A Comprehensive Review of the History and Breed Characteristics of Hanwoo Cattle [PDF]
Food Science of Animal ResourcesHanwoo is a premium beef product highly valued by Korean consumers for its exceptional flavor and taste. However, despite its high domestic market price, it remains relatively unknown in international markets.
Young Da Lee +12 more
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Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging [PDF]
Animal Bioscience, 2023 Objective This study aimed to evaluate the physicochemical, metabolomic, and sensory qualities of Chikso and Hanwoo beef during 28 days of wet aging. Methods Rump and loins from Hanwoo and Chikso were obtained and wet-aged for 28 days at 4°C. The samples
Dongheon Lee +5 more
doaj +3 more sources
Determination of Genetic Diversity among Korean Hanwoo Cattle Based on Physical Characteristics [PDF]
Asian-Australasian Journal of Animal Sciences, 2012 This study was conducted to establish genetic criteria for phenotypic characteristics of Hanwoo cattle based on allele frequencies and genetic variance analysis using microsatellite markers.
T. J. Choi +9 more
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Evaluation of Whole-Genome Sequence Imputation Strategies in Korean Hanwoo Cattle
Animals, 2022 This study evaluated the accuracy of sequence imputation in Hanwoo beef cattle using different reference panels: a large multi-breed reference with no Hanwoo (n = 6269), a much smaller Hanwoo purebred reference (n = 88), and both datasets combined (n ...
Muhammad Yasir Nawaz +5 more
doaj +2 more sources
Evolutionary Analyses of Hanwoo (Korean Cattle)-Specific Single-Nucleotide Polymorphisms and Genes Using Whole-Genome Resequencing Data of a Hanwoo Population [PDF]
Molecules and Cells, 2017 Advances in next generation sequencing (NGS) technologies have enabled population-level studies for many animals to unravel the relationships between genotypic differences and traits of specific populations.
고윤희
core +5 more sources
Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
Food Science of Animal Resources, 2021 This study aimed to investigate the effects of Hanwoo crust, inedible surface layer formed during dry aging, on the physicochemical properties of emulsion-type sausages. Sausage samples were prepared with various amounts of Hanwoo crust—0% (i.e., control)
Jeong-Ah Lee, Hack-Youn Kim
doaj +4 more sources
Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef [PDF]
Asian-Australasian Journal of Animal Sciences, 2018 Objective Although Hanwoo has been selected as the superior commercial beef cattle breed in Korea, Chikso (Korean brindle cattle) is still recognized as a valuable breed for beef production.
Dicky Tri Utama +4 more
doaj +3 more sources
Discovery of Gene Sources for Economic Traits in Hanwoo by Whole-genome Resequencing [PDF]
Asian-Australasian Journal of Animal Sciences, 2016 Hanwoo, a Korean native cattle (Bos taurus coreana), has great economic value due to high meat quality. Also, the breed has genetic variations that are associated with production traits such as health, disease resistance, reproduction, growth as well as ...
Younhee Shin +9 more
doaj +3 more sources
A Whole Genome Association Study on Meat Palatability in Hanwoo [PDF]
Asian-Australasian Journal of Animal Sciences, 2014 A whole genome association (WGA) study was carried out to find quantitative trait loci (QTL) for sensory evaluation traits in Hanwoo. Carcass samples of 250 Hanwoo steers were collected from National Agricultural Cooperative Livestock Research Institute,
Kim, J. -J. +15 more
core +6 more sources
Animal Genetic Resources Information, 1994 SUMMARYThe Hanwoo cattle of Korea are probably one of the oldest autochthonous breeds in the world that are known to have populated a specific geographic region for over 2000 years. They are also a unique case of a domestic animal genetic resource (DAGR)
Chan - Won Song
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