MEAT QUALITY AND SENSORY PROPERTIES OF 8 BOVINE LONGISSIMUS AND FEMORIS OF HANWOO BEEF

摘要

IntroductionFew studies have been conducted to evaluate the differences in meat quality and other sensory properties among different beef muscles. Ramsbottom et al. (1945) compared 25 major muscles from three 'U.S. Good' heifer carcasses and found significant differences in tenderness and Warner-Bratzler shear force (WBS) among many muscles. Different bovine muscles have different functions to contribute their various quality traits. Jeremiah et al. (1971) reported that muscles from the same animal differed widely in tenderness characteristics. Detailed information regarding those factors responsible for differences in tenderness among muscles from an anatomical location should provide evidence for characterizing differences in meat quality among animals. Sensory property is an important component of meat palatability. In fact, the National Consumer Retail Beef Study (Savell et al., 1987, 1989) clearly revealed the importance of flavor, tenderness, and juiciness traits to the consumer in the purchasing-decision process. Carmack et al. (1995) reported the sensory evaluation of beef-flavor-intensity, tenderness, and juiciness for 12 major muscles. Therefore, the objective of this study was to investigate the meat quality and sensory properties of eight bovine muscles located in the longissiums and femoris muscles of Hanwoo beef.