Do Kobe Beef Fat Good for You
Korean J Food Sci Anim Resour. 2016; 36(6): 709–718.
Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beefiness
Takafumi Gotoh
1 Kuju Agricultural Research Center, Kinesthesia of Agriculture, Kyushu University 8780201, Nihon
Received 2016 Nov thirty; Accepted 2016 December 2.
Abstract
This review addresses the characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Marbling of Wagyu and Hanwoo beefiness has been increased in Nihon and Korea to meet domestic consumer preferences. Wagyu and Hanwoo cattle accept loftier potential of accumulating intramuscular fatty (Imf) and producing highly marbled beef. The International monetary fund content varies depending on the feeding of time, finishing diet, and breed type. IMF increases when feeding fourth dimension is increased. The rate of International monetary fund increase in grain-fed cattle is faster than that in pasture-fed cattle. Fatty acrid composition are also different depending on breeds. Highly marbled Wagyu and Hanwoo beef have college proportions of monounsaturated fatty acid (MUFA) due to college concentrations of oleic acrid. MUFAs have niggling effect on total cholesterol. They are heart-good for you dietary fatty because they tin lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Clinical trials have indicated that highly marbled beef does not increment LDL-cholesterol. This review also emphasizes that loftier oleic acid beef such as Wagyu and Hanwoo beef might exist able to reduce hazard factors for cardiovascular disease.
Keywords: Wagyu, Hanwoo, marbling, intramuscular fatty, oleic acid
Introduction
Wagyu and Hanwoo cattle are major beef breeds in Nihon and Korea, respectively. Their marbling has been increased over many decades to run across domestic consumer preferences. In both countries, highly marbled beef is profoundly prized for traditional meat cooking methods such every bit Sukiyaki for Japanese and Gogigui for Korean. Considering of these demands, the use of heifers and steers instead of bulls, intensive feeding system, and genetic ability of Wagyu and Hanwoo cattle have resulted in greater fat deposition in these breeds compared to European breeds. Every bit intramuscular fatty (IMF) improves beef quality at least in juiciness and flavor (Hornsterin and Wasserman, 1987; Wheeler et al., 1994), marbling is an accepted indicator of meat quality. It is assessed in abattoirs by meat graders in various countries, including USA, Australia, Japan, and Korea.
Like other kinds of foods, meat has three functions: ane) It provides nutrition; two) It provides deliciousness; and three) It prevents disease. Although beef has these iii functions, the primary food in both Japan and Korea is boiled rice while beef is a side dish. Therefore, these two countries have developed the quality of beefiness rather than its quantity. This is quite unlike from foreign countries where meat is consumed as a master dish. In Japanese and Korean cuisine, soft and delicious beef with IMF and a good carmine color are requisites for food cooking methods such every bit Sukiyaki and Gogigui.
Nowadays, bioscience has given u.s.a. a new concept on wellness. In the past, fat was non given a good image in its role towards human wellness, although fatty is an important energy resource for human. Recently, fat has been reported to have fewer adverse furnishings on health than carbohydrates, peculiarly simple carbohydrates. In fact, meat has played a crucial role in man evolution of a healthy and well balanced diet (Pereira and Vicente, 2013). Furthermore, meat plays a pivotal part in nutritious diets. High quality marbled beef not only has excellent eating quality, simply also contains a lot of beneficial fat acids (Troy et al., 2016). In this regard, the current newspaper reviews the characteristics and health benefit of highly marbled beef from Wagyu and Hanwoo cattle.
