DOI QR코드

DOI QR Code

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

Abstract

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).

Keywords

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

References

  1. Flores, M., Armero, F., Aristoy, M-C., and Toldra, F. (1999) Sensory characteristic of cooked pork loin as affected by nucleotide content and post-mortem meat quality. Meat Sci. 51, 53-59 https://doi.org/10.1016/S0309-1740(98)00097-7
  2. Heath, H. B. and Reineccius, G. (1986) Flavor potentiators. In: Heath, H. B., Reineccius, G. (Eds.). Flavor Chemistry and Technology. AVI Pub. Co. Inc., Westport, CT. pp. 318-331
  3. Hilms, C. and Fischer, A. (1997) Role of amino acids and glucose in development of burnt off-flavors in liver sausage during heat processing. Meat Sci. 47, 249-258 https://doi.org/10.1016/S0309-1740(97)00056-9
  4. Judge, M. D., Aberle, E. D., Forrest, J. C., Hedrick, H. B., and Merkel, R. A. (1989) In "Principles of meat science". Kendall/Hunt Pub. Co. p. 125
  5. Katan, M. B., Zock, P. L., and Mensink, R. P. (1994) Effects of fats and fatty acid on blood lipids in humans: an overview. Am. J. Clinic. Nutr. 60(Suppl. 1), 1017-1022 https://doi.org/10.1093/ajcn/60.6.1017S
  6. Koutsidis, G., Elmore, J. S., Oruna-Concha, M. J., Campo, M. M., Wood, J. D. and Mottram, D. S. (2008) Water-soluble precursors of beef flavors : I. Effect of diet and breed. Meat Sci. 79, 124-130 https://doi.org/10.1016/j.meatsci.2007.08.008
  7. Maga, J. A. (1982) Flavor potentiators. CRC Crit. Rev. Food Sci. Nutr. 18, 231-312 https://doi.org/10.1080/10408398309527364
  8. Sakaguchi, M. Murata, M., and Toyohara, H. (1992) Accumulation of inosine 5'- monophosphate and the role of flavor development of domestic animal meat during storage. In final reports for research grants from meat and meat Products(Jpn), Vol. 10. The Ito Foundation, Tokyo, pp. 245-249
  9. Tu, C., Powrie, W. D., and Fennema, O. 1967. Free and esterified cholesterol content of animal muscles and meat products. J. Food Sci. 32, 30-34 https://doi.org/10.1111/j.1365-2621.1967.tb01951.x
  10. Wood, J. D., Nute, G. R., Richardson, R. I., Whittington, F. M., Southwood, O. Plastow, G., Mansbridge, R., da, Costa, N., and Chang, K. C. 2004. Effects of breed, diet and muscle on fat deposition and eating quality in pigs. Meat Sci. 67, 661-667
  11. 加藤博通, 1985. 食肉の 熟成と呈味成分, 臨床榮養, 66, 137
  12. 西村敏榮, 加藤博通, 1988. 食肉の 呈味 成における熟成の役割, 肉の科學, 29, 1
  13. 山口靜子. 2002. 牛肉のおいしると消費者 嗜好, 東京農業大學 用生物科學部 食肉の科學, 43, 131-139
  14. Moon, S. S., Kang, G. H., Hur, S. J., Jeong, J. Y., Yang, H. S., Kim, J. S., Joo, S. T., and Park, G. B. (2003) Effect of carcass traits, sarcomere length and meat quality properties on beef longissimus tenderness at 24hr postmortem. Kor. J. Food Sci. Ani. Resour. 23, 109-114
  15. Wood, J. D., Brown, S. N., Nute, G. R., Whittington, F. M., Perry, A. M., Johnson, S. P., and Enser, M. 1996. Effects of breed, feed level and conditioning time on the tenderness of pork. Meat Sci. 44, 105-112 https://doi.org/10.1016/S0309-1740(96)00044-7
  16. 유익종, 박병성, 김수정, 전기홍, 김영붕, 이남형, 정재홍. 1993. 한우육의 우수성 발굴에 관한 연구. (사)한국식품개발연구원
  17. Animal Products Grading Service. (2008) Grade information. http://www.apgs.co.kr/ gradeinfo/statistics (assessed on May 30, 2008)
  18. Morrison, W. R. and Smith, L. M. (1964) Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. J. Lipid Res. 5, 600
  19. Nam, K. C., Du, M., Jo, C., and Ahn, D. U. (2001) Cholesterol oxidation products in irradiated raw meat with different packaging and storage time. Meat Sci. 58, 431-435 https://doi.org/10.1016/S0309-1740(01)00046-8
  20. 김용곤, 유영모, 김진형, 안종남. 2007. 식육의 테마상식. 농촌진흥청 축산과학원 문성사
  21. 손숙미. (2008) 한우 부위별 영양학적 가치연구. 한우협회기금 연구사업 최종보고서
  22. Batzer, O. F., Santoro, A. T., Tan, M. C., Landmann, W. A., and Schweigert, B. S. (1960) Precursors of beef flavor. J. Agric. Food Chem. 8, 498 https://doi.org/10.1021/jf60112a023
  23. Kim, S. Y., Kwon, Y. J., Kim, D. G., Kim, S. M., and Sung, S. K. (1996b) Effects of castration and aging on the tenderness factors in Hanwoo beef. Kor. J. Anim. Sci. 38, 621-628
