Pregledni rad
Comparison of the chemical and fatty acid composition of the meat of the Hanwoo and Wagyu cattle breeds
Sara Kolar
; Zagreb, Hrvatska
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* Dopisni autor.
Sažetak
Wagyu and Hanwoo are two autochthonous East Asian breeds of cattle that stand out in the world beef production by their exceptional quality and high level of intramuscular fat. The characteristics of the premium pieces of the meat of these breeds are pronounced marbling, juiciness and softness. This paper gives an overview of the existing research on the chemical and fatty acid composition of the meat of the Hanwoo and Wagyu cattle breeds. Both breeds show a significantly higher proportion of intramuscular fat (than European breeds), with the Wagyu breed noting higher amounts (20.5 – 46.5 % vs. 15.4 – 22.85 %), compared to the Hanwoo. With respect to the negative correlation between crude fat and moisture, lower moisture values were observed in the Wagyu breed (41.0 – 59.5 vs. 55.01 – 64.8). The analysis of the fatty acid composition shows the dominance of monounsaturated fatty acids (MUFA) (⁓ 47 – 56 % in Hanwoo and 50 – 57 % in Wagyu), especially oleic acid (C18:1n-9), which is associated with desirable sensory properties. From saturated acids, palmitic acid (C16:0) is the most abundant, whereby some studies point to slightly higher concentrations in Hanwoo beef. On the other hand, in Wagyu meat were found relatively higher values of linoleic acid (C18:2n-6) from the group of polyunsaturated fatty acids (PUFA) (2.51 - 4.7%). Both breeds are distinguished by a favorable fatty acid composition that contributes to the high nutritional and sensory value of the meat, with more pronounced marbling and a higher proportion of PUFA in the Wagyu cattle breed.
Ključne riječi
Wagyu; Hanwoo; chemical composition; fatty acids; intramuscular fat
Hrčak ID:
347476
URI
Datum izdavanja:
18.5.2026.
hrvatski njemački španjolski talijanski
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