Keys to production and processing of Hanwoo beef: A perspective of tradition and science

Changyeon, Jo; Cho, S.H.; Chang, Jen-Yuan; Nam, Ki Chang

doi:10.2527/af.2012-0060

Cited by 102 publications

(105 citation statements)

References 23 publications

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“…In this section, tasterelated free amino acid and cysteine will be discussed at the aspect in flavor development in meat. The results regarding free amino acids of duck meat are explicated in Among the taste-related free amino acid, glutamic acid can be the most important flavor precursors because it has a huge impact on flavor development itself or in combination with IMP since the reaction between glutamic acid and IMP increase umami flavor in meat (Jo et al, 2012;Jung et al, 2011). glucose, glucose-6-phosphate, cysteine, the combination of ribose and cysteine, and thiamin.…”

Section: Free Amino Acid Contentsmentioning

confidence: 99%

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Lee¹,

Kim²,

Yong³

et al. 2015

Korean Journal of Poultry Science

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The objective of present research is to evaluate the effect of breed and sex on flavor-related compounds of duck meat in Korea. Breast meat of each different breed [Korean native duck (KND) and commercial duck, Cherry Valley (CD)] and sex (male and female) were analyzed for chemical composition, nucleotide, fatty acid composition, and free amino acid. In comparison within the different breed and sex, CD and female duck were higher in moisture composition compared to KND and male duck. The meat from female duck had higher inosine monophosphate (IMP) contents while the meat from KND had higher inosine contents (P<0.05). Mostly, male duck had higher contents of free amino acid, including alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid and cysteine (P<0.05), even though no significance in the sum of taste-related free amino acid was observed with respect to breed and sex. From the results, it was found that breed has no significant impact while sex has influenced the flavor-related compounds, especially, IMP and most of the free amino acids. In order to get breed-specific advantages, KND should be developed based on flavor aspect and further studies using KND with known genetic confirmation should be conducted for the extrinsic and intrinsic flavor influencing factors.

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Section: Free Amino Acid Contentsmentioning

confidence: 99%

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Lee¹,

Kim²,

Yong³

et al. 2015

Korean Journal of Poultry Science

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“…It is noteworthy that there is a great deal of variation in the means from the FAO/INFOODS database, possibly signaling the effect of greater breed diversity and management practices represented in the FAO/INFOODs database. For example, the Hanwoo beef breed of South Korea has been selected and managed to produce beef that has a great proportion of intramuscular lipid (Jo et al, 2012). Therefore, it is not surprising that the meat from this breed had the greatest fat content.…”

Section: Nutritional Contributions Of Beefmentioning

confidence: 99%

Importance of cattle biodiversity and its influence on the nutrient composition of beef

et al. 2012

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Abstract• Livestock make a substantial contribution to achieving food and nutrition security due to various factors including the high nutritional quality of animal-source foods.• Conservation and sustainable use of cattle genetic resources are important due to the multiple benefits provided by local breeds. These benefits include multiple direct uses, additional market value provided by specialty products, social and cultural roles, and adaptations that local breeds have to climate and diseases in harsh environments.• Meat composition varies across cattle breeds. Whereas genetics play a role in this variation, management practices, such as diet, and other environmental factors also affect nutrient composition.• Compositional data for cattle breeds have been added to the FAO/INFOODS Food Composition Database for Biodiversity. The database is publicly available and has value for use by researchers, nutritionists, producers, the general public and other stakeholders.• More compositional data, including amino acids, minerals, and vitamins, are needed from local breeds in order to understand better the nutritional benefits of sustainably managing animal genetic resources.

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“…As Korea has developed economically, the demand for meats, in particular for more palatable meats, has increased compared to that before the 1980s (Jo et al, 2012). Furthermore, with a rapid increase in per capita meat consumption therefore the country is not yet self-sufficient in beef production, more than half of consumer demand is met by imports from Australia, USA, New Zealand, Mexico, and Canada (Jo et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, with a rapid increase in per capita meat consumption therefore the country is not yet self-sufficient in beef production, more than half of consumer demand is met by imports from Australia, USA, New Zealand, Mexico, and Canada (Jo et al, 2012). Previous workers (Robbins et al, 2003;Savell et al, 1987) indicated that sensory traits such as flavor and tenderness are the most important criterion of acceptability and palatability of beef affecting consumer purchasing decisions.…”

Section: Introductionmentioning

confidence: 99%

Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle

Dashdorj¹,

Yang²,

Ba³

et al. 2013

Korean Journal for Food Science of Animal Resources

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Taste-active compounds (e.g., amino acids and nucleotides) play an important role in contribution to the gustatoty sensation of food. The current study aimed to examine the differences in taste-active compounds between different beef muscles, breeds and aging periods. We have chosen the longissimus dorsi and semitendinosus muscles of Hanwoo breed and longissimus dorsi muscle of Angus breed for the investigation of the aforementioned compounds. Hanwoo muscles were aged for 7 or 28 d, and Angus samples were aged for 28 d at 4 o C. Results revealed that 8 out of the 18 detected free amino acids (FAA) showed significant (p<0.05) differences between the two Hanwoo muscles. Twelve FAAs showed aging effect (p<0.05) in which the amounts of 8 FAAs significantly increased as aging time increased. Inosine 5-monophosphate (IMP), hypoxanthine (Hx) and inosine showed significant (p<0.05) differences between the Hanwoo muscles, aging resulted in an increase in amounts of these nucleotides. Hanwoo beef had significantly (p<0.05) higher total amount of sweet amino acids than the Angus ones in that 15 amino acids showed differences (p<0.05) between the two breeds. Amounts of guanosine 5-monophosphate (GMP) and Hx were significantly higher (p<0.05) for Angus beef. Current study indicated that muscle type, breed and aging period had large variations in free amino acid and nucleotide contents, which may subsequently affect the taste attributes of cooked beef.

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Keys to production and processing of Hanwoo beef: A perspective of tradition and science

Cited by 102 publications

References 23 publications

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Importance of cattle biodiversity and its influence on the nutrient composition of beef

Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle

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