Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components

• Published in: Food science and biotechnology Vol. 22; no. 3; pp. 651 - 658
• Main Authors: Van Ba, Hoa, Ryu, Kyeong Seon, Lan, Nguyen Thi Kim, Hwang, Inho
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.06.2013; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Article; 식품과학; meat quality; ‘Angus’ breed; volatile flavor component; ‘Hanwoo’ breed; sensory
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-013-0127-4

The present study demonstrates the effect of breed on meat quality, sensory characteristics, and flavor components. Longissimus dorsi of ‘Angus’ and ‘Hanwoo’ breeds aged for 29 days were used for investigation of the aforementioned characteristics. Our results revealed that intramuscular fat (IMF) was higher for ‘Hanwoo’ beef as compared to ‘Angus’ ( p <0.05). A total of 62 flavor compounds were identified, the amount of these compounds varied significantly among ‘Hanwoo’ and ‘Angus’ cattle. The ‘Hanwoo’ beef produced high level of pleasant flavor compounds such as octanal and nonanal derived from oleic acid. Also, the amount of unpleasant flavor compounds such as benzaldehyde derived from linolenic acid was lower than that of ‘Angus’ ( p <0.05). Moreover, the tenderness, juiciness, and flavor scores were also higher for ‘Hanwoo’ beef when compared with ‘Angus’. In conclusion, our results clearly demonstrated that the breed had a potential impact on the meat quality, sensory, and volatile components.