Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef

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 an...

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Veröffentlicht in:	Animal science journal 2014-02, Vol.85 (2), p.164-173
Hauptverfasser:	Ba, Hoa Van, Park, KyoungMi, Dashmaa, Dashdorj, Hwang, Inho
Format:	Artikel
Sprache:	eng
Schlagworte:	ageing Aging Animals Beef beef cattle Cattle chemical composition Cold Temperature collagen cooking cooking quality Fatty Acids, Volatile - analysis Fatty Acids, Volatile - metabolism flavor Food Handling - methods Food Packaging - methods Food Preservation - methods Food Quality Food Storage - methods intramuscular fat juiciness Korea Lipid Peroxidation lipids longissimus muscle Meat - analysis Meat quality muscle type Muscle, Skeletal - metabolism Odorants - analysis oxidation sensory Thiobarbiturates - metabolism thiobarbituric acid Time Factors volatile compounds volatile flavor component
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Zusammenfassung:	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 Warner‐Bratzler shear force (WBSF) values for the ST were higher than the LD muscle regardless of ageing period (P
ISSN:	1344-3941 1740-0929
DOI:	10.1111/asj.12100