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KMID : 1024620130330060752
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Food Science of Animal Resources
2013 Volume.33 No. 6 p.752 ~ p.756
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Effect of Cooking Condition on the Water-Soluble Flavor Precursors in Various Beef Muscles from Hanwoo (Korean Cattle)
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Kang Sun-Moon
Kang Geun-ho
Seong Pil-Nam
Kim Young-Chun
Park Beom-Young
Cho Soo-Hyun
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Abstract
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This study was carried out to investigate the effect of cooking condition on the water-soluble flavor precursors relevant to postmortem glycogen metabolisms in various beef muscles from Hanwoo (Korean cattle). The loins, striploins, top rounds, and eye of rounds from 40-mon-old heifers were cooked in either with 100℃ water bath (wet-cooking) or 180℃ household electric oven (dry-cooking) until attained to about 80℃ of internal temperature before the measurements of amounts of macroglycogen, proglycogen, free glucose, and lactate. The macroglycogen and proglycogen contents were not significant differences in all beef muscles between the wet-cooking and dry-cooking treatments. Regardless of cooking condition, the both loin and top round had higher (p<0.05) two types of glycogen than the eye of round. The free glucose and lactate contents presented higher trends in the dry-cooking treatment compared with the wet-cooking treatment. The wet-cooked top round had higher (p<0.05) free glucose than the wet-cooked eye of round. Moreover, the top round contained the highest lactate content regardless of cooking condition. Consequently, it is considered that the dry-cooking treatment would be more beneficial to the flavor of cooked beef muscles than the wet-cooking treatment.
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KEYWORD
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cooking, flavor precursor, glucose, lactate, beef, Hanwoo
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