  24. 김병철, 오세종. 1990. 한우육과 홀스타인육의 이화학적 성질에 관한 비교연구. 고려대학교 농림논집. 107
  25. Lee, C. A. and Newbold, R. P. (1963) The pathway of degradation of inosinic acid in bovine skeletal muscle. Biochimica et Biophysica Acta, 72, 349-352 https://doi.org/10.1016/0006-3002(63)90253-1
  26. Silva, J. A., Patarata, L., and Martins, C. (1999) Influence of ultimate pH on bovine meat tenderness during ageing. Meat Sci. 52, 453-459 https://doi.org/10.1016/S0309-1740(99)00029-7
  27. Yano, Y., Kataho, N., Watanabe, M., Nakamura, T., and Asano, Y. 1995. Evaluation of beef aging by determination of hypoxanthine and xanthine contents: application of a xanthine sensor. Food Chem. 52, 439-445 https://doi.org/10.1016/0308-8146(95)93297-5
  28. Jeremiah, L. E. 1978. A review of factors affecting meat quality. Tech. Bull. 1, Research Branch, Agriculture Canada
  29. Miller, R. K., Tatum, J. D., Cross, H. R., Bowling, R. A., and Clayton, R. P. (1983) Effects of carcass maturity on collagen solubility and palatability of beef from grain finished steers. J. Food Sci. 48, 484-486 https://doi.org/10.1111/j.1365-2621.1983.tb10772.x
  30. Feidt, C., Petit, A., Bruas-Reignier, F., and Brun-Bellut, J. (1996) Release of free amino-acids during ageing in bovine meat. Meat Sci. 44, 19-25 https://doi.org/10.1016/S0309-1740(96)00088-5
  31. Klont, R. E., Barnier, V. M. H., Smulders, F. J. M. Van Dijk, A., Hoving-Bolink, A. H. and Eikelenbloom, G. (1999) Post mortem variation in pH, temperature and colour profiles of veal carcasses in relation to breed, blood haemoglobin content and carcass characteristics. Meat Sci. 53, 195-202 https://doi.org/10.1016/S0309-1740(99)00048-0
  32. Light, N. D., Restall, D. J., and Baily, A. J. (1984) Relationship of collagen content type and crosslinking with texture of collagen content muscle. Proc. Europe Meat Res. Workers, Bristol. p. 139
  33. Wood, J. D., Richardson, R. I.. Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E. K., Sheard, P. R., and Enser, M. 2003. Effects of fatty acids on meat quality; A review. Meat Sci. 66, 21-32 https://doi.org/10.1016/S0309-1740(03)00022-6
  34. Flores, M., Aristoy, M. C., and Toldra, F. (1996) HPLC purification and characterization of soluble alanyl aminopeptiedase from porcine skeletal muscle. J. Agric. Food Chem. 44, 2578-2583 https://doi.org/10.1021/jf9504677
  35. Kwiterovich, P. O. (1997) The effects of dietary fat, antioxidants and prooxidants on blood lipids, lipoproteins and atherosclerosis. J. Am. Diet. Assoc. 97(Suppl.), 1-41
  36. Beltran, J. A., Jaime, I., Santolaria, P., Sanudo, C., Alberti, P., and Perry, T. W. (1981) Palatability of muscle characteristics of cattle with controlled weight gain : Time on high energy diet. J. Anim. Sci. 52, 757-763 https://doi.org/10.2527/jas1981.524757x
  37. Boccard, R., Naude, R. T., Cronje, D. E., Smit, M. C., Venter H. J., and Rossouw. E. J. (1979) The influence of age, sex breed of cattle on their muscle characteristics. Meat Sci. 3, 280
  38. Nishimura, T., Hattori, A., and Takahashi, K. (1996) Relationship between degradation of proteoglycans and weakening of the intramuscular connective tissue during postmortem aging of beef. Meat Sci. 42, 251-260 https://doi.org/10.1016/0309-1740(95)00051-8
  39. Yamaguchi, S. 1991. Roles and efficacy of sensory evaluation on studies of taste. J. Jpn. Soc. Food Sci. Technol. 38, 972-978 https://doi.org/10.3136/nskkk1962.38.972
  40. Williams, J. R. and Harrison, D. L. 1978. Relationship of hydroxyproline solubilized to tenderness of bovine muscle. J. Food. Sci. 43, 464-467 https://doi.org/10.1111/j.1365-2621.1978.tb02331.x
  41. Cho, S. H., Kim, J. H., Seong, P. N., Choi, Y. H., Park, B. Y., Lee, Y. J, In, T. S., Chun, S. Y., and Kim, Y. K. (2007) Cholesterol, free amino acids, nucleotide-related compounds and fatty acid composition of Korean Hanwoo bull beef. Kor. J. Food Sci. Ani. Resour. 27, 440-449 https://doi.org/10.5851/kosfa.2007.27.4.440
  42. Cho, S. H., Kim, J. H., Kim, J. H., Seong, P. N., Park, B. Y., Kim, D. H., Lee, J. M., and Ahn, C. N. (2008) Prediction of palatability grading scores analyzed with sensory data of Korean Hanwoo bull and steer beef. Proc. Kor. J. Anim. Sci. p. 136
