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Seong PN, Kang GH, Park KM, et al. Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions. Korean J Food Sci Anim Resour. 2014;34(4):434-47doi: 10.5851/kosfa.2014.34.4.434.
Seong, P. N., Kang, G. H., Park, K. M., Cho, S. H., Kang, S. M., Park, B. Y., Moon, S. S., & Ba, H. V. (2014). Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions. Korean journal for food science of animal resources, 34(4), 434-47. https://doi.org/10.5851/kosfa.2014.34.4.434
Seong, Pil Nam, et al. "Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions." Korean journal for food science of animal resources vol. 34,4 (2014): 434-47. doi: https://doi.org/10.5851/kosfa.2014.34.4.434
Seong PN, Kang GH, Park KM, Cho SH, Kang SM, Park BY, Moon SS, Ba HV. Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions. Korean J Food Sci Anim Resour. 2014;34(4):434-47. doi: 10.5851/kosfa.2014.34.4.434. Epub 2014 Aug 31. PMID: 26761281; PMCID: PMC4662147.
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Korean J Food Sci Anim Resour. 2014;34(4):434-47. doi: 10.5851/kosfa.2014.34.4.434. Epub 2014 Aug 31.

Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions.

Korean journal for food science of animal resources

Pil Nam Seong, Geun Ho Kang, Kuyng Mi Park, Soo Hyun Cho, Sun Moon Kang, Beom Young Park, Sung Sil Moon, Hoa Van Ba

Affiliations

  1. Animal Products and Processing Division, National Institute of Animal Science, Suwon 441-706, Korea.
  2. Sunjin Meat Research Center, Seoul 134-822, Korea.

PMID: 26761281 PMCID: PMC4662147 DOI: 10.5851/kosfa.2014.34.4.434

Abstract

Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the scientific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic information regarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Our results showed that the yields, physicochemical and nutritional composition widely varied between the by-products examined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney and spleen had the lowest CIE L* values and highest CIE a* values. Liver had the highest vitamin A, B2 and niacin contents whereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, omasum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver had the highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from 38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%, and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by-products in future.

Keywords: amino acid; bovine by-products; color; fatty acid contents; mineral; vitamin

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