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Nutritional Retention Factor of 1+ Quality Grade Hanwoo Beef Using Different Cooking Methods

1+등급 한우의 부위별 조리방법에 따른 영양소 잔존율

Kim, Hong-Gyun;Lee, Kun-Jong;Kim, Sung-Min;Chung, Hea-Jung
김홍균;이근종;김성민;정혜정

  • Received : 2010.10.20
  • Accepted : 2010.12.08
  • Published : 2010.12.31

Abstract

The focus of the study was to maximize the output data for Korean cuisine. This study evaluated the nutritional retention factor for different cuts of Korean beef (Hanwoo beef) subjected to various cooking methods. Five cuts (short rib, sirloin, chuck roll, tenderloin, and fore shank) of Korean Hanwoo beef were prepared and used in this experiment. Two different cooking methods (dry-heat cooking and moisture-heat cooking) were applied to each cut. The sodium contents of dry-heat cooked short rib (86.44), sirloin (76.81), tenderloin (86.65), and fore shank (85.89) decreased. Potassium contents of dryheat cooked sirloin (94.99), chuck roll (89.19), and fore shank (92.66) decreased. Calcium contents of dry-heat cooked sirloin (61.49), chuck roll (73.97), and fore shank (91.46) decreased. Iron contents of dry-heat cooked chuck roll (79.71), and tenderloin (90.79) decreased. Phosphorus contents of dry-heat cooked sirloin (87.87), and tenderloin (99.88) decreased. Mineral contents of all cuts cooked by moisture-heat decreased. Finally, the nutritional retention factor represents output data of each cooking method with yield % of each item.

Keywords

Hanwoo beef;cooking;retention factor

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Acknowledgement

Supported by : 식품의약품안전청