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The effects of breed and boning method on the palatability and quality traits of beef



The effects of breed and boning method on the palatability and quality traits of beef



Korean Journal of Animal Sciences 35(5): 427-433



The present study was carried out to investigate the effects of breed and boning method on the palatability and quality of beef. Twenty nine Hanwoo (Korean native cattle) and 45 Holstein male carcasses were randomly selected and the carcasses was assigned to hot boning(HB) and cold boning(CB). Longissimus thoracis(LT) and semitendinosus(ST) from the left side of each animal were utilized in this study and various palatability, meat quality and physicochemical characteristics were examined. Hanwoo beef was higher in marbling score, water holding capacity(WHC) and fat content, and lower in cooking loss than Holstein(P lt 0.05), and the hot boned meat of Hanwoo was most desirable for flavor. It suggested that the quality of Hanwoo was superior to that of Holstein. There was no significant difference in all the parameters between two boning methods (p gt 0.05), however, LT was superior to ST in all the measurements except for the fat content.

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