Advanced SearchSearch Tips
Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles from Korean Hanwoo and Australian Angus Beef
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles from Korean Hanwoo and Australian Angus Beef
Cho, Soohyun; Park, B.Y.; Kim, J.H.; Hwang, I.H.; Kim, J.H.; Lee, J.M.;
  PDF(new window)
The study compared the fatty acid profiles of 3 muscles (Longissimus dorsi, LD, Triceps brachii, TB and Semimembranosus, SM) obtained from Korean Hanwoo (18 steers, 24 months old) and Australian Angus beef (18 steers, 24 months old) and assessed their role in sensory perception. The samples of each carcass were prepared in the same manner, and cooked both as traditional grilled steaks and Korean BBQ style. A total of 720 Korean sensory panelists evaluated the beef samples for tenderness, juiciness, flavor, and overall liking. Oleic acid (18:1) was significantly (p<0.05) higher in TB than that in LD and SM. The essential linoleic acid (C18:2) was significantly (p<0.05) higher in TB and SM than that in LD. For LD muscle, the proportion of saturated fatty acids was significantly (p<0.05) highest, while that of polyunsaturated fatty acids was lowest among the three muscles. Australian Angus beef had significantly (p<0.05) higher n-3 PUFA than that of the Korean Hanwoo for the three muscles, while the latter contained significantly (p<0.05) higher n-6 PUFA than that of the former. The clustering analysis showed that there a was significant difference in fatty acids such as C16:0, C16:1n7, C18:0, C18:2n6, C18:3n3, C20:3n6, C20:4n6, C22:4n6, and C22:5n3 for sensory perception (tenderness, juiciness, flavor and overall likeness) of the beef from two origins (p<0.05) among three clusters. Especially, C14:0 had a significant effect on sensory perception only for Korean Hanwoo beef; while C20:5n3 had a significant (p<0.05) effect only for Australian Angus beef based on clustering with the sensory variables.
Beef;Fatty Acid Profile;Sensory Traits;Consumer;
 Cited by
Effect of Postmortem Metabolic Rate on Meat Color,;;;

아세아태평양축산학회지, 2007. vol.20. 4, pp.598-604 crossref(new window)
Characterization of Nutritional Value for Twenty-one Pork Muscles,;;;;;;;;;;;

아세아태평양축산학회지, 2008. vol.21. 1, pp.138-143 crossref(new window)
Investigation of the Effects of Oat and Barley Feeding on Performance and Some Lipid Parameters in Table Ducks,;;;;;

아세아태평양축산학회지, 2007. vol.20. 7, pp.1076-1083 crossref(new window)
한우육의 육질등급 및 부위 별 지방산 조성 비교,이연정;김천제;김진형;박범영;성필남;강근호;김동훈;조수현;

한국축산식품학회지, 2010. vol.30. 1, pp.110-119 crossref(new window)
동결 및 해동 후 냉장 중 한우 사태육의 물리화학적, 기호적 특성 변화,문윤희;

동아시아식생활학회지, 2010. vol.20. 6, pp.923-931
한우고기와 뉴질랜드산 냉장수입육의 육질 및 영양성분 비교,조수현;강근호;성필남;박범영;정석근;강선문;김영춘;김지희;김동훈;

한국축산식품학회지, 2011. vol.31. 6, pp.935-943 crossref(new window)
한우고기와 호주산 냉장수입육의 육질 및 영양성분 비교,조수현;성필남;강근호;박범영;정석근;강선문;김영춘;김종인;김동훈;

한국축산식품학회지, 2011. vol.31. 5, pp.772-781 crossref(new window)
한우고기와 수입육 등심과 홍두깨 부위의 휘발성 향기성분 비교,조수현;성필남;강근호;정석근;김현섭;박범영;강선문;김동훈;

동물자원연구, 2011. vol.22. 1, pp.42-51
Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade,;;;;;;

한국축산식품학회지, 2014. vol.34. 3, pp.287-296 crossref(new window)
한국 재래흑우 및 한우의 지방산 조성 및 영양성분 비교,박경숙;박현숙;최영준;이재상;박성숙;정인철;

한국식품조리과학회지, 2014. vol.30. 5, pp.556-563 crossref(new window)
저장조건이 포장 한우 등심의 관능적 특성 및 지방산 조성에 미치는 영향,설국환;김기현;김영화;염경은;이무하;

농업과학연구, 2015. vol.42. 1, pp.37-46 crossref(new window)
원산지와 근내지방도에 따른 소고기의 지방 함량과 단일불포화지방산 조성 비교,권하나;최창본;

