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Chemical Composition, Cholesterol, Trans-Fatty Acids Contents, pH, Meat Color, Water Holding Capacity and Cooking Loss of Hanwoo Beef (Korean Native Cattle) Quality Grade
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 Title & Authors
Chemical Composition, Cholesterol, Trans-Fatty Acids Contents, pH, Meat Color, Water Holding Capacity and Cooking Loss of Hanwoo Beef (Korean Native Cattle) Quality Grade
Lee, Yeon-Jung; Kim, Cheon-Jei; Park, Beom-Young; Seong, Pil-Nam; Kim, Jin-Hyoung; Kang, Geun-Ho; Kim, Dong-Hun; Cho, Soo-Hyun;
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 Abstract
The objective of this study was to investigate the proximate composition, pH, meat color, water holding capacity (WHC), cooking loss (CL), cholesterol content, and trans-fatty acid content of Hanwoo beef according to quality grade and cut. Five cuts [Cheggt (strip loin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from 15 Hanwoo animals [3 bulls and 12 steers, 24-30 months old]. Three animals were selected from each quality grade of , , 1, 2, and 3. The protein and moisture contents (%) were significantly higher, and the fat contents (%) were significantly lower in 3 quality grade compared to the other grades (p<0.05). pH values of chuck roll and strip loin were significantly lower in quality grade (5.61 and 5.51) than those in 3 quality grade (5.88 and 5.92) (p<0.05). CIE L* values were significantly higher in the quality grade group (38.52-42.69%) than in 3 quality grade (33.02-36.08) (p<0.05). In the and 2 quality grade groups, CIE values of loin were significantly higher than those of other cuts (p<0.05). CIE values of loin (28.11) in 1 quality grade were the highest, whereas those of strip loin (15.36) in 3 quality grade were the lowest (p<0.05). WHC was not significantly different among the five cuts or quality grades. In CL, loin and strip loin were significantly lower in quality grade than in 3 quality grade (p<0.05), and they were also significantly lower (22.21-24.81%) than the other cuts in the same quality grade (p<0.05). The loin in (41.26 mg/100 g), (43.23), and 1 quality grades (48.63) had higher cholesterol contents (%) than in 2 (36.02) and 3 quality grades (29.84) (p<0.05). Cholesterol contents of the five cuts in quality grade (39.44-43.31%) were significantly higher than those in 3 quality grade (28.09-32.39%). The trans-fatty acid contents of the five cuts were 1.08-2.72%. The loin, strip loin, brisket, and top round in 3 quality grade had significantly higher trans-fatty acid contents than those of the other grades (p<0.05).
 Keywords
quality grade group;cholesterol;trans fatty acid;pH;cooking loss;
 Language
Korean
 Cited by
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