title: Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions.
abstract: Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the scientific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic information regarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Our results showed that the yields, physicochemical and nutritional composition widely varied between the by-products examined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney and spleen had the lowest CIE L* values and highest CIE a* values. Liver had the highest vitamin A, B2 and niacin contents whereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, omasum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver had the highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from 38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%, and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by-products in future.
authors.affiliation: Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea.
authors.forename: Pil Nam
authors.initials: PN
authors.lastname: Seong
authors.affiliation: Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea.
authors.forename: Geun Ho
authors.initials: GH
authors.lastname: Kang
authors.affiliation: Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea.
authors.forename: Kuyng Mi
authors.initials: KM
authors.lastname: Park
authors.affiliation: Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea.
authors.forename: Soo Hyun
authors.initials: SH
authors.lastname: Cho
authors.affiliation: Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea.
authors.forename: Sun Moon
authors.initials: SM
authors.lastname: Kang
authors.affiliation: Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea.
authors.forename: Beom Young
authors.initials: BY
authors.lastname: Park
authors.affiliation: Sunjin Meat Research Center, Seoul 134-822, Korea.
authors.forename: Sung Sil
authors.initials: SS
authors.lastname: Moon
authors.affiliation: Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea.
authors.forename: Hoa Van
authors.initials: HV
authors.lastname: Ba
keywords: amino acid; bovine by-products; color; fatty acid contents; mineral; vitamin