Health Effects of Fatty Ground Beef
Korean J Food Sci Anim Resour. 2016; 36(6): 709–718.
Characteristics and Health Do good of Highly Marbled Wagyu and Hanwoo Beef
Takafumi Gotoh
1 Kuju Agricultural Research Center, Faculty of Agriculture, Kyushu University 8780201, Japan
Received 2016 Nov 30; Accustomed 2016 Dec two.
Abstruse
This review addresses the characteristics and health benefit of highly marbled Wagyu and Hanwoo beef. Marbling of Wagyu and Hanwoo beef has been increased in Nihon and Korea to run across domestic consumer preferences. Wagyu and Hanwoo cattle have high potential of accumulating intramuscular fat (IMF) and producing highly marbled beef. The IMF content varies depending on the feeding of time, finishing nutrition, and breed type. Imf increases when feeding fourth dimension is increased. The rate of IMF increase in grain-fed cattle is faster than that in pasture-fed cattle. Fatty acrid limerick are also unlike depending on breeds. Highly marbled Wagyu and Hanwoo beef take higher proportions of monounsaturated fatty acid (MUFA) due to higher concentrations of oleic acid. MUFAs take little issue on full cholesterol. They are heart-healthy dietary fat because they can lower depression-density lipoprotein (LDL)-cholesterol while increasing loftier-density lipoprotein (HDL)-cholesterol. Clinical trials take indicated that highly marbled beef does non increase LDL-cholesterol. This review also emphasizes that high oleic acrid beef such as Wagyu and Hanwoo beef might be able to reduce take chances factors for cardiovascular affliction.
Keywords: Wagyu, Hanwoo, marbling, intramuscular fatty, oleic acid
Introduction
Wagyu and Hanwoo cattle are major beef breeds in Japan and Korea, respectively. Their marbling has been increased over many decades to meet domestic consumer preferences. In both countries, highly marbled beef is profoundly prized for traditional meat cooking methods such as Sukiyaki for Japanese and Gogigui for Korean. Because of these demands, the use of heifers and steers instead of bulls, intensive feeding arrangement, and genetic ability of Wagyu and Hanwoo cattle have resulted in greater fatty deposition in these breeds compared to European breeds. As intramuscular fat (IMF) improves beefiness quality at least in juiciness and flavor (Hornsterin and Wasserman, 1987; Wheeler et al., 1994), marbling is an accustomed indicator of meat quality. It is assessed in abattoirs by meat graders in various countries, including USA, Australia, Nippon, and Korea.
Similar other kinds of foods, meat has three functions: 1) Information technology provides diet; ii) Information technology provides deliciousness; and 3) It prevents disease. Although beefiness has these iii functions, the main nutrient in both Japan and Korea is boiled rice while beefiness is a side dish. Therefore, these ii countries have adult the quality of beef rather than its quantity. This is quite dissimilar from strange countries where meat is consumed as a main dish. In Japanese and Korean cuisine, soft and delicious beef with IMF and a proficient carmine color are requisites for food cooking methods such as Sukiyaki and Gogigui.
Nowadays, bioscience has given united states a new concept on health. In the past, fatty was non given a good paradigm in its role towards human being health, although fat is an of import energy resource for man. Recently, fat has been reported to have fewer adverse furnishings on health than carbohydrates, especially simple carbohydrates. In fact, meat has played a crucial part in homo evolution of a salubrious and well balanced diet (Pereira and Vicente, 2013). Furthermore, meat plays a pivotal role in nutritious diets. High quality marbled beefiness non only has first-class eating quality, but too contains a lot of beneficial fat acids (Troy et al., 2016). In this regard, the current paper reviews the characteristics and health benefit of highly marbled beefiness from Wagyu and Hanwoo cattle.