한국식품영양과학회지, 2015. vol.44. 12, pp.1806-1812 crossref(new window)
Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut, Meat Science, 2016, 119, 16  crossref(new windwow)
Meat Quality and Nutritional Properties of Hanwoo and Imported New Zealand Beef, Korean Journal for Food Science of Animal Resources, 2011, 31, 6, 935  crossref(new windwow)
Comparison of Fatty Acid and Nutritional Composition of Korean Native Black Cattle and Hanwoo, Korean journal of food and cookery science, 2014, 30, 5, 556  crossref(new windwow)
Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef, Korean Journal for Food Science of Animal Resources, 2016, 36, 6, 709  crossref(new windwow)
Chemical composition, palatability and physical characteristics of venison from farmed deer, Animal Science Journal, 2008, 79, 4, 498  crossref(new windwow)
Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides, Meat Science, 2016, 111, 139  crossref(new windwow)
Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle, Animal Production Science, 2017, 57, 5, 981  crossref(new windwow)
Effects of dietary addition of wormwood (Artemisia montana Pampan) silage on growth performance, carcass characteristics, and muscle fatty acid profiles of beef cattle, Animal Feed Science and Technology, 2012, 177, 1-2, 15  crossref(new windwow)
Comparison of Lipid Content and Monounsaturated Fatty Acid Composition of Beef by Country of Origin and Marbling Score, Journal of the Korean Society of Food Science and Nutrition, 2015, 44, 12, 1806  crossref(new windwow)
Meat Quality and Nutritional Properties of Hanwoo and Imported Australian Beef, Korean Journal for Food Science of Animal Resources, 2011, 31, 5, 772  crossref(new windwow)
Effects of ultraviolet radiation on the physicochemical characteristics of Korean native cattle (Hanwoo) beef, Journal of the Korean Society for Applied Biological Chemistry, 2015, 58, 1, 149  crossref(new windwow)
Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade, Korean Journal for Food Science of Animal Resources, 2014, 34, 3, 287  crossref(new windwow)
Association of carcass weight with quality and functional properties of beef from Hanwoo steers, Animal Production Science, 2015, 55, 5, 680  crossref(new windwow)
AOAC. 1996. Official Methods of Analysiss.Washington DC.

Badiani, A., S. Stipa, F. Bitossi, P. P. Gatta, G. Vignola and R. Chizzolini. 2002. Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices. Meat Sci. 60:169-186.

Boylston, T. D., S. A. Morgan, K. A. Johnsen, R. W. Jr. Wright, J. R. busboom and J. J. Reeves. 1996. Volatile lipid oxidation products of Wagyu and domestic breeds of beef. J. Agric. Food Chem. 44:1091-1095.

Brown, H. G., S. L. Melton, M. J. Riemann and W. R. Backus. 1979. Effects of energy intake and feed source on chemical changes and flavor of ground beef during frozen storage. J. Anim. Sci. 48:338-347.

Duckett, S. K., D. G. Wagner, L. D. Yates, H. G. Dolezal and S. G. May. 1993 Effects of time on feed on beef nutrient composition. J. Anim. Sci. 71:2079-2088.

Dryden, F. D. and J. A. Marchello. 1970. Influence of total lipid and fatty acid composition upon the palatability of three bovine muscles. J. Anim. Sci. 31:36.

Elmore, J. S., H. E. Warren, D. S. Mottram, N. D. Scollan, M. Enser, R. I. Richardson and J. D. Wood. 2004. A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates Meat Sci. 68:27-33

Enser, M., K. G. Hallett, B. Hewett, G. A. J. Fursey, J. D. Wood, and G. Harrington. 1998. Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Sci. 49:329-

Fernandez, X., G. Monin, A. Talnamt, J. Mourot and B. Lebret. 1999. Influence of intramuscular fat content on the quality of pig meat-2. Consumer acceptability of m. longissimus lumborum. Meat Sci. 53:67-72.

Folch, J., M. Lees and G. H. S. Stanley. 1957. A simple method for the isolation and purification of lipids from animal tissues. J. Biol. Chem. 226:497-500.

Huerta-Leidenz, N. O., H. R. Cross, J. W. Savell, D. K. Lunt, J. F. Baker and S. B. Smith. 1996. Fatty acid composition of subcutaneous adipose tissue from male calves at different stages of growth. J. Anim. Sci. 74:1256.

Hwang, I. H., B. Y. Park, S. H. Cho, J. H. Kim and J. M. Lee. 2004. Meat quality of highly marbled imported beef with reference to Hanwoo beef. Kor. J. Anim. Sci. Technol. 46:659-666.

Kemp, J. D., L. Mahyuddin, D. J. Ely, J. D. Fox and W. G. Moody. 1981. Effect of feeding systems, slaughter weight and sex on organoleptic properties and fatty acid composition of lamb. J. Anim. Sci. 51:321-330.

Kook, K., B. H. Choi, S. S. Sun, F. Garcia and K. H. Myung. 2002. Effect of fish oil supplement on growth performance, ruminal metabolism and fatty acid composition of Longissimus muscle in Korean cattle. Asian-Aust. J. Anim. Sci. 15:66-71.

