• 한국동물위생학회지
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• 제28권3호
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• pp.259-265
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• 2005

The melanocortin 1 receptor (MC1R) encoded by the coat color extension gene (E) plays a key role in the signaling pathway of melanin synthesis. The primers for the amplification of bovine MC1R gene were designed based on a bovine MC1R gene sequence (GenBank accession no. Y19103). A size of 483bp (482bp for Hanwoo) was amplified by PCR, digested with Hpa II restriction enzyme and electrophoresed in $1.5\%$ agarose gel. When the amplified DNA product (483 bp) was digested with Hpa II restriction enzyme, Hanwoo meat showed a single band of 482bp, whereas two fragments of 325bp and 158bp were detected in Holstein, Angus and meat of Hanwoo / Holstein cross cow having back coat color phenotype, respectively. The results of this experiment Indicate that new designed primers of bovine MCIR gene may be useful for identification of Hanwoo meat from Holstein, Black Angus and Hanwoo / Holstein cross cow meat.

• Journal of Animal Science and Technology
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• 제65권4호
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• pp.865-877
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• 2023

Thirty Hanwoo cattle including bulls, cows, and steers (n = 10 each) were slaughtered and investigated for carcass traits (weight, meat color, fat color, yield index, maturity, marbling score, back-fat thickness, and firmness) and meat quality. The meat quality such as: pH, color, cooking loss, fatty acid, thiobarbituric acid reactive substance, warner-bratzler shear force, tensile tests, and texture profiles were analyzed on longissimus lumborum (LL) muscles of the carcasses at different aging times (3 d and 21 d). The results showed that steers and cows had higher back-fat thickness and marbling score, and a lower firmness (p < 0.001) than bulls. Bulls exhibited a lower meat quality indicating by higher cooking loss, thiobarbituric acid reactive substance content, warner-bratzler shear force and tensile test values (p < 0.01). Regarding the sensory property, the bull meat also had higher hardness, and lower tenderness, juiciness and flavor scores than the cow or steer meat (p < 0.01). Additionally, the bull meat had a higher polyunsaturated fatty acid and a lower monounsaturated fatty acid contents (p < 0.01). With increased aging time, the meat tenderness was improved in all the genders. Taken together, the present study demonstrated that the gender and aging time affected the carcass traits, fatty acid and sensory quality of beef. Postmortem aging could improve the meat tenderness of all genders especially bulls.

• 한국축산식품학회지
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• 제40권6호
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• pp.908-923
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• 2020

The objective of this study was to compare tastes-related components and eating quality properties between Hanwoo steer and cow meats. Longissimus thoracis (LT) muscles with same quality grade (1⁺ grade) collected from left sides of the steer and cow carcasses were used for analyses of technological quality traits, free amino acids (FAAs), metabolites, nucleotides, fatty acids and sensory attributes. there were no differences occurring in the chemical composition (fat, protein, moisture and collagen) and technological quality traits (cooking loss, water holding capacity, shear force and color) between the two beef types (p>0.05). The cow meat exhibited significantly higher amounts of some FAAs associated with umami (e.g., glutamic acid and lysine), sweetness (e.g., proline and glutamic acid) and saltiness (e.g., histidine and glutamic acid) compared to the steer meat (p<0.05). Regarding the nucleotides, no differences occurred in all the identified nucleotides between the two beef types (p>0.05). A total of 27 metabolites were identified, however, only some compounds (e.g., acetate, creatine, creatinine, glucose and inosine, etc.) showed their significantly higher amounts in the cow meat compared with those in the steer meat (p<0.05). In terms of sensory aspects, the panelists found no differences in scores of all the eating quality traits between the two sex types of beef (p>0.05). Overall, excepts some variations in tastes-active compounds, there were no differences in the quality characteristics in general and eating quality in particular between the cow and steer meats when they were in the same quality grade.