Wagyu and Hanwoo Cattle
It has well known that Wagyu cattle take high potential of accumulating IMF and producing highly marbled beef. Hanwoo cattle are also known for their high International monetary fund for marbled beef similar to Wagyu beef. Highly marbled Wagyu loin contains more than 40% of IMF, sometimes more than than 60% (Horii et al., 2009), while quality class 1++ 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, Curt Horn, and Polled breeds. Numerous studies have investigated the meat quality, quantity, and muscle physiology of crossbreed Wagyu (Japanese Black cattle) in foreign countries (Buffet et al., 2006; Buffet et al., 2009; Greenwood et al., 2006; Greenwood et al., 2009; May et al., 1993). There are also four types of Hanwoo in Korea. They are identified by different coat color: brown (Major Hanwoo), black 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 Blackness brood and the brownish coat color Hanwoo, respectively.
All 4 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 part of cattle as draft animals and started to apply industrial fertilizers approximately fifty years agone. In recent years, Japanese Wagyu cattle take been raised more specifically for beef production. The famous brand name Wagyu not just includes the Japanese Blackness cattle produced in Japan, just also includes animals or even cross-bred Japanese Black cattle produced in foreign countries such as Australia and the United States. Similarly, the utilization of Hanwoo cattle as an edible meat had been minimal for long time. Full-scale product of Hanwoo equally meat-type cattle has started since the 1970s. Considering Hanwoo cattle have maintained stable traits through pure convenance, the current blood lineage is very valuable. It is mainly spread in the Korean peninsula (Kim and Lee, 2000). Recently, Hanwoo beef has been reported to have highly marbled Imf similar to Wagyu beef. Especially, Hanwoo beefiness has relatively thin muscle fiber and minimal content of connective tissues (Kim et al., 1994). It has less subcutaneous fat depth with greater ossification scores and marbling scores than those of Australian Angus (Cho et al., 2005).
In 2013, a total of ii.64 1000000 heads of cattle were fed for beef product in Nihon. Approximately i.71 million heads were Japanese Black cattle (MAFF, 2013), and approximately 873,400 were Holstein cattle. The number of households raising beefiness cattle is slowly decreasing in Japan. In 2013, the number of farmers producing beefiness was 613,000, merely 86.v% of these farmers fed less than 50 heads of cattle. The mean trunk weight and carcass weight of beef at slaughter (26-30 mon of age) were 725 kg and 470 kg, respectively. Loftier performance marbled beef production has acquired Japanese Black cattle to comprise the greatest share of Japan's Wagyu cattle population (Albrecht et al., 2011; Gotoh et al., 2009; Gotoh et al., 2014). Recently, the IMF percentage of beefiness from Japanese Black cattle has an average value of greater than 30% (Albrecht et al., 2011; Horii et al., 2009).
In Korea, approximately 3.5 million beef cattle were raised in 2015. The total number of slaughter cattle was ane,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 final 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 by accredited graders from the Japan Meat Grading Clan (JMGA) in accordance with beefiness carcass grading standards. There are nearly 200 accredited graders in Nippon. Showtime established in 1988, the present grading system assigns both yield grade (A, B, and C) and meat quality grade (1, two, three, 4, and v) (JMGA, 2014). In Korea, all cattle carcasses should exist evaluated by Korean carcass grading system. Established in 1992, the Korean carcass grading system presently has three levels of yield grade (YG) for meat amount (A, B, and C) and 5 levels of meat quality form (QG) (1++, 1+, 1, two, and 3) (KAPE, 2016).
For beef quality grading in Japan, all cattle carcasses are graded at the 6th to 7th rib section at least one hr later on ribbing. The following 4 items are independently evaluated: beefiness marbling; meat colour and brightness; meat firmness and texture; and fat color, luster, and quality. Meat quality grade of the carcass is then assigned according to the everyman grade of these four items. Korean beefiness quality grading is besides estimated based on several factors, including marbling score, meat color, fat color, firmness and texture of lean meat, and maturity of the exposed loin musculus at the 13th rib interface. The beef quality grading system is primarily adamant by marbling score. Information technology is additionally adjusted by other carcass traits. This means that marbling score is the almost dominating determinant in Korea because Korean consumers have an extraordinary preference for loftier 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 now determine the BMS number (1 to 12) by comparing the actual carcass marbling to the standard photo of marbling. During this process, any larger inclusions of fat at the periphery of the rib eye are not considered every bit marbling according to the Japanese grading system.
