Effect of Ageing Condition on Fatty Acid Oxidation and Their Oxidation for Different Type of Adipose Tissue from Pork Belly

( Dashmaa Dashdorj ),( Da Woon Jeong ),( In Ho Hwang ) 전북대학교 농업과학기술연구소 2012 농업생명과학연구 Vol.43 No.1

The objective of this study was to evaluate effect of ageing condition on fatty acid composition and their oxidation, color, and total microbial count of different type of adipose tissue from pork belly. There were no significant differences in individual fatty acid composition between fat layers except linoleic acid. The most abundant fatty acid (FA) was oleic acid (45.11 vs. 41.94 % of total FA), followed by palmitic (21.05 vs. 22.47), stearic (11.25 vs. 14.58), palmitoleic (3.33 vs. 2.94), and myristic acids (2.02 vs. 1.88). Among long-chain PUFA, linoleic (15.73 vs. 14.73) was abundant, followed by linolenic (0.81 vs. 0.73) and arachidonic (0.23 vs. 0.22) acids in subcutaneous and intramuscular fat layers respectively. Lipid oxidation, evaluated by TBARS in the different fresh pork fat layers and measured after 5 day storage at different storage temperature, were all significantly differed. TBARS value of subcutaneous fat layer was significantly higher (p<0.05) than IMF layers. Higher unsaturated fatty acid composition in the outer backfat layer also storage in higher temperature and longer time influenced oxidative stability. Oxidative stability was lower in fat layers stored at 18℃ (room temperature) for 1 h, as indicated by the significantly higher TBARS value (p<0.05) than the stored fat layers at 4℃. Changes in the color of pork belly did not influenced by the type of layer, by treatments while during ageing lightness (CIE L*) parameter of both meat and fat layer slightly increased at 5 day, while red index (CIE a*) and yellow (CIE b) slightly decreased, respectively. For the pork belly aged 5 day, the total plate count increased (p<0.001) continuously (total number increased until 910) than in the aged samples 0 day, also the bacterial counts were increased to 0 to 2400 when sampled from pork belly stored at 18℃ (p<0.05) for 1 h. While these amounts are lower than critical point.

Chemical Composition of Concentrated Beef Bone Broth in Comparison with Horse Bone Broth

( Dashdorj Dashmaa ),( Nagaaranz Chimegee ),( Yunbaatar Bayasgalan ) 전북대학교 농업과학기술연구소 2017 농업생명과학연구 Vol.48 No.1

The purpose of this study was to evaluate the sensory properties and chemical constitutes including proximate composition, amino acid, minerals (Ca, Mg and Fe) and collagen of the newly produced concentrated bone broth from the different types of animal /beef and horse/ sources. Marrow bones were used for concentrated broth and provided a possibility to develop bone broth without any flavorings except salt. Texture, clarity, overall acceptability and rating of beef and horse bone broths did not differed. It tasted clean and was kept natural beefy or horse meaty taste with pleasant aroma and light brown color. Moisture was higher (p<0.05) in beef broth (44.2%) than horse (36.5%), hovewer protein (p<0.05) and fat content (p<0.05) were higher in horse bone broth (25.2, 13.9%) than in beef broth (23.1, 12.7%). Calcium, magnesium and iron concentration in beef bone broth (85.3, 46.7 and 23.3 mg/100g) was higher (p<0.05) than in horse broth (66.6, 10.0, and 12.3 respectively). Salt content was 5.55-5.87% for broths. Collagen content was 44.58 and 49.15% in total protein of concentrated broths. Beef bone broth had more (p≤0.05) essential amino acids than in horse broth. A result showed that bone broth possesses many health beneficial properties, such as being a good source of minerals, essential amino acids and collagen.

Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle

Dashdorj Dashmaa,양지은,Hoa Van Ba,류경선,황인호 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.4

Taste-active compounds (e.g., amino acids and nucleotides) play an important role in contribution to the gustatoty sensa-tion of food. The current study aimed to examine the differences in taste-active compounds between different beef muscles,breeds and aging periods. We have chosen the longissimus dorsi and semitendinosus muscles of Hanwoo breed and longis-simus dorsi muscle of Angus breed for the investigation of the aforementioned compounds. Hanwoo muscles were aged for 7 or 28 d, and Angus samples were aged for 28 d at 4o C. Results revealed that 8 out of the 18 detected free amino acids (FAA)showed significant (p<0.05) differences between the two Hanwoo muscles. Twelve FAAs showed aging effect (p<0.05) in which the amounts of 8 FAAs significantly increased as aging time increased. Inosine 5-monophosphate (IMP), hypoxanthine (Hx) and inosine showed significant (p<0.05) differences between the Hanwoo muscles, aging resulted in an increase in amounts of these nucleotides. Hanwoo beef had significantly (p<0.05) higher total amount of sweet amino acids than the Angus ones in that 15 amino acids showed differences (p<0.05) between the two breeds. Amounts of guanosine 5-monophos-phate (GMP) and Hx were significantly higher (p<0.05) for Angus beef. Current study indicated that muscle type, breed and aging period had large variations in free amino acid and nucleotide contents, which may subsequently affect the taste attri-butes of cooked beef.

Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

Dashmaa, Dashdorj,Cho, Byung-Wook,Odkhuu, Ganbat,Park, Kyoung-Mi,Do, Kyoung-Tag,Lee, Ki-Hwan,Seo, Kang-Seok,Choi, Jae-Gwan,Lee, Moon-Jun,Cho, In-Kyung,Ryu, Kyeong-Seon,Jeong, Da-Woon,Hwang, In-Ho Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.6

The present study evaluated the difference in objective and subjective meat quality properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus lumborum (LD) muscles were collected from each breed after 24 h slaughtering. The breed type showed a significant effect on intramuscular fat content, moisture (p<0.01), pH, sarcoplasmic protein solubility and color (p<0.05), whereas cooking loss and Warner Blazer shear force (WBsf) did not differ among the breeds. The Yorkshire breed showed significant (p<0.05) lower sarcoplasmic protein solubility, pH and CIE $a^*$ value when compared with other breeds. The sensory panels identified Duroc as having greater overall acceptability and higher rating values than other breeds. The oleic acid content was significantly lower in the Berkshire (29.85 %) than in the Duroc (40.19 %) and Yorkshire breeds (38.18 %, p<0.05). The Yorkshire breed showed the most desirable ratio of polyunsaturated and saturated fatty acids (0.31) than the Berkshire (0.16) and Duroc breeds (0.15, p<0.05). 40 volatile compounds have been identified and quantified, while aldehydes were the most abundant among flavor substances. Aldehydes were negatively correlated with oleic acid content (p<0.05). Current data indicated that each breed had their own merits and deficiencies in terms of meat qualityThe Yorkshire breed showed a greater number of weak points. Furthermore, this study indicated that individual fat-driven flavor components were greatly influenced by fatty acid composition. The polyunsaturated fatty acids did not show any negative effects on meat flavor if cooked meats were consumed soon after cooking.

Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle

Dashmaa, Dashdorj,Yang, Jieun,Ba, Hoa Van,Ryu, Kyeong-Seon,Hwang, Inho Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.4

Taste-active compounds (e.g., amino acids and nucleotides) play an important role in contribution to the gustatoty sensation of food. The current study aimed to examine the differences in taste-active compounds between different beef muscles, breeds and aging periods. We have chosen the longissimus dorsi and semitendinosus muscles of Hanwoo breed and longissimus dorsi muscle of Angus breed for the investigation of the aforementioned compounds. Hanwoo muscles were aged for 7 or 28 d, and Angus samples were aged for 28 d at $4^{\circ}C$. Results revealed that 8 out of the 18 detected free amino acids (FAA) showed significant (p<0.05) differences between the two Hanwoo muscles. Twelve FAAs showed aging effect (p<0.05) in which the amounts of 8 FAAs significantly increased as aging time increased. Inosine 5-monophosphate (IMP), hypoxanthine (Hx) and inosine showed significant (p<0.05) differences between the Hanwoo muscles, aging resulted in an increase in amounts of these nucleotides. Hanwoo beef had significantly (p<0.05) higher total amount of sweet amino acids than the Angus ones in that 15 amino acids showed differences (p<0.05) between the two breeds. Amounts of guanosine 5-monophosphate (GMP) and Hx were significantly higher (p<0.05) for Angus beef. Current study indicated that muscle type, breed and aging period had large variations in free amino acid and nucleotide contents, which may subsequently affect the taste attributes of cooked beef.

Effect of Extraction Methods on the Types and Levels of Free Amino Acid of Beef Longissimus Muscle

Dashdorj, Dashmaa,Hwang, In-Ho Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.3

The current study was carried out to investigate the impact of extraction conditions on the free amino acid level and type in beef longissimus muscle. The sample blocks were chiller aged for 1 d and 7 d at $4^{\circ}C$. There are three homogenization speeds (11,000, 19,000 and 24,000 rpm) for bigger and two speeds (11,000 and 13,000 rpm) for smaller homogenizer's dispersing tools were used for evaluation. Results showed that chiller ageing greatly (p<0.05) increased extractable free amino acids, except cystine. Homogenization with the bigger dispersing tool at 24,000 rpm resulted in the highest free amino acid levels for both 1 and 7 d samples. Significant differences (p<0.05) in the mean values of most amino acids due to the effect of speed and interactions between ageing times. However, the speed effect and interaction between ageing with homogenization speed were not significant (p>0.05) for most of the amino acids except valine and isoleucine when using the smaller dispensing tools. The current data indicated that a standardized method for free amino acid types and levels of aged beef samples. In addition, the results also suggested that utilization of a big dispensing tool at high homogenization speed is a better condition for releasing free amino acid contents in beef samples.

Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Dashdorj, Dashmaa,Oliveros, Maria Cynthia R.,Hwang, In-Ho Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.4

Carcass characteristics and meat quality traits as a function of endpoint months of slaughter age (26 vs 32 mon) and chiller ageing (1 vs 10 d) were evaluated for m. longissmus of 26 Hanwoo steers fed with commercial diets including whole crop barley silage. Totally twenty six Hanwoo steers for 6 mon of age that were fed until 26 mon of age constituted the short term-fed group and fed until 32 mon of age constituted long-term fed group. Carcasses were chilled for 24 h and were graded. Strip loin samples were divided into two age groups (1 d and 10 d). Long-term feeding increased carcass weight, rib-eye area, yield grade, marbling score, firmness and quality grade of the meat. The feeding for 32 mon produced tender, juicy meat (p<0.01) with lower cooking loss and higher rating score (p<0.05) than short term feeding, while other quality traits were not influenced by the length of feeding. Intramuscular fat content and oxidative stability (TBARS value) were significantly (p<0.05) higher in beef from long-term feeding however the length of feeding did not alter the fatty acid composition. Chiller aging reduced instrumental tenderness (WBSF value), improved color, sensory tenderness, acceptability and rating of beef. The results of the present study mirrors that Hanwoo steers until 32 mon of age overall improved carcass traits and palatability compared to that for 26 mon. However, from the viewpoints of economical and environmental aspects, cost of the additional feeding for 6 mon for value-adding of eating quality was relatively high and the effects in turn were limited.

Dry aging of beef; Review

( Dashmaa Dashdorj ),( Vinay Kumar Tripathi ),( Soohyun Cho ),( Younghoon Kim ),( Inho Hwang ) 한국동물자원과학회(구 한국축산학회) 2016 한국축산학회지 Vol.58 No.5

The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relative humidity of 75 to 80 %. However there are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. Dry aging process is very costly because of high aging shrinkage (6 to15 %), trims loss (3 to 24 %), risk of contamination and the requirement of highest grades meat with. The packaging in highly moisture-permeable bag may positively impact on safety, quality and shelf stability of dry aged beef. The key effect of dry aging is the concentration of the flavor that can only be described as “dry-aged beef”. But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavor is not fully known. Also there are limited scientific studies of aging parameters on the quality and palatability of dry aged beef.

Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

Dashdorj Dashmaa,조병욱,Ganbat Odkhuu,박경미,도경탁,이기환,서강석,최재관,이문준,조인경,류경선,정다운,황인호 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.6

The present study evaluated the difference in objective and subjective meat quality properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus lumborum (LD) muscles were collected from each breed after 24 h slaughtering. The breed type showed a significant effect on intramuscular fat content, moisture (p<0.01), pH, sarcoplasmic protein solubility and color (p<0.05), whereas cooking loss and Warner Blazer shear force (WBsf) did not differ among the breeds. The Yorkshire breed showed significant (p<0.05) lower sarcoplasmic protein solubility, pH and CIE a* value when compared with other breeds. The sensory panels identified Duroc as having greater overall acceptability and higher rating values than other breeds. The oleic acid content was significantly lower in the Berkshire (29.85 %) than in the Duroc (40.19%) and Yorkshire breeds (38.18 %, p<0.05). The Yorkshire breed showed the most desirable ratio of polyunsaturated and saturated fatty acids (0.31) than the Berkshire (0.16) and Duroc breeds (0.15, p<0.05). 40 volatile compounds have been identified and quantified, while aldehydes were the most abundant among flavor substances. Aldehydes were negatively correlated with oleic acid content (p<0.05). Current data indicated that each breed had their own merits and deficiencies in terms of meat qualityThe Yorkshire breed showed a greater number of weak points. Furthermore, this study indicated that individual fat-driven flavor components were greatly influenced by fatty acid composition. The polyunsaturated fatty acids did not show any negative effects on meat flavor if cooked meats were consumed soon after cooking.

Erratum to: Dry aging of beef; Review

Dashdorj, Dashmaa,Tripathi, Vinay Kumar,Cho, Soohyun,Kim, Younghoon,Hwang, Inho Korean Society of Animal Sciences and Technology 2016 한국축산학회지 Vol.58 No.7