Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds

Abstract

Jeju black cattle are known as one of Korea’s traditional cattle. However, Hanwoo is more well-known to Korean meat consumers as representative beef cattle. Despite the popularity of these two breeds, comparison of the nutritional characteristics between Jeju black cattle and Hanwoo have not been studied. Here, we compared the fatty acid and amino acid characteristics between two Korean traditional cattle and Wagyu breeds. A total of 62 cattle were used in this study. The Jeju black cattle beef had significantly higher unsaturated fatty acids than Hanwoo (p<0.05). Savory fatty acids, including oleic acid were also higher than in Hanwoo cattle (p<0.05). The negative flavor fatty acids, such as palmitic acid were significantly lower than in Hanwoo (p<0.001). On the other hand, linoleic acid which imparts a negative flavor was higher than Hanwoo (p<0.05). Amino acids, including alanine and glutamine, usually representative of the umami taste were present in significantly higher proportions in Jeju black cattle (p<0.05). In addition, bitter tasting amino acids, including valine, leucine, isoleucine, and methionine were lower in Jeju black cattle beef than in Hanwoo (p<0.05, p<0.001, p<0.001, and p<0.001 each). Taken together, our results suggest that Jeju black cattle beef had higher savory flavor and umami taste which affected consumers preference for the meat.

Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles

“…Our results are in accordance with those of Lee et al (2019): C18:1n-9 content was higher in Hanwoo steer meat compared with that in female cattle meat. Previous studies have found that production system (feeding diet and regimes etc.)…”

The effect of boiled feed on trace elements of longissimus dorsi muscle in Hanwoo steers

“…The boiled feed group contained higher levels of palmitoleic acid, oleic acid, and arachidonic acid than the control group but lower levels of stearic acid, linoleic acid, and eicosenoic acid ( p < 0.05; Table 3 ). Hanwoo meat contains higher levels of oleic acid compared with the other cattles [ 12 ] and Hanwoo steer meat contains higher levels of oleic acid, stearic acid, and palmitoleic acid compared with different species of cattle [ 12 – 15 ]. Intake of boiled feed increased the levels of oleic acid and palmitoleic acids in the steers’ longissimus dorsi and improved the Hanwoo steer’s characteristics.…”

Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment

“…A total of 20 fatty acids were found in the horse meat. Oleic acid (C18:1n9c) is the most abundant fatty acid with a mean content of 3.140 g/100 g, and it has been shown to help in reducing gut pro-inflammatory cytokine levels and has a part in fine meat flavor and savory taste (Lee et al, 2019). The savory taste and flavor are vital characteristics for meat consumers; accordingly, a rich oleic acid content can make horse meat taste better.…”

“…While linoleic acid was known to stir a negative flavor in the meat, the absolute amount of linoleic acid is less than that of palmitic acid. So its effectiveness to reduce the flavor in horse meat could be expected to be insignificant (Lee et al, 2019). Palmitic acid (C16:0) was the next most plentiful fatty acid present in the horse meat with values of 2.71 g/100g, followed by linoleic acid (C18:2n6c), palmitoleic acid (C16:1), myristic acid (C14:0), stearic acid (C18:0), linolenic acid (C18:3n3), and lauric acid (C12:0).…”