Abstract：
The aim of this study was to compare the meat quality and taste-and-aroma-related components of beef between breeds. For this purpose, Hanwoo and Chikso steers (n = 7 per breed) raised under identical conditions until 30 months old were used. After 24 h of slaughter, longissimus lumborum (LL) and semimembranosus (SM) muscles were collected and analyzed for technological quality, free amino acids, metabolites, and volatile compounds. The Chikso meat showed lower values for shear force and color traits (lightness, redness, and yellowness) compared to Hanwoo (p < 0.05). The Chikso presented a higher amount of sweetness-related free amino acids (alanine, proline, and threonine) in the LL muscle, while Hanwoo had a higher amount of methionine and glutamine associated with umami taste (p < 0.05). A total of 36 metabolites were identified and quantified in the meat samples; out of them, 7 compounds were affected by breed (p < 0.05). Regarding aroma compounds, a significantly higher amount of fat-derived aldehydes associated with fatty and sweet notes was found in Hanwoo, whereas a higher amount of pyrazines associated with roasty notes was found in Chikso (p < 0.05). Thus, under identical feeding conditions, breed showed a significant effect on the quality and taste-and-aroma-related components that may influence the eating quality of beef between the two breeds studied.
摘要：
这项研究的目的是比较不同品种之间牛肉的肉质和与味道和香气相关的成分。为此,使用在相同条件下直到30个月大的Hanwoo和Chikso牛（每个品种n=7）。屠宰24小时后，收集腰背肌（LL）和半膜肌（SM）肌肉并进行技术质量分析，游离氨基酸,代谢物，和挥发性化合物。Chikso肉显示出较低的剪切力和颜色特征值(亮度，发红,和黄色）与Hanwoo相比（p<0.05）。Chikso表现出更高的甜味相关的游离氨基酸（丙氨酸，脯氨酸,和苏氨酸）在LL肌肉中，而Hanwoo的蛋氨酸和谷氨酰胺含量较高，与鲜味有关（p<0.05）。在肉类样品中总共鉴定并定量了36种代谢物；其中，7种化合物受品种影响(p<0.05)。关于芳香化合物，在Hanwoo中发现了大量与脂肪和甜味相关的脂肪衍生醛，而在Chikso中发现了较高含量的吡嗪类与烤香有关（p<0.05）。因此，在相同的进料条件下，品种对所研究的两个品种之间的牛肉品质以及与味道和香气相关的成分表现出显着影响。
