• Food Science of Animal Resources
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• v.30 no.3
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• pp.373-384
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• 2010

The present paper describes the effect of cooking temperature on objective meat qualities and volatile components in beef longissimus lumborum. Twenty samples of lumbar vertebrae longissimus muscle from Australian Black Angus (grain-fed and chiller aged for 29 d) were screened. Samples were cooked at 50, 70 or $90^{\circ}C$ in a pre-heated water bath for 1 h and uncooked raw samples were used as control. The results revealed that elevating the heating temperature from 50 to $90^{\circ}C$ led to a significant (p<0.05) increase in WB-shear force, total energy required for WB-shear force, cooking loss, pH and soluble collagen content, whereas a significant (p<0.05) linear decrease in protein solubility was observed. The results also revealed that the WB-shear force at $70^{\circ}C$ was significantly (p<0.05) lower than that observed at $50^{\circ}C$ and $90