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<p>Increasing the use and cycling of meat by-products is essential to increase economic benefits and reduce environmental pollution. Among the meat by-products, bones are widely used as food for human consumption and are important raw materials in other related industries (e.g., pharmaceuticals). However, their shelf-life during storage and nutritional composition have not been evaluated. The main objective of this study was to assess the collagen content, amino acid and fatty acid composition, and shelf-life of bones during refrigerated storage. For this study, the leg, brisket, and pelvic bones of Hanwoo cattle collected 24&#xa0;h after slaughter were used. The bones were prepared into 1&#xa0;cm thick pieces, placed on trays, overwrapped with plastic film, and stored at 4&#xa0;°C for 21 days. The samples were then analyzed for aerobic plate count (APC), color, total volatile basic nitrogen (TVBN), lipid oxidation, collagen, amino acid, and fatty acid composition. After 21 d of storage, the APC increased faster in brisket bone (by 5.67 log<sub>10</sub> CFU/cm<sup>2</sup>). Brisket bone also showed a faster increase in TVBN (by 16.79&#xa0;mg/100&#xa0;g) and TBARS (by 4.08&#xa0;mg malondialdehyde/kg) compared to other remaining bones after 21 d of storage. The a* (redness) values significantly decreased with increased storage time in all the bones. The total collagen and essential amino acid contents ranged among the bones from 7.09 to 7.54&#xa0;g/100&#xa0;g and 501.92 to 853.20&#xa0;mg/100&#xa0;g, respectively. The unsaturated fatty acid (UFA) content among the bones varied from 46.75% to 52.38%.</p>

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A study on the nutritional composition and shelf-life of Hanwoo cattle bone items during retail display

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年2月13日

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  • Van-Ba Hoa,
  • Won-Seo Park,
  • Ja-Yeon Yoo,
  • Sujatha Kandasamy,
  • Han-Byul Kang,
  • Jun-Sang Ham,
  • In-Seon Bae

摘要

Increasing the use and cycling of meat by-products is essential to increase economic benefits and reduce environmental pollution. Among the meat by-products, bones are widely used as food for human consumption and are important raw materials in other related industries (e.g., pharmaceuticals). However, their shelf-life during storage and nutritional composition have not been evaluated. The main objective of this study was to assess the collagen content, amino acid and fatty acid composition, and shelf-life of bones during refrigerated storage. For this study, the leg, brisket, and pelvic bones of Hanwoo cattle collected 24 h after slaughter were used. The bones were prepared into 1 cm thick pieces, placed on trays, overwrapped with plastic film, and stored at 4 °C for 21 days. The samples were then analyzed for aerobic plate count (APC), color, total volatile basic nitrogen (TVBN), lipid oxidation, collagen, amino acid, and fatty acid composition. After 21 d of storage, the APC increased faster in brisket bone (by 5.67 log10 CFU/cm2). Brisket bone also showed a faster increase in TVBN (by 16.79 mg/100 g) and TBARS (by 4.08 mg malondialdehyde/kg) compared to other remaining bones after 21 d of storage. The a* (redness) values significantly decreased with increased storage time in all the bones. The total collagen and essential amino acid contents ranged among the bones from 7.09 to 7.54 g/100 g and 501.92 to 853.20 mg/100 g, respectively. The unsaturated fatty acid (UFA) content among the bones varied from 46.75% to 52.38%.