• 한국동물위생학회지
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• 제43권2호
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• pp.45-52
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• 2020

A grading system is implemented to evaluate the meat quality of Hanwoo. In the grading system, grade 1++A is the highest grade. Livestock farms breed Hanwoo with good quality feed in order to obtain the highest grade. In this process, the content ratios of muscles in individual regions can be changed. To find out the muscle distribution ratios of Hanwoo steers, grade 1A, 1+A, and 1++A Hanwoo steers were compared with grade 1+A Hanwoo female. Grade 1A Hanwoo steers had higher ratios of shank (SK), brisket and flank (BF), neck chain (NC), and inside skirt (IS) meats and a lower ratio of striploin (SL) meat compared to grade 1+A Hanwoo feamle. Grade 1++A Hanwoo steers had higher ratios of neck (NK) and loin (LN) meats and lower ratios of inside skirt (IS), tenderloin (TL), top round (TR), eye round (ER), bottom round (BR), bottom sirloin triangle (BST), and knuckle (K) meats compared to grade 1+A Hanwoo steers. In comparison between grade 1A and 1++A Hanwoo steers, the ratio of shank (SK) was significantly lower in higher quality meats. If the changes are continuously studied to improve the process so that the ratios of partial meats of the regions highly preferred by consumers can increase, it will contribute to increases in the incomes of livestock farms and enable Hanwoo to grow into a global brand.

• Asian-Australasian Journal of Animal Sciences
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• 제33권7호
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• pp.1202-1208
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• 2020

Objective: The aim of this study was to identify a distribution pattern of meat quality grade (MQG) as a function of carcass yield index (CYI) and the gender of Hanwoo (bull, cow, and steer) to determine the optimum point between both yield and quality. We also attempted to identify how pre- and post-deboning variables affect the gender-specific beef quality of Hanwoo. Methods: A total of 31 deboning variables, consisting of 7 pre-deboning and 24 post-deboning variables from bulls (n = 139), cows (n = 69), and steers (n = 153), were obtained from the National Institute of Animal Science (NIAS) in South Korea. The database was reconstructed to be suitable for a statistical significance test between the CYI and the MQG as well as classification of meat quality. Discriminant function analysis was used for classifying MQG using the deboning parameters of Hanwoo by gender. Results: The means of CYI according to 1+, 1, 2, and 3 of MQG were 68.64±2.02, 68.85±1.94, 68.62±5.88, and 70.99±3.32, respectively. High carcass yield correlated with low-quality grade, while high-quality meat most frequently was obtained from steers. The classification ability of pre-deboning parameters was higher than that of post-deboning parameters. Moisture and the shear force were the common significant parameters in all discriminant functions having a classification accuracy of 80.6%, 71%, and 56.9% for the bull, cow, and steer, respectively. Conclusion: This study provides basic information for predicting the meat quality by gender using pre-deboning variables consistent with the actual grading index.

• 축산식품과학과 산업
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• 제7권2호
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• pp.56-67
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• 2018

• 생명과학회지
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• 제21권9호
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• pp.1251-1258
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• 2011

일반적으로 다산 한우암소는 미경산 혹은 어린 한우암소에 비하여 낮은 육질을 나타내는 것으로 알려져 있으며, 현재까지 다산 한우 암소 비육을 위한 사료급여방법에 대한 연구는 매우 미비하다. 본 연구는 두 개의 서로 다른 사료로 구성된 사료급여방법이 다산 한우 암소의 육생산과 육질에 미치는 영향을 조사하였다. 대조구로는 일반 비육우사료 급여를 사용하였다. 처리구의 사료는 두 개의 서로 다른 단백질 수준으로 구성되어 있으며 14.28%의 단백질 사료는 비육초기에 급여하였으며, 12.70%의 단백질 수준은 출하 전까지 급여하였다. 대조구는 일반비육우사료(12.39% CP)를 사용하였다. 사양실험은 3개의 농장에서 수행되었다. 농장A에서는 29두의 다산 한우암소를 처리구 그리고 3두를 대조구로 공시하였다. 농장B와 농장C에서는 처리구와 대조구에 각각 8두와 3두 그리고 11두와 4두를 공시하였다. 실험사료들은 총 211일 동안 급여하였고, 처리구의 비육전기사료는 4개월간 급여하였고, 나머지는 비육후기 사료를 급여하였다. 평균일당증체량, 등지방두께, 등심면적, 도체중, 육량지수, 근내지방, 육색 및 조직감등을 분석하였다. 통계처리는 렌덤효과모형[8]을 사용하였다. 처리의 정적효과는 평균일당증체량, 등지방두께, 등심면적, 도체중 및 근내지방에서 나타났으며, 육량지수, 육색 및 조직감은 처리구의 부적효과가 나타났다. 모든 분석항목에서 통계적 유의성이 발견되지 않았는데 이것은 농장별 실험결과의 분산이 매우 컸기 때문이다. 그러나 통합적 효과에 있어 평균일당증체량, 등지방두께, 등심면적 및 도체중에 대한 90% 신뢰구간은 정적효과 방향으로 나타났으며, 나머지 분석항목의 90% 신뢰구간은 부적효과의 방향으로 나타났다. 결과적으로 다산 한우암소비육에 있어 비육전기기간의 고단백질 사료 급여는 육생산성 향상 및 육질 개선의 효과를 나타낼 수 있다.

