• Food Science of Animal Resources
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• v.38 no.6
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• pp.1168-1178
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• 2018

The present study aimed to characterise anti-oxidant peptides from water-soluble protein extracts of Hanwoo beef and evaluate their anti-proliferative effect on human colorectal carcinoma cells (HCT116). Antioxidant peptides were purified from the low-molecular-weight fraction (<3 kDa) of Hanwoo beef extract. Antioxidant activity of peptide fractions was determined using the oxygen radical absorbance capacity (ORAC) assay. Purified peptide (P3) displayed higher ORAC activity than the low-molecular-weight fraction ($202.66{\mu}M\;TE/g$ vs $167.38{\mu}M\;TE/g$ of dry matter, respectively) (p<0.05). The peptide sequence of P3 was Cys-Cys-Cys-Cys-Ser-Val-Gln-Lys (888.30 Da). The novel peptide P3, at $250{\mu}g/mL$, also significantly inhibited HCT116 cell proliferation up to 25.24% through phosphorylation of ERK, JNK, and p38 kinase (p<0.05). Hence, antioxidant peptide P3 from Hanwoo beef extract can be used as an antioxidative and anticancer agent in the functional food industry.

• Food Science and Industry
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• v.51 no.3
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• pp.238-244
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• 2018

Hanwoo cattle have been genetically selected for enhancing meat quality and meat quantity since the last few decades. Beef consumption in South Korea has also increased to 11.6 kg per year in 2016 and is expected to continue to increase. For improving meat quality, Hanwoo cattle has been raised a high-energy corn-based diet for long fattening periods, which causes not increment of fat percentage in the loin muscle but increment of feeding costs. Consumer demands on the Korean beef industry are driving differing beef production systems and also changes to the beef grading system. For a sustainable Hanwoo industry, researcher in Korea have attempted to develop feeds for efficient fattening periods and precision feeding systems based on genetic information for Hanwoo cattle. Therefore, representatives of government, academics, and market association need to provide efficient collaboration for the future prospective or develop a precise management system for Hanwoo industry in Korea.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.145-149
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• 2005

This study was carried out to investigate the effect of dietary RVS on the WHC, color stability, and lipid oxidation of Hanwoo (Korean cattle) beef during cold storage after thawing, RVS fed Hanwoo (Korean cattle) beef was more effective in increasing WHC, color stability and delaying lipid oxidation than that without RVS in diet. And 4% RVS fed Hanwoo (Korean cattle) beef showed the greatest effects.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.2
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• pp.263-267
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• 2001

Beef samples of loin eye area from New Zealand, USA and three quality grades of Hanwoo were analyzed using near infrared spectrophotometer with reference values from laboratory optical Chromameter to determine effective spectrum range and mathematical treatment for determination of color values. $R^2s$ of prediction models were not improved much by calibrating with whole light range (400~2500 nm) compared to using visible range (400~1100 nm). Standard errors of calibration and prediction were influenced by possible bias due to sampling non-homogeneous sample sources. However, partial differentiation in the first order was more stable against sampling biases than second derivatives of the spectra. Lightness value was little different among the five sample sources of beef. Beef samples from USA were brighter and more reddish than beefs of Hanwoo or from New Zealand (p<0.05). Yellowness of USA beef was the highest followed by beef from New Zealand, which was also higher than Hanwoo beefs of three quality grades (p<0.05).

• Food Science of Animal Resources
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• v.33 no.2
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• pp.205-213
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• 2013

The objective of this study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with Salicornia herbacea (SH). Sliced Hanwoo beef shank were marinated and sun-dried at $28-30^{\circ}C$, relative humidity (RH) 30-35% for 3.5 h. The physicochemical and microbiological traits of the Hanwoo beef jerky were analyzed during the aerobically packaged storage at $25^{\circ}C$. The water activities of beef jerky with 0.5% and 1.0% SH were lower than those of the control at 0 d (p<0.05). The pH values of beef jerky with SH were significantly higher than those of the control (p<0.05). The beef jerky with SH and ascorbic acid showed significantly lower TBARS values than the control (p<0.05). The beef jerky with SH showed a significantly lower redness ($a^*$) than the control (p<0.05). Total plate count (TPC) of beef jerky with 1.0% SH was significantly lower than that of the control during the storage of 20 d (p<0.05). Yeast/mold was detected in the control and beef jerky with SH after storage periods of 10 and 20 d, but was not detected in jerky with ascorbic acid. With regard to the sensory properties, beef jerky with SH showed significantly greater flavor scores than the others (p<0.05). The result shows that SH powder can be used to increase the sensory quality and microbial safety of beef jerky.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• Journal of Animal Science and Technology
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• v.64 no.1
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• pp.143-154
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• 2022

