2023-08-09 02:05:39
[축산신문 기자]
Emeritus Professor Yunjae Choi (Seoul National University)
President of Livestock Properly Knowing Research Center
Korean beef rich in oleic acid, blood triglyceride reduction effect
Eco-friendly specification management production… Competitiveness differentiated from imported meat
High-quality meat marbling made with step-wise growth due to seasonal factors
Recently, popular foreign YouTuber ‘LivingBobby’ has become a hot topic by selecting Korean beef as the best steak. Having tasted meat from many countries, he chose Korean beef as the best, despite its rather high price. Even without mentioning foreign YouTubers, all Koreans will agree that Korean beef tastes better than foreign meat.
One of the reasons why Korean beef is exceptionally delicious is because of the cascading growth pattern of cattle formed by the climate of the Korean Peninsula, which has four distinct seasons as an environmental factor. Cows raised in Korea, which has four distinct seasons, consume a relatively large amount of feed in spring and fall, preparing for summer and winter when their appetite is low and feed conditions are not good. As we consume more in spring and autumn, we have evolved to store more fat in our muscles. This climatic environment makes it grow more in spring and autumn, and slows down the growth of cows in summer and winter, so that fat is stored in muscles in spring and autumn, improving taste and nutrition.
The cascading growth method of Korean beef creates more fat between the muscles, creating marbling, the intramuscular fat preferred by consumers. In addition, by improving feed efficiency, the same marbling can be produced with less feed, so the use of grain can be saved. Commonly, cows raised in the United States or Australia eating grass uniformly throughout the year do not have good marbling, so the taste is relatively poor.
Korean beef strengthens blood vessels and muscles and helps with diet
In fact, Hanwoo not only tastes good, but is also excellent in terms of nutrition. Many studies have already proven the functionality of Korean beef for a long time. In the case of the cascading growth method introduced earlier, hormones necessary for growth redistribute nutrients to produce and accumulate a lot of high-quality fatty acids and amino acids that are good for the body.
Typically, Korean beef meat is rich in oleic acid, a monounsaturated fatty acid. In general, oleic acid, which determines umami, increases as the fat content increases, so it is more present in Korean beef meat that is well marbled due to cascading growth compared to imported meat.
Oleic acid not only tastes good, but also has the effect of cleaning blood vessels and strengthening blood vessel walls. For this reason, many studies have shown that blood triglyceride levels actually decreased when a lot of Korean beef was consumed.
In addition, Korean beef contains a lot of good protein and fat that improve muscle function in the body. Many studies have shown that various types of peptides produced from Korean beef can improve muscle function deterioration due to aging. In addition, if you consume such high-quality protein steadily, it is effective in increasing your diet and immunity by generating a lot of heat in the metabolic process while maintaining muscle mass.
Safety guaranteed through thorough management from start to finish
In the case of beef, the proportion of imported meat is relatively high, on average more than half. Imported meat is cheaper than Korean beef, so many consumers choose it because it has an advantage in price competitiveness. Nevertheless, the reason why Korean beef is recommended is the eco-friendly breeding management implemented for healthy food.
In Korea, a beef traceability system has been implemented and meticulously managed to ensure the safety of Korean beef from an early age. Hanwoo beef is delivered to consumers only following it is slaughtered in a place where hygiene has been verified, and it receives a safety grade.
On the other hand, foreign beef has the disadvantage that it is difficult to determine what process it was raised through. For this reason, it cannot be ruled out that substances such as hormones and antibiotics, which are controversial in Korea, were used in the process of raising livestock. For example, a large percentage of domestic beef is imported from the United States, which is a country that tolerates the use of hormones. Hormone not only promotes growth, but also increases feed efficiency, so it is a method that many farmers who seek economic feasibility choose.
On the other hand, in the case of Korea and European countries, hormone use is strictly prohibited, so you can be free from related risks. The problem, however, is that American beef accounts for a large portion of the beef imported from foreign countries in Korea, and that the volume of foreign beef is gradually increasing.
references
Cheol-Ho Lee, “A Study on Physiological Interpretation of the Effects of High-Quality Meat Production and Growth Improvement in Korean Cattle Castings in a Stepped Growth Pattern”, Doctoral Thesis, Seoul National University (2011)
Seoul National University Industry-University Cooperation Foundation, “Investigation of the effect of inhibiting muscle cell degeneration of Korean beef peptides” (announced in April 2021)
Kwon Hana·Choi Chang-bon, “Comparison of Fat Content and Monounsaturated Fatty Acid Composition of Beef According to Place of Origin and Intramuscular Fat” 『Journal of the Korean Society of Food and Nutritional Science』 (2015)
Joo Seon-tae, “Study on improving blood cholesterol level of Hanwoo meat fat” (2017)
Livestock Newspaper, CHUKSANNEWS
1691550210
#Klivestock #people #Korean #beef #tastes #good #good #body
