Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1⁺⁺ and 2) Hanwoo Steers

Abstract

The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1++) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6/n-3 ratio compared to the low-fat muscles (p<0.001). LM muscles had a significantly (p<0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p<0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p<0.01) and drip loss (%) (r=−0.233; p<0.001). Cooking loss (%) had a significantly (p<0.05) negative correlation with PUFA (r=−0.233; p<0.05). Overall palatability was positively correlated with SFA (r=0.262; p<0.01), but negatively correlated with PUFA (r=−0.567; p<0.001). There was no significant correlation between oleic acid and any of the sensory traits (p>0.05).

Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses

“…IC had the highest fat content, followed by LT, RA, LL, PM, GM, SS, SF, TB, and SM. Such order of fat content among these 10 muscles was similar to that reported in our previous studies ( Jung et al , 2015 ; Hwang and Joo, 2016 ). In a previous study, RA, IC, LT, LL, and PM were classified as high-fat muscles while TB, SS, SF, GM, and SM were categorized as low-fat muscles ( Hwang and Joo, 2016 ).…”

Adding heat‐treated rapeseed to the diet of yak improves growth performance and tenderness and nutritional quality of the meat

“…The difference in meat tenderness between the HTR and CONT yaks could be explained, at least in part, by their differences in IMF and fatty acid composition (Hwang & Joo, ). An increase in IMF can improve the texture, juiciness, flavor, and tenderness of the meat (Frank et al, ; Hwang & Joo, ; Jung, Hwang, & Joo, ). In addition, the two major SFAs were palmitic acid (16:0) and stearic acid (18:0) in both treatments, and both these fatty acids were higher in the CONT than the HTR yaks.…”

Fat Deposition, Fatty Acid Composition, and Its Relationship with Meat Quality and Human Health

“…The most undesirable FA, according to French et al [49], would be myristic acid (C14:0), which represents only 3% of total FA in meat [50]. Howsoever, the main SFAs present in beef intramuscular fat are the palmitic (C16:0) and stearic (C18:0) acids, which make up more than 50% of the total lipid composition [51][52][53]. The presence of SFA in beef is the main cause of concern and associations of human health with cardiovascular disease and obesity, by influencing cholesterol blood levels [54].…”