PDF(Pubmed)
Abstract：
This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function of breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso (n=10), black Hanwoo (n=12, BHW) and Jeju black cattle (n=12, JBC) were used. The steers all were raised under identical conditions and finished at a similar age of around 30-months old. Following 24 h of slaughter, all longissimus lumborum muscles were collected and used for analysis of meat quality, fatty acids, and flavor-related components (metabolic compounds, free amino acids, and aroma volatiles). The Hanwoo presented a significantly higher intramuscular fat content (IMF, 22.85%) than the BHW (11.78%), Chikso (9.25%), and JBC (9.14%; p<0.05). The meat of Hanwoo breed showed lighter and redder color, and lower shear force value (p<0.05). The JBC presented a \"healthier\" fatty acid profiles as it had a higher total unsaturated fatty acids content (p<0.05). With regard to flavor-related components, Hanwoo also had higher total contents of free amino acids and metabolites associated with umami and sweet tastes, and fat-derived volatile compounds (aldehydes, alcohols, and ketones) associated with fatty aroma. It may be concluded that there was a considerable difference in the meat quality properties among breeds. The variations of IMF content and flavor-related components may be the main factors contributing to the typical flavors of beef among the four Korean native cattle breeds.
摘要：
这项研究是为了评估质量特性，与牛肉的味道和香气相关的成分是品种的函数。为此,来自四个韩国本土牛品种的牛牛：Hanwoo(n=10)，Chikso(n=10),使用黑汉宇（n=12，BHW）和济州黑牛（n=12，JBC）。所有的牛都在相同的条件下饲养，并在大约30个月大的相似年龄下完成。经过24小时的屠杀，收集所有腰背肌，用于肉质分析，脂肪酸，和风味相关成分(代谢化合物，游离氨基酸,和香气挥发物）。Hanwoo表现出明显更高的肌内脂肪含量(IMF，22.85%）比BHW（11.78%），Chikso(9.25%),和JBC（9.14%；p<0.05）。Hanwoo品种的肉显示出更浅和更红的颜色，和较低的剪切力值（p<0.05）。JBC呈现“更健康”的脂肪酸谱，因为它具有更高的总不饱和脂肪酸含量（p<0.05）。关于与风味相关的成分，Hanwoo还具有较高的游离氨基酸和与鲜味和甜味相关的代谢物的总含量，和脂肪衍生的挥发性化合物(醛，酒精,和酮）与脂肪香气有关。可以得出结论，品种之间的肉质特性存在相当大的差异。在四个韩国本土牛品种中，IMF含量和与风味相关的成分的变化可能是导致牛肉典型风味的主要因素。
