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

doi:10.5713/ajas.2001.1763

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 journal › Article › peer-review

5 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 language	English
Pages (from-to)	1763-1768
Number of pages	6
Journal	Asian-Australasian Journal of Animal Sciences
Volume	14
Issue number	12
DOIs	https://doi.org/10.5713/ajas.2001.1763
Publication status	Published - 2001 Dec

Keywords

Electrical Stimulation
Hanwoo Beef
Meat Quality
Storage
Temperature Conditioning

ASJC Scopus subject areas

Food Science
Animal Science and Zoology

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10.5713/ajas.2001.1763

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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 = "Kim, {B. C.} and Rhee, {M. S.} and Ryu, {Y. C.} and Imm, {J. Y.} and Koh, {K. C.}",

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AU - Imm, J. Y.

AU - Koh, K. C.

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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

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

Abstract

Keywords

ASJC Scopus subject areas

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