Article
Multidisciplinary Sciences
Sol-Hee Lee, Hack-Youn Kim
Summary: The study aims to explore the possibility of developing dry-cured meat unique to South Korea by considering the differences between Hanwoo and Holstein cattle breeds. The analysis of physico-chemical characteristics and aging process revealed the appropriate manufacturing period and the presence of fermentation and aging flavors in the dry-cured ham.
Review
Food Science & Technology
Sara Rajic, Stefan Simunovic, Vesna Djordjevic, Mladen Raseta, Igor Tomasevic, Ilija Djekic
Summary: This review aims to develop a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. The study identifies meat color, sensory characteristics, and fat content as the most important intrinsic quality cues of fresh beef and pork, as well as the importance of price, certification logos, and brand for beef quality evaluation. A single-score tool named the Meat quality index has been developed, following approaches used in the food sector.
Article
Agriculture, Multidisciplinary
Santiago Luzardo, Ali Saadoun, Maria C. Cabrera, Alejandra Terevinto, Giannina Brugnini, Jesica Rodriguez, Guillermo de Souza, Pablo Rovira, Caterina Rufo
Summary: The study evaluated the effects of chilled and chilled-then-frozen storage conditions of beef on meat quality, oxidative status, and microbial loads in different packaging types. Freezing meat after an aging period was found to be a suitable strategy to extend beef storage life without detrimental impact on quality. Consumers preferred chilled-then-frozen steaks over chilled beef.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Hyun Jung Lee, Jeong A. Kwon, Minsu Kim, Yee Eun Lee, Minkyung Ryu, Cheorun Jo
Summary: The effect of supercooling on different beef cuts was compared to traditional storage methods. Beef striploins and topsides were stored under freezing, refrigeration, or supercooling conditions for 28 days, and their storage ability and quality were analyzed. Supercooled beef had higher total aerobic bacteria, pH, and volatile basic nitrogen compared to frozen beef, but lower compared to refrigerated beef, regardless of the type of cut. Additionally, frozen and supercooled beef had slower discoloration compared to refrigerated beef. Results suggest that supercooling can prolong the shelf-life of beef compared to refrigeration due to its temperature characteristic, while minimizing freezing and refrigeration problems.
Article
Food Science & Technology
Cameron Jose, Peter McGilchrist
Summary: This experiment studied the effect of post-slaughter time on the color and bloom depth of beef carcasses, showing that bloom depth increases with aging time and peaks at 14 days. Compliant color loins had greater bloom depth and were redder compared to MC 4, showing similar performance in retail display after 14 days of aging.
Article
Food Science & Technology
Youngjae Cho, Junhwan Bae, Jiseon Lee, Mi-Jung Choi
Summary: Adding orange oil to meat analog can increase its juiciness and tenderness. The quality of the meat analog can be maintained for at least 6 months under frozen storage.
Article
Agriculture, Dairy & Animal Science
Zhen Song, Inho Hwang
Summary: Gender and aging time have an influence on the carcass traits, fatty acids, and sensory quality of beef. Bulls generally have lower meat quality while steers and cows show higher back-fat thickness and marbling score.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, In-Seon Bae, Eun-Sung Kim, Yeon-Soo Park, Soo-Hyun Cho
Summary: The aim of this study was to compare the meat quality and taste-and-aroma-related components of beef between Hanwoo and Chikso breeds. The results showed that Chikso meat had lower shear force and color traits compared to Hanwoo, while Hanwoo meat had higher umami taste-associated amino acids. The aroma analysis revealed that Hanwoo had higher levels of fatty and sweet notes, while Chikso had higher levels of roasty notes. In conclusion, breed significantly influenced the quality and taste-and-aroma-related components of beef.
Article
Agriculture, Dairy & Animal Science
Kusaimah Manheem, Oladipupo Adiamo, Ume Roobab, Khaja Mohteshamuddin, Hassan. M. Hassan, Nilesh. P. Nirmal, Sajid Maqsood
Summary: This study compared the changes in protein and lipid fractions and quality attributes of camel meat, beef, and mutton during 9 days of refrigerated storage. Camel meat showed higher lipid oxidation compared to beef and mutton. All meat types exhibited a decrease in haem pigments and redness, indicating oxidation. Camel meat and mutton had higher drip loss compared to beef. Camel meat was also tougher, with higher hardness values, which decreased over time indicating degradation of structural proteins.
Article
Agriculture, Dairy & Animal Science
Dahye Kim, Palaniselvam Kuppusamy, Jeong Sung Jung, Kyoung Hoon Kim, Ki Choon Choi
Summary: The study investigated changes in levels of plant secondary metabolites (PSMs) in an in vitro rumen buffer model and identified microbial dynamics in the rumen sample. Results showed a decrease in various PSMs after 12 hours of incubation, with propyl gallate being the exception. Microbial analysis found Firmicutes, Bacterodetes, Actinobacteria, and Syngergistetes to be dominant phyla in rumen fluids. The data suggests that most polyphenolic compounds may degrade or form new complex structures in the rumen.
Article
Agriculture, Dairy & Animal Science
S. J. Park, H. Kim, M. Piao, H. J. Kang, D. M. Fassah, D. J. S. Jung, S. Y. Kim, S. W. Na, S. H. Beak, I. H. Jeong, S. P. Yoo, S. J. Hong, D. H. Lee, S. H. Lee, M. N. Haque, D. J. Shin, J. A. Kwon, C. Jo, M. Baik
Summary: Genome-based precision feeding is the concept of applying customized diets to different genetic groups of cattle. In this study, the effects of genomic estimated breeding value (gEBV) and dietary energy to protein ratio (DEP) on growth performance and gene expression in Korean cattle were investigated. The results suggest that gMS and gCW can be used as early prediction indexes for meat quality and growth potential of beef cattle.
Article
Biochemistry & Molecular Biology
Mohammad Ashrafuzzaman Zahid, Jeong-Uk Eom, Rashida Parvin, Jin-Kyu Seo, Han-Sul Yang
Summary: This study compared the oxidative stability of cooked ground beef samples with Syzygium aromaticum extract and butylated hydroxytoluene. The results showed that the addition of Syzygium aromaticum extract reduced lipid oxidation and volatile compound levels.
Article
Food Science & Technology
Jeong-Ah Lee, Hack-Youn Kim, Kuk-Hwan Seol
Summary: This study evaluated the effects of crust derived from dry-aged beef on the quality of pork patties. The results showed that adding crust to the patties increased protein, fat, and ash content, while decreasing CIE b* value and pH of uncooked patties. The viscosity of the patty batter also increased with the addition of crust. Additionally, the samples with crust showed improved cooking properties and sensory evaluation compared to the control sample.
Article
Food Science & Technology
Yinjuan Cao, Rui Hao, Zonglin Guo, Ling Han, Qunli Yu, Wei Zhang
Summary: The study found that superchilled storage with natural extracts showed a protective effect on beef quality and extended the shelf life of beef, indicating its potential use in the development of novel preservation methods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Chirasak Phoemchalard, Suthipong Uriyapongson, Tanom Tathong, Pitukpol Pornanek
Summary: This study compared three beef breeds in terms of their physicochemical and metabolic profiles and found that Thai native beef was lighter and tougher, crossbred Brahman x Thai native beef had a stronger odor, and crossbred Charolais x Brahman beef was the most tender and had the highest intramuscular fat content. NMR spectroscopy was able to distinguish different metabolites in beef cattle breeds. The results provide valuable information on the quality and meat metabolites of different breeds.