Lantham, M. J., J. E. Storry and M. E. Sharpe. 1972. Effect of low roughage diets on the microflora and lipid metabolism in the rumen. Appl. Microbiol. 24:871.

Larick, D. K. and B. E. Turner. 1990. Head space volatiles and sensory characteristics of ground beef from forage- and grain fed heifers. J. Food Sci. 54:649-654.

Larick, D. K., H. B. Hedrick, M. E. Bailey, J. E. Williams, D. L. Hancoock, G. B. Garner and R. E. Morrow. 1987. Flavor constituents of beef as influenced by forage, and grain feeding. J. Food Sci. 52:245-251.

Love, J. 1994. Product acceptability evaluation. In. (Ed. A. M. Pearson and T. R. Dutson). Quality attributes and their measurement in meat, poultry and fish products (pp. 337-358). Glasgow: Blackie Academic & Professional.

Marmer, W. N., R. J. Maxwell and J. E. Wiliams. 1984. Effects of dietary regimen and tissue site on bovine fatty acid profiles. J. Anim. Sci. 59:109-121.

Maruri, J. L. and D. K. Larick. 1992. Volatile concentration and flavor of beef as influenced by diet. J. Food Sci. 57:1275-1281.

May, S. G., C. A. Sturdivant, D. K. Lunt, R. K. Miller and S. B. Smith. 1993. Comparison of sensory characteristics and fatty acid composition between Wagyu crossbred and Angus steers. Meat Sci. 35:289.

Melton, S. L., M. Amiri, G. W. Davis and W. R. Backus. 1982. Flavor and chemical characteristics of ground beef from grass-, forage-grain- and grain finished steers. J. Anim. Sci. 55:77-87.

Miller, G. J., T. R. Varnell and R. W. Rice. 1967. Fatty acid composition of certain ovine tissues as affected by maintenance level rations of roughage and concentrate. J. Anim. Sci. 29:41-45.

Miller, G. J., M. L. Masor and M. L. Riley. 1981. Intramuscular lipids and triglyceride structures in range and feedlot steers. J. Food Sci. 46:1333-1335.

Mitchell, G. E., A. W. Reed and S. A. Rogers. 1991. Influence of feeding regimen on the sensory qualitys and fatty acid contents of beef steaks. J. Food Sci. 56:1101-1103.

Morrison, W. R. and L. M. Smith. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron trifluoride-methanol. J. Lipid Res. 5:600-608.

Patil, A. R., A. L. Goetsch, P. K. Jr. Lewis and C. E. Heird. 1993. Effects of supplementing growing steers with high levels of partially higrogentd tallow on feed intake, digestibility, live weight gain and carcass characteristics. J. Anim. Sci. 71:2284-2292.

Polkinghorne, R., R. Wastson, M. Porter, A. Gee, J. Scott and J. Thompson. 1999. Meat Standards Australia, A ‘PACCP’ based beef grading scheme for consumers. 1) The use of consumer scores to set grade standards. In Proceedings 45th international congress of meat science and technology (pp. 14-15), 1-6 August 1999, Yokohama, Japan.

SAS. 1996. SAS STAT User’s Guide. Statistics. Cary NC.

Sinclair, A. J. and K. O’Dea. 1987. The lipid levels and fatty acid composition of the lean portions of Australian beef and lamb. Food Technol. Australia, 39:228-231.

Verbeke, W. and J. Viaene. 1999. Beliefs, attitude and behaviour towards fresh meat consumption in Belgium: empirical evidence from a consumer survey. Food Quality and Preference, 10:437-445.

Waldman, R. C., G. G. Suess and V. H. Brungardt. 1968. Fatty acids of certain bovine tissue and their association with growth carcass and palatability traits. J. Anim. Sci. 27:632.

Westerling, D. B. and H. B. Hedrick. 1979. Fatty acid composition of bovine lipids as influenced by diet, sex and anatomical location and relationship to sensory characteristics. J. Anim. Sci. 48:1343-1348.

Wood, J. D., M. Enser, A. V. Fisher, G. R. Nute, R. I. Richardson and P. R. Sheard. 1999. Manipulating meat quality and composition. Proc. Nutr. Soc. 58:1-8.

Wood, J. D., R. I. Richardson, G. R. Nute, A. V. Fisher, M. M. Campo, E. K. Kasapidou, P. R. Sheard and M. Enser. 2003. Effects of fatty acids on meat quality; a review. Meat Sci. 66:21-32.

Wood, J. D., G. R. Nute, R. I. Richardson, F. M. Whittington, O. Southwood, G. Plastow, R. Mansbridge, N. da Costa and K. C. Chang. 2004. Effects of breed, diet and muscle on fat deposition and eating quality in pigs. Meat Sci. 67:651-667.

Zembayashi, M., K. Nishimura, D. K. Lunt and S. B. Smith. 1995. Effect of breed type and sex on the fatty acid composition of subcutaneous and intramuscular lipids of finishing steers and heifers. J. Anim. Sci. 73:3325.