• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.161-165
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• 2006

This study was examined the contents of solid, calcium, phosphorous, magnesium, protein, amino acid and collagen in beef leg and rib bone soup by various boiling time(1, 2, 4, 8, 12 hours). The results were as follows; as the boiling time increased, contents of solid, calcium, phosphorous, magnesium, protein, amino acid and collagen were increased. However, the boiling time increased, cloudiness (T%) was decreased. When we compared beef bone leg with the rib bone soup, rib bone soup was much nutritional contents than leg bone soup. In sensory evaluation of the soup boiled for 12 hours, added with 0.8% salt, rib bone stew was highly evaluated than leg bone soup.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.470-477
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• 2015

The purpose of this study was to perform a functional component analysis to optimize the recipes for Korean beef main bone area. To optimize the recipes for beef leg bone broth, beef feet broth and tail broth, the quality and physiochemical properties of the dishes were comparatived and investigated. Crude protein, crude fat and moisture showed significant differences among the beef leg bone broth, Beef feet broth and tail broth (p<0.001). All free amino acids showed significant differences, with the exception of cystine and tryptophan (p<0.05). All minerals showed significant differences (p<0.01). Na content was highest in the beef leg bone broth (211.77 mg/kg), followed by beef feet broth (254.40 mg/kg), and tail broth (134.93 mg/kg). Collagen was significantly different each dish (p<0.001), but chondroitin sulfate was not. And all nucleic acids showed significant differences.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.349-354
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• 2002

Grain vinegar and citric acid were added while stewing beef leg bone for 12 hrs, and the extraction of calcium, phosphorous, magnesium, amino acid and collagen out of beef leg bone was measured. As the concentration of grain vinegar and citric acid (0, 0.5, 1.0, 2.0%) increased, the amount of calcium, phosphorous and amino acid dissolved out of the leg bone increased compared with the control. Citric acid extracted more calcium, phosphorous, magnesium, amino acid than grain vinegar at the same concentration. But, grain vinegar extracted more collagen than citric acid at 1% concentration. In sensory evaluation, the leg bone stew boiled for 12 hrs with 2% grain vinegar and control were favored greatly compared with the one with citric acid.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.8-17
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• 1985

Followings are the obtained results from the experiment of changes in content of proximate composition, free amino acid and nucleotides in soup prepared from beef brisket, leg bone, tripe and small intestine according to the diverse heating times-3, 6, 12, 18, 24, 30 hrs. The content of moisture in each sample is decreased from 97∼99％ in 8 hours heating to 95∼97% after heating 30 hours. On the contrary, the content of crude protein and crude fat are gradually increased in proportion to the length of heating times and it showed a rapid increasement when it was boiled 6∼12 hours long. We can extract the most protein from the soup stock of tripe among all samples ana the most crude fat from the leg bone. The contents of free amino acids is gradually increased in proportion to the length of heating times. Especially after being boiled longer than 18 hours it is increased obviously. In the soup stock prepared from the brisket, the lysine and alanine were contained the most. In leg bone soup stock, glutamic acid and histidine were extracted the most but bone soup stock, glutamic acid contents were decreased a little in longer heating. In the soup stock of tripe, glutamic acid which is contained very little in a raw material was extracted more as increasing times. In the soup stock of small intestine, lysine and glutamic acid were extracted the most. The least content in free amino acid from each sample was cystine which is sulphur-containing amino acid. These result suggest that, in order to get enough extraction of amino acid, crude fat, 18 hours heating is the most useful while 5’-IMP, which is the taste compound of meat, is extracted at 3 hours heating.

• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.21-26
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• 1990

This study was undertaken to determine the content of calcium, phosphorus, and magnesium in Korean styled Sagol bone stok (beef leg bone stock) deffering in cooking utensil, cooking method, and cooking time. Cooking was started in cold water and boiling water using stainless steel and aluminium cooker. In the changes of mineral contests in Sagol bone stock at cooking time from 2 to 12 hours, Ca, P, and Mg contents increased significantly by the cooking time in stainless steel and aluminium cooker but Ca and P contents decreased slightly during 12 hours in steel cooker. But Ca, P, and Mg contents of the Sagol bone stock were not significantly different between cooking utensil and method. The extracting rate of Ca, P, and Mg of the Sagol bone stock were $0.02{\sim}0.05%$, $0.2{\sim}0.7%$, and $0.1{\sim}1.0%$, respectively. The extracting rate of Ca was positively correlated with that of Mg (r=0.8872, p<0.001).

