ArticleFood science of animal resources2026
A study on the nutritional composition and shelf-life of Hanwoo cattle bone items during retail display.
Article in Food science of animal resources, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
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 log
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