  43. Field, R. A. (1971) Effect of castration on meat quality and quantity. J. Anim. Sci. 32, 849-858 https://doi.org/10.2527/jas1971.325849x
  44. Kato, H., Rhue, M. R., and Nishimura, T. (1989) Role of free amino acids and peptides in food taste. A.C.S. Symposium series No.388 American Chemical Society, Washington DC. pp. 158-174
  45. Kim, D. G., Jung, K. K., Sugn, S. K., Choi, C. B., Kim, S. G., Kim, D. Y., and Choi, B. J. (1996a) Effect of castration on the carcass characteristics of Hanwoo and Holstein. Kor. J. Anim. Sci. 38, 239-248
  46. Warren, H. E., Scollan, N. D., Enser, M., Hughes, S. I., Richardson, R. I., and Wood, J. D. 2008. Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I: Animal performance, carcass quality and muscle fatty acid composition, Meat Sci. 78, 256-269 https://doi.org/10.1016/j.meatsci.2007.06.008
  47. Bohac, C. E. and Rhee, K. S. (1988) Influence of animal diet and muscle location on cholesterol content of beef and pork muscles. Meat Sci. 23, 71-75 https://doi.org/10.1016/0309-1740(88)90063-0
  48. Sakaguchi, M. Murata, M., and Toyohara, H. 1991. Studies on the change in inosine 5'-monophosphate level during storage of different parts of domestic animal meat. In final reports for research grants from meat and meat products (Jpn), Vol. 9. The Ito Foundation, Tokyo, pp. 229-233
  49. Nakatani, Y., Fujita, T., Sawa, S., Otani, T., Hori, Y., and Takagahara, I. (1986) Changes in ATP-related compounds of beef and rabbit muscles and a new index of freshness of muscle. Agric. Biol. Chem. 50, 1751-1756 https://doi.org/10.1271/bbb1961.50.1751
  50. Park, G. B., Moon, S. S., Ko, Y. D., Ha, J. K., Chang, H. H., and Joo, S. T. (2002) Influence of slaughter weight and sex on yield and quality grades of Hanwoo carcasses. J. Anim. Sci. 80, 129-136
  51. Ahn, D. H. and Park, S. Y. (2002) Studies on components related to taste such s free amino acids and nucleotides in Korean native chicken meat. J. Korean Soc. Food Sci. Nutr. 31, 547-552 https://doi.org/10.3746/jkfn.2002.31.4.547
  52. Bailey, A. J. and Light, N. D. (1989) Connective tissue in meat and meat products. Elsevier science publishers Ltd., Essex, UK
  53. Flores, M., Aristoy, M. C., and Toldra, F. (1993) HPLC purification and characterization of porcine muscle aminopeptidease B. Biochimie 73, 861-867
  54. Maga, J. A. (1994) Umami flavour of meat. In: Shahidi, F. (Ed.). Flavor of Meat and Meat Products. Blackie Academic and Professional, Chapman and Hall, New York, pp. 98-115
  55. Henderson, J. W., Ricker, R. D., Bidlingmeyer, B. A., and Woodward, C. (2000) Rapid, accurate, sensitive and reproducible HPLC analysis of amino acids. Agilent Technologies. http://www.agilent.com (assessed on August 3, 2004)
  56. Herring, H. K., Cassens, R. C., and Briskey, E. J. (1967) Tenderness and associated characteristics of stretched and contracted bovine muscles. J. Food. Sci. 32, 317-320 https://doi.org/10.1111/j.1365-2621.1967.tb01321_32_3.x
  57. SAS. (1996) SAS STAT User's Guide, Statistics, Cary NC
  58. Kawamura, Y. and Halpern, B. P. (1987) Recent developments in umami research. In: Umami: a basic taste. Kawamura, Y. Kare MR, eds. Marcell Dekker, New York, p. 637-642
  59. Lepetit, J. (2007) A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness. Meat Sci. 76, 147-159 https://doi.org/10.1016/j.meatsci.2006.10.027
  60. 소 및 돼지고기 부분육 분할 정형 지침서, 1997. 농촌진흥청 축산연구소
  61. Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipid from animal tissue. J. Biol. Chem. 26, 497-507
  62. Hofmann, K. (1993) Quality concepts for meat and meat products. Fleischwirtschaft 73, 1014-1019
  63. Parrish, F. C. Jr., Goll, D. E., Newcomb II, W. J., Lumen, B. O., Chaudhry, H. M., and Kline, E. A. (1969) Molecular properties of post-mortem muscle 7. Changes in nonprotein nitrogen and free amino acids of bovine muscle. J. Food Sci. 34, 196-202 https://doi.org/10.1111/j.1365-2621.1969.tb00918.x
  64. 강종옥, 정유성, 조규석, 坂田亮一, 유상하. 1992. 한우육과 수입우육의 감별검사에 관한 연구. 1. 출하전의 한우육과 수입우육의 육색소 및 미세구조. 한국축산학회지 34, 121-126

