Korean scientists have uncovered evidence as to why ‘hanwoo’ (Korean beef) tastes so good. (Image : Yonhap)
JEONJU, March 9 (Korea Bizwire) – Korean scientists have uncovered evidence as to why ‘hanwoo’ (Korean beef) tastes so good.
Hanwoo is considered to be a ‘special occasion food’, only consumed on important gatherings or offered as a gift at holidays because of its great taste and extremely high prices.
Although Koreans don’t have to be convinced that hanwoo is delicious, an objective explanation for the good taste remained elusive – until now. Korean researchers have used science to offer conclusive proof of hanwoo’s unique taste.
The Rural Development Administration (RDA) was able to ascertain that hanwoo has more substances containing sweet and delicious flavors and less sour and bitter tastes compared to other types of beef, after analyzing the components responsible for the taste of meat.
The experiment was conducted to objectively distinguish the difference in taste and quality between hanwoo and imported meat, as imports are expected to increase with new trade deals on the horizon.
Various components such as carbohydrates, protein, ribonucleic acids, fatty acids and thiamine determine the taste of beef.
Hanwoo had twice as much sweet-flavored glucose compared to other types of beef. In addition, Korean beef was four to 10 times higher in components that break down nucleic acids, bringing out delicious flavors.
On the other hand, imported beef was two times higher in its hypoxanthine content, which tastes bitter.
RDA officials were satisfied with the results. “Until now, hanwoo was known to taste better than imported beef because it is abundant in fatty acids. However we were able to scientifically prove the difference in taste. The results of the experiment have created a great opportunity to let the world know about the excellence of Korean beef.”
By Lina Jang (linajang@koreabizwire.com)
