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Animal Products
Asian-Australasian Journal of Animal Sciences 2006;19(1): 113-118.
https://doi.org/10.5713/ajas.2006.113    Published online December 6, 2005.
Effects of Dietary Rhus verniciflua Stokes Supplementation on Meat Quality Characteristics of Hanwoo (Korean Cattle) Beef during Refrigerated Storage
Yong Sun Kim, Cheng Yun Liang, Young Han Song, Sung Ki Lee
Abstract
The effects of dietary Rhus verniciflua Stokes supplementation (0%, 2%, 4% and 6%/feed) on meat color, waterholding capacity (WHC), lipid oxidation and fatty acid composition in m. longissimus from Hanwoo (Korean cattle) beef during refrigerated storage were investigated. The L*, a*, b* and C* values of 4% group were significantly (p<0.05) higher than those of the other groups for 7 days of storage. The a*, b* and C* values declined gradually during storage in all of the groups and the decline was more rapid in control group. The metmyoglobin (%) was significantly (p<0.05) increased during storage time in all of the groups, but the 4% group had a lower rate of metmyoglobin accumulation during storage. WHC was significantly (p<0.05) higher in the 2% and 4% groups than in the other groups. The TBARS (thiobarbituric acid reactive substances) value of day 0 was not significantly (p>0.05) different among 4 diet conditions, but the TBARS value after 5 days of storage was significantly (p<0.05) higher in the control group than in other groups. The proportions of C18:1, MUFA, UFA and MUFA/SFA ratio were significantly (p<0.05) higher in the meat from Rhus verniciflua Stokes-supplemented Hanwoo than in the control group. Consequently, the meat from Rhus verniciflua Stokessupplemented Hanwoo showed higher color stability, WHC, unsaturated fatty acids and retarded lipid oxidation compared to the control meat. In particular, dietary Rhus verniciflua Stokes supplementation with 4% extended storage life compared to the other groups.
Keywords: Rhus verniciflua Stokes; Color; WHC; TBARS; Fatty Acid Composition; Hanwoo
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