Cited by

  1. Comparison of the Chemical Composition, Textural Characteristics, and Sensory Properties of North and South Korean Native Chickens and Commercial Broilers vol.30, pp.2, 2010, https://doi.org/10.5851/kosfa.2010.30.2.171
  2. Quality Characteristics of Eogeul-tang Added with Beef Gristle vol.43, pp.3, 2014, https://doi.org/10.3746/jkfn.2014.43.3.431
  3. Meat Quality and Nutritional Properties of Hanwoo and Imported Australian Beef vol.31, pp.5, 2011, https://doi.org/10.5851/kosfa.2011.31.5.772
  4. Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers vol.30, pp.1, 2010, https://doi.org/10.5851/kosfa.2010.30.1.13
  5. The Physicochemical Characteristics of Marinated Beef Galbi under Different Cooking Conditions vol.28, pp.1, 2013, https://doi.org/10.7318/KJFC/2013.28.1.078
  6. Effects of Reed (Phragmites communis) on Growth Performance, Carcass Characteristics, and Meat Quality in Hanwoo Steers vol.22, pp.10, 2012, https://doi.org/10.5352/JLS.2012.22.10.1392
  7. Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef vol.86, pp.1, 2010, https://doi.org/10.1016/j.meatsci.2010.05.011
  8. Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut vol.119, 2016, https://doi.org/10.1016/j.meatsci.2016.04.016
  9. Changes in the Composition of Free Amino Acid During Production of Pastirma Cured with Different Levels of Sodium Nitrite vol.41, pp.2, 2017, https://doi.org/10.1111/jfpp.12801
  10. Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade vol.34, pp.3, 2014, https://doi.org/10.5851/kosfa.2014.34.3.287
  11. Recent advances in the use of computer vision technology in the quality assessment of fresh meats vol.22, pp.4, 2011, https://doi.org/10.1016/j.tifs.2011.01.008