Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics
- Cheng, Huilin; Song, Sumin; Jung, Eun-Young; Jeong, Jin-Yeon; Joo, Seon-Tea; Kim, Gap-Don
- Issue Date
- ELSEVIER SCI LTD
- Beef quality; Freeze-thawing; Muscle fiber characteristics; Muscle type
- MEAT SCIENCE, v.169
- Journal Title
- MEAT SCIENCE
- The association of muscle fiber characteristics (MFC) with freeze-thawed meat quality was investigated using four different cuts (loin, M. longissimus thoracic; tenderloin, M. psoas major; top round, M. semimembranosus; eye of round, M. semitendinosus) obtained from beef carcasses (n = 10; Hanwoo steer; 28 months of age). Tenderloin had higher (P < .05) composition of muscle fiber type I than the others. Its quality traits except cooking loss were not affected by freeze-thawing (P > .05). However, top round having lower type I and higher type IIX compositions showed lower water-holding capacity and larger discoloration (P < .01) than other beef cuts after freeze-thawing. Increased tenderness after freeze-thawing was observed only for loin (P < .01) which had relatively larger size of type I fibers. In conclusion, individual muscle has different susceptibilities to freezing due to their different MFC. Considering different MFC by meat type when freezing meat will help to prevent excessive deterioration of meat quality.
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