Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket ( ). muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with 1 quality grade. S...

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Bibliographic Details
Published in:Animal bioscience 2018, 31(2), , pp.293-300
Main Authors: Utama, Dicky Tri, Baek, Ki Ho, Jeong, Hae Seong, Yoon, Seok Ki, Joo, Seon-Tea, Lee, Sung Ki
Format: Article
Language:English
Subjects:
Beef
Chemical properties
Cooking Method
Core Temperature
Food testing
Hanwoo
Inosinic Acid
Lipid Oxidation
Methods
Volatile
축산학
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Summary:This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket ( ). muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with 1 quality grade. Samples were either oven-roasted at 180°C (dry heat) or cooked in boiling water (moist heat) to final core temperature of 70°C (medium) or 77°C (well-done). Boiling method reduced more fat but retained more moisture than did the oven roasting method (p
ISSN:1011-2367
2765-0189
1976-5517
2765-0235
DOI:10.5713/ajas.17.0217