Characteristics and health benefit of highly marbled wagyu and hanwoo beef

Takafumi Gotoh, Seon Tea Joo

Research output: Contribution to journalReview article

5 Citations (Scopus)

Abstract

This review addresses the characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Marbling of Wagyu and Hanwoo beef has been increased in Japan and Korea to meet domestic consumer preferences. Wagyu and Hanwoo cattle have high potential of accumulating intramuscular fat (IMF) and producing highly marbled beef. The IMF content varies depending on the feeding of time, finishing diet, and breed type. IMF increases when feeding time is increased. The rate of IMF increase in grain-fed cattle is faster than that in pasture-fed cattle. Fatty acid composition are also different depending on breeds. Highly marbled Wagyu and Hanwoo beef have higher proportions of monounsaturated fatty acid (MUFA) due to higher concentrations of oleic acid. MUFAs have little effect on total cholesterol. They are heart-healthy dietary fat because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Clinical trials have indicated that highly marbled beef does not increase LDL-cholesterol. This review also emphasizes that high oleic acid beef such as Wagyu and Hanwoo beef might be able to reduce risk factors for cardiovascular disease.

Original languageEnglish
Pages (from-to)709-718
Number of pages10
JournalKorean Journal for Food Science of Animal Resources
Volume36
Issue number6
DOIs
Publication statusPublished - Jan 1 2016

    Fingerprint

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology

Cite this