Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut.
The objective of this study was to evaluate chemical compositions, free amino acid contents, and antioxidant activities of different cuts of Hanwoo (Bos taurus coreanae) beef. Beef preferences and prices in the Korean market depend on cut. Therefore, comparisons were made between high-preference cuts (group 1 [G1], including loin, tenderloin, and rib) and low-preference cuts (group 2 [G2], including brisket, topside, and shank). Meat samples were collected from 10 fattened cows. Crude fat content was significantly higher in G1 than in G2 (p<0.05). The amounts of crude protein and total free amino acid were negatively correlated with crude fat content (p<0.05). Overall G2 contained higher levels of free amino acids with antioxidant activity than G1. Antioxidant activities were also significantly higher in G2 compared with G1 (p<0.05). In conclusion, providing consumers with positive information about G2 as found in this study could help health-conscious consumers choosing among beef products and further promote increased consumption of low-preference beef cuts.
Division of Food Bio Science, Konkuk University, Chungju 27478, South Korea.
Mirae
M
Oh
Division of Food Bio Science, Konkuk University, Chungju 27478, South Korea.
Eun-Kyung
EK
Kim
Division of Food Bio Science, Konkuk University, Chungju 27478, South Korea.
Byong-Tae
BT
Jeon
Division of Food Bio Science, Konkuk University, Chungju 27478, South Korea.
Yujiao
Y
Tang
Environmental Microbial and Food Safety Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD 20705, USA.
Moon S
MS
Kim
Division of Food Bio Science, Konkuk University, Chungju 27478, South Korea.
Hye-Jin
HJ
Seong
Division of Food Bio Science, Konkuk University, Chungju 27478, South Korea. Electronic address: moon0204@kku.ac.kr.
Sang-Ho
SH
Moon
D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D052160:Benzothiazoles / Q000032:analysis; D002417:Cattle; D009124:Muscle Proteins / Q000737:chemistry; D018482:Muscle, Skeletal / Q000737:chemistry*; D000069466:Red Meat / Q000032:analysis*; D013451:Sulfonic Acids / Q000032:analysis
D000596:Amino Acids; D000975:Antioxidants; D052160:Benzothiazoles; D009124:Muscle Proteins; D013451:Sulfonic Acids; C002502:2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
Antioxidant activity; Chemical composition; Free amino acid; Hanwoo beef; QUENCHER procedure