Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef

• Main Authors: Dicky Tri Utama, Chang Woo Lee, Yeon Soo Park, Aera Jang, Sung Ki Lee
• Format: Article
• Language: English
• Published: Asian-Australasian Association of Animal Production Societies 2018-09-01
• Series: Asian-Australasian Journal of Animal Sciences
• Subjects: Aroma; Beef; Chikso; Hanwoo; Meat Quality
• Online Access: http://www.ajas.info/upload/pdf/ajas-31-9-1500.pdf

Objective Although Hanwoo has been selected as the superior commercial beef cattle breed in Korea, Chikso (Korean brindle cattle) is still recognized as a valuable breed for beef production. The aim of this study was to compare the meat quality, fatty acid composition and aroma volatiles of beef from Chikso and Hanwoo steers maintained under identical feed management, as information regarding these characteristics is still limited. Methods A total of 19 carcasses with a quality grade of 1 were selected, and strip loin (longissimus lumborum) cuts were collected from 11 Hanwoo carcasses and 8 Chikso carcasses. Meat quality and aroma analyses were performed at day four postmortem. Results Though Hanwoo strip loin tended to have higher fat content (15.37%) than Chikso (12.01%), no significant differences were observed. Meat pH, water-holding capacity, cooking loss, shear force value, instrumental surface color (Commission International De L’eclairage L*, a*, b*, chroma, and hue angle) and fatty acid composition were not significantly different. Roasted Chikso beef released more intense aroma than roasted Hanwoo beef based on the total area units of identified volatiles. Among identified volatiles, the amounts of toluene, heptanal, octanal, and nonanal were higher in roasted Chikso beef than in roasted Hanwoo beef. In addition, the aroma pattern of the roasted beef from these breeds was well-discriminated by electronic nose. Conclusion No distinct differences were found in terms of meat quality between Hanwoo and Chikso beef in this study. However, the aroma pattern and volatiles of roasted Hanwoo and Chikso beef were different according to instrumental analysis.