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

B. C. Kim, M. S. 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
DOIs
Publication statusPublished - 2001 Dec

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Engineering(all)

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