Wagyu and Hanwoo Cattle
It has well known that Wagyu cattle have high potential of accumulating Imf and producing highly marbled beef. Hanwoo cattle are besides known for their high IMF for marbled beef similar to Wagyu beef. Highly marbled Wagyu loin contains more than than xl% of International monetary fund, sometimes more than 60% (Horii et al., 2009), while quality class one++ Hanwoo, the highest quality grade, has approximately 28% of International monetary fund in longissimus thoracis muscle (Hwang and Joo, 2016). Wagyu cattle include four types of Japanese cattle: the Black, Brown, Short Horn, and Polled breeds. Numerous studies accept investigated the meat quality, quantity, and muscle physiology of crossbreed Wagyu (Japanese Blackness cattle) in strange countries (Cafe et al., 2006; Cafe et al., 2009; Greenwood et al., 2006; Greenwood et al., 2009; May et al., 1993). In that location are also four types of Hanwoo in Korea. They are identified by different coat color: chocolate-brown (Major Hanwoo), blackness face (Heukwoo), black (Jeju Heukwoo), and tiger color (Chickso) (Jo et al., 2012). In this review, Wagyu and Hanwoo are used to describe the Japanese Black breed and the dark-brown coat color Hanwoo, respectively.
All four types of Wagyu cattle have played important roles locally and in the history of mixed farming. They also played important roles in the synergies betwixt cattle and crops, especially rice. Farmers gradually began to replace the role of cattle as draft animals and started to employ industrial fertilizers approximately 50 years ago. In contempo years, Japanese Wagyu cattle have been raised more than specifically for beef production. The famous make name Wagyu not only includes the Japanese Blackness cattle produced in Japan, simply also includes animals or fifty-fifty cantankerous-bred Japanese Black cattle produced in foreign countries such as Commonwealth of australia and the The states. Similarly, the utilization of Hanwoo cattle every bit an edible meat had been minimal for long time. Full-scale product of Hanwoo equally meat-blazon cattle has started since the 1970s. Because Hanwoo cattle accept maintained stable traits through pure convenance, the electric current claret lineage is very valuable. Information technology is mainly spread in the Korean peninsula (Kim and Lee, 2000). Recently, Hanwoo beefiness has been reported to accept highly marbled IMF similar to Wagyu beef. Peculiarly, Hanwoo beef has relatively thin musculus fiber and minimal content of connective tissues (Kim et al., 1994). It has less subcutaneous fatty depth with greater ossification scores and marbling scores than those of Australian Angus (Cho et al., 2005).
In 2013, a total of 2.64 1000000 heads of cattle were fed for beef production in Japan. Approximately 1.71 1000000 heads were Japanese Black cattle (MAFF, 2013), and approximately 873,400 were Holstein cattle. The number of households raising beef cattle is slowly decreasing in Japan. In 2013, the number of farmers producing beef was 613,000, but 86.v% of these farmers fed less than 50 heads of cattle. The mean body weight and carcass weight of beef at slaughter (26-xxx mon of age) were 725 kg and 470 kg, respectively. High performance marbled beef production has caused Japanese Black cattle to incorporate the greatest share of Nihon's Wagyu cattle population (Albrecht et al., 2011; Gotoh et al., 2009; Gotoh et al., 2014). Recently, the Imf percentage of beefiness from Japanese Blackness cattle has an boilerplate value of greater than 30% (Albrecht et al., 2011; Horii et al., 2009).
In Korea, approximately iii.five million beef cattle were raised in 2015. The full number of slaughter cattle was i,007,000, including 883,593 Hanwoo cattle, 66,485 Holstein cows, and 56,923 Holstein heifers and bulls (KAPE, 2015). The number of cattle farming households was 99,858, including 89,403 Hanwoo farmers (KAPE, 2015). During the last decade, the number of households raising Hanwoo cattle has drastically decreased from 186,000 households in 2006 to 89,403 households in 2015 (KAPE, 2016). The average live and carcass weights of Hanwoo cattle at slaughter (26-30 monday of historic period) were 719 kg and 430 kg, respectively (KAPE, 2015).
