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Comparison of Fatty Acid Composition of Hanwoo Beef by Different Quality Grades and Cuts
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 Title & Authors
Comparison of Fatty Acid Composition of Hanwoo Beef by Different Quality Grades and Cuts
Lee, Yeon-Jung; Kim, Cheon-Jei; Kim, Jin-Hyong; Park, Beom-Young; Seong, Pil-Nam; Kang, Geun-Ho; Kim, Dong-Hun; Cho, Soo-Hyun;
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 Abstract
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, 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 quality grade than those of 3 quality grade (p<0.05). The C18:3n3 content was significantly higher in brisket of 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 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 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).
 Keywords
Hanwoo beef;quality grade;cut;fatty-acid composition;
 Language
Korean
 Cited by
1.
동결 및 해동 후 냉장 중 한우 사태육의 물리화학적, 기호적 특성 변화,문윤희;

동아시아식생활학회지, 2010. vol.20. 6, pp.923-931
2.
분쇄 통보리 급여 수준이 거세한우의 등심부위의 성분 조성에 미치는 영향,이상무;손제익;

Journal of Animal Science and Technology, 2011. vol.53. 4, pp.357-365 crossref(new window)
3.
쑥의 급여가 동결 한우육의 성분조성 및 해동 후 물리화학적 특성변화에 미치는 영향,문윤희;

동아시아식생활학회지, 2012. vol.22. 2, pp.290-297
4.
열탕 가열 중 한우 홍두깨살 및 아롱사태의 중심온도가 가열감량, 보수력, 표면색도 및 조직감에 미치는 영향,문윤희;

동아시아식생활학회지, 2013. vol.23. 4, pp.403-412
5.
아마씨앗 첨가 한우사료가 등심 지방의 n-6/n-3 변화 및 이를 섭취한 사람의 혈중 콜레스테롤 함량에 미치는 영향,박상오;박병성;여인서;황보종;방한태;

한국유화학회지, 2014. vol.31. 2, pp.265-276 crossref(new window)
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