Meat quality traits as a function of cow maturity
Soo Hyun Cho1, Geunho Kang1, Pilnam Seong1
1Animal Products Research and Development Division, National Institute of Animal Science, RDA, Suwon, Republic of Korea.
Animal Science Journal = Nihon Chikusan Gakkaiho
|September 29, 2016
Summary
Beef maturity significantly impacts meat quality. Younger Hanwoo beef (maturity levels 4-6) exhibits higher protein, better water holding capacity, and superior tenderness and overall liking compared to older beef (level 9).
Area of Science:
- Meat Science
- Animal Science
- Food Science
Background:
- Beef quality is influenced by numerous factors, including animal age and maturity.
- Understanding these influences is crucial for optimizing beef production and consumer satisfaction.
- Hanwoo beef is a premium product where quality consistency is highly valued.
Purpose of the Study:
- To investigate the impact of maturity levels (4-9 months) on the physico-chemical and sensory properties of Hanwoo striploin.
- To establish correlations between maturity, meat composition, and quality attributes.
- To provide data for improving Hanwoo beef quality grading and consumer perception.
Main Methods:
- Selected 90 Hanwoo carcasses (QG 1+) across six maturity levels (4-9 months).
- Analyzed protein, fat, moisture, and collagen content.
- Measured Warner-Bratzler shear force (WBSF), water holding capacity (WHC), cooking loss, and CIE L* color values.
- Conducted sensory evaluations for tenderness, juiciness, flavor-likeness, and overall liking.
Main Results:
- Protein content was higher in maturity levels 4 and 5 compared to level 9.
- Collagen type III decreased with increasing maturity, while collagen type I and I:III ratio increased.
- Lower WBSF and higher WHC were observed in maturity levels 4-6 compared to levels 8-9.
- Maturity level 4 showed significantly different L* color values compared to level 9.
- Sensory evaluations indicated higher tenderness and overall liking in maturity levels 4-6 versus level 9.
Conclusions:
- Beef maturity significantly affects physico-chemical properties like protein content, collagen composition, WBSF, and WHC.
- Younger Hanwoo striploin (maturity levels 4-6) demonstrates superior tenderness and sensory appeal compared to older beef (level 9).
- Maturity is a key determinant of Hanwoo beef quality, influencing various attributes from composition to consumer perception.
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