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2025 Vol.1, Issue 4 Preview Page

Research Article

Effects of carcass weight and age on meat quality, fatty acid composition, and volatile flavor compounds in Hanwoo steer loin
Ju Yi Shin1
,
Hyeong Sang Kim12*
1School of Animal Life Convergence Science, Hankyong National University, Anseong 17579, Republic of Korea
2Institute of Applied Humanimal Science, Hankyong National University, Anseong 17579, Republic of Korea
*Corresponding Author
31 December 2025. pp. 180-192
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Abstract

This study investigated sirloin from Hanwoo steers to examine how carcass weight and age influence proximate composition, physicochemical traits, fatty acid profiles, and volatile flavor compounds. Moisture and fat contents showed a clear inverse relationship, and increases in intramuscular fat led to a slight decrease in protein content, reflecting moisture displacement associated with lipid accumulation. All samples exhibited stable postmortem pH values (5.4–5.6). Color measurements indicated that intramuscular fat content caused slight differences in lightness and redness. In addition, cuts with higher fat levels showed improved water-holding capacity and lower cooking loss, along with reduced shear force values, confirming enhanced tenderness characteristic of highly marbled meat. Fatty acid profiling identified palmitic acid (C16:0), stearic acid (C18:0), and oleic acid (C18:1n9c) as the major fatty acids, with high oleic acid content suggesting a meaningful contribution to the distinctive flavor of Hanwoo beef. Total unsaturated fatty acids ranged from 53% to 58%, supporting both desirable flavor attributes and nutritional value. Volatile compound analysis detected saturated alkanes from C7 to C30, with the C14–C18 range most abundant. The total amount of volatile compounds ranged from 4.06 to 6.83 mg/100 g, and higher intramuscular fat was associated with greater production of lipid-derived volatiles. Overall, the results indicate that intramuscular fat and fatty acid composition play a central role in determining meat quality and flavor formation in Hanwoo sirloin, offering scientific evidence that supports its premium sensory characteristics.

Keywords
Fatty acid composition
Hanwoo steer
Intramuscular fat
Physicochemical properties
Volatile flavor compounds
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Information
  • Publisher :Journal of Humanimal Sciences
  • Publisher(Ko) :한경국립대학교 휴머니멀응용과학연구소
  • Journal Title :Journal of Humanimal Sciences
  • Journal Title(Ko) :휴머니멀과학학술지
  • Volume : 1
  • No :4
  • Pages :180-192
  • Received Date : 2025-12-08
  • Revised Date : 2025-12-15
  • Accepted Date : 2025-12-15
  • DOI :https://doi.org/10.23341/jhas.2025.1.4.180
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