This study was conducted to evaluate the relationship among market weight, slaughter age, yield grade, and primal cut yield in Hanwoo. A total of 403 Hanwoo (Korean native cattle) was assessed for carcass traits such as carcass cold weight, backfat thickness, ribeye area, dressing percentage, yield index, and marbling score. The production yield of the individual major primal cuts of Hanwoo beef was also measured. Carcass cold weight, ribeye area, and backfat thickness, which affect meat quality increased with increased market weight (p < 0.05). The production yield of the ten major primal cuts also increased with increased market weight (p < 0.05). In terms of slaughter age, carcass cold weight, ribeye area, and backfat thickness all increased from 25 months to 28-29 months, and the production yield of all prime cuts also increased with increasing slaughter age. According to the meat yield grade, carcass cold weight and backfat thickness increased from grade A to grade C, although the ribeye area was not affected. The combined findings of the study suggest that slaughtering Hanwoo at the weight of 651-700 kg and 701-750 and age of 28.23 and 29.83 months could be desirable to achieve the best quality and quantity grade of Hanwoo beef. However, the positive correlation of carcass cold weight and backfat thickness, and the negative correlation of the yield index according to primal cuts yield indicated that it is necessary to couple the slaughtering management of cattle with improved genetic and breeding method of Hanwoo to increase the production yield of the major prime cuts of Hanwoo beef.

• Journal of Animal Science and Technology
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• v.59 no.3
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• pp.6.1-6.6
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• 2017

Background: This study was aim to observe the effects of feeding mixed local hay (MH) consisted of 55% orchard grass (Dactylis glomerata L.), 35% tall fescue (Festuca arundinacea) and 10% red clover (Trifolium pratense) to Hanwoo steers on performance, carcass characteristics and meat quality (longissimus thoracis) compared with feeding imported timothy hay (TH) and local rice straw (RS). Results: Although no significant effects were found on animal performance and carcass yield grade, the carcasses of MH group had higher marbling score and quality grade than those of RS and TH group (P < 0.05). Therefore, higher fat content (P < 0.001), lower shear force and hardness value in the beef of MH group than that of other groups were observed. Furthermore, the beef of MH group had higher CIE $a^*$ value (redness) than that of other groups and feeding MH to Hanwoo steers lowered n-6 to n-3 fatty acids ratio in beef. Conclusions: Mixed hay provided benefits on meat quality and could be used for Hanwoo fattening program.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.918-922
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• 2010

Due to the large amount of beef imported from the USA to Korea, Korean consumers have become increasingly interested in the country of origin since it can affect market prices. Previously, Bos indicus and Bos taurus-specific markers were developed for the purpose of cattle breed identification, specifically discrimination of Australian beef. In this study, six SNP markers derived from Illumina 50K bovine SNP chip data were used for the discrimination between Korean cattle (Hanwoo) and imported beef from USA. PCR-RFLP genotyping methods were also developed, which indicates that these markers can be applied relatively easily compared to other markers. Taking into account a discrimination rate of 55% based on MC1R marker between Hanwoo and imported beef from USA, two additional markers, SNPs 23803 and 34776, were ideal and resulted in probability of identification of 0.942 and probability of misjudgment of 0.03. Therefore, the markers developed in this study can greatly contribute to the correct discrimination between beef from USA and Hanwoo beef.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.8
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• pp.1339-1351
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• 2020

Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins. Methods: Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4℃. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55℃ for 5 h and then raised to 60℃ for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties. Results: The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV- or SV+TC- treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores. Conclusion: Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.