Effects of Raising Altitude on the Fatty Acid Composition, Aroma Pattern, Color, and Oxidative Stability of M. Longissimus from Hanwoo Steers

This study was carried out to investigate the fatty acid composition, aroma pattern, color, and oxidative stability of M. longissimus from 28-mon-old Hanwoo steers with different raising altitude (100, 200, 300, 400, 700, and 800 m above sea level). The samples were stored at 2±0.2℃ for 9 d. Meat from 700 and 800 m had lower palmitic acid, saturated fatty acids and higher oleic acid, monounsaturated fatty acids (MUFA) than that from 100 m (p

(0)

(0)

(0)

(0)