• Asian-Australasian Journal of Animal Sciences
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• v.31 no.9
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• pp.1500-1506
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• 2018

Objective: Although Hanwoo has been selected as the superior commercial beef cattle breed in Korea, Chikso (Korean brindle cattle) is still recognized as a valuable breed for beef production. The aim of this study was to compare the meat quality, fatty acid composition and aroma volatiles of beef from Chikso and Hanwoo steers maintained under identical feed management, as information regarding these characteristics is still limited. Methods: A total of 19 carcasses with a quality grade of 1 were selected, and strip loin (longissimus lumborum) cuts were collected from 11 Hanwoo carcasses and 8 Chikso carcasses. Meat quality and aroma analyses were performed at day four postmortem. Results: Though Hanwoo strip loin tended to have higher fat content (15.37%) than Chikso (12.01%), no significant differences were observed. Meat pH, water-holding capacity, cooking loss, shear force value, instrumental surface color (Commission International De L'eclairage $L^{\star}$, $a^{\star}$, $b^{\star}$, chroma, and hue angle) and fatty acid composition were not significantly different. Roasted Chikso beef released more intense aroma than roasted Hanwoo beef based on the total area units of identified volatiles. Among identified volatiles, the amounts of toluene, heptanal, octanal, and nonanal were higher in roasted Chikso beef than in roasted Hanwoo beef. In addition, the aroma pattern of the roasted beef from these breeds was well-discriminated by electronic nose. Conclusion: No distinct differences were found in terms of meat quality between Hanwoo and Chikso beef in this study. However, the aroma pattern and volatiles of roasted Hanwoo and Chikso beef were different according to instrumental analysis.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.7
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• pp.951-960
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• 2018

Hanwoo cattle are an important food source in Korea and their supply can have a major impact on meat availability for Korean consumers. The Hanwoo population was 1.8 million head in 2005 and gradually increased to 2.6 million in 2015. Per capita beef consumption has also increased, to 11.6 kg per year in 2015, and is expected to continue to increase. Because intramuscular fat percentage is a critical contributor to meat quality, Hanwoo cattle are fed a high-energy corn-based diet for long fattening periods. Long fed diet causes significant alterations in fat percentage in the loin muscle and other areas of the carcass. However, these long feeding periods increase feeding costs and beef prices. Recently, there has been increased Korean consumer demand for lean beef which has less fat, but is tender and priced more reasonably. These consumer demands on the Korean beef industry are driving differing beef production systems and also changes to the beef grading methodology. Korean government has made a significant investment to select bulls with favorable production traits using progeny testing. Progeny tested bull semen has been disseminated to all Hanwoo farmers. A beef traceability system has been employed for all cattle breeds in Korea since 2009. Hanwoo cattle are ear-marked with a 12-digit identification number from birth to slaughter. This number allows traceability of the management history of individual cattle, and also provides information to consumers. Traceability including management information such as herd, farm, year of birth, and carcass data can determine estimated breeding values of Hanwoo. For a sustainable Hanwoo industry, research scientists in Korea have attempted to develop feeds for efficient fattening periods and precision feeding systems based on genetic information for Hanwoo cattle. These initiatives aim to Korean consumer demands for beef and provide more precision management in beef production in Korea.

• Korean Journal of Veterinary Service
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• v.30 no.4
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• pp.557-562
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• 2007

This study was carried out to discriminate Hanwoo from the milking and hybrid cattle by detection of MC1R gene related to bovine hair color. One hundred sixty six samples were collected from the abattoir (n = 106) and local market (n = 60). The beef from abattoir were originated from Hanwoo (n=27), Holstein (n=29), Hybrid (n=45) and imported cattle (n=5), respectively. The beef from market consisted of Hanwoo (n=36), Holstein (n=7) and imported ones (n=17). Commercialized screening kit (Kogenebiotec, Korea) was used for MC1R gene analysis. As a result, Hanwoo was discriminated from Holstein. However, 9 of 45 hybrid and 11 of 22 imported beef samples were indistinguishable from Hanwoo. It could be explained by second generation of crossing of Hanwoo with Holstein or the cattle with silver or yellow hair. This results suggest that additional tests as well as MC1R gene detection be needed to confirm Hanwoo beef among cattle beef.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.709-718
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• 2016

