Characteristics and health benefit of highly marbled wagyu and hanwoo beef

Takafumi Gotoh, Seon Tea Joo

研究成果: ジャーナルへの寄稿評論記事

5 引用 (Scopus)

抄録

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.

元の言語英語
ページ(範囲)709-718
ページ数10
ジャーナルKorean Journal for Food Science of Animal Resources
36
発行部数6
DOI
出版物ステータス出版済み - 1 1 2016

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Wagyu
Insurance Benefits
beef
intramuscular fat
Fats
cattle feeds
Oleic Acid
low density lipoprotein cholesterol
LDL Cholesterol
oleic acid
breeds
Monounsaturated Fatty Acids
feed grains
marbling
Dietary Fats
consumer preferences
Korea
Red Meat
monounsaturated fatty acids
high density lipoprotein cholesterol

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology

これを引用

Characteristics and health benefit of highly marbled wagyu and hanwoo beef. / Gotoh, Takafumi; Joo, Seon Tea.

:: Korean Journal for Food Science of Animal Resources, 巻 36, 番号 6, 01.01.2016, p. 709-718.

研究成果: ジャーナルへの寄稿評論記事

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