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http://dx.doi.org/10.5713/ajas.18.0069

Fatty acid compositions, free radical scavenging activities, and antioxidative enzyme activities of high-preference and low-preference beef cuts of Hanwoo (Bos taurus coreanae) cows  

Moon, Sang-Ho (Department of Food Bio Science, College of Biomedical and Health science, Konkuk University)
Kim, Eun-Kyung (Department of Food Bio Science, College of Biomedical and Health science, Konkuk University)
Jang, Se Young (Institute of Livestock Environmental Management)
Tang, Yujiao (School of Bio-sciences and Food Engineering, Changchun University of Science and Technology)
Seong, Hye-Jin (Department of Food Bio Science, College of Biomedical and Health science, Konkuk University)
Yun, Yeong Sik (Department of Food Bio Science, College of Biomedical and Health science, Konkuk University)
Chung, Sanguk (Department of Food Bio Science, College of Biomedical and Health science, Konkuk University)
Oh, Mirae (Department of Food Bio Science, College of Biomedical and Health science, Konkuk University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.31, no.12, 2018 , pp. 1974-1979 More about this Journal
Abstract
Objective: This study compared fatty acid compositions and antioxidant activities of high-preference cuts (loin, tenderloin, and rib) and low-preference cuts (brisket, topside, and shank) of Hanwoo (Bos taurus coreanae) cows to obtain potentially useful information for promoting the consumption of various low-preference cuts. Methods: Individual 500 g samples of fresh beef were collected from each of the six cuts from 10 Hanwoo cows (quality grade 1) and immediately freeze-dried. The dried samples were evaluated for fatty acid composition, free radical scavenging activities (hydroxyl, alkyl, and 2, 2'-diphenyl-1-picrylhydrazyl [DPPH] radical), and antioxidative enzyme activities (glutathione peroxidase [GPx], glutathione-S-transferase [GST], and superoxide dismutase [SOD]). Results: The percentages of total polyunsaturated fatty acids were significantly higher in low-preference cuts than in high-preference cuts (p<0.05). Hydroxyl, alkyl, and DPPH radical scavenging activities were significantly higher in low-preference cuts than in high-preference cuts (p<0.05). In addition, the activities of antioxidant enzymes, such as GPx, GST, and SOD, were significantly higher in low-preference cuts compared with high-preference cuts (p<0.05). Conclusion: These results may influence consumers to include more low-preference cuts in their selections based on the nutritional facts, which could help to balance the beef market in South Korea.
Keywords
Beef; Polyunsaturated Fatty Acid; Free Radical Scavenging Activity; Antioxidative Enzyme Activity; Hanwoo;
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