title: Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef.
abstract: This review addresses the characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Marbling of Wagyu and Hanwoo beef has been increased in Japan and Korea to meet domestic consumer preferences. Wagyu and Hanwoo cattle have high potential of accumulating intramuscular fat (IMF) and producing highly marbled beef. The IMF content varies depending on the feeding of time, finishing diet, and breed type. IMF increases when feeding time is increased. The rate of IMF increase in grain-fed cattle is faster than that in pasture-fed cattle. Fatty acid composition are also different depending on breeds. Highly marbled Wagyu and Hanwoo beef have higher proportions of monounsaturated fatty acid (MUFA) due to higher concentrations of oleic acid. MUFAs have little effect on total cholesterol. They are heart-healthy dietary fat because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Clinical trials have indicated that highly marbled beef does not increase LDL-cholesterol. This review also emphasizes that high oleic acid beef such as Wagyu and Hanwoo beef might be able to reduce risk factors for cardiovascular disease.
authors.affiliation: Kuju Agricultural Research Center, Faculty of Agriculture, Kyushu University 8780201, Japan.
authors.forename: Takafumi
authors.initials: T
authors.lastname: Gotoh
authors.affiliation: Division of Applied Life Science (BK21 ), Gyeongsang National University, Jinju 52852, Korea.
authors.forename: Seon-Tea
authors.initials: ST
authors.lastname: Joo
keywords: Hanwoo; Wagyu; intramuscular fat; marbling; oleic acid