Hoa Van-Ba, Kim Dong-Gyun, Song Dong-Heon, Ko Ji-Hun, Kim Hyun-Wook, Bae In-Seon, Kim Yun-Seok, Cho Soo-Hyun
Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea.
Jeju Special Self-Government, Province Livestock Promotion Agency, Jeju 63078, Korea.
Food Sci Anim Resour. 2024 Jul;44(4):832-848. doi: 10.5851/kosfa.2024.e21. Epub 2024 Jul 1.
This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function of breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso (n=10), black Hanwoo (n=12, BHW) and Jeju black cattle (n=12, JBC) were used. The steers all were raised under identical conditions and finished at a similar age of around 30-months old. Following 24 h of slaughter, all muscles were collected and used for analysis of meat quality, fatty acids, and flavor-related components (metabolic compounds, free amino acids, and aroma volatiles). The Hanwoo presented a significantly higher intramuscular fat content (IMF, 22.85%) than the BHW (11.78%), Chikso (9.25%), and JBC (9.14%; p<0.05). The meat of Hanwoo breed showed lighter and redder color, and lower shear force value (p<0.05). The JBC presented a "healthier" fatty acid profiles as it had a higher total unsaturated fatty acids content (p<0.05). With regard to flavor-related components, Hanwoo also had higher total contents of free amino acids and metabolites associated with umami and sweet tastes, and fat-derived volatile compounds (aldehydes, alcohols, and ketones) associated with fatty aroma. It may be concluded that there was a considerable difference in the meat quality properties among breeds. The variations of IMF content and flavor-related components may be the main factors contributing to the typical flavors of beef among the four Korean native cattle breeds.
本研究旨在评估牛肉的品质特性、与口味和香气相关的成分随品种的变化情况。为此，选用了四个韩国本土牛品种的阉牛：韩牛（n = 10）、智索牛（n = 10）、黑韩牛（n = 12，BHW）和济州黑牛（n = 12，JBC）。所有阉牛均在相同条件下饲养，并在约30月龄时达到出栏体重。屠宰24小时后，采集所有肌肉用于肉质、脂肪酸和风味相关成分（代谢化合物、游离氨基酸和香气挥发物）的分析。韩牛的肌内脂肪含量（IMF，22.85%）显著高于黑韩牛（11.78%）、智索牛（9.25%）和济州黑牛（9.14%；p<0.05）。韩牛品种的肉颜色更浅更红，剪切力值更低（p<0.05）。济州黑牛呈现出“更健康”的脂肪酸谱，因为其总不饱和脂肪酸含量更高（p<0.05）。关于风味相关成分，韩牛的游离氨基酸和与鲜味及甜味相关的代谢物总含量也更高，以及与脂肪香气相关的脂肪衍生挥发性化合物（醛、醇和酮）。可以得出结论，不同品种之间的肉质特性存在相当大的差异。IMF含量和风味相关成分的变化可能是导致四个韩国本土牛品种牛肉典型风味差异的主要因素。
