January 16, 2022

Properties And Health Benefit Of Highly Veined Wagyu And Hanwoo Beef

Likewise, the use of Hanwoo cattle as edible meat has long been minimal. Hanwoo’s large-scale production as beef cattle has started since the 1970s. Because Hanwoo cattle have retained stable properties through pure reproduction, the current bloodline is invaluable.

In the past, fat did not get a good picture in its role for human health, although fat is an important source of energy for humans. Fats have recently been reported to have less adverse health effects than carbohydrates, especially simple carbohydrates. Meat has even played a crucial role in the human evolution of a healthy and balanced diet . High-quality veined beef not only has excellent feed quality, but also contains many useful fatty acids (Troy et al. 2016). In this sense, the current document discusses the characteristics and health benefits of the highly veined meat of Wagyu and Hanwoo cattle.

Wagyu and Hanwoo cattle are the main meat breeds in Japan and Korea respectively. The marmoleum has been increased for decades to meet the preferences of national consumers. In both countries, highly veined meat is highly appreciated by traditional meat cooking methods, such as Sukiyaki for Japanese and Gogigui for Korean. Since intramuscular fat improves meat quality, at least in juiciness and taste (Hornsterin and Wasserman, 1987; Wheeler et al.1994), marmoleum is an accepted indicator of meat quality.

The meat quality classification system in both countries is mainly determined by the marble score with BMS and also by other housing characteristics. The literature suggests that IMF content varies depending on feeding fullblood wagyu beef online time, finishing diet and race type. Much attention has been paid to the further accumulation of the IMF to produce high-quality beef. The literature also indicates that the composition of fatty acids varies by breed.

Three thousand people in Japan were questioned about their intake of food containing specific fatty acids, including oleic acid. The inflammatory marker of the C-reactive protein was measured and indicated that those who ate more oleic acid food had lower inflammation. Wagyu is also larger in a type of fatty acid called conjugated linoleic acid .