Cholesterol, Free Amino Acid, Nucleotide-related Compounds, and Fatty Acid Composition of Korean Hanwoo Bull Beef

조수현,; 김진형,; Seong, Pil‐Nam; 최연호,; 박범영,; 이연정,; 인태식,; 전선영,; 김용곤,

doi:10.5851/kosfa.2007.27.4.440

Cited by 12 publications

(10 citation statements)

References 28 publications

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“…Oleic acid was the main fatty acid found in Hanwoo beef followed by palmitic (C16:0) and stearic (C18:0) acid. This is comparable to the findings of Cho et al (2007). The n-6/n-3 ratio was not significantly different by the IMF level.…”

Section: Fatty Acid Compositionsupporting

confidence: 89%

“…AMP and inosine contents did not differ among the IMF groups (p>0.05). Considering that umami taste is attributed by the synergistic effect of inosinic acid and glutamic acid (Cho et al 2007;Jo et al 2012) and bitter taste is done by hypoxanthine, Low IMF group can be regarded more desirable than High IMF group.…”

Section: Nucleotidesmentioning

confidence: 99%

“…Amino acids such as asparagine, threonine, serine, glutamic acid, glycine, and alanine are known to be associated with tasty (sweet) flavor, whereas valine, isoleucine, leucine, phenyalanine, methionine, arginine, histidine and proline are closely associated with bitter taste in meat (Sforza et al 2001). Furthermore Cho et al (2007) reported glutamate and alanine were major amino acids in Hanwoo beef responsible for sweet taste. IMF level, however, did not show any significant effect on the profiles of soluble amino acids.…”

Section: Soluble Amino Acidsmentioning

confidence: 99%

“…oleic acid (C18:1) in High IMF group. High IMF is shown more desirable in terms of meat flavor as oleic acid was reported as a main meat flavor component in Hanwoo beef (Cho et al 2007). Oleic acid was the main fatty acid found in Hanwoo beef followed by palmitic (C16:0) and stearic (C18:0) acid.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

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Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef

Jo¹,

Jayasena²,

Lim³

et al. 2013

The Korean Journal of Food And Nutrition

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Section: Fatty Acid Compositionsupporting

confidence: 89%

Section: Nucleotidesmentioning

confidence: 99%

Section: Soluble Amino Acidsmentioning

confidence: 99%

Section: Fatty Acid Compositionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef

Jo¹,

Jayasena²,

Lim³

et al. 2013

The Korean Journal of Food And Nutrition

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“…In regards to flavor, although the amounts of IMP and Hx between 20 and 40 d aging treatments differed (Table 4), there was no significant (p>0.05) difference in sensorial flavor. According to Cho et al (2007), the amount of IMP in beef is not directly related to its taste. Choi et al (1995) reported that nucleotide compounds and specific amino acid (L-glutamate) produced a synergistic effect on flavor.…”

Section: Sensorial Propertiesmentioning

confidence: 99%

Effects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)

Kim¹,

Lee²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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This study was conducted to evaluate the effect of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi (LD) muscle. Three different combinations of aging and freezing periods (0/90, 20/70, and 40/50) were examined using LD muscle at 24 h postmortem under an identical storage time of 90 d. The pH and lightness slightly increased with increasing aging period. However, there were no significant (p>0.05) differences in redness and yellowness. The solitary freezing treatment (0/90) had the significantly (p<0.05) lowest moisture content. The un-aged treatment had a significantly (p<0.05) higher total loss than the aged treatments due to an increase in thaw drip loss. The aging significantly improved the myofibrillar fragmentation index and shear force of Hanwoo LD muscle (p<0.05). In addition, the aged treatments produced a higher flavor, tenderness, juiciness, and overall acceptability relative to un-aged treatment. However, there was no significant (p>0.05) difference in shear force and sensorial properties between 20 and 40 d aging prior to freezing. Therefore, 20 d aging prior to freezing may be a sufficiently effective strategy to improve the tenderness and sensorial properties of Hanwoo LD muscle

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Assessment of carcass and meat quality of longissimus thoracis and semimembranosus muscles of Hanwoo with Korean beef grading standards

et al. 2020

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Cholesterol, Free Amino Acid, Nucleotide-related Compounds, and Fatty Acid Composition of Korean Hanwoo Bull Beef

Cited by 12 publications

References 28 publications

Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef

Effect of Intramuscular Fat Content on the Meat Quality and Antioxidative Dipeptides of Hanwoo Beef

Effects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)

Assessment of carcass and meat quality of longissimus thoracis and semimembranosus muscles of Hanwoo with Korean beef grading standards

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