The Effects of Different Quality Grades and Muscle Type on the Physicochemical Properties and Sensory Quality of Hanwoo Beef

This study aims to evaluate the effects of quality grade and different muscle types on the physicochemical and sensory properties of Hanwoo beef. This study used the 1++ and Grade 1 quality grades of Hanwoo beef biceps femoris (BF), psoas major (PM) and longissimus dorsi (LD) as the samples, and compared and analyzed the pH value, CIE L*, CIE a*, CIE b*, Warner–Bratzler shear force (WBSF), moisture, cooking loss and sensory evaluation of the six groups of samples. The results showed that the different muscle types of Hanwoo beef aged about 30 months had different quality characteristics after 11-21 days of carcass maturation. Among them, the physicochemical properties and sensory scores of PM of 1++ and 1 quality grades were the highest, and the pH values of the three groups of 1++ muscle samples were relatively small. The BF sample had a significantly higher WBSF, but also lower tenderness and overall acceptability scores. In summary, under the same quality grade, there are differences in the physicochemical properties and sensory quality of Korean beef from different carcass parts; different quality grades of the same muscle part also exhibit certain quality differences. The results of this study provide a reference for further understanding the quality characteristics of Korean beef from different quality grades and different carcass parts, and for its quality evaluation and rational utilization.