This review addresses the characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Marbling of Wagyu and Hanwoo beef has been increased in Japan and Korea to meet domestic consumer preferences. Wagyu and Hanwoo cattle have high potential of accumulating intramuscular fat (IMF) and producing highly marbled beef. The IMF content varies depending on the feeding of time, finishing diet, and breed type. IMF increases when feeding time is increased. The rate of IMF increase in grain-fed cattle is faster than that in pasture-fed cattle. Fatty acid composition are also different depending on breeds. Highly marbled Wagyu and Hanwoo beef have higher proportions of monounsaturated fatty acid (MUFA) due to higher concentrations of oleic acid. MUFAs have little effect on total cholesterol. They are heart-healthy dietary fat because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Clinical trials have indicated that highly marbled beef does not increase LDL-cholesterol. This review also emphasizes that high oleic acid beef such as Wagyu and Hanwoo beef might be able to reduce risk factors for cardiovascular disease.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.668-672
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• 2009

This paper describes the differentiation between native Korean cattle (Hanwoo) and Holsteins or imported cattle using the real-time polymerase chain reaction (PCR) by targeting the sequence of the melanocortin 1 receptor (MC1R) gene. A rapid and accurate method was developed to identify Hanwoo by genotyping the DNA extracted from 295 commercial beef samples (obtained from 5 provinces in South Korea) labeled as Hanwoo beef. The results of real-time PCR assays for the proportions of Hanwoo were 84, 85.7, 95, 91.4, and 90% in the areas of Seoul, Joongbu, Youngnam, Honam, and Chungcheong, respectively. Thus, the beef samples from 295 butcher shops, which asserted to only sell Hanwoo, showed that 259 of 295 samples were of the Hanwoo beef gene type (T-type) and 36 of 295 samples were Holsteins of imported dairy cattle gene types (C-type or C/T type). In conclusion, the proportion of Hanwoo beef was 87.8% and the proportion of Holstein or imported dairy cattle meat was 12.2% (C-type: 9.8%, C/T-type: 2.4%). Generally, most consumers can not differentiate imported meat from Hanwoo beef. Therefore, Hanwoo beef and imported dairy cattle meat that is sold in butcher shops should have mandatory identification by using MC1R genotyping based on real-time PCR.

• Journal of the Korean Applied Science and Technology
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• v.31 no.2
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• pp.265-276
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• 2014

The purpose of this study was to evaluate the effect on lowering blood LDL-C in an adult human, by taking n-6/n-3 balanced Hanwoo beef and reducing n-6/n-3 in loin of Hanwoo beef. The randomized complete block design was used to conduct an experiment with a total of 20 castrated Hanwoo cattles, which were divided into two groups. Each group had 10 cattles, and the control group consisted of absence of linseed, while n-3 treatment group (n-3 group) had linseed. The results showed that n-6/n-3 in loin and blood was decreased to under 4:1 in n-3 group, while oleic acid as an monounsaturated fatty acid was increased by 52.79% compared to the control group. In above 70% of the clinical subjects who ate the balanced Hanwoo beef, the blood triglyceride, total cholesterol, and LDL-C were decreased by 25.35, 5.22, and 17.59%. However, in the subjects who ate the imported beef, and not the common Hanwoo beef, the same parameters were increased by 9.05, 8.21, and 21.70%, respectively. When the balanced Hanwoo beef were eaten, HDL-C were increased by 6.07% but the imported beef and common Hanwoo beef had those values decreased by 14.46 and 11.46%, respectively. The blood glucose was decreased by 6.42 and 11.82% in the subjects who ate balanced Hanwoo beef and common Hanwoo beef, respectively but the subjects who ate the imported beef had an increase by 15.19%.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.3
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• pp.365-371
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• 2001

