TY - JOUR
T1 - Effects of slaughter age and storage period on quality parameters of loin veal from Korean Holstein bulls
AU - Yim, D. G.
AU - Hur, S. J.
N1 - Publisher Copyright:
© 2019 CSIRO.
PY - 2019
Y1 - 2019
N2 - The objective of the present study was to assess quality parameters of stored muscle longissimus dorsi from veal of young Holstein bulls of different ages (5, 6, 7 and 8 months). Samples were stored after vacuum packing for 1, 7, 10, 20 or 30 days at 0 ± 1°C, and then subjected to physicochemical analyses. This information is of importance in identifying the age of Holstein bull calves that is optimal for meat consumers in Korea. Fat and protein percentages, water-holding capacity, and Warner-Bratzler shear-force values were higher in the meat from the 8-month-old bulls, and cooking loss was also lower in this group (P < 0.05). There were no significant differences in concentrations of volatile basic nitrogen (protein-degradation values) among the samples during storage. The concentrations of thiobarbituric acid-reactive substances (indicators of lipid oxidation) were higher in the 8-month-old group than in the other groups during storage (P < 0.05). With regard to meat colour, lightness increased with storage in the 6-, 7-, and 8-month-old groups, while redness and yellowness were lower in the 8-month-old group (P < 0.05). These results suggest that the best meat quality in the tested groups, in terms of fat content, water-holding capacity, shearing force and cooking loss, was present in the 8-month-old group. Therefore, 8-month-old Holstein bulls combined with aging are recommended for obtaining good quality of veal suitable for the Korean market.
AB - The objective of the present study was to assess quality parameters of stored muscle longissimus dorsi from veal of young Holstein bulls of different ages (5, 6, 7 and 8 months). Samples were stored after vacuum packing for 1, 7, 10, 20 or 30 days at 0 ± 1°C, and then subjected to physicochemical analyses. This information is of importance in identifying the age of Holstein bull calves that is optimal for meat consumers in Korea. Fat and protein percentages, water-holding capacity, and Warner-Bratzler shear-force values were higher in the meat from the 8-month-old bulls, and cooking loss was also lower in this group (P < 0.05). There were no significant differences in concentrations of volatile basic nitrogen (protein-degradation values) among the samples during storage. The concentrations of thiobarbituric acid-reactive substances (indicators of lipid oxidation) were higher in the 8-month-old group than in the other groups during storage (P < 0.05). With regard to meat colour, lightness increased with storage in the 6-, 7-, and 8-month-old groups, while redness and yellowness were lower in the 8-month-old group (P < 0.05). These results suggest that the best meat quality in the tested groups, in terms of fat content, water-holding capacity, shearing force and cooking loss, was present in the 8-month-old group. Therefore, 8-month-old Holstein bulls combined with aging are recommended for obtaining good quality of veal suitable for the Korean market.
KW - Holstein veal
KW - meat quality
KW - slaughter age
UR - http://www.scopus.com/inward/record.url?scp=85049169400&partnerID=8YFLogxK
U2 - 10.1071/AN16207
DO - 10.1071/AN16207
M3 - Article
AN - SCOPUS:85049169400
SN - 1836-0939
VL - 59
SP - 395
EP - 400
JO - Animal Production Science
JF - Animal Production Science
IS - 2
ER -