Carcass Grading of Wagyu and Hanwoo
Wagyu carcasses are evaluated past accredited graders from the Japan Meat Grading Association (JMGA) in accord with beef carcass grading standards. There are almost 200 accredited graders in Japan. First established in 1988, the present grading system assigns both yield grade (A, B, and C) and meat quality form (1, 2, 3, 4, and 5) (JMGA, 2014). In Korea, all cattle carcasses should be evaluated by Korean carcass grading system. Established in 1992, the Korean carcass grading system shortly has three levels of yield course (YG) for meat amount (A, B, and C) and 5 levels of meat quality grade (QG) (one++, 1+, 1, 2, and 3) (KAPE, 2016).
For beef quality grading in Japan, all cattle carcasses are graded at the 6th to 7thursday rib section at least ane hr afterward ribbing. The following iv items are independently evaluated: beef marbling; meat color and brightness; meat compactness and texture; and fat color, luster, and quality. Meat quality grade of the carcass is then assigned according to the lowest form of these 4 items. Korean beef quality grading is also estimated based on several factors, including marbling score, meat colour, fat color, firmness and texture of lean meat, and maturity of the exposed loin muscle at the 13th rib interface. The beef quality grading system is primarily determined past marbling score. It is additionally adapted by other carcass traits. This means that marbling score is the most dominating determinant in Korea because Korean consumers have an boggling preference for high marbled meats.
In 1988, Wagyu marbling levels were assigned by the Beef Marbling Standard (BMS) using a plastic model made from silicone resin. This standard was calculated based on the circumference and area percentage of marbling particles in the rib eye section (longissimus thoracis). In October 2008, a new marbling standard using carcass photographs replaced the 1988 standard. In March 2014, an even newer marbling standard was implemented (Fig. 1). Graders at present make up one's mind the BMS number (1 to 12) by comparing the actual carcass marbling to the standard photograph of marbling. During this process, any larger inclusions of fat at the periphery of the rib eye are not considered equally marbling according to the Japanese grading organization.
Official film standard of BMS (Beef Marbling Standard), BCS (Beef Colour Standard) and BFS (Beefiness Fat Standard) by Nippon Meat Grading Association (JMGA, 2014).
The BMS of Korean carcass grading organisation has been changed by the addition of marbling number. In 1992, when the carcass grading organization was established for the first fourth dimension in Korea, the BMS had only 5 numbers (1 to v) with 3 QG (1, 2, and 3). However, in 1997, new QG i+ was added with new BMS No. 6 and No. 7 due to the appearance of improved marbling in Hanwoo beefiness. Furthermore, in 2004, some other new QG 1++ was added with new BMS No. 8 and No. ix because of the emergence of highly marbled Hanwoo beef (Fig. 2). Present, Hanwoo beef with QG ane++ or i+ is considered every bit a premium form of beef in Korea. Of Hanwoo cattle slaughtered in 2015, 10.0% were QG 1++, 26.4% were QG one+, and 31.4% were QG 1 (KAPE, 2016).
Official moving-picture show standard of BMS (Beef Marbling Standard) used for the evaluation of quality class of cattle carcass in Korea by Korean Institute for Fauna Products Quality Evaluation (KAPE, 2015).
Marbling of Wagyu and Hanwoo Beef
The plentiful marbling of Wagyu and Hanwoo beef has attracted attention. In both Japan and Korea, the value of cattle carcasses is adamant by a QG which considers marbling equally a decisive determinant. Since the liberalization of beef importation, marbling has been greatly emphasized to differentiate domestic beef from imported beef (Hirooka, 2014; Hwang et al., 2010). The high content of IMF can ameliorate the texture and juiciness of Hanwoo beef and thereby its acceptability (Jung et al., 2016). Korean consumers prefer QG one++ or 1+ beef because of its loftier International monetary fund content (Kim et al., 1999). Iida et al. (2015) have demonstrated that an increment in rough fat content (range 23.8-48.6%) can increase the tenderness, juiciness, and fattiness. However, they as well reported that an increase in crude fat content can reduce the crude protein content and slightly reduce the content of umami components such equally nucleic acid and glutamic acid.
