Mechanical Characteristics of Beef as a Function of Age (Heifer Vs Cow), and Post Mortem Aging

C. Ochirbat; D. Dashdorj; M.N. Uddin; D. Aguayo; J.S. Lee; D. Yoo; I.H. Hwang

Mechanical Characteristics of Beef as a Function of Age (Heifer Vs Cow), and Post Mortem Aging

In: 63rd International Congress of Meat Science and Technology

Authors:

C. Ochirbat

C. Ochirbat ¹Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea

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D. Dashdorj

D. Dashdorj ¹Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea
²Department of Livestock Production & Monitoring and Inspection, Mongolian University of Life Sciences, Mongolia

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M.N. Uddin

M.N. Uddin ¹Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea

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D. Aguayo

D. Aguayo ¹Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea

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J.S. Lee

J.S. Lee ¹Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea

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D. Yoo

D. Yoo ³Department of Animal Science, Kyungpook National University, Daegu 41566, Republic of Korea; inho.hwang@jbnu.ac.kr

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, and

I.H. Hwang

I.H. Hwang ¹Department of Animal Science, Chonbuk National University, Jeonju 561-756, Republic of Korea

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Type:: Chapter

Pages:: 188–189

DOI:: https://doi.org/10.3920/9789086868605_074

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Texture and mechanical characteristics as a function of age (heifer vs cow) and post mortem aging (3d vs 14d) were evaluated for longissimus dorsi muscle of Hanwoo beef. Total collagen (P<0.05), tensile maximum force (P<0.05) and collagen types content (P<0.001) were greater in cow meat than in heifer meat. The WBSF, all tensile testing parameters and type III collagen content decreased (P<0.001) during 14 d aging. The results indicate that an aging apparently had more influences on WBSF and tensile testing, while variations in TPA parameters could be mostly attributed to fat content.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Mechanical Characteristics of Beef as a Function of Age (Heifer Vs Cow), and Post Mortem Aging

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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