Effect of fatty acid profiles on sensory properties of beef evaluated by Korean and Australian consumer groups

Food Science and Biotechnology

Volumn 17, Issue 3, 2008, Pages 495-500

  Cho, Soo Hyun ^a   Kim, Jae Hee ^b   Kim, Jin Hyoung ^a   Park, Beom Young ^a   Hwang, In Ho ^c   Lee, Jong Moon ^a   Seong, Pil Nam ^a   Kim, Dong Hun ^a  

^a National Institute of Animal Science   (South Korea)

^b Duksung Womens University   (South Korea)

^c Chonbuk National University   (South Korea)

Author keywords

Beef; Consumer group; Fatty acid; Palatability

Indexed keywords

EID: 49649116422     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (26)

1. Ministry of Agriculture and Forest (MAF). Information and data of agricultural statistics of Korea. Available from http://www.english.maf.go.kr/ index.jsp. Accessed Jan. 30, 2007.
2. Food and Agricultural Policy Research Institute (FAPRI). Overview of the 2006 U.S. and world outlook. Iowa State University, Iowa. Available from http://www.fapri.iastate.edu/outlook 2006/text/3Overview.pdf. Accessed Dec. 3, 2006.
3. Kim IS, Lee SO, Kang SN, Byun JS, Lee M. The physiochemical, microbial, and sensory characteristics of Hanwoo and imported chilled beef. Korean J. Food Sci. Ani. Resour. 4: 331-338 (1999)
4. Hwang IH, Park BY, Cho SH, Kim JH, Lee JM. Meat quality of highly marbled imported beef with reference to Hanwoo beef. Korean J. Anim. Sci. Technol. 46: 659-666 (2004)
5. Thompson J. Managing meat tenderness. Meat Sci. 62: 295-308 (2002)
6. Neely TR, Lorenzen CL, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, Reagan JO, Savell JW. Beef customer satisfaction: Cooking method and degree of doneness effects on the top round steak. J. Anim. Sci. 77: 653-660 (1999)
7. Lorenzen CL, Neely TR, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, Reagan JO, Savell JW. Beef customer satisfaction: Cooking method and degree of doneness effects on the top round steak. J. Anim. Sci. 77: 637-644 (1999)
8. Savell JW, Lorenzen CL, Neely TR, Miller RK, Tatum JD, Wise JW, Taylor JF, Buyck MJ, Reagan JO. Beef customer satisfaction: Cooking method and degree of doneness effects on the top round steak. J. Anim. Sci. 77: 645-652 (1999)
9. Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou EK, Sheard PR, Enser M. Effects of fatty acids on meat quality; A review. Meat Sci. 66: 21-32 (2003)
10. Gee A, Porter M, Coffey D, Polkinghorne R. Design and Protocol for Steak Grilling Trials. Meat Standard Australia, Sydney, Australia (1998)
11. Gee A, Polkinghorne R. Design and Protocol for Korean BBQ Taste Test Sensory Trials. Meat Standard Australia, Sydney, Australia (2002)
12. AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Method 985.15. Association of Official Analytical Chemists, Arlington, VA, USA (1995)
13. Folch J, Lees M, Stanley GHS. A simple method for the isolation and purification of lipids from animal tissues. J. Biol. Chem. 226: 497-500 (1957)
14. Morrison WR, Smith LM. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron trifluoride-methanol. J. Lipid Res. 5: 600-608 (1964)
15. Department of Statistics and Mathmatics of the Wu wien. The R Project for statistical computing. R.Version 2.3.1. Available from: http://www.r-project. org. Accessed Dec. 12, 2006.
16. SAS. SAS STAT User's Guide. Statistics. Version 8.1. SAS Institute, Inc., Cary, NC, USA (1999)
17. Waldman RC, Suess GG, Brungardt VH. Fatty acids of certain bovine tissue and their association with growth carcass and palatability traits. J. Anim. Sci. 48: 1343-1348 (1968)
18. Huerta-Leidenz NO, Cross HR, Savell JW, Lunt DK, Baker JF, Smith SB. Fatty acid composition of subcutaneous adipose tissue from male calves at different stages of growth. J. Anim. Sci. 74: 1256-1262 (1996)
19. Purchas RW, O'Brien LE, Pendleton CM. Some effects of nutrition and castration on meat production from male Suffolk cross (Border Leicester-Romney cross) lambs. New Zeal. J. Agr. Res. 22: 375-383 (1979)
20. Kemp JD, Mahyuddin L, Ely DJ, Fox JD, Moody WG. Effect of feeding systems, slaughter weight, and sex on organoleptic properties and fatty acid composition of lamb. J. Anim. Sci. 51: 321-330 (1981)
21. Sanudo C, Nute GR, Campo MM, Maria G, Baker A, Sierra I, Enser M, Wood JD. Assessment of commercial lamb meat quality by British and Spanish taste panels. Meat Sci. 48: 91-99 (1998)
22. Campo MM, Nute GR, Wood JD, Elmore SJ, Mottram DS, Enser M. Modeling the effect of fatty acids in odour development of cooked meat in vitro. Part I - Sensory perception. Meat Sci. 63: 367-375 (2003)
23. Wood JD, Nute GR, Richardson RI, Whittington FM, Southwood O, Plastow G, Mansbridge R, da Costa N, Chang KC. Effects of breed, diet, and muscle on fat deposition and eating quality in pigs. Meat Sci. 67: 651-667 (2004)
24. Young OA, Baumeister BMB. The effect of diet on the flavour of cooked beef and the odour compounds in beef fat. New Zeal. J. Agr. Res. 42: 297-304 (1999)
25. Cho SH, Park BY, Kim JH, Hwang IH, Kim JH, Lee JM. Fatty acid profiles and sensory properties of longissimus dorsi, tripecps brachii, and semimembranosus muscles from Korean Hanwoo and Australian Angus Beef. Asian-Aust. J. Anim. Sci. 18: 1786-1793 (2005)
26. Oliver MA, Nute GR, Font I, Furnols M, San Julian R, Campo MM, Sanudo C, Caneque V, Guerrero L, Alvarez I, Diaz MT, Branscheid W, Wicke M, Montossi F. Eating quality of beef from different production systems, assessed by German, Spanish, and British consumers. Meat Sci. 74: 435-442 (2006)