It is well known that Imf content varies depending on feeding time, finishing nutrition, and brood type. To produce high QG beef, keen attending has been paid to more accumulation of IMF in Wagyu and Hanwoo muscle. 1 of practiced strategy to increase IMF content in beef muscle is to extend slaughtering age. Although the marbling score is increased and reached a plateau at about 24 mon of age (Choi et al., 2002), the slaughtering age of Hanwoo has been extended to increase the BMS score (Jo et al., 2012). In Korea, the marketing age of Hanwoo has been extended to an average of 31 mon with weight of 719 kg to fatten the cattle (KAPE, 2015). Consequently, the marbling score has eventually increased. Even so, average daily gain is decreased due to increased slaughtering weight (Paek et al., 1993). Recently, cattle in China are fed for unusually long periods of fourth dimension before slaughter as Wagyu and Hanwoo. This might take contributed to their high Imf and oleic acid contents (Smith, 2016; Tanaka, 1985).
It is clear that IMF increases with feeding time for grain-fed and pasture-fed cattle. However, the rate of International monetary fund increase in grain-fed cattle is faster than that in pasture-fed cattle (Smith et al., 2009). It has been reported that Wagyu fed on a high-concentration diet take college expression of adipogenic transcription factors in the subcutaneous and intramuscular adipocytes than those fed on a high-crude-age diet (Yamada and Nakanishi, 2012). The IMF content and the numbers of preadipocytes and adipocytes are reported to exist higher in Wagyu than those in Angus (Duarte et al., 2013). Gotoh et al. (2009) accept reported that the International monetary fund contents in the longissimus musculus of Wagyu, High german Angus, Belgain Blue, and Holstein Friesian are 23.three%, four.4%. 0.half-dozen%, and 4.7%, respectively. The Wagyu and European cattle breeds did not differ in their mechanisms of postnatal fat accession. However, they differed in their efficiency of accretion of IMF (Gotoh et al., 2009). For every 1% increase of International monetary fund in the longissimus muscle, the increase amounts of subcutaneous adipose tissue in Wagyu, Holstein Friesian, German Angus, and Belgain Blue were 3.0, 4.3, seven.nine, and 10.vii kg, respectively (Gotoh et al., 2009).
Although IMF content is the most dominating determinant of beef quality, the International monetary fund content is not the only parameter that decides the quality grade of beefiness carcass. Marbling is chosen "Shimo-furi" in Japanese and "Sang-gang" in Korean. It literally means "frosting". In Japan, marbling with a fine appearance resembling frost is highly valued, simply fibroid marbling is not (Motoyama et al., 2016). Recently, Korea as well began to discriminate betwixt fine and coarse marbling in Hanwoo beef. This marbling quality contributes to the tenderness of beef because IMF deposits are found mainly between muscle fiber bundles, resulting in the disorganization of perimysium connective tissue (Nishimura, 2015; Sasaki et al., 2012). Therefore, the sensory of tenderness could be qualitatively affected past histological difference in marbling due to difference in tissue disorganization extent.
Fatty Acrid Composition of Wagyu and Hanwoo Beefiness
There are several types of fat acids: i) monounsaturated fatty acids (MUFA), 2) polyunsaturated fat acids (PUFA), and iii) saturated fatty acrid (SFA). PUFA such every bit linoleic acid, α-linolenic acid (due north-3), γ-linolenic acrid (n-six), Arachidonic acid, so on contain many important compounds such equally essential fatty acids. Beef is rich in SFA and MUFA. The fatty acrid that has the highest amount in beefiness is oleic acid (C18:1n-9).
