|
KMID : 1134820210500040369
|
|
Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 4 p.369 ~ p.383
|
|
|
Comparison of Chemical, Mineral and Vitamin Composition of Primal and Retail Cuts of 1+ Grade Hanwoo Steer Beef
|
|
Cho Soo-Hyun
Choi Young-Min
Seol Kuk-Hwan
Kang Sun-Moon
Va Hoa Ban
Kim Yun-Seok
Kim Jin-Hyoung
Seong Pil-Nam
Seong Pil-Nam
Moon Sung-Sil
Seo Hyun-Woo
|
|
|
Abstract
|
|
|
|
The objective of this study was to compare the nutritional composition (e.g., calories, vitamins, and minerals) of 10 primal cuts and 37 retail cuts of 1+ grade Hanwoo beef. Out of 10 primal cuts, loin, striploin, brisket, and rib cuts had the highest energy (288.17∼336.41 kcal) and fat (23.61∼29.36%) content. Significantly lower and higher protein content was found in the ribs (16.05%) and top round (22.14%), respectively, compared to the other cuts in the 10 primal cuts studied. An analysis of the retail cuts in each primal cut showed that the chuck flap had significantly higher energy, fat, and cholesterol than the loin cut. While studying the top round and bottom round cuts, no significant variations were observed among the retail cuts in terms of the energy and cholesterol content but higher protein content was found in the rump (21.82%) and the outside round (21.50%) and higher fat content in the outside round head (13.81%) and the tri-tip (13.74%). In the rib cuts, the neck chain was higher in protein (21.13%) and lower in fat and cholesterol than the other retail cuts. Among the primal cuts studied, the top round (top inside round, 2.64 mg), bottom round (rump, 2.87; outside round head, 2.75; knuckle, 2.86 mg) and ribs (hanging tender, 3.38; outside skirt, 3.25 mg) had significantly higher iron content than the other retail cuts in the same primal cuts. A study of the vitamin content showed that the highest thiamin, riboflavin, and pantothenic acid levels were found in the bottom round (0.062 mg), tenderloin (0.231 mg), and shank (2.89 mg) among 10 primal cuts, respectively. These results would be helpful in selecting retail cuts of Hanwoo beef based on nutritional information.
|
|
|
KEYWORD
|
|
|
Hanwoo beef, retail cut, chemical composition, mineral, vitamin
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|