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Asian-Australas J Anim Sci. 2019 Jan;32(1):126-136. doi: 10.5713/ajas.18.0065. Epub 2018 Jul 26.

Comparison of reducing sugar content, sensory traits, and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle, Holsteins, and Angus steers.

Author information

1
Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.
2
Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
3
Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea.
4
Centers for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea.
5
Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor 16680, Indonesia.

Abstract

OBJECTIVE:

This study was performed to compare fat content, reducing sugar contents, sensory traits, and fatty acid (FA) and volatile compound profiles in longissimus thoracis (LT) among Korean cattle (KC), Holstein (HO), and Angus (AN) steers.

METHODS:

Twelve LT samples (about 500 g each) of KC with an average age of 31±0.42 months, an average carcass weight of 431±12.5 kg, and a quality grade (QG) of 1+ were obtained from the joint livestock products market. Twelve LT samples of HO cattle with an average age of 24±0.54 months, an average carcass weight of 402±7.81 kg, and a QG of 2 were also obtained from the same market. Twelve LT samples of AN steers with an average age of about 20 months and a QG of choice were purchased from a beef delivery company. After slaughter, samples were kept at 4°C for 42 days and prepared for immediate analysis or stored at appropriate conditions. The chemical composition, color, pH, shear force, collagen content, reducing sugars, sensory evaluation, FA composition, and volatile compound content for each LT sample were analyzed.

RESULTS:

The LT of KC had the highest (p<0.05) fat content, the highest reducing sugar content, and the highest scores in the sensory evaluation (flavor, tenderness, juiciness, and overall acceptance). All the sensory traits were positively correlated (p<0.001) with intramuscular fat and reducing sugar content. Several FAs and volatile compound profiles varied among the breeds. KC LT had the highest (p<0.05) concentrations of acetaldehyde, 3-methyl butanal, and 3-hydroxy-2-butanone, and these volatile compounds were positively correlated (p<0.05) with all the sensory traits.

CONCLUSION:

Variations in fat content and reducing sugar contents and FA and volatile compound profiles may contribute to differences in the sensory quality of LT among breeds.

KEYWORDS:

Fatty Acids; Korean Cattle; Longissimus thoracis; Reducing Sugar Content; Sensory Trait; Volatile Compounds

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