The objective of this research was to evaluate the chemico-physical and sensory traits of Hanwoo beef quality grade 1 ++ (HW1 ++ ), grade 1 + (HW1 + ), grade 1 (HW1), and Australian Wagyu (AUW) beef. The Longissimus Lumborum (LL) of HW1 ++ beef had the lowest (p<0.05) moisture contents (54.07%) while it had the highest (p<0.05) CIE L, a, b value and water holding capacity (WHC). Fat contents of LL were significantly different (p<0.05) among the beef groups: HW1 ++ (25.58%), HW1 + (16.39%), HW1 (11.29%), and AUW (11.87%) beef. Warner-Bratzler shear force (WBSF) values were the lowest in the beef from AUW (2.81 kg) beef. Cooking loss of AUW beef had the highest value (23.77%) among the beef groups. Quality grade affected sensory traits, with HW1 ++ receiving highest (p<0.05) tenderness, juiciness and flavor. In Hanwoo beef, from grade 1 to grade1 ++ , there were significant increases in fat content (from 11.29% to 25.58%), CIE L value (37.56 to 43.15), WHC (55.97% to 60.05%), tenderness (4.63 to 5.28), and decreases in moisture contents (66.84% to 54.07%), protein contents (20.35 to 19.76%), and WBSF value (5.43 kg to 2.93 kg) value. In sensory evaluation, overall acceptability score for Hanwoo 1 ++ grade beef was significantly higher than for Australian Wagyu beef. However, there were no significant differences in sensory properties between Hanwoo 1, 1 + grade and Australian Wagyu beef.
Boiled feed is obtained by mixing and boiling agricultural by-products such as
rice straw, rice bran, and bean curd with grains. The study explored the change
in fatty acid, free amino acid, nucleotide, mineral, cholesterol, myoglobin and
collagen of
longissimus dorsi
muscle in Hanwoo steers fed with
boiled feed. Forty steers, 20 heads per group, were divided into two groups: a
control group and a boiled feed group. The steers were raised for 10 months. The
boiled feed group was enriched with palmitoleic acid, oleic acid, arachidonic
acid and unsaturated fatty acids compared with the control group. There were no
significant differences in amino acid and nucleic acid composition between the
two groups. The boiled feed group contained higher levels of iron and manganese
in the boiled feed group compared with the control group. The total cholesterol
level was significantly increased, whereas calorie levels, myoglobin and
collagen composition showed no differences. As the supply of boiled feed
increases the content of fatty acids, unsaturated fatty acids and minerals
related to flavor, it should be a feed that leads to the production of
high-quality beef.
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