Official motion picture standard of BMS (Beef Marbling Standard), BCS (Beef Colour Standard) and BFS (Beefiness Fat Standard) past Japan Meat Grading Association (JMGA, 2014).
The BMS of Korean carcass grading system has been changed by the add-on of marbling number. In 1992, when the carcass grading system was established for the first time in Korea, the BMS had only 5 numbers (1 to v) with 3 QG (1, 2, and 3). Even so, in 1997, new QG 1+ was added with new BMS No. half-dozen and No. 7 due to the appearance of improved marbling in Hanwoo beefiness. Furthermore, in 2004, another new QG one++ was added with new BMS No. viii and No. 9 because of the emergence of highly marbled Hanwoo beefiness (Fig. 2). Nowadays, Hanwoo beef with QG ane++ or 1+ is considered as a premium form of beef in Korea. Of Hanwoo cattle slaughtered in 2015, 10.0% were QG 1++, 26.4% were QG i+, and 31.4% were QG ane (KAPE, 2016).
Official picture standard of BMS (Beef Marbling Standard) used for the evaluation of quality grade of cattle carcass in Korea by Korean Institute for Animal Products Quality Evaluation (KAPE, 2015).
Marbling of Wagyu and Hanwoo Beef
The plentiful marbling of Wagyu and Hanwoo beefiness has attracted attending. In both Japan and Korea, the value of cattle carcasses is determined by a QG which considers marbling every bit a decisive determinant. Since the liberalization of beefiness importation, marbling has been greatly emphasized to differentiate domestic beef from imported beef (Hirooka, 2014; Hwang et al., 2010). The high content of Imf tin ameliorate the texture and juiciness of Hanwoo beef and thereby its acceptability (Jung et al., 2016). Korean consumers adopt QG i++ or 1+ beefiness because of its loftier Imf content (Kim et al., 1999). Iida et al. (2015) have demonstrated that an increase in crude fat content (range 23.8-48.vi%) can increment the tenderness, juiciness, and fattiness. Notwithstanding, they also reported that an increase in crude fat content can reduce the crude protein content and slightly reduce the content of umami components such as nucleic acid and glutamic acid.
It is well known that Imf content varies depending on feeding time, finishing nutrition, and breed blazon. To produce high QG beef, not bad attention has been paid to more accumulation of Imf in Wagyu and Hanwoo muscle. One of good strategy to increase IMF content in beef muscle is to extend slaughtering historic period. Although the marbling score is increased and reached a plateau at about 24 monday 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 boilerplate of 31 monday with weight of 719 kg to fatten the cattle (KAPE, 2015). Consequently, the marbling score has eventually increased. All the same, boilerplate daily gain is decreased due to increased slaughtering weight (Paek et al., 1993). Recently, cattle in China are fed for unusually long periods of time earlier slaughter as Wagyu and Hanwoo. This might have contributed to their loftier IMF and oleic acid contents (Smith, 2016; Tanaka, 1985).
