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Comparison of Fatty Acid, Amino Acid, and Sensory Properties of Chikhanwoo (Korean Brindle Cattle) and Hanwoo (Korean Native Cattle)Comparison of Fatty Acid, Amino Acid, and Sensory Properties of Chikhanwoo (Korean Brindle Cattle) and Hanwoo (Korean Native Cattle)

Other Titles
Comparison of Fatty Acid, Amino Acid, and Sensory Properties of Chikhanwoo (Korean Brindle Cattle) and Hanwoo (Korean Native Cattle)
Authors
이태남주나미
Issue Date
Feb-2022
Publisher
(사)한국조리학회
Keywords
Chikhanwoo; Hanwoo; Fatty acids; Amino acids; Sensory properties; Muscle longissimus dorsi
Citation
Culinary Science & Hospitality Research, v.28, no.2, pp 18 - 27
Pages
10
Journal Title
Culinary Science & Hospitality Research
Volume
28
Number
2
Start Page
18
End Page
27
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/145897
DOI
10.20878/cshr.2022.28.2.003
ISSN
2466-0752
2466-1023
Abstract
This study investigated the fatty acid and amino acid compositions and sensory properties of Hanwoo, the most well-known Korean cattle breed, and Chikhanwoo, a Korean native breed, through comparative analysis. The test animals used in this study were six Hanwoo cattle and four Chikhanwoo cattle, and the samples for analyses were obtained from the muscle longissimus dorsi between the 12th and 13th ribs. Chikhanwoo had significantly lower moisture content than Hanwoo (62.85% and 63.75%, respectively; p<0.05). The contents of protein and crude ash were also significantly lower in Chikhanwoo than in Hanwoo (19.45% versus 20.91% for protein and 0.74% versus 0.80% for crude ash, respectively; p<0.05). The level of crude fat, however, was significantly higher in Chikhanwoo (15.73%) than in Hanwoo (14.09%) (p<0.001). Among all fatty acids, unsaturated fatty acid levels significantly differed between Chikhanwoo (64.61%) and Hanwoo (54.64%) (p<0.001); the content of oleic acid, known to enhance meat flavor, was significantly higher in Chikhanwoo than in Hanwoo (p<0.001). For amino acids, the level of glutamic acid was higher in Chikhanwoo (2.79%) than in Hanwoo (2.74%), but no significant difference was observed between the two breeds. Comparison of sensory properties of Chikhanwoo and Hanwoo showed significantly better tenderness, juiciness, flavor, umami, and overall palatability, but not color, for Chikhanwoo. The high protein and fat contents of Chikhanwoo may have influenced these sensory properties. As a result, sensory properties of roasted Chikhanwoo and Hanwoo were different. For a sustainable future studies comparing Chikhanwoo and Hanwoo cultivated in identical breeding environments and conditions must perform analysis of sensory properties to reinforce the value of Chikhanwoo, a Korean native breed, as a sorce of cattle meat and continue the promotion of meat consumption and publicizing activities.
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