Alternative Muscles for Traditional Japanese and Korean Beef Recipes

Authors

Chris R. Calkins, University of Nebraska-LincolnFollow
Amilton S. deMello, University of Nebraska-Lincoln
Lasika S. Senaratne, University of Nebraska-Lincoln
Kanae Watanabe, University of Nebraska-Lincoln

Date of this Version

2010

Comments

Published in 2009 Nebraska Beef Cattle Report (Lincoln, NE: December, 2008). Copyright © 2008 The Board of Regents of the University of Nebraska.

Abstract

This research was conducted to identify alternative cuts that would be acceptable in popular dishes in Japan and Korea in order to encourage usage of a broader portion of beef carcasses that qualify for export. Typical dishes were tested twice (6 panels per country) using traditional and three alternative beef muscles. Dishes were compared regarding appearance, aroma, juiciness, tenderness, flavor, and overall acceptability by natives of each country who served as panelists. Japanese dishes were sukiyaki (sauté), shabu-shabu (hot pot), and yakiniku (grill); Korean dishes were jang jo rim (boiled), miyeok-guk (soup), and kalbi (grill). Alternative muscles were selected because of their cost, sensory characteristics, lack of popularity for export, and the opportunity to increase exports. There were relatively few differences among muscles in each of the dishes. Results indicate that other muscles may be used to replace traditional beef cuts in Japanese and Korean dishes, suggesting nontraditional U.S. beef cuts for the Asian market.