It is articulate that International monetary fund increases with feeding fourth dimension for grain-fed and pasture-fed cattle. However, the rate of IMF increase in grain-fed cattle is faster than that in pasture-fed cattle (Smith et al., 2009). Information technology has been reported that Wagyu fed on a high-concentration nutrition have college expression of adipogenic transcription factors in the subcutaneous and intramuscular adipocytes than those fed on a loftier-rough-historic period nutrition (Yamada and Nakanishi, 2012). The IMF content and the numbers of preadipocytes and adipocytes are reported to be higher in Wagyu than those in Angus (Duarte et al., 2013). Gotoh et al. (2009) take reported that the IMF contents in the longissimus musculus of Wagyu, High german Angus, Belgain Blue, and Holstein Friesian are 23.3%, 4.4%. 0.6%, and iv.7%, respectively. The Wagyu and European cattle breeds did not differ in their mechanisms of postnatal fat accretion. However, they differed in their efficiency of accretion of International monetary fund (Gotoh et al., 2009). For every 1% increment of IMF in the longissimus muscle, the increase amounts of subcutaneous adipose tissue in Wagyu, Holstein Friesian, German Angus, and Belgain Blue were 3.0, four.three, seven.ix, and 10.7 kg, respectively (Gotoh et al., 2009).
Although Imf content is the most dominating determinant of beef quality, the International monetary fund content is non the only parameter that decides the quality course of beef carcass. Marbling is called "Shimo-furi" in Japanese and "Sang-gang" in Korean. Information technology literally means "frosting". In Nihon, marbling with a fine appearance resembling frost is highly valued, but coarse marbling is non (Motoyama et al., 2016). Recently, Korea too began to discriminate betwixt fine and coarse marbling in Hanwoo beef. This marbling quality contributes to the tenderness of beef because Imf deposits are institute 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 by histological deviation in marbling due to deviation in tissue disorganization extent.
Fatty Acrid Composition of Wagyu and Hanwoo Beef
There are several types of fatty acids: 1) monounsaturated fatty acids (MUFA), ii) polyunsaturated fatty acids (PUFA), and three) saturated fatty acid (SFA). PUFA such equally linoleic acid, α-linolenic acid (due north-3), γ-linolenic acid (due north-six), Arachidonic acrid, and and then on contain many important compounds such as essential fatty acids. Beef is rich in SFA and MUFA. The fatty acrid that has the highest corporeality in beef is oleic acrid (C18:1n-9).
It has been reported that fatty acid compositions are different depending on breeds (Smith et al., 2006; Zembayashi and Nishimura, 1996). The fat acid compositions in highly marbled Wagyu and Hanwoo are considerably dissimilar from those in other cattle breeds. Highly marbled Wagyu beef has a higher per centum of MUFA within fatty compared with other breeds (Yang et al., 1999a). Smith et al. (2006) accept 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%, 34.6%, and 32.9%, respectively. A higher percentage of MUFA will lead to a lower fat-melting point which contributes to the softness of beef fatty and favorable beef flavour. Information technology may decrease the circulating concentration of LDL cholesterol in consumers (Melton et al., 1982; Rudel et al., 1995; Smith, 1994). Therefore, fat acid compositions of beef take recently go important in the beef industry, especially in highly marbled Wagyu and Hanwoo cattle.
Zembayashi et al. (1995) have investigated the upshot of brood blazon (including Japanese Black) and sex on fatty acid compositions of subcutaneous and intramuscular lipids in finishing steers and heifers of pure Japanese Blackness and Holstein also as crossbred Japanese Blackness, Holstein, Japanese Brown, and Charolais. They accept reported that the Japanese Black is genetically predisposed to producing carcass lipids containing higher concentrations of MUFA than Holstein, Japanese Brown, or Charolais steers (Zembayashi et al., 1995). Sturdivant et al. (1992) have also concluded that beef from purebred Wagyu cattle raised in Japan is rich in MUFA. Gotoh et al. (2011) have compared intramuscular fat acid composition of longissimus muscle in 26-month-old Japanese Black steers and Holstein steers reared and fattened using a standard fattening arrangement (Table 1). In the longissimus muscle of Japanese Black steers, a higher percentage of unsaturated fat acrid was found than that in Holstein steers (Gotoh et al., 2014). Moreover, Gotoh et al. (2011) take also compared the IMF content and fatty acid compositions of 21 major skeletal muscles using the same animals. Muscles from the Japanese Black cattle independent a greater proportion of numerous fat acids, particularly MUFA such every bit C16:1, C18:i, and C20:1 compared to fat 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 ane.
