Meat Quality and Nutritional Properties of Hanwoo and Imported New Zealand Beef

한우고기와 뉴질랜드산 냉장수입육의 육질 및 영양성분 비교

  • Cho, Soo-Hyun (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kang, Geun-Ho (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Seong, Pil-Nam (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Park, Beom-Young (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Jung, Seok-Geun (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kang, Sun-Moon (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kim, Young-Chun (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kim, Ji-Hee (Animal Products Research and Development Division, National Institute of Animal Science) ;
  • Kim, Dong-Hun (Animal Products Research and Development Division, National Institute of Animal Science)
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 강근호 (농촌진흥청 국립축산과학원) ;
  • 성필남 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 정석근 (농촌진흥청 국립축산과학원) ;
  • 강선문 (농촌진흥청 국립축산과학원) ;
  • 김영춘 (농촌진흥청 국립축산과학원) ;
  • 김지희 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원)
  • Received : 2011.09.18
  • Accepted : 2011.11.21
  • Published : 2011.12.31


This study was conducted to investigate the proximate composition, meat color, Warner-Bratzler shear force (WBS), cooking loss (CL), fatty acids composition, amino acid composition and mineral contents of Hanwoo beef (QG $1^+$, 1) and imported New Zealand black Angus beef with loin, strip loin, eye of round and chuck tender. The intramuscular fat contents were higher in the strip loin, loin and chuck tender of Hanwoo beef than New Zealand beef (p<0.05). Hanwoo QG 1 beef had higher Fe contents in the strip loin (30.52 mg/100g) and chuck tender (40.70 mg/100g) (p<0.05). Hanwoo beef had lower cooking loss and than those of New Zealand beef, whereas New Zealand beef had higher protein and amino acids contents (%) than their counterpart. There was no significant difference in the WBS between two origin samples except the chuck Hanwoo beef had significantly lower saturated fatty acids (SFA) and higher monounsaturated fatty acids contents than New Zealand beef (p<0.05). WBS values indicated that Hanwoo and New Zealand beef had similar tenderness in the loin, striploin and eye of round due to the longer aging periods of the New Zealand beef than Hanwoo beef during the distribution.


Supported by : 농촌진흥청 국립축산과학원


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