Collagen Types of Hanwoo Beef in Relation to Texture Properties of Individual Muscles

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

Collagen Types of Hanwoo Beef in Relation to Texture Properties of Individual Muscles

In: 63rd International Congress of Meat Science and Technology

Authors:

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; inho.hwang@jbnu.ac.kr

Search for other papers by D. Dashdorj in
Current site
Google Scholar
PubMed

M.N. Uddin

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

Search for other papers by M.N. Uddin in
Current site
Google Scholar
PubMed

D. Aguayo

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

Search for other papers by D. Aguayo in
Current site
Google Scholar
PubMed

Ch. Ochirbat

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

Search for other papers by Ch. Ochirbat in
Current site
Google Scholar
PubMed

J.S. Lee

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

Search for other papers by J.S. Lee in
Current site
Google Scholar
PubMed

, and

I.H. Hwang

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

Search for other papers by I.H. Hwang in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 398–399

DOI:: https://doi.org/10.3920/9789086868605_175

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

The study was conducted to investigate the aging effect on collagen characteristics and texture properties of 10 major beef muscles including Psoas major (PM), Longissimus thoracis (LT), Longissimus lumborum (LL), Gluteus medius (GM), Semimembranosus (SM), Semitendinosus (ST), Biceps femoris (BF), Triceps brachii (TB), Supraspinatus (SS), and Diaphragm (DP) from Hanwoo steer (n=15) at 3 and 21 day aging. Amount of total collagen and collagen type I and III, WBSF, tensile testing and texture profile analysis of steer varied (P<0.001) between muscles. WBSF and tensile testing parameters (P˂0.001) of the muscles were decreased during 21 d aging. No significant aging effect was found for collagen characteristics and hardness. From current results it suggested that type I and III collagen and collagen characteristics are related to cooked meat texture properties.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000175.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

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

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	143	66	4
Full Text Views	2	0	0
PDF Views & Downloads	3	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Collagen Types of Hanwoo Beef in Relation to Texture Properties of Individual Muscles

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics