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Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle
The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Cooking loss negatively correlated with softness, initial tend...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6533393/ https://www.ncbi.nlm.nih.gov/pubmed/31149662 http://dx.doi.org/10.5851/kosfa.2019.e15 |
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author | Choi, Young Min Garcia, Lyda Guadalupe Lee, Kichoon |
author_facet | Choi, Young Min Garcia, Lyda Guadalupe Lee, Kichoon |
author_sort | Choi, Young Min |
collection | PubMed |
description | The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Cooking loss negatively correlated with softness, initial tenderness, chewiness, rate of breakdown (RB), and amount of perceptible residue (AR) after chewing (p<0.05), and drip loss showed negative correlation with RB and AR (p<0.05). All the attributes of tenderness exhibited negative correlation with the Warner-Bratzler shear force value (p<0.05). Marbling score and the intramuscular fat (IMF) content showed positive correlation with all the organoleptic characteristics, including tenderness attributes, juiciness, and flavor (p<0.05). Regarding histochemical characteristics, muscle fiber size did not have a significant correlation with all the sensory quality traits, although the area percentage of type I fiber was related with softness, initial tenderness, and chewiness (p<0.05). On the contrary, the characteristics of muscle bundle were related to all the sensory tenderness attributes (p<0.05), and the sensory tenderness increased with smaller muscle bundle size (p<0.05). These results suggest that the IMF content and bundle characteristics can be used as indicators for explaining the variations in sensory tenderness in well-marbled beef. |
format | Online Article Text |
id | pubmed-6533393 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-65333932019-05-30 Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle Choi, Young Min Garcia, Lyda Guadalupe Lee, Kichoon Food Sci Anim Resour Article The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Cooking loss negatively correlated with softness, initial tenderness, chewiness, rate of breakdown (RB), and amount of perceptible residue (AR) after chewing (p<0.05), and drip loss showed negative correlation with RB and AR (p<0.05). All the attributes of tenderness exhibited negative correlation with the Warner-Bratzler shear force value (p<0.05). Marbling score and the intramuscular fat (IMF) content showed positive correlation with all the organoleptic characteristics, including tenderness attributes, juiciness, and flavor (p<0.05). Regarding histochemical characteristics, muscle fiber size did not have a significant correlation with all the sensory quality traits, although the area percentage of type I fiber was related with softness, initial tenderness, and chewiness (p<0.05). On the contrary, the characteristics of muscle bundle were related to all the sensory tenderness attributes (p<0.05), and the sensory tenderness increased with smaller muscle bundle size (p<0.05). These results suggest that the IMF content and bundle characteristics can be used as indicators for explaining the variations in sensory tenderness in well-marbled beef. Korean Society for Food Science of Animal Resources 2019-04 2019-04-30 /pmc/articles/PMC6533393/ /pubmed/31149662 http://dx.doi.org/10.5851/kosfa.2019.e15 Text en © Korean Society for Food Science of Animal Resources http://creativecommons.org/licenses/by-nc/3.0/ 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. |
spellingShingle | Article Choi, Young Min Garcia, Lyda Guadalupe Lee, Kichoon Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle |
title | Correlations of Sensory Quality Characteristics with Intramuscular
Fat Content and Bundle Characteristics in Bovine Longissimus
Thoracis Muscle |
title_full | Correlations of Sensory Quality Characteristics with Intramuscular
Fat Content and Bundle Characteristics in Bovine Longissimus
Thoracis Muscle |
title_fullStr | Correlations of Sensory Quality Characteristics with Intramuscular
Fat Content and Bundle Characteristics in Bovine Longissimus
Thoracis Muscle |
title_full_unstemmed | Correlations of Sensory Quality Characteristics with Intramuscular
Fat Content and Bundle Characteristics in Bovine Longissimus
Thoracis Muscle |
title_short | Correlations of Sensory Quality Characteristics with Intramuscular
Fat Content and Bundle Characteristics in Bovine Longissimus
Thoracis Muscle |
title_sort | correlations of sensory quality characteristics with intramuscular
fat content and bundle characteristics in bovine longissimus
thoracis muscle |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6533393/ https://www.ncbi.nlm.nih.gov/pubmed/31149662 http://dx.doi.org/10.5851/kosfa.2019.e15 |
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