Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem Aging

Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem Aging

The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1(+) and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle...

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Veröffentlicht in:Food science of animal resources 2020, 40(1), , pp.34-43
Hauptverfasser: Yun, Yeongkwon, Lee, Boin, Kwon, Kimun, Kang, Sejoo, Oh, Eunmi, Choi, Young Min
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축산학
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creator Yun, Yeongkwon
Lee, Boin
Kwon, Kimun
Kang, Sejoo
Oh, Eunmi
Choi, Young Min
description The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1(+) and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle showed a higher collagen content and a lower intramuscular fat content than the LT muscle (p
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The VL muscle showed a higher collagen content and a lower intramuscular fat content than the LT muscle (p&lt;0.05). As expected, the Warner-Bratzler shear force value was greater in the LT-1 grade (LT-1) muscle than the LT-1(+) muscle (p&lt;0.05), whereas no difference was observed between the grades in the VL muscle at 24 h postmortem. Compared to 0 d of aging, tenderness scores significantly increased after 14 and 21 d of aging in the LT and VL muscles, respectively (p&lt;0.05). Additionally, there was no difference in tenderness score between the VL-1(+) aged for 21 d and the LT-1 at 24 h postmortem, although tenderness score was greater in the LT than the VL at each period (p&lt;0.05). Moreover, the VL-1(+) steak exhibited a higher tenderness score than the VL-1 steak at 21 and 28 d of aging (p&lt;0.05). On the other hand, the effect of aging time on juiciness and flavor in the VL muscle was somewhat limited unlike the LT muscle. Taken together, the VL muscle requires a longer aging time than the LT muscle to improve consumer preference. 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The VL muscle showed a higher collagen content and a lower intramuscular fat content than the LT muscle (p&lt;0.05). As expected, the Warner-Bratzler shear force value was greater in the LT-1 grade (LT-1) muscle than the LT-1(+) muscle (p&lt;0.05), whereas no difference was observed between the grades in the VL muscle at 24 h postmortem. Compared to 0 d of aging, tenderness scores significantly increased after 14 and 21 d of aging in the LT and VL muscles, respectively (p&lt;0.05). Additionally, there was no difference in tenderness score between the VL-1(+) aged for 21 d and the LT-1 at 24 h postmortem, although tenderness score was greater in the LT than the VL at each period (p&lt;0.05). Moreover, the VL-1(+) steak exhibited a higher tenderness score than the VL-1 steak at 21 and 28 d of aging (p&lt;0.05). On the other hand, the effect of aging time on juiciness and flavor in the VL muscle was somewhat limited unlike the LT muscle. 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subjects Food Science & Technology
Life Sciences & Biomedicine
Science & Technology
축산학
title Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem Aging
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