Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Fatty Acid Profiles on Sensory Properties of Beef Evaluated by Korean and Australian Consumer Groups

  • Cho, Soo-Hyun (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Jae-Hee (Department of Statistics, Duksung University) ;
  • Kim, Jin-Hyoung (National Institute of Animal Science, Rural Development Administration) ;
  • Park, Beom-Young (National Institute of Animal Science, Rural Development Administration) ;
  • Hwang, In-Ho (Department of Animal Resources and Biotechnology, Chonbuk National University) ;
  • Lee, Jong-Moon (National Institute of Animal Science, Rural Development Administration) ;
  • Seong, Pil-Nam (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Dong-Hun (National Institute of Animal Science, Rural Development Administration)
  • Published : 2008.06.30
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Abstract

This study assessed the role of fatty acids on beef preference of 2 consumer groups from South Korea and Australia. Three muscles (longissimus dorsi, triceps brachii, and semimembranosus) were obtained from 36 carcasses (18 Hanwoo steers and 18 Angus steers) and the cooked beef samples were evaluated by 1,080 consumers (720 Korean consumer panels and 360 Australian consumer panels). The cluster analysis showed that the Korean consumers had more significant relationship with fatty acid composition of beef than that of the Australian consumers when evaluated Australian Angus beef Only C20:5(n-3), and C22:5(n-3) affected preference clustering for Australian consumers; while saturated (C16:0 and C 18:0) as well as unsaturated fatty acids [C16:1(n-7), C18:2(n-6), C18:3(n-3), C20:3(n-6), C20:4(n-6), C20:5(n-3), C22:4(n-6), C22:5(n-3)] affected preference clustering for Korean consumers (p<0.05). In the discriminant analysis of Korean consumer's preference clustering, C20:5(n-3) was a significant fatty acid for Australian Angus beef while the C20:4(n-6) and C 18:0 for Korean Hanwoo beef to evaluate the palatability (p<0.05). Therefore, fatty acid compositions impact Korean consumer's preference of beef.

Keywords

References

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