whereas it increased thiobarbituric acid of both muscles. Moreover, tenderness, juiciness and flavor scores were significantly higher for the LD muscle at both ageing periods. Increased ageing time improved tenderness of both muscles, and increased juiciness of the LD muscle, whereas there was decreased flavor score of ST muscle ( P < 0.05). The majority of the volatile compounds formed from the oxidation of lipids showed differences between the two muscles. Ageing for 28 days increased in the amounts of many volatile compounds; however, the amounts of some important volatile compounds were decreased. These results clearly demonstrate that muscle type and ageing have a potential effect on meat quality, sensory characteristics and volatile profile.