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KMID : 1024620100300010110
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Food Science of Animal Resources
2010 Volume.30 No. 1 p.110 ~ p.119
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Comparison of Fatty Acid Composition of Hanwoo Beef by Different Quality Grades and Cuts
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Lee Yeon-Jung
Cho Soo-Hyun
Kim Dong-Hun
Kim Jin-Hyoung
Seong Pil-Nam
Park Beom-Young
Kim Cheon-Jei
Kang Geun-Ho
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Abstract
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The fatty acid composition of Hanwoo beef was investigated by different quality grades and cuts. Five cuts (strip loin,
loin, chuck roll, top round, brisket) were obtained from 15 Hanwoo beef cattle [bulls and steers, 24-30 mon old]. For each
quality grade of 1++, 1+, 1, 2, 3, three animals were selected. The contents of C18:0 in chuck roll, strip loin, brisket, top round and loin were significantly higher in 3 quality grades than those of the other grades respectively (p<0.05). The C18:1n9 content in the chuck roll was not significantly different among the different grades, but those of strip loin, top round, brisket, and loin were significantly higher in 1++ quality grade than those of 3 quality grade (p<0.05). The C18:3n3 content was significantly higher in brisket of 1++ quality grade and loin of 3 quality grade than the other grades for the same cut (p<0.05). However, those of strip loin, top round and chuck roll were not significantly different (p>0.05) among the different grades. The C18:3n6 content in chuck roll and loin was significantly higher for 2 quality grade than in those of the other grades (p<0.05). For five cuts, total SFA contents for 3 quality grade were significantly higher than in other cuts. The total MUFA content of 1++ quality grade was significantly higher than in 3 quality grade (p<0.05). The total n-3 PUFA content was not significantly different in chuck roll, strip loin and top round; however, those of brisket were significantly higher in 1++ quality grade (0.15%) and those of loin were significantly higher in 3 quality grade than in the other grades (p<0.05). The total n-6 PUFA content was significantly higher in 3 quality grade than in those of the other grades (p<0.05).
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KEYWORD
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Hanwoo beef, quality grade, cut, fatty-acid composition
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