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Animal Frontiers Abstract - Feature Articles

Keys to production and processing of Hanwoo beef: A perspective of tradition and science

 

This article in

  1. Vol. 2 No. 4, p. 32-38
     
    Published: December 22, 2014


    * Corresponding author(s): kichang@scnu.kr
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doi:10.2527/af.2012-0060
  1. C. Jo*,
  2. S.H. Cho,
  3. J. Chang and
  4. K.C. Nam *
  1. *Department of Animal Science & Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea
    †National Livestock Research Institute, Rural Development Administration, Suwon 441-350, Republic of Korea
    ‡Department of Agricultural Science, Korea National Open University, Seoul 110-791, Republic of Korea
    §Department of Animal Science & Technology, Sunchon National University, Suncheon 540-950, Republic of Korea

Abstract

  • Hanwoo is Korean native cattle historically raised mainly in the Korean Peninsula with maintained stable traits and blood lineage.

  • In the Korean market, Hanwoo beef is enthusiastically preferred to imported beef despite of its relatively high price, as Korean consumers believe that Hanwoo beef is fresher and has better quality than imported beef according to survey results.

  • Hanwoo beef can be characterized by its highly marbled fat (about 24% intramuscular fat content in loin muscles with 1++ quality grade), thin muscle fibers, minimal connective tissues, and the characteristic flavor.

  • The quality traits and the nutritative composition of Hanwoo beef are different from beef from Australian Angus.

  • Improving marbling scores and decreasing overall production cost are important goals for Korean cattle industry. Thus, caring and feeding strategies are programmed for these purposes.

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Copyright © 2012. © 2012 Jo,Cho, Chang and Nam