Information technology has been reported that fatty acid compositions are different depending on breeds (Smith et al., 2006; Zembayashi and Nishimura, 1996). The fatty acid compositions in highly marbled Wagyu and Hanwoo are considerably different from those in other cattle breeds. Highly marbled Wagyu beefiness has a higher per centum of MUFA inside fatty compared with other breeds (Yang et al., 1999a). Smith et al. (2006) take investigated oleic acid concentrations in the subcutaneous adipose tissues of Wagyu, Hanwoo, Australian crossbred, Angus (corn-fed), Angus (hay-fed), and Angus (weaned) and found that they are 52.9%, 47.3%, 39.8%, 39.8%, 34.vi%, and 32.9%, respectively. A college percentage of MUFA volition lead to a lower fat-melting point which contributes to the softness of beef fat and favorable beef season. Information technology may subtract the circulating concentration of LDL cholesterol in consumers (Melton et al., 1982; Rudel et al., 1995; Smith, 1994). Therefore, fatty acid compositions of beefiness have recently become important in the beefiness manufacture, especially in highly marbled Wagyu and Hanwoo cattle.
Zembayashi et al. (1995) take investigated the effect of breed type (including Japanese Black) and sex on fatty acid compositions of subcutaneous and intramuscular lipids in finishing steers and heifers of pure Japanese Black and Holstein as well equally crossbred Japanese Black, Holstein, Japanese Brown, and Charolais. They have reported that the Japanese Blackness is genetically predisposed to producing carcass lipids containing college concentrations of MUFA than Holstein, Japanese Brownish, or Charolais steers (Zembayashi et al., 1995). Sturdivant et al. (1992) have also ended that beef from purebred Wagyu cattle raised in Nihon is rich in MUFA. Gotoh et al. (2011) have compared intramuscular fatty acrid composition of longissimus muscle in 26-month-old Japanese Black steers and Holstein steers reared and fattened using a standard fattening arrangement (Tabular array 1). In the longissimus muscle of Japanese Blackness steers, a college percentage of unsaturated fatty acid was found than that in Holstein steers (Gotoh et al., 2014). Moreover, Gotoh et al. (2011) have also compared the IMF content and fatty acid compositions of 21 major skeletal muscles using the same animals. Muscles from the Japanese Black cattle contained a greater proportion of numerous fatty acids, peculiarly MUFA such equally C16:1, C18:1, and C20:1 compared to fatty acids in Holstein cattle. In Japanese Black cattle, the proportion of SFA including C18:0 was much lower compared to that in Holstein cattle.
Table 1.
Comparison of intramuscular fatty acid compositions in longissimus muscle betwixt Wagyu and Holstein steers fattened by an identical conventional fattening organisation (Data from Gotoh et al., 2011)
| Fatty acid | Wagyu (north=six) | Holstein (n=v) | p-value1) |
|---|---|---|---|
| IMF(%)2) | 32.066±2.805 | 17.34±two.864 | <0.01 |
| 12:0 | 0.052±0.004 | 0.037±0.004 | <0.05 |
| 14:0 | 2.840±0.172 | two.726±0.282 | northward.s. |
| 14:1 | 0.848±0.103 | 0.798±0.121 | north.south. |
| 15:0 | 0.402±0.037 | 0.351±0.039 | due north.due south. |
| 15:1 | 0.025±0.002 | 0.024±0.002 | n.due south. |
| sixteen:0 | 26.144±0.546 | 28.009±0.661 | 0.055 |
| 16:1 | four.069±0.225 | iii.833±0.162 | n.s. |
| 17:0 | 1.037±0.087 | 1.004±0.117 | northward.due south. |
| 17:i | 0.986±0.082 | 0.825±0.114 | n.southward. |
| 18:0 | 10.484±0.266 | 12.267±0.516 | <0.05 |
| 18:1 | 50.040±0.911 | 47.465±0.980 | n.s. |
| 18:ii n-6 | two.116±0.911 | ane.926±0.129 | north.s. |
| 18:3 north-3 | 0.121±0.036 | 0.175±0.062 | n.south. |
| CLA 9c, 11t | 0.302±0.031 | 0.260±0.015 | northward.due south. |
| twenty:0 | 0.071±0.003 | 0.128±0.027 | 0.051 |
| twenty:1 | 0.457±0.046 | 0.164±0.028 | <0.001 |
| ΣSFAiii) | 41.033±0.562 | 44.524±0.842 | <0.01 |
| ΣMUFA3) | 56.472±0.704 | 53.112±0.853 | <0.05 |
| ΣPUFA3) | two.539±0.225 | 2.363±0.094 | n.s. |
Cho et al. (2005) have investigated the fat acrid compositions of Hanwoo and Australian Angus beef and institute a significant difference in fatty acid compositions between these two cattle breeds (Table 2). Especially, Angus beefiness had significantly higher n-3 PUFA while Hanwoo beef contained greater n-6 PUFA in three different muscles (Cho et al., 2005). The difference in fat acrid composition might be attributed to the influence of different diets, provender, and grain feeding, although fatty acrid profile in ruminants is not a direct reflection of the dietary fatty acrid limerick due to hydrogenation by rumen microorganism (Enser et al., 1998).
