Food Nutrition & Health Team, AgResearch, Palmerston North, New Zealand.
Dairy Foods Team, AgResearch, Palmerston North, New Zealand.
Meat Sci. 2018 Jun;140:26-37. doi: 10.1016/j.meatsci.2018.02.012. Epub 2018 Feb 20.
Wagyu beef products are marketed as luxury goods to discerning consumers and the lipid content and composition are important drivers of wagyu product value. Wagyu beef is an extensively marbled meat product, well characterised for its tenderness and flavour. In New Zealand, pasture-fed Wagyu-dairy beef production is increasing to meet demand for ultra-premium meat products. Important for these characteristics is the composition of lipid species and their distribution across the carcass. The aim of this study was to analyse the distribution of fatty acids and phospholipids in 26 table cuts, nine co-products and three fat deposits of carcasses from New Zealand pasture-fed Wagyu-dairy cross beef carcasses (n = 5). Phospholipid and fatty acid levels varied across different cuts of the carcass, but typically cuts with high levels of phospholipids also had high levels of omega-3 fatty acids and low levels of saturated fatty acids. This work will be used in the future to examine the potential health aspects of pasture-fed Wagyu beef.
和牛牛肉产品作为奢侈品推向有眼光的消费者，其脂质含量和组成是和牛产品价值的重要驱动因素。和牛牛肉是一种纹理细密的肉类产品，以其嫩度和风味而闻名。在新西兰，牧场饲养的和牛-奶牛杂交牛肉生产正在增加，以满足对超优质肉类产品的需求。这些特性的重要因素是脂质种类的组成及其在胴体中的分布。本研究的目的是分析新西兰牧场饲养的和牛-奶牛杂交牛肉胴体的 26 个肉块、9 个副产品和 3 个脂肪组织中的脂肪酸和磷脂的分布（n=5）。不同肉块的磷脂和脂肪酸水平存在差异，但通常磷脂含量高的肉块也含有高水平的ω-3 脂肪酸和低水平的饱和脂肪酸。这项工作将用于未来研究牧场饲养的和牛牛肉的潜在健康方面。
