Fatty acid compositions, free radical scavenging activities, and antioxidative enzyme activities of high-preference and low-preference beef cuts of Hanwoo (Bos taurus coreanae) cows

  • Moon, Sang-Ho (Department of Food Bio Science, College of Biomedical and Health science, Konkuk University) ;
  • Kim, Eun-Kyung (Department of Food Bio Science, College of Biomedical and Health science, Konkuk University) ;
  • Jang, Se Young (Institute of Livestock Environmental Management) ;
  • Tang, Yujiao (School of Bio-sciences and Food Engineering, Changchun University of Science and Technology) ;
  • Seong, Hye-Jin (Department of Food Bio Science, College of Biomedical and Health science, Konkuk University) ;
  • Yun, Yeong Sik (Department of Food Bio Science, College of Biomedical and Health science, Konkuk University) ;
  • Chung, Sanguk (Department of Food Bio Science, College of Biomedical and Health science, Konkuk University) ;
  • Oh, Mirae (Department of Food Bio Science, College of Biomedical and Health science, Konkuk University)
  • Received : 2018.01.19
  • Accepted : 2018.07.06
  • Published : 2018.12.01


Objective: This study compared fatty acid compositions and antioxidant activities of high-preference cuts (loin, tenderloin, and rib) and low-preference cuts (brisket, topside, and shank) of Hanwoo (Bos taurus coreanae) cows to obtain potentially useful information for promoting the consumption of various low-preference cuts. Methods: Individual 500 g samples of fresh beef were collected from each of the six cuts from 10 Hanwoo cows (quality grade 1) and immediately freeze-dried. The dried samples were evaluated for fatty acid composition, free radical scavenging activities (hydroxyl, alkyl, and 2, 2'-diphenyl-1-picrylhydrazyl [DPPH] radical), and antioxidative enzyme activities (glutathione peroxidase [GPx], glutathione-S-transferase [GST], and superoxide dismutase [SOD]). Results: The percentages of total polyunsaturated fatty acids were significantly higher in low-preference cuts than in high-preference cuts (p<0.05). Hydroxyl, alkyl, and DPPH radical scavenging activities were significantly higher in low-preference cuts than in high-preference cuts (p<0.05). In addition, the activities of antioxidant enzymes, such as GPx, GST, and SOD, were significantly higher in low-preference cuts compared with high-preference cuts (p<0.05). Conclusion: These results may influence consumers to include more low-preference cuts in their selections based on the nutritional facts, which could help to balance the beef market in South Korea.


Beef;Polyunsaturated Fatty Acid;Free Radical Scavenging Activity;Antioxidative Enzyme Activity;Hanwoo


Supported by : Rural Development Administration


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