• 한국축산식품학회지
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• 제33권6호
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• pp.708-714
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• 2013

This study was performed to investigate the influence of age on the physicochemical properties of strip loin (m. longissimus lumborum), chuck tender (m. supraspinatus), and eye of round (m. semitendinosus) of Hanwoo cows. Hanwoo cows (n=126; 24-194 mon; live weight, 270-500 kg) were slaughtered and three muscles were obtained according to 3 age groups (G1, < 5 years old; G2, 6-8 years old; G3, > 9 years old). The chuck tender had significantly higher protein contents in G3 than in G1 or G2 (p<0.05). For strip loin and chuck tender, G1 had significantly higher intramuscular fat contents than G3 (p<0.05). The chuck tender had significantly higher $b^*$ (yellowness) values for G2 than for G1 (p<0.05). The three muscles had significantly higher cooking loss (%) and lower WHC (%) in G3 than in G1 or G2 (p<0.05). WBS values of strip loin were significantly higher in G3 than in the other groups (p<0.05). The three muscles had higher C18:1n9 in G1 than that in the other groups. The total content of saturated fatty acids was significantly higher in G3 than in G1 for all 3 muscles (p<0.05). Regarding free amino acid contents, G1 had significantly higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine, and lysine in the strip loin than G2 or G3 (p<0.05). In conclusion, young cow beef were higher in the WHC, intramuscular fat and free amino acids contents, whereas old cow beef had higher cooking loss and WBS (p<0.05).

• Journal of Animal Science and Technology
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• 제44권5호
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• pp.607-616
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• 2002

계절별로 도축된 한우육의 육색에 미치는 요인들을 구체적으로 분석하고자 2000년도에 도축된 한우의 pH, 성별, 등지방두께, 등심단면적, 도체중, 출하연령, 도체심부온도, 외기온도, 외기상대습도 요인이 육색에 미치는 영향을 분석하였다. 분석결과, 여름에는 L*값(명도)이 비거세우가 유의적으로 낮았던 것을 제외하고 모든 육색특성에서 유의적이지 않은 것으로 나타났으며 기타 계절에서는 모든 육색특성에서 거세우가 유의적으로 높은 값을 나타내었다. 또한 중회귀분석결과 모든 육색특성(L*, a*, C*, $h^0$)에서 pH가 증가할수록 그 값들은 감소하였으며, 등지방두께는 증가할수록 그 값들은 증가하였다. 각 요인별로 의사결정나무분석을 실시한 결과, 명도(L*)가 가장 높은 것은 봄과 가을에 도축한 암소와 거세우였으며 적색도(a*)는 가을에 도축한 한우중 pH가 5.63 미만이고 외기상대습도가 71.5% 이상인 경우인 것으로 나타났다. Chroma값(C*)은 여름과 가을에 도축하고 pH가 5.60 미만이면서 등지방두께가 8mm 이상인 한우가 가장 높았으며, hue angle($h^0$)은 봄, 여름, 가을에 도축하고 pH가 5.66 미만이며 등지방두께가 8mm 이상인 한우 중 심부온도가 4.7$^{\circ}C$ 미만인 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권12호
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• pp.1733-1738
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• 2017

Objective: Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations. Methods: Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total aerobic bacterial count, shear force, inosine 5′-monophosphate (IMP) and free amino acid content, and sensory properties. Results: The difference in chemical composition, total aerobic bacterial count, shear force, IMP, and total free amino acid content were negligible among the 3 dry-aged groups. The SD and SDB showed statistically similar tenderness, flavor, and overall acceptability relative to TD. However, SDB had a relatively higher saleable yield. Conclusion: Both SD and SDB can successfully substitute for TD. However, SDB would be the best option for simplified dry-aging of low-marbled beef with a relatively high saleable yield.