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Longissimus dorsi (<jats:styled-content style=\"fixed-case\">LD<\/jats:styled-content>) and Semitendinosus (<jats:styled-content style=\"fixed-case\">ST<\/jats:styled-content>) muscles aged for 7 days and 28 days were used. Moisture, cooking loss, total collagen and <jats:styled-content style=\"fixed-case\">W<\/jats:styled-content>arner\u2010<jats:styled-content style=\"fixed-case\">B<\/jats:styled-content>ratzler shear force (<jats:styled-content style=\"fixed-case\">WBSF<\/jats:styled-content>) values for the <jats:styled-content style=\"fixed-case\">ST<\/jats:styled-content> were higher than the <jats:styled-content style=\"fixed-case\">LD<\/jats:styled-content> muscle regardless of ageing period (<jats:italic><jats:styled-content style=\"fixed-case\">P<\/jats:styled-content><\/jats:italic>\u2009&lt;\u20090.05). The <jats:styled-content style=\"fixed-case\">LD<\/jats:styled-content> muscle had higher intramuscular fat (<jats:styled-content style=\"fixed-case\">IMF<\/jats:styled-content>) (<jats:italic><jats:styled-content style=\"fixed-case\">P<\/jats:styled-content><\/jats:italic>\u2009&lt;\u20090.05). Ageing for 28 days decreased <jats:styled-content style=\"fixed-case\">WBSF<\/jats:styled-content> values whereas it increased thiobarbituric acid of both muscles. Moreover, tenderness, juiciness and flavor scores were significantly higher for the <jats:styled-content style=\"fixed-case\">LD<\/jats:styled-content> muscle at both ageing periods. Increased ageing time improved tenderness of both muscles, and increased juiciness of the <jats:styled-content style=\"fixed-case\">LD<\/jats:styled-content> muscle, whereas there was decreased flavor score of <jats:styled-content style=\"fixed-case\">ST<\/jats:styled-content> muscle (<jats:italic><jats:styled-content style=\"fixed-case\">P<\/jats:styled-content><\/jats:italic>\u2009&lt;\u20090.05). The majority of the volatile compounds formed from the oxidation of lipids showed differences between the two muscles. Ageing for 28 days increased in the amounts of many volatile compounds; however, the amounts of some important volatile compounds were decreased. These results clearly demonstrate that muscle type and ageing have a potential effect on meat quality, sensory characteristics and volatile profile.<\/jats:p>","DOI":"10.1111\/asj.12100","type":"journal-article","created":{"date-parts":[[2013,8,2]],"date-time":"2013-08-02T09:50:43Z","timestamp":1375437043000},"page":"164-173","source":"Crossref","is-referenced-by-count":60,"title":["Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of <scp>K<\/scp>orean native cattle beef"],"prefix":"10.1111","volume":"85","author":[{"given":"Hoa Van","family":"Ba","sequence":"first","affiliation":[{"name":"Department of Animal Science and Institute of Rare Earth for Biological Application Chonbuk National University  Jeonju Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"KyoungMi","family":"Park","sequence":"additional","affiliation":[{"name":"Department of Animal Science and Institute of Rare Earth for Biological Application Chonbuk National University  Jeonju Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Dashdorj","family":"Dashmaa","sequence":"additional","affiliation":[{"name":"Department of Animal Science and Institute of Rare Earth for Biological Application Chonbuk National University  Jeonju Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Inho","family":"Hwang","sequence":"additional","affiliation":[{"name":"Department of Animal Science and Institute of Rare Earth for Biological Application Chonbuk National University  Jeonju Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2013,8]]},"reference":[{"key":"e_1_2_5_2_1","doi-asserted-by":"publisher","DOI":"10.5851\/kosfa.2010.30.1.73"},{"key":"e_1_2_5_3_1","doi-asserted-by":"publisher","DOI":"10.5713\/ajas.2011.11286"},{"key":"e_1_2_5_4_1","first-page":"147","article-title":"Cold \u2013 storage defects in butter and their relation to the autoxidation of unsaturated fatty acids","volume":"24","author":"Bading HT","year":"1970","journal-title":"Nederlandsch Melk\u2010 en Zuiveltijdschrift"},{"key":"e_1_2_5_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0309-1740(02)00242-5"},{"key":"e_1_2_5_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0076-6879(78)52032-6"},{"key":"e_1_2_5_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2007.04.016"},{"key":"e_1_2_5_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0309-1740(98)00159-4"},{"key":"e_1_2_5_9_1","doi-asserted-by":"publisher","DOI":"10.5851\/kosfa.2009.29.6.685"},{"key":"e_1_2_5_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2010.05.011"},{"key":"e_1_2_5_11_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0108718"},{"key":"e_1_2_5_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf980718m"},{"key":"e_1_2_5_13_1","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/S0309-1740(99)00037-6","article-title":"Influence of intramuscular fat content on the quality of pig meat. 1. 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