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Effects of Raising Altitude on the Fatty Acid Composition, Aroma Pattern, Color, and Oxidative Stability of M. Longissimus from Hanwoo Steers
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 Title & Authors
Effects of Raising Altitude on the Fatty Acid Composition, Aroma Pattern, Color, and Oxidative Stability of M. Longissimus from Hanwoo Steers
Panjono, Panjono; Kang, Sun-Moon; Lee, Ik-Sun; Lee, Sung-Ki;
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 Abstract
This study was carried out to investigate the fatty acid composition, aroma pattern, color, and oxidative stability of M. longissimus from 28-mon-old Hanwoo steers with different raising altitude (100, 200, 300, 400, 700, and 800 m above sea level). The samples were stored at for 9 d. Meat from 700 and 800m had lower palmitic acid, saturated fatty acids and higher oleic acid, monounsaturated fatty acids (MUFA) than that from 100 m (p<0.05). There was no positive discrimination of the aroma pattern of meat among all groups. There were no significant difference in TBARS values of beef among all groups at 6 and 9 d of storage. At 9d of storage, meat from 700m showed the highest MetMb concentration and the lowest a* value among all groups. However, the differences in Mb concentration and color among groups were not linear to the difference in raising altitude. Consequently, the difference in raising altitude at 100-800 m affected the fatty acid composition of meat from Hanwoo steers; the higher the raising altitude, the higher the MUFA concentration. The difference in fatty acid composition among them didn't affect the aroma pattern and oxidative stability.
 Keywords
raising altitude;fatty acid;aroma pattern;oxidative stability;Hanwoo;
 Language
English
 Cited by
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