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.210-215
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• 1999

The purpose of this study was to investigate the sensory and physicochemical properties of brown stock made with different main ingredients of bone (beef bone, pork bone, part of leg). Glycine, glutamic acid, arginine, valine were high in the free amino acid contents of brown stock made with beef and pork bones. On the other hand, the brown stock made with beef bone showed high contents of methionine, glycine, lysine, arginine. Viscosity of brown stock made with pork bone was the highest. As a result of the sensory evaluation for brown stock made with different ingredients of bone showed significant difference in all of the characteristics. By the color difference meter, the brown stock prepared from pork bone showed the lowest “L”value.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.259-273
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• 2013

Brown sauce is very frequently used for western meat dishes, and this study aims to develop brown sauce for Asians and Koreans by adding jujube concentrate which has natural sugar and is used in Chinese medicine. The ingredients and sensory characteristics of brown sauce added with jujube concentrate were examined and the results are as follows. First, the moisture content increased with increased amount of jujube concentrate added, while the pH decreased. In the results of the sensory evaluation, the sample added with 5% jujube concentrate had the highest score, and the one added with 9% jujube concentrate had the lowest score in color. In the flavor evaluation, the sample added with 5% jujube concentrate had the highest score, and the one added with 9% jujube concentrate had the lowest score. In overall acceptability, the sample added with 5% jujube concentrate had the highest score, and the scores were high in order of 3%, 7%, and 9% concentrates when the samples were heated for 16 hours. Also, when making brown sauce made with beef leg bones, their ingredients continued to flow out even heated for more than 10 hours. Therefore, it was considered that more delicious and healthier sauce could be made by adding jujubes when making beef leg bone brown sauce. Based on these results, even though brown sauce originated from western foods, it can be used to Koreans' taste by adding Korean ingredients. Moreover, more recipes can be made from the brown sauce added with jujube concentrate for more Asians including Koreans to enjoy.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.192-195
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• 2006

Current study was conducted to investigate the effect of different hanging techniques (achilles tendon, aitch bone and pelvic ligament) on variations in sarcomere length and palatability within and between muscles using thirty-four Angus steer sides. Results showed that tenderstretch(by either suspension method) resulted in longer sarcomeres for most positions within the major leg muscle than did conventional hanging method, but in some minor muscles(eg., mm. gluteus profundus, gastronemius, and gracilis) tenderstetch allowed the muscles fibres to shorten. Some tenderstretched muscles(e.g., m. gluteus profundus, 1.5 ${\mu}m$) appeared not to toughen even at very low sarcomere lengths, while others toughened at higher sarcomere lengths. The current data demonstrated that the effect of tenderstretch on the length of sarcomeres and its influence on palatability varied between muscles, Overall the difference between the two tenderstretch methods was for the aitch method to produce meat that was 3.2 units more palatable than the ligament hanging method.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.5
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• pp.473-480
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• 2017

We investigated the nutritional characteristics of the uncooked Skipjack tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was $5.0-8.2^{\circ}$, being highest in U-STF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.

• Journal of agriculture & life science
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• v.53 no.4
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• pp.77-92
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• 2019

The purpose of this study was to investigate the carcass characteristics and the primal cut yields from carcasses according to the sex of Hanwoo. Experimental animals comprised of 80 cows, 29 bulls, and 71 steers. After slaughtering, they were evaluated to estimate the productivity of carcass components by market weight, and to predict the beef carcass yield. The average of fasting weight of cow, bull and steer were 634.75 kg, 721.86 kg, and 754.10 kg respectively. Market weight of Hanwoo at cold carcass weight, primal lean cut weight, sub-primal lean cut weight, bone weight and fat weight were 381.01~467.60 kg, 240.79~310.36 kg, 208.27~276.47 kg, 57.23~76.28 kg and 89.19~138.97 kg respectively. Body measurement traits had side length, hindquarter length, cervical vertebrae length, lumbar vertebrae length, sacral vertebrae length, 6th lumbar vertebrae~heel length, 5~6th thoracic vertebrae breadth, 4~5th lumbar vertebrae breadth, 5th sacral vertebrae breadth, 7~8th thoracic vertebrae girth and 7~8th thoracic vertebrae thick were highest length in steer. Carcass weight (CW) were significantly (p<0.05) affected by sex and live weight. The lean meat percentage, fat percentage and bone percentage based on the weight of cold carcasses were significantly different (p<0.05) between sex groups. The primal cuts rate for deungsim, moksim, abdari, udun, suldo, yangjee and satae were higher in bulls than those of the caws and steers. The carcass by-product weight rate in steer had lower oxtail and rib cartilage than cow and bull, while cow showed lower beef leg bones and jappyeo than bull steer (p<0.05). Body measurement traits was always important for primal cut weight estimates.