A study on the quality comparison of Korean native cattle beef in relation to Korean quality grading system and imported beef

Ryu, Y.S.; Lee, M.; Ko, K.C.

Korean Journal of Animal Sciences 36(3): 340-346

1994


Accession: 008081432

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Abstract
The quality of imported beef was compared with those of Korean native cattle beef of Grade 1, 2, 3 and subgrade. Korean native cattle beef of Grade I was higher in intramuscular fat contents, lower in TBA values and more tender than other Grade and imported beef. Imported beef was higher in fat and saturated fatty acids contents than domestic beef. Total pigment contents of imported beef was similar to that of Korean native cattle beef of Grade 2 or 3. Sensory test panel members could differentiate Korean native cattle beef of Grad 1 and 3 from imported beef while among Korean native cattle beef, Grade 1 only from Grade 3. However, it was different to decide which beef they preferred. The results from chemical and physical analysis, and sensory test indicated that the quality of imported beef was between Korean native cattle beef of Grade 2 and Grade 3.