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The content of total lipid, cholesterol and fatty acid in Korean styled various beef broths was examined before and during boiling to determine the influence of cooking time. The values obtained from the broths of brisket, ox-tail and small-intestine were determined by using G. C. The highest total lipid value among small-intestine, brisket and ox-tail was in the small-intestine. The content of total lipid in the boiled meat decreased during cooking with the exception of the brisket. Total lipid content found in the broth of brisket meat increased until 6hr and then decreased at cooking time of 8hr and 10hr. The highest total lipid contents in the broths of brisket, ox-tail and small-intestine were found when the cooking time were 6hr, 10hr and 4hr, respectively. The main fatty acids found in the broths of brisket, ox-tail and small-intestine were C₁₄, C_(16), C_(18), C_(18:1) and C_(18:1). The content of C_(18:1) and C_(18:2) from the brisket meat increased until 4hr’s cooking, especially C_(18:2) increased significantly until 6hr cooking. The highest ratios of unsaturated to saturated fatty acid (UNS/S) in the meat of brisket and ox-tail were found in the 2hr and 4hr cooking, respectively. The ratios of UNS/S in the broths of both of brisket and small-intestine, and ox-tail were highest in the 4hr and 2hr cooking, respectively. The content of total cholesterol (TC) was the highest in the small-intestine and the highest percentage of ester cholesterol was 5.4 in the brisket. The content of TC in small-intestine, brisket and ox-tail was decreased significantly after 2hr cooking. Precentage of the ester in the brisket was the highest when the cooking time was 8hr. Only trace amount of total cholesterol was found in the broth.
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