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KMID : 1024620110310050772
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Food Science of Animal Resources
2011 Volume.31 No. 5 p.772 ~ p.781
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Meat Quality and Nutritional Properties of Hanwoo and Imported Australian Beef
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Cho Soo-Hyun
Seong Pil-Nam
Kang Geun-Ho
Park Beom-Young
Jung Seok-Geun
Kang Sun-Moon
Kim Young-Chun
Kim Jong-in
Kim Dong-Hun
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Abstract
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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.
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KEYWORD
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Hanwoo beef, imported Australian beef, meat quality, nutritional property
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