Nutritional Composition and Physico-chemical Meat Quality Properties of Korean Hanwoo Bull Beef

ABSTRACT This study was conducted to investigate the nutritional composition and meat quality properties of Hanwoo bull beef by different cut. 10 cuts Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi(brisket)were prepared from 10 Hanwoo bulls (24 months old) slaughtered during 3 consecutive days. There was no significant difference in pH values of 10 cuts (p>0.05). Udoon had the significantly higher protein contents (22.80%), whereas Dngsim, Guri, Moksim and Yangi had the significantly lower protein contents among 10 cuts (p<0.05). Dngsim was highest and Hongduke was lowest in fat contents when compared to the other cuts (p<0.05). Abjin had significantly higher L* and b* values, whereas Hongduke had significantly higher a* values than the other cuts (p<0.05). Dngsim had lower cooking loss (%) and Warner-Bratzler shear force (WBS) and higher water holding capacity (WHC) when compared to the other cuts (p<0.05). Guri had higher cooking loss (%) and WBS, whereas it has lower WHC when compared to the other cuts (p<0.05). Total amino acid contents were significantly higher in Udoon whereas they were significantly lower in Guri and Yangi than the other cuts (p<0.05). Glutamate contents were high in all cuts and followed by aspartate and lysin. In mineral contents, Fe was highly contained in Bosup, Sulgit and Yangi, and Zn was highly contained in Dngsim and Moksim (p<0.05).(