Nutritional composition and physico-chemical meat quality properties of Korean Hanwoo bull beef.

摘要

This study investigated the nutritional composition and meat quality properties of different cuts of Hanwoo bull beef. 10 cuts (Abjin (short plate), Bosup (top sirloin), Cheggt (strip loin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), and Yangi (brisket)) were obtained from 10 Hanwoo beef bulls (approx. 24 months old) slaughtered during 3 consecutive days. There were no significant differences in pH values of the 10 cuts (p>0.005). Udoon had significantly higher (P<0.05). Dngsim had the highest and Hongduke had the lowest fat contents (P<0.05). Abjin had significantly higher L* and b* values while Hongduke had significantly higher a* values than the other cuts (P<0.05). Dngsim had lower cooking loss and Wrner-Bratzler shear force (WBS) and higher water holding capacity (WHC) when compared to the other cuts (P<0.05). Total amino acid contents were significantly higher in Udoon while they were significantly lower in Guri and Yangi than in the other cuts (P<0.05). Glutamate contents were high in all cuts, followed by aspartate and lysin. Fe levels were high in Bosup, Sulgit and Yangi, while Zn levels were high in Dngsim and Moksim (P<0.05).