Abstract:
This study aimed to investigate the relationship between the normal and yellow-
colored fat on carcass on carotenoid contents in fat and meat quality of Hanwoo beef. A total
of 20 female cattle, comprising 10 with normal carcass fat color (normal group) and 10 with
yellow carcass fat color (yellow group), were collected from slaughterhouses throughout the
country in Korea from May to July 2022. The color, fatty acid composition, and carotenoid
contents in carcass fat, as well as various parameters related to meat quality such as
proximate composition, pH, color, cooking loss, shear force, and thiobarbituric acid reactive
substances in the striploin were measured. The results indicated that the yellowness of carcass
fat was primarily influenced by the carotenoid content in the fat (r=0.540, P<0.05) and was
not affected by other carcass properties such as quality grade, maturity, and age. The yellow
group showed distinct differences in yellowness and fatty acid composition of the carcass fat
compared to the normal group, with lower levels of saturated fatty acids and higher levels of
monounsaturated fatty acids (P<0.05). However, no significant differences were observed in
the meat quality parameters between the normal and yellow groups, suggesting that the
yellowness of carcass fat did not significantly correlate with the inferior physicochemical
properties of Hanwoo beef. Although further research is needed to better understand the complex factors contributing to the appearance of yellow carcass fat in Korea, this study highlights that beef having yellow carcass fat does not necessarily have a negative effect on
meat quality.
