PMID- 30018503
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20201001
IS  - 1225-8563 (Print)
IS  - 2234-246X (Electronic)
IS  - 1225-8563 (Linking)
VI  - 38
IP  - 3
DP  - 2018 Jul
TI  - Comparison of Marbling Fleck Characteristics and Objective Tenderness Parameters 
      with Different Marbling Coarseness within Longissimus thoracis Muscle of 
      High-marbled Hanwoo Steer.
PG  - 606-614
LID - 10.5851/kosfa.2018.38.3.606 [doi]
AB  - It is important to understand how marbling traits and tenderness differ among 
      beef steaks from the carcass grading site and other regions within the 
      longissimus thoracis (LT) muscle, as these characteristics are closely associated 
      with consumer acceptability and willingness to purchase. Thus, the aim of this 
      study was to compare the marbling fleck traits and objective tenderness 
      parameters in the groups classified by the coarseness index (CI) of marbling 
      fleck (high and low groups) at the carcass grading site (13(th) thoracic 
      vertebra; 13T) and three different locations (13T, 9T, and 6T) within the LT 
      muscle from well-marbled (marbling score 7 to 9) Hanwoo steer. Image analysis 
      showed that the longitudinal locations had a significant effect on marbling fleck 
      traits. The total area of large marbling fleck divided by the total marbling area 
      (coarseness) was higher at the central region (13T to 12T) compared to the front 
      thoracic region (6T to 5T) in the high CI group (0.23 vs. 0.17, p<0.05), whereas 
      no significant differences were observed in the total number of marbling fleck 
      within the LT muscle in the high or low CI groups (p>0.05). Location effect on 
      objective tenderness parameters within the LT muscle was somewhat limited, 
      although the high CI group had a lower Warner-Bratzler shear force (WBS) value 
      than did the low group (p<0.05). Taken together, the degree of coarseness of 
      marbling fleck decreased from the carcass grading site to the front thoracic 
      site, whereas the objective tenderness parameters, including WBS and hardness, of 
      the grading site did not differ from the other regions within the LT muscle.
FAU - Lee, Boin
AU  - Lee B
AD  - Department of Animal Sciences, Kyungpook National University, Sangju 37224, 
      Korea.
FAU - Yoon, Sungho
AU  - Yoon S
AD  - Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea.
FAU - Lee, Younkyung
AU  - Lee Y
AD  - Department of Animal Sciences, Kyungpook National University, Sangju 37224, 
      Korea.
FAU - Oh, Eunmi
AU  - Oh E
AD  - Department of Animal Sciences, Kyungpook National University, Sangju 37224, 
      Korea.
FAU - Yun, Yun Kyung
AU  - Yun YK
AD  - Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea.
FAU - Kim, Byoung Do
AU  - Kim BD
AD  - Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea.
FAU - Kuchida, Keigo
AU  - Kuchida K
AD  - Obihiro University of Agriculture and Veterinary Medicine, Obihiro-Shi 080-8555, 
      Japan.
FAU - Oh, Hee Kyung
AU  - Oh HK
AD  - Department of Food and Nutrition, Jangan University, Hwaseong 18331, Korea.
FAU - Choe, Jeehwan
AU  - Choe J
AD  - Department of Animal Science and Biotechnology, Chungnam National University, 
      Daejeon 34134, Korea.
FAU - Choi, Young Min
AU  - Choi YM
AD  - Department of Animal Sciences, Kyungpook National University, Sangju 37224, 
      Korea.
LA  - eng
PT  - Journal Article
DEP - 20180731
PL  - Korea (South)
TA  - Korean J Food Sci Anim Resour
JT  - Korean journal for food science of animal resources
JID - 101660566
PMC - PMC6048382
OTO - NOTNLM
OT  - Hanwoo
OT  - coarseness
OT  - marbling fleck
OT  - tenderness parameter
EDAT- 2018/07/19 06:00
MHDA- 2018/07/19 06:01
PMCR- 2018/07/01
CRDT- 2018/07/19 06:00
PHST- 2018/05/17 00:00 [received]
PHST- 2018/05/31 00:00 [revised]
PHST- 2018/06/03 00:00 [accepted]
PHST- 2018/07/19 06:00 [entrez]
PHST- 2018/07/19 06:00 [pubmed]
PHST- 2018/07/19 06:01 [medline]
PHST- 2018/07/01 00:00 [pmc-release]
AID - kosfa-38-3-606 [pii]
AID - 10.5851/kosfa.2018.38.3.606 [doi]
PST - ppublish
SO  - Korean J Food Sci Anim Resour. 2018 Jul;38(3):606-614. doi: 
      10.5851/kosfa.2018.38.3.606. Epub 2018 Jul 31.