Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut

Oh, Mirae; Kim, Min Jung; Jeon, Byong-Tae; Tang, Yujiao; Kim, Moon S.; Seong, Hye-Jin; Moon, Sang-Ho

doi:10.1016/j.meatsci.2016.04.016

Cited by 46 publications

(35 citation statements)

References 33 publications

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“…The amino acid score of beef is 100, as beef contains all of the essential amino acids. High-quality Japanese Black beef contains all nine essential amino acids, and the protein absorption ratio from beef is about 97% [ 25 ].…”

Section: Nutrients In Wagyu Beef and Healthmentioning

confidence: 99%

The Japanese Wagyu beef industry: current situation and future prospects — A review

Gotoh

Nishimura

Kuchida

et al. 2018

Asian-Australas J Anim Sci

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In Japan, Wagyu cattle include four Japanese breeds; Black, Brown, Shorthorn, and Polled. Today, the renowned brand name Wagyu includes not only cattle produced in Japan, but also cattle produced in countries such as Australia and the United States. In recent years, the intramuscular fat percentage in beef (longissimus muscle) from Japanese Black cattle has increased to be greater than 30%. The Japanese Black breed is genetically predisposed to producing carcass lipids containing higher concentrations of monounsaturated fatty acids than other breeds. However, there are numerous problems with the management of this breed including high production costs, disposal of untreated excrement, the requirement for imported feed, and food security risks resulting from various viral diseases introduced by imported feed. The feeding system needs to shift to one that is more efficient, and improves management for farmers, food security for consumers, and the health environment for residents of Japan. Currently, we are developing a metabolic programming and an information and communications technology (ICT, or Interne of Things) management system for Wagyu beef production as future systems. If successful, we will produce safe, high-quality Wagyu beef using domestic pasture resources while solving the problems of how to utilize increasing areas of abandoned agricultural land and to make use of the plant-based feed resources in Japan’s mountainous areas.

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Section: Nutrients In Wagyu Beef and Healthmentioning

confidence: 99%

The Japanese Wagyu beef industry: current situation and future prospects — A review

Gotoh

Nishimura

Kuchida

et al. 2018

Asian-Australas J Anim Sci

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“…To evaluate the nutritional properties of biscuit, methods published by the Association of the Official Analytical Chemists (1995) were used to measure the content of moisture, ash and mineral (Oh et al, 2016). Total dietary fibre (TDF) were estimated by enzymatic and gravimetric method using TDF-100 kit (Sigma) (Chen et al, 2014) in moisture and fat free samples.…”

Section: Evaluation Of the Nutritional Propertiesmentioning

confidence: 99%

Sensory and Nutritional Properties of Chinese Olive Pomace Based High Fibre Biscuit

Lin

Chi

et al. 2017

Emir J Food Agric

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Olive pomace is the major by-products of olive processing industry, which is considered as a rich source of dietary fibre and other natural bioactive compounds. The present study aimed to develop Chinese olive pomace powders incorporated biscuit and evaluate its physical, sensory and nutritional properties. The results revealed that blends of wheat flour powder (85 g), Chinese olive pomace powder (15 g), sugar powder (33 g), shortening (22 g), sodium chloride (1.1 g), sodium bicarbonate (0.7 g), ammonium bicarbonate (0.3 g), skimmed milk powder (6 g), one egg and 12.5 mL water baked at temperature 200-220 °C for 8 min yielded dietary fibre enriched biscuit with acceptable texture and appearance. The sensory evaluation showed this newly formulated biscuit received an average score of 4.5(±0.58) on a 5-point hedonic scale, suggesting the biscuit has high overall acceptability. Besides, the nutritional quality evaluation also demonstrated this olive pomace incorporated biscuit contained abundant dietary fibre with significantly lower expected glycemic index compared to the traditional wheat flour biscuits. Taken together, the results suggested that incorporation of olive pomace powder in biscuit production could be used to develop functional food with enhanced fibre abundance, high nutritional quality and acceptability, and low calorie & glycemic index.

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“…Although the QUENCHER approach was introduced only 10 y ago, there now exist more than 100 research articles using this method to determine antioxidant capacity of foods, especially those containing large amounts of insoluble bound antioxidants (Serpen and others ; Serpen and others ; Açar and others ; Amigo‐Benavent and others ; Serpen and others ; Palombini and others ; Tufan and others ; Abderrahim and others ; Taş and Gökmen ; Mesías and others , b; Oh and others ; Szawara‐Nowak and others ). Table shows TAC of some foods determined by the QUENCHER procedure in comparison with classical methods (using extraction procedures).…”

Section: Measurement Of Antioxidant Capacity: the Quencher Approachmentioning

confidence: 99%

Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

Cömert

Gökmen

2017

Comp Rev Food Sci Food Safe

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Dietary antioxidants play an important role in human health by counteracting oxidative stress and preventing chronic diseases. Most common dietary antioxidants in foods are vitamins, carotenoids, phenolic compounds, sulfurcontaining compounds, and neoformed antioxidants. Antioxidants may be present in free soluble or bound insoluble forms in foods. Antioxidants bound to insoluble food matrices have gained the spotlight because they exert their antioxidant effects much longer than free soluble ones. A direct procedure called QUENCHER has been shown to accurately measure the antioxidant capacity of antioxidants bound to insoluble matrices. This procedure overcomes the drawbacks of extraction-dependent classical assays leading to underestimation of the total antioxidant capacity (TAC) of foods. This review focuses on antioxidants that are found naturally in foods or are formed in foods during processing specifically the antioxidants bound to the insoluble food matrices. The literature gap on the importance of bound antioxidants, their physiological relevance, and methods for measurement of their antioxidant capacity will be filled by this comprehensive review. In particular, chemical properties and health effects of food antioxidants, measurement of the TAC of foods by the QUENCHER method, digestion behavior of bound insoluble antioxidants, and their interactions with free soluble antioxidants are discussed throughout this review.

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Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut

Cited by 46 publications

References 33 publications

The Japanese Wagyu beef industry: current situation and future prospects — A review

The Japanese Wagyu beef industry: current situation and future prospects — A review

Sensory and Nutritional Properties of Chinese Olive Pomace Based High Fibre Biscuit

Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

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