Comparison of intramuscular fat acid compositions in longissimus muscle betwixt Wagyu and Holstein steers fattened past an identical conventional fattening system (Data from Gotoh et al., 2011)
| Fatty acid | Wagyu (n=six) | Holstein (north=v) | p-value1) |
|---|---|---|---|
| IMF(%)2) | 32.066±2.805 | 17.34±ii.864 | <0.01 |
| 12:0 | 0.052±0.004 | 0.037±0.004 | <0.05 |
| 14:0 | two.840±0.172 | 2.726±0.282 | due north.s. |
| 14:1 | 0.848±0.103 | 0.798±0.121 | northward.south. |
| 15:0 | 0.402±0.037 | 0.351±0.039 | n.southward. |
| 15:1 | 0.025±0.002 | 0.024±0.002 | due north.s. |
| xvi:0 | 26.144±0.546 | 28.009±0.661 | 0.055 |
| 16:1 | 4.069±0.225 | three.833±0.162 | north.s. |
| 17:0 | 1.037±0.087 | 1.004±0.117 | n.s. |
| 17:1 | 0.986±0.082 | 0.825±0.114 | n.s. |
| 18:0 | x.484±0.266 | 12.267±0.516 | <0.05 |
| eighteen:one | 50.040±0.911 | 47.465±0.980 | n.s. |
| 18:2 northward-six | ii.116±0.911 | one.926±0.129 | northward.s. |
| eighteen:three n-3 | 0.121±0.036 | 0.175±0.062 | n.south. |
| CLA 9c, 11t | 0.302±0.031 | 0.260±0.015 | north.southward. |
| twenty:0 | 0.071±0.003 | 0.128±0.027 | 0.051 |
| 20:1 | 0.457±0.046 | 0.164±0.028 | <0.001 |
| ΣSFA3) | 41.033±0.562 | 44.524±0.842 | <0.01 |
| ΣMUFA3) | 56.472±0.704 | 53.112±0.853 | <0.05 |
| ΣPUFA3) | ii.539±0.225 | 2.363±0.094 | n.s. |
Cho et al. (2005) have investigated the fatty acid compositions of Hanwoo and Australian Angus beef and constitute a pregnant difference in fat acid compositions betwixt these ii cattle breeds (Table 2). Peculiarly, Angus beefiness had significantly higher north-iii PUFA while Hanwoo beefiness contained greater n-half-dozen PUFA in three different muscles (Cho et al., 2005). The deviation in fat acid limerick might be attributed to the influence of unlike diets, forage, and grain feeding, although fatty acrid profile in ruminants is not a direct reflection of the dietary fatty acid composition 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 muscle (Data from Cho et al., 2005)
| Fat acid | Australian Angus | Hanwoo | RSDa | Breed F statistic and significance |
|---|---|---|---|---|
| C14:0 | 2.56 | three.00 | 0.35 | 78.24c*** |
| C16:0 | 29.79 | 28.21 | i.85 | 97.30*** |
| C16:ane(n7) | 2.70 | iii.94 | one.37 | 88.19*** |
| C18:0 | xiv.sixteen | 9.00 | 0.89 | 2180.64*** |
| C18:one(n9) | 47.62 | 52.14 | 2.26 | 16.03*** |
| C18:1(n7) | 0.24 | 0.84 | 1.17 | 103.twoscore*** |
| C18:ii(n6) | ane.80 | 2.eleven | i.07 | 260.63*** |
| C18:3(n6) | 0.01 | 0.00 | 0.06 | 8.07*** |
| C18:iii(n3) | 0.21 | 0.08 | 0.03 | 1576.1*** |
| C20:1(n9) | 0.24 | 0.32 | 0.12 | 55.49*** |
| C20:two(n6) | 0.00 | 0.01 | 0.02 | 29.51*** |
| C20:three(n6) | 0.15 | 0.11 | 0.xi | 3.51*** |
| C20:4(n6) | 0.37 | 0.25 | 0.35 | 10.57*** |
| C20:5(n3) | 0.06 | 0.00 | 0.05 | 461.57*** |
| C22:4(n6) | 0.00 | 0.00 | 0.05 | 40.75*** |
| C22:5(n3) | 0.08 | 0.00 | 0.09 | 324.92*** |
| SFAb | 46.51 | xl.twenty | ii.27 | 486.32*** |
