Cho Soo-Hyun, Hoa Van-Ba, Song Dong-Heon, Kim Dong Kyun, Kim Yun-Seok, Kim Hyun-Wook, Bae In-Seon, Sung Pil Nam, Park Junyoung, Song Sumin, Cheng Huilin, Du Lixin, Im Choeun, Kim Gap-Don
Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea.
Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea.
Food Sci Anim Resour. 2024 Sep;44(5):1181-1194. doi: 10.5851/kosfa.2024.e73. Epub 2024 Sep 1.
This study assessed and compared meat quality and fiber characteristics of (LL), (PM), and muscles among Hanwoo (HW), Jeju black (BL), and their crossbred (BH) cattle. Twelve carcasses from each breed (36 in total) were used in this study. BL and BH had higher moisture and crude ash contents and lower crude fat and protein contents than HW, regardless of the muscle type. BL had higher CIE a*, cooking loss, and shear force values than did the other breeds for all muscle types. The muscle fiber size (cross-sectional area) of BL and BH was larger than that of HW for all muscle types. Type IIX was the dominant muscle fiber type in both BL and BH, regardless of muscle type; however, HW had the highest composition of type I compared to the other types (IIA, IIAX, and IIX) in PM. Higher total fiber density was observed in the LL and PM muscles of HW than in those of BL and BH. Meat quality and muscle fiber characteristics of BL and BH were distinct from those of HW.
本研究评估并比较了韩牛（HW）、济州黑牛（BL）及其杂交牛（BH）的里脊（LL）、腰大肌（PM）和[此处原文缺失肌肉名称]肌肉的肉质和纤维特性。本研究使用了每个品种的12头胴体（共36头）。无论肌肉类型如何，BL和BH的水分和粗灰分含量较高，粗脂肪和蛋白质含量较低。对于所有肌肉类型，BL的CIE a*值、烹饪损失和剪切力值均高于其他品种。对于所有肌肉类型，BL和BH的肌纤维大小（横截面积）均大于HW。无论肌肉类型如何，IIX型都是BL和BH的主要肌纤维类型；然而，与PM中的其他类型（IIA、IIAX和IIX）相比，HW的I型组成最高。观察到HW的LL和PM肌肉中的总纤维密度高于BL和BH的。BL和BH的肉质和肌纤维特性与HW不同。