Table 2.
Comparison of fatty acid composition (% of total lipid) between Hanwoo and Angus Longissimus musculus (Data from Cho et al., 2005)
| Fat acid | Australian Angus | Hanwoo | RSDa | Breed F statistic and significance |
|---|---|---|---|---|
| C14:0 | 2.56 | 3.00 | 0.35 | 78.24c*** |
| C16:0 | 29.79 | 28.21 | one.85 | 97.xxx*** |
| C16:1(n7) | ii.lxx | 3.94 | 1.37 | 88.19*** |
| C18:0 | fourteen.16 | ix.00 | 0.89 | 2180.64*** |
| C18:1(n9) | 47.62 | 52.14 | ii.26 | 16.03*** |
| C18:1(n7) | 0.24 | 0.84 | 1.17 | 103.twoscore*** |
| C18:2(n6) | 1.fourscore | 2.xi | 1.07 | 260.63*** |
| C18:iii(n6) | 0.01 | 0.00 | 0.06 | 8.07*** |
| C18:3(n3) | 0.21 | 0.08 | 0.03 | 1576.1*** |
| C20:1(n9) | 0.24 | 0.32 | 0.12 | 55.49*** |
| C20:2(n6) | 0.00 | 0.01 | 0.02 | 29.51*** |
| C20:3(n6) | 0.xv | 0.11 | 0.11 | 3.51*** |
| C20:iv(n6) | 0.37 | 0.25 | 0.35 | ten.57*** |
| C20:five(n3) | 0.06 | 0.00 | 0.05 | 461.57*** |
| C22:four(n6) | 0.00 | 0.00 | 0.05 | 40.75*** |
| C22:v(n3) | 0.08 | 0.00 | 0.09 | 324.92*** |
| SFAb | 46.51 | 40.20 | 2.27 | 486.32*** |
| USFAb | 53.49 | 59.79 | ii.27 | 486.14*** |
| MUFAb | 50.fourscore | 57.three | 2.32 | 224.02*** |
| PUFAb | 2.69 | ii.56 | 1.51 | 102.72*** |
| n3 | 0.35 | 0.08 | 0.15 | 637.65*** |
| n6 | 2.34 | 2.48 | ane.43 | 178.91*** |
| n6:n3 | vii.lx | 30.79 | 8.56 | 1695.1*** |
| MUFA:SFA | i.x | 1.44 | 0.15 | 321.69*** |
| PUFA:SFA | 0.16 | 0.06 | 0.04 | 153.69*** |
aRSD: residual standard difference. bSFA: saturated fatty acids, USFA: unsaturated fat acids, MUFA: monosaturated fat acids, PUFA: polysaturated fatty acids. cF-ratio statistic: * if p<0.05, ** if p<0.01, *** if p<0.001.
