Early Postmortem Processing Conditions on Meat Quality of Hanwoo (Korean Native Cattle) Beef during Storage

Byoung-Chul Kim, Min-Suk Rhee, Y. C. Ryu, J. Y. Imm, K. C. Koh

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The combined effects of low voltage electrical stimulation (ES) and early short-term temperature conditioning on meat quality of Hanwoo beef (Korean native cattle) during storage were investigated. Shear force was influenced by ES and aging. Combination of ES and the 30°C conditioning resulted in higher myofibril fragmentation index and improved lightness. There was no substantial difference in drip loss among treatments but ES samples showed higher cooking loss than control. Negative effect on shelflife was not found by early short-term high temperature conditioning. Therefore, the meat quality of Korean native cattle was effectively improved by the combination of ES and the 30°C conditioning.

Original languageEnglish
Pages (from-to)1763-1768
Number of pages6
JournalAsian-Australasian Journal of Animal Sciences
Volume14
Issue number12
Publication statusPublished - 2001 Dec 1

Fingerprint

beef cattle
Meat
meat quality
Electric Stimulation
electrical treatment
drip loss
myofibrils
cattle
cooking quality
shears
shelf life
temperature
beef
Temperature
Myofibrils
Cooking
sampling
Red Meat

Keywords

  • Electrical Stimulation
  • Hanwoo Beef
  • Meat Quality
  • Storage
  • Temperature Conditioning

ASJC Scopus subject areas

  • Animal Science and Zoology

Cite this

Early Postmortem Processing Conditions on Meat Quality of Hanwoo (Korean Native Cattle) Beef during Storage. / Kim, Byoung-Chul; Rhee, Min-Suk; Ryu, Y. C.; Imm, J. Y.; Koh, K. C.

In: Asian-Australasian Journal of Animal Sciences, Vol. 14, No. 12, 01.12.2001, p. 1763-1768.

Research output: Contribution to journalArticle

@article{349278fc755f410c8f8a050f93f32e16,
title = "Early Postmortem Processing Conditions on Meat Quality of Hanwoo (Korean Native Cattle) Beef during Storage",
abstract = "The combined effects of low voltage electrical stimulation (ES) and early short-term temperature conditioning on meat quality of Hanwoo beef (Korean native cattle) during storage were investigated. Shear force was influenced by ES and aging. Combination of ES and the 30°C conditioning resulted in higher myofibril fragmentation index and improved lightness. There was no substantial difference in drip loss among treatments but ES samples showed higher cooking loss than control. Negative effect on shelflife was not found by early short-term high temperature conditioning. Therefore, the meat quality of Korean native cattle was effectively improved by the combination of ES and the 30°C conditioning.",
keywords = "Electrical Stimulation, Hanwoo Beef, Meat Quality, Storage, Temperature Conditioning",
author = "Byoung-Chul Kim and Min-Suk Rhee and Ryu, {Y. C.} and Imm, {J. Y.} and Koh, {K. C.}",
year = "2001",
month = "12",
day = "1",
language = "English",
volume = "14",
pages = "1763--1768",
journal = "Asian-Australasian Journal of Animal Sciences",
issn = "1011-2367",
publisher = "Asian-Australasian Association of Animal Production Societies",
number = "12",

}

TY - JOUR

T1 - Early Postmortem Processing Conditions on Meat Quality of Hanwoo (Korean Native Cattle) Beef during Storage

AU - Kim, Byoung-Chul

AU - Rhee, Min-Suk

AU - Ryu, Y. C.

AU - Imm, J. Y.

AU - Koh, K. C.

PY - 2001/12/1

Y1 - 2001/12/1

N2 - The combined effects of low voltage electrical stimulation (ES) and early short-term temperature conditioning on meat quality of Hanwoo beef (Korean native cattle) during storage were investigated. Shear force was influenced by ES and aging. Combination of ES and the 30°C conditioning resulted in higher myofibril fragmentation index and improved lightness. There was no substantial difference in drip loss among treatments but ES samples showed higher cooking loss than control. Negative effect on shelflife was not found by early short-term high temperature conditioning. Therefore, the meat quality of Korean native cattle was effectively improved by the combination of ES and the 30°C conditioning.

AB - The combined effects of low voltage electrical stimulation (ES) and early short-term temperature conditioning on meat quality of Hanwoo beef (Korean native cattle) during storage were investigated. Shear force was influenced by ES and aging. Combination of ES and the 30°C conditioning resulted in higher myofibril fragmentation index and improved lightness. There was no substantial difference in drip loss among treatments but ES samples showed higher cooking loss than control. Negative effect on shelflife was not found by early short-term high temperature conditioning. Therefore, the meat quality of Korean native cattle was effectively improved by the combination of ES and the 30°C conditioning.

KW - Electrical Stimulation

KW - Hanwoo Beef

KW - Meat Quality

KW - Storage

KW - Temperature Conditioning

UR - http://www.scopus.com/inward/record.url?scp=0035603705&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0035603705&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:0035603705

VL - 14

SP - 1763

EP - 1768

JO - Asian-Australasian Journal of Animal Sciences

JF - Asian-Australasian Journal of Animal Sciences

SN - 1011-2367

IS - 12

ER -