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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Environmental Microbial & Food Safety Laboratory » Research » Publications at this Location » Publication #327249
Title: Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut

Author
item OH, MIRAE - Konkuk University
item KIM, EUN - Konkuk University
item JEON, BYOUNG - Konkuk University
item TANG, YUJIAO - Konkuk University
item Kim, Moon
item SEONG, HYE - Konkuk University
item MOON, SANG - Konkuk University

Submitted to: Meat Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/7/2016
Publication Date: 4/18/2016
Citation: Oh, M., Kim, E.K., Jeon, B.T., Tang, Y., Kim, M.S., Seong, H.J., Moon, S.H. 2016. Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut. Meat Science. 119:16-21.

Interpretive Summary: The objective of this study was to evaluate chemical compositions, free amino acid contents, and antioxidant activities of different cuts of beef. Beef preferences and prices in Korean market depend on cut. Therefore, comparisons were made between high-preference cuts (loin, tenderloin, and rib) and low-preference cuts (brisket, topside, and shank). Results showed that low-pereference cuts contained higher levels of free amino acids with antioxidant activity than high-pereference cuts. Overall antioxidant activities were also significantly higher in low-perference cuts compared with high-perference cuts. In conclusion, providing consumers with positive information about low-perference cuts as found in this study could help health-conscious consumers choosing among beef products and further promote increased consumption of low-preference beef cuts. This invistrigation provides beneficial information to food technologiest and meat industries.

Technical Abstract: 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 (group 1 [G1], including loin, tenderloin, and rib) and low-preference (group 2 [G2], including brisket, topside, and shank) cuts. 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). G2 cuts contained higher levels of free amino acids with antioxidant activity than G1 cuts. Overall antioxidant activities were also significantly higher in G2 compared with G1 (p<0.05). In conclusion, providing consumers with positive information about G2 cuts as found in this study could help health-conscious consumers choosing among beef products and further promote increased consumption of low-preference beef cuts.