Therefore, it can be easily predictable that Hanwoo beefiness has a fatty acid profile like to that of high concentratefed animals (Jo et al., 2012). Recently, Hwang and Joo (2016) have evaluated the fatty acid profile of 10 muscles from loftier marbled (QG i++) and low marbled (QG ii) Hanwoo carcass and found significant differences in fatty content and fat acrid composition among 10 muscles and betwixt high and low marbled Hanwoo beefiness. In particular, high marbled Hanwoo muscles had significantly college proportion of MUFA due to higher oleic acid (C18:1) proportion, while depression marbled Hanwoo muscles had college proportion of SFA due to higher proportion of stearic acid (C18:0) (Hwang and Joo, 2016).
Stearoyl-CoA desaturase (SCD) was first identified and reported as 1 of the genes associated with beef fatty acid composition (Taniguchi et al., 2004). This enzyme is responsible for converting SFA into MUFA in mammalian adipocytes. The composition of fatty acids stored in fat depots reflects the earlier activity of SCD on substrates such as stearic acid and palmitic acid (Kim and Ntambi, 1999). Yang et al. (1999b) have reported interesting correlations between SCD enzyme activity and fat acid limerick in bovine adipose tissue. Although the adipogenic mechanism is extremely complicated, several genes have been identified and confirmed as either associated with or responsible for the fatty acid composition in Wagyu cattle (Gotoh et al., 2014).
Information technology is generally accepted that the concentration of oleic acid in beef adipose tissue is dependent on SCD expression and activity. Wagyu cattle are genetically disposed to produce more oleic acid (Smith et al., 2006). Very high heritability has been reported for oleic acid in Wagyu cattle (Nogi et al., 2011). Production atmospheric condition tin also affect the concentration of oleic acrid. Higher levels of concentrated feed in the later fattening catamenia can atomic number 82 to college MUFA concentration in the subcutaneous adipose tissues of Wagyu steer (Kimura et al., 1996).
Health Implications of Highly Marbled Wagyu and Hanwoo Beef
Interest in beef fat and fatty acids has been increasing, particularly in highly marbled beef such every bit Wagyu and Hanwoo because fatty acids composition in the diet accept impact on human health. Consumption of fat and cholesterol has been reported to be linked to cardiovascular disease, obesity, and cancer (Micha et al., 2010; Pan et al., 2012). Consequently, reduction of total fatty acrid intake and replacement of SFA with PUFA have been recommended. However, not all SFA are linked to hyper-cholesterol or obesity. Ulbricht and Southgate (1991) have demonstrated that stearic acid has no effect on plasma cholesterol level and that oleic acid can lower serum cholesterol like to PUFA. Furthermore, Pavan and Duckett (2013) accept suggested that a college proportion of oleic acrid in beef is desirable because the consumption of loftier-oleic acid basis beef can increase HDL-cholesterol concentration (Gilmore et al., 2011).
According to Smith (2016), the corporeality of fat consumed in a typical portion of beef volition not increase take a chance factors for cardiovascular disease. Clinical trials have demonstrated that ground beefiness containing elevated oleic acid tin can increase the concentration of HDL-cholesterol or at least has no negative upshot on the concentration of HDL-cholesterol. In earlier inquiry on oleic acid, the major MUFA in beefiness, Grundy et al. (1988) accept constitute that it can lower LDL-cholesterol without affecting beneficial HDL-cholesterol. Recently, Lahey et al. (2014) take reported that MUFA tin can normalize or improve lipid metabolism and maintain the balance in cardiac muscle. These have implied that MUFA take little result on total cholesterol and that they are heart-healthy dietary fatty that can lower LDL-cholesterol and increase HDL-cholesterol (Lahey et al., 2014). This effect is repeatable when natural foods are used to supplement diets with oleic acid. In this regard, Smith (2016) take concluded that beef cattle should be raised nether product weather to increase the concentration of oleic acid in their edible tissue, i.e., by grain feeding over extended periods of time.
