The quality characteristics of M-longissimus from Hanwoo (Korean cattle) with different floor space

초록

The quality characteristics of Musculus longissimus from Hanwoo bulls with different floor space were studied. Fifteen heads of bulls were randomly divided into three groups (9, 18 and 27 m(2)). At 48 h postslaughter samples were collected and stored at 4 +/- 0.5C for 9 days. The n6/n3 polyunsaturated fatty acid of the meat from cattle in 27 m(2) was significantly lower (P < 0.05) than that in other groups. The meat of cattle in 27 m(2) contained more C20:5 n-3 eicosapentaenoate (EPA) (P < 0.05) than the meat from cattle in 9 m(2). The pH value and drip loss of the meat from cattle in 2 7 m(2) were significantly higher (P < 0.05) than those in other groups. The 2-thiobarbituric acid reactive substances and peroxide values of the meat from cattle in 27 m(2) were significantly lower (P < 0.05) than those in other groups at 6 and 9 days of storage. The increasing floor space from 9 to 27 m(2) improved the fatty acid composition, water-holding capacity and lipid stability of the meat.

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