The effects of light exposure and light intensity on surface color of Hanwoo (Korean native cattle) beef and color stability of fresh normal and DFD (dark, firm, dry) muscles during 7 days at $4{\pm}1^{\circ}C$ under three display conditions (Dark, Light1000 and Light3000) were investigated. The $L^*$, $a^*$, $b^*$, $C^*$ values and R630-R580 were significantly (p<0.05) higher in normal beef than in DFD beef. The $a^*$, $b^*$, $c^*$ values and R630-R580 of normal beef increased during the first day of display except Light3000 group, then gradually decreased over time. The surfaces of Hanwoo beef accumulated more metmyoglobin in the light than in the dark. Also, the rate of decrease in redness during refrigerated storage was enhanced by light exposure and increase in light intensity. Discolorations were more rapid in DFD beef than normal beef. Increasing light intensity promoted not only discoloration but also lipid oxidation. Therefore storage in the dark is effective in retarding the formation of a brown color in Hanwoo beef.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1288-1292
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• 1999

The physicochemical properties and palatability of Hanwoo(cow, steer, and bull) beef loin(1＋ carcass grade) were studied. pH(5.56~5.69), moisture content(67.6~69.0%), crude protein content(17.8~18.7%), and crude fat content(11.9~13.8%) of Hanwoo beef loin did not show significant difference between the types of Hanwoo. L(44.5~46.9), a(19.9~20.6), and b(10.3~11.6) color parameters, water holding capacity (69.4~70.5%), volatile basic nitrogen content(9.86~11.28mg%), thiobarbituric acid value(0.148~0.158 mg malonaldehyde/kg), and cooking loss(26.3~27.9%) of beef loin did not show significant difference between the types of Hanwoo either. Hardness, myofibrillar fragmentation index(MFI), and chewiness of beef loin were 6.1~6.9 dyne/cm2, 50.3~54.9, and 39.5~ 52.0g, respectively. No differences were found in hardness and MFI between the types of Hanwoo, while chewiness of cow was much lower than that of steer and bull(p<0.05). Cow was the best in palatability.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.153-161
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• 2017

Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were significant (p<0.001) differences in fat content and fatty acid compositions between grain-fed and grass-fed beef. Grain-fed Hanwoo had significantly (p<0.001) lower saturated fatty acid (SFA) proportion but higher monounsaturated fatty acid (MUFA) proportion compared to grass-fed cattle. The proportion of oleic acid in grain-fed Hanwoo was significantly (p<0.001) higher than that in grass-fed Hanwoo, Australian crossbred, or American crossbred cattle. Grain-fed Hanwoo had significantly (p<0.001) lower percentages of drip loss and cooking loss compared to other cattle. Overall palatability panel scores of grain-fed cattle were significantly (p<0.001) higher than those of grass-fed cattle. Consequently, sensory overall palatability was negatively correlated with proportions of SFA and polyunsaturated fatty acid (PUFA), but positively correlated with the proportion of MUFA. In particular, the proportion of oleic acid was strongly and positively correlated with fat content (r=0.91, p<0.001) and overall palatability (r=0.92, p<0.001). These results implied that high-concentrate grain-fed could increase intramuscular fat (IMF) content and the proportion of oleic acid, thus increasing the sensory palatability of Hanwoo beef.

• Korean Journal of Agricultural Science
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• v.47 no.2
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• pp.291-303
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• 2020

This various factors that affect beef consumption behavior between different types of beef such as Hanwoo, Australian, American, and domestic Yukwoo. Previous studies usually used almost ideal demand system (AIDS) model to show the degree of substitution between meats especially domestic and foreign beef. This a real expenditure each individual and to explain what factors affect consumers especially focusing on various beef. Hence, previous studies used shares and prices as key variableshowever, this study use various socio-demographic variables, consumption tendency, satisfaction and importance for beef consumption, purchasing usage and part, etc. This study a seemingly unrelated regression (SUR) model to enhance efficiency of estimates because error terms of four beef consumption equations are correlated. For, an on-line survey was performed Aug. 5 - 14, and we obtained 979 effective samples. The results show that high income group (more than 700 mil. won per month) purchases more beef than other groups. The origin of orders is Hanwoo, Yukwoo, Australian beef, and American beef. A family who member purchases more Yukwoo than other groups. foreign affects beef consumption regardless of its origin. Individuals who think origin and taste prefer Hanwoo. However, individuals who think price prefer Australian beef.