| USFAb | 53.49 | 59.79 | two.27 | 486.14*** |
| MUFAb | 50.80 | 57.3 | two.32 | 224.02*** |
| PUFAb | 2.69 | 2.56 | 1.51 | 102.72*** |
| n3 | 0.35 | 0.08 | 0.15 | 637.65*** |
| n6 | 2.34 | 2.48 | 1.43 | 178.91*** |
| n6:n3 | 7.60 | 30.79 | 8.56 | 1695.ane*** |
| MUFA:SFA | 1.10 | 1.44 | 0.15 | 321.69*** |
| PUFA:SFA | 0.xvi | 0.06 | 0.04 | 153.69*** |
aRSD: residual standard departure. bSFA: saturated fatty acids, USFA: unsaturated fatty 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, information technology can exist easily anticipated that Hanwoo beef 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 contour of ten muscles from high marbled (QG 1++) and low marbled (QG 2) Hanwoo carcass and found significant differences in fat content and fatty acrid limerick among ten muscles and between high and low marbled Hanwoo beef. In particular, high marbled Hanwoo muscles had significantly college proportion of MUFA due to college oleic acid (C18:1) proportion, while depression marbled Hanwoo muscles had college proportion of SFA due to higher proportion of stearic acrid (C18:0) (Hwang and Joo, 2016).
Stearoyl-CoA desaturase (SCD) was showtime identified and reported as i of the genes associated with beef fat 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 action of SCD on substrates such as stearic acrid and palmitic acrid (Kim and Ntambi, 1999). Yang et al. (1999b) have reported interesting correlations between SCD enzyme activity and fatty acrid composition in bovine adipose tissue. Although the adipogenic machinery 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).
It 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 loftier heritability has been reported for oleic acid in Wagyu cattle (Nogi et al., 2011). Production conditions can besides affect the concentration of oleic acid. Higher levels of concentrated feed in the later on fattening catamenia tin pb to higher MUFA concentration in the subcutaneous adipose tissues of Wagyu steer (Kimura et al., 1996).
Wellness Implications of Highly Marbled Wagyu and Hanwoo Beefiness
Interest in beefiness fat and fatty acids has been increasing, especially in highly marbled beef such as Wagyu and Hanwoo because fatty acids composition in the nutrition accept bear on on man 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 full fatty acrid intake and replacement of SFA with PUFA have been recommended. All the same, not all SFA are linked to hyper-cholesterol or obesity. Ulbricht and Southgate (1991) accept demonstrated that stearic acid has no effect on plasma cholesterol level and that oleic acid tin lower serum cholesterol like to PUFA. Furthermore, Pavan and Duckett (2013) have suggested that a higher proportion of oleic acid in beef is desirable because the consumption of high-oleic acrid ground beefiness can increase HDL-cholesterol concentration (Gilmore et al., 2011).
