Calorie, Cholesterol, Collagen, Free Amino Acids, Nucleotide-related Compounds and Fatty Acid Composition of Hanwoo Steer Beef with 1++ Quality Grade

1++ 등급 거세한우의 부위별 칼로리, 콜레스테롤, 콜라겐, 유리아미노산, 핵산관련물질 및 지방산조성

  • Cho, Soo-Hyun (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Seong, Pil-Nam (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Kim, Jin-Hyoung (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Park, Beom-Young (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Baek, Bong-Hyun (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Lee, Yeon-Jung (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • In, Tae-Sik (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Lee, Jong-Moon (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Kim, Dong-Hun (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science) ;
  • Ahn, Chong-Nam (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science)
  • Published : 2008.08.30


This study was conducted to investigate the compositional properties by different cut of Hanwoo steer beef. 10 cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (Ioin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were prepared from 10 Hanwoo steers ($24{\sim}28$ mon old) were used for the experiment. Calorie contents were $2,205{\sim}3713.20\;cal/g$ and loin, striploin, short plate were significantly higher than the other cuts (p<0.05). Loin was highest in cholesterol content, whereas top round and eye of round were lowest among 10 cuts (p<0.05). There were no significant differences in soluble and insoluble collagen contents although chuck tender, chuck roll and bottom round contained significantly higher total collagen and loin and striploin contained significantly lower total collagen contents than the other cuts (p<0.05). The result from the analysis of free amino acids showed that glutamate and alanine contents were $275.99{\sim}536.04\;mg/100g$, $130.63{\sim}175.23\;mg/100g$, respectively and followed by arginine ($7.00{\sim}10.49\;mg/100g$), phenylalanine ($4.70{\sim}13.88\;mg/100g$), and leucine ($5.98{\sim}10.26\;mg/100g$) in 10 cuts. $1^{++}$ grade Hanwoo steer beef had significantly higher IMP (Inosine monophosphate) and inosine in eye of round (30.04% and 6.25%) and top round (33.44% and 6.28%), while hypoxanthine contents were significantly higher in chuck tender than the other cuts (p<0.05). In fatty acid analysis, there were not significantly differences in fatty acid composition among 10 cuts only except for C16:1n7, C20:3n6, and C20:4n6 (p>0.05).


Hanwoo steer beef;calorie;free amino acids;cholesterol;inosine monophosphate


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