Jeju Black cattle (Yonhap)
JEJU, Dec. 11 (Korea Bizwire) — Jeju Black cattle have turned out to have superiority in terms of both nutrition and taste compared to other cattle breeds.
Jeju National University’s Jeju Black Cattle Research Center said Thursday it had succeeded in proving the nutritional superiority of Jeju Black cattle through a comparison of amino acids and fatty acids with Japanese wagyu.
The research center found that the content of unsaturated fatty acids, which lower the level of cholesterol in blood, was 62.2 percent for Jeju Black cattle, 4.9 percentage points higher than Japanese “wagyu” cattle (57.3 percent) and 7.4 percentage points higher than another Korean-bread premium cattle “hanwoo.” (54.8 percent).
The content of glutamine was 29.7 percent for Jeju Black cattle, 25.8 percent for wagyu and 18.7 percent for hanwoo.
The content of oleic acid, a functional material that enhances savory taste and flavor, was 55.1 percent for Jeju Black cattle, 49.9 percent for wagyu and 48.5 percent for hanwoo.
The center stressed that the analysis of genetic information showed that Jeju Black cattle had different genetic features compared to hanwoo and wagyu.
M. H. Lee (mhlee@koreabizwire.com)
