ArticleAsian-Australasian journal of animal sciences2018
Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef.
Article in Asian-Australasian journal of animal sciences, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Characterizing sensory defect in Nuodeng ham: Differences in volatile compounds and physicochemical properties from normal ham using GC-IMS and GC-TOF-MS.Food chemistry: X · 2026Article
- Integrative Analysis of Volatile Flavor Compounds and Transcriptome Reveals Underlying Mechanisms Linked to Fatty Acid Content in Dabieshan Cattle.Foods (Basel, Switzerland) · 2026Article
- A Comprehensive Review of the History and Breed Characteristics of Hanwoo Cattle.Food science of animal resources · 2025Review
- Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome Profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle.Food science of animal resources · 2025Article
- Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides.Food science of animal resources · 2024Article
- Effect of Lupin Supplementation on the Growth, Carcass, and Meat Characteristics of Late-Fattening Hanwoo Steers.Animals : an open access journal from MDPI · 2024Article
- Effects of yeast cultures on meat quality, flavor composition and rumen microbiota in lambs.Current research in food science · 2024Article
- Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging.Animal bioscience · 2023Article
- The Effect of Reduced Crude Protein on Growth Performance, Nutrient Digestibility, and Meat Quality in Weaning to Finishing Pigs.Animals : an open access journal from MDPI · 2023Article
- A Comparative Study on the Carcass and Meat Chemical Composition, and Lipid-Metabolism-Related Gene Expression in Korean Hanwoo and Brindle Chikso Cattle.Current issues in molecular biology · 2023Article
- Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach.Food science of animal resources · 2022Article
- Dietary Supplementation with Microalgae (Animals : an open access journal from MDPI · 2021Article
- Estimation of environmental effects and genetic parameters of carcass traits on Chikso (Korean brindle cattle).Asian-Australasian journal of animal sciences · 2020Article
- Analysis of the physical meat quality in partridge (Alectoris chukar) and its relationship with intramuscular fat.Poultry science · 2020Article
- Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old.Asian-Australasian journal of animal sciences · 2020Article
- Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens.Asian-Australasian journal of animal sciences · 2020Article
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Authors and funding
5 authors.
Funding
Abstract
objectiveAlthough 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.
methodsA 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.
resultsThough 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.
conclusionNo 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.
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