According to Smith (2016), the amount of fat consumed in a typical portion of beef will not increase risk factors for cardiovascular disease. Clinical trials have demonstrated that footing beef containing elevated oleic acrid tin can increase the concentration of HDL-cholesterol or at least has no negative effect on the concentration of HDL-cholesterol. In earlier enquiry on oleic acid, the major MUFA in beef, Grundy et al. (1988) have plant that it can lower LDL-cholesterol without affecting beneficial HDL-cholesterol. Recently, Lahey et al. (2014) have reported that MUFA can normalize or improve lipid metabolism and maintain the residuum in cardiac muscle. These accept unsaid that MUFA have piffling effect on full cholesterol and that they are heart-healthy dietary fat that can lower LDL-cholesterol and increase HDL-cholesterol (Lahey et al., 2014). This issue is repeatable when natural foods are used to supplement diets with oleic acrid. In this regard, Smith (2016) have concluded that beef cattle should be raised under production atmospheric condition to increment the concentration of oleic acid in their edible tissue, i.e., by grain feeding over extended periods of fourth dimension.
It is obvious that consumer in the globe has an overwhelmingly negative mental attitude toward animal fats, specially saturated fat in meat for the last several decades (Ngapo and Dransfield, 2006; Williams and Droulez, 2010). Co-ordinate to Higgs (2000), the per capita decline in beef consumption in the US and other Western countries has been attributed in large function to beast fat phobia. Consumers have been warned to reduce saturated fat in their diet and to avert meat cuts containing loftier fat content. These wellness recommendations are obviously in conflict with the health of highly marbled Wagyu and Hanwoo beefiness. Many research studies have shown that the Imf of Wagyu and Hanwoo beefiness contains a lot of MUFA that could prevent arteriosclerosis. Researches have also 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 Nihon and Korea consider highly marbled Wagyu and Hanwoo beef as being unhealthy, in that location is no scientific testify to indicate that beef that is high in oleic acid volition increment risk factors for diseases (Smith, 2016).
Consequently, the role of animal fats in the diet should be re-evaluated because scientists around the world increasingly dubiety the validity of the so called "diet-heart hypothesis" (Barendse, 2014; Klurfeld, 2015; Ramsden et al., 2016; Siri-Tarino et al., 2010). It is at present mostly accustomed that diets with depression fat, high carbohydrate failed to adjourn obesity (Drewnowski, 2015). On the other hand, more recent functional medicine research studies take suggested that the intake of fat has positive issue on homo wellness (Saito, 2016). It is essential to consume fats containing good quality fatty acids while reducing the consumption of food high in uncomplicated 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 loftier fat foods with superior sensory properties in a balanced diet such as highly marbled Wagyu and Hanwoo beefiness is likely to gain wider acceptance as a well-being food in the nearly future.
Conclusions
In Japan and Korea, highly marbled Wagyu and Hanwoo cattle are profoundly prized for traditional meat cooking methods. Their marbling has been increased to come across domestic consumer preferences. Many researches accept shown that Wagyu and Hanwoo cattle have loftier potential of accumulating International monetary fund and producing highly marbled beef. The beef quality grading organisation in both countries is primarily determined past marbling score with BMS and additionally adapted past other carcass traits. Literature suggests that IMF content varies on the footing of feeding time, finishing diet, and breed type. Great attending has been paid to more accumulation of International monetary fund to produce loftier quality course beef. It is clear that International monetary fund increases with increased feeding time. The rate of IMF increase in grain-fed cattle is faster than that in pasture-fed cattle. Literature also indicates that fatty acrid composition varies betwixt breeds. Highly marbled Wagyu and Hanwoo beefiness have higher proportions of MUFA due to higher concentrations of oleic acid. Many studies have shown that MUFAs take lilliputian effect on full cholesterol. They are center-healthy dietary fatty 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 can consistently increase HDL-cholesterol. Finally, literatures have concluded that high-oleic acid beef such equally Wagyu and Hanwoo beefiness may reduce take chances factors for cardiovascular diseases.
Acknowledgments
This research was supported by Korean Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through (Agri-Bio-industry Technology Development Program), funded by Ministry of Agriculture, Nutrient and Rural Affairs (MAFRA) (Project No. 315017-05-1-SB-140).
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