It is obvious that consumer in the world has an overwhelmingly negative attitude toward creature fats, particularly saturated fat in meat for the final several decades (Ngapo and Dransfield, 2006; Williams and Droulez, 2010). Co-ordinate to Higgs (2000), the per capita decline in beef consumption in the United states of america and other Western countries has been attributed in big part to animal fat phobia. Consumers have been warned to reduce saturated fat in their nutrition and to avoid meat cuts containing high fat content. These wellness recommendations are evidently in conflict with the health of highly marbled Wagyu and Hanwoo beefiness. Many research studies have shown that the IMF of Wagyu and Hanwoo beef contains a lot of MUFA that could forbid arteriosclerosis. Researches have too demonstrated that high-oleic acid ground beef may reduce risk factors for cardiovascular disease (Adams et al., 2010; Gilmore et al., 2011; Gilmore et al., 2013). Thus, although some consumers in Japan and Korea consider highly marbled Wagyu and Hanwoo beef equally existence unhealthy, there is no scientific evidence to point that beef that is high in oleic acid volition increase risk factors for diseases (Smith, 2016).
Consequently, the role of animal fats in the diet should be re-evaluated because scientists effectually the globe increasingly doubt the validity of the so chosen "nutrition-center hypothesis" (Barendse, 2014; Klurfeld, 2015; Ramsden et al., 2016; Siri-Tarino et al., 2010). It is now generally accepted that diets with low fatty, high carbohydrate failed to curb obesity (Drewnowski, 2015). On the other hand, more recent functional medicine enquiry studies take suggested that the intake of fat has positive effect on human health (Saito, 2016). It is essential to consume fats containing good quality fatty acids while reducing the consumption of food high in simple carbohydrates. Excessive intake of simple carbohydrates is detrimental to health because they have negative effects on the body (Yu et al., 2013). In this regard, inclusion of high fat foods with superior sensory properties in a balanced diet such equally highly marbled Wagyu and Hanwoo beef is probable to gain wider acceptance as a well-being food in the near future.
Conclusions
In Japan and Korea, highly marbled Wagyu and Hanwoo cattle are greatly prized for traditional meat cooking methods. Their marbling has been increased to run across domestic consumer preferences. Many researches have shown that Wagyu and Hanwoo cattle have high potential of accumulating Imf and producing highly marbled beef. The beef quality grading organisation in both countries is primarily determined by marbling score with BMS and additionally adjusted by other carcass traits. Literature suggests that IMF content varies on the basis of feeding time, finishing diet, and brood type. Great attending has been paid to more accumulation of IMF to produce high quality class beef. It is clear that International monetary fund increases with increased feeding time. The charge per unit of IMF increase in grain-fed cattle is faster than that in pasture-fed cattle. Literature besides indicates that fatty acrid composition varies between breeds. Highly marbled Wagyu and Hanwoo beef accept higher proportions of MUFA due to higher concentrations of oleic acid. Many studies have shown that MUFAs have little issue on total cholesterol. They are heart-good for you dietary fat because they can lower LDL-cholesterol while increasing HDL-cholesterol. Clinical trials have also indicated that highly marbled beef does not increase LDL-cholesterol and that beef high in oleic acid tin consistently increment HDL-cholesterol. Finally, literatures have concluded that high-oleic acid beefiness such as Wagyu and Hanwoo beef may reduce take a chance factors for cardiovascular diseases.
Acknowledgments
This research was supported by Korean Institute of Planning and Evaluation for Engineering in Food, Agronomics, Forestry and Fisheries (IPET) through (Agri-Bio-industry Technology Development Programme), funded by Ministry building of Agriculture, Food and Rural Affairs (MAFRA) (Projection No. 315017-05-1-SB-140).
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Articles from Korean Periodical for Nutrient Science of Beast Resources are provided here courtesy of The Korean Gild for Food Scientific discipline of Brute Resources
Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243954/
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