Comparison of fatty acid profiles and volatile compounds among quality grades and their association with carcass characteristics in longissimus dorsi and semimembranosus muscles of Korean cattle steer

This study was performed to compare the content and composition of fatty acids (FA) and volatile compounds among four quality grades (QG1++, 1+, 1, and 2), and to understand their association with carcass characteristics in longissimus dorsi (loin) and semimembranosus (rump) cuts of Korean cattle steers. QG1++ and QG2 loins showed the highest (P<0.05) and lowest percentages of oleic acid (C18:1n9) and monounsaturated FA, respectively. QG1++ loins had greater (P<0.05) percentages of volatile hydrocarbons, including n-pentane, n-hexane, and 2-butene, and these compounds were positively correlated (0.56≤ r ≤0.81; P<0.001) with QG and crude fat content (g/100 g meat). Percentages of loin acetonitrile (r =0.74, P<0.01) and butanal (r =0.71, P<0.01) were positively correlated with flavor, whereas those of loin 2-methyl-2-propanol (r =−0.62, P<0.05) and 3-methyl-2-butanone (r =−0.60, P<0.05) were negatively correlated with flavor. In conclusion, loin FA percentages, especially C18:1n9 and monounsaturated FA, tended to be higher with increasing QG. Loin volatile compounds, including n-pentane, n-hexane, and 2-butene, were also higher with increasing QG.