Meat Quality and Nutritional Properties of Hanwoo and Imported Australian Beef

Abstract

This study was conducted to investigate the proximate composition, meat color, Warner-Bratzler shear force (WBS), total collagen content (%), cooking loss (CL), fatty acid composition, amino acid composition, and mineral content of loin, strip loin, top round, and chuck tender Hanwoo beef and imported Australian beef. Protein content was significantly lower for strip loin and loin of Hanwoo QG 1 + and 1 beef when compared to that of Australian black Angus or cross beef (p < 0.05), whereas it was not significantly different for top round and chuck tender. Intramuscular fat content was higher for QG 1 + Hanwoo beef strip loin (15.48%) than that in Australian cross beef (8.83%) and it was also higher in loin for QG 1 + (17%) and 1 (15.52%) Hanwoo beef than that in Australian Angus beef (10.59%) and cross beef (9.21%) (p < 0.05). The CIE L* value was significantly higher for Australian cross beef strip loin than that of Hanwoo beef but the CIE a* value was not significantly different between the same cuts from different origins. However, CIE b* values were significantly higher for the Australian cross beef than those for four cuts of Hanwoo beef and Australian Angus beef (p < 0.05). No significant difference in WBS of loin, top round, or chuck tender was observed among the different beef sample origins except that strip loin had significant higher WBS for Australian cross beef (3.02 kg) but lower for Australian Angus beef (2.13 kg). Australian cross beef contained significantly higher palmitic acid, stearic acid, linolenic acid, but lower palmitoleic acid, oleic acid, eicosenoic acid content in strip loin, loin, and top round than those of QG 1 + and 1 Hanwoo beef (p < 0.05). QG 1 + Hanwoo beef had significant lower saturated fatty acid and higher monounsaturated fatty acid content than those in Australian cross beef (p < 0.05). Hanwoo 1 + beef had more glycine in top round and chuck tender, whereas Hanwoo QG 1 beef and Australian Angus beef had higher cysteine, methione, and glycine levels in strip loin and loin and valine and leucine in top round and chuck tender than the same cuts of Hanwoo 1 + beef (p < 0.05). No significant differences were observed for Ca, Fe, or Zn content among the different beef samples.

Comparison of reducing sugar content, sensory traits, and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle, Holsteins, and Angus steers

“…The KC had the highest (p<0.05) fat content (21.1%), followed by HO (7.08%) and AN (3.14%), whereas KC had the lowest (p<0.05) moisture and crude protein contents. This is consistent with previous study that reported higher (p<0.05) crude fat content in the loin of KC versus that of imported beef [24].…”

“…The percentages of C16:0, palmitoleic acid (C16:1), and C18:1n9 were lowest (p<0.01) in AN, and did not differ between KC and HO. Cho et al [24] also reported higher proportions of C16:1 and C18:1n9 in the loin fat of KC versus AN. The percentage of monounsaturated fatty acids (MUFAs) in the LT of KC and HO was higher (p<0.05) than that in AN beef.…”

“…CIE L *- (lightness) and CIE b *-value (yellowness) did not differ (p>0.05) among the three breeds. Cho et al [24] also reported that the CIE L * value of the loin did not differ among KC with a QG of 1+, KC with a QG of 1, Australian AN, and crossbred breeds (AN and Hereford mix). Imported AN had the highest (p<0.05) pH, followed by KC and HO.…”

“…The PUFA percentage of LT fat was lowest (p<0.01) in KC and highest in AN. Cho et al [24] also reported lower C18:2 and PUFA percentages for the longissimus muscle fat of KC versus AN. In addition, Jeong et al [31] reported that the longissimus lumborum of KC had lower C18:2 and PUFA percentages than that of HO.…”

Multivariate Analysis of Deboning Data for Classifying Hanwoo (Korean Native Cattle) by Gender

“…Besides its freshness and short transport route to consumers (as compared to imported beef), Hanwoo has a unique taste suitable for Koreans. It has been reported that Hanwoo has higher protein content in the parts called loin and sirloin, and higher fat, collagen, and mono-unsaturated fatty acid contents when compared to imported beef 3 . However, despite the preference for (and excellent quality of) Hanwoo, the price competitiveness of Hanwoo is not sufficient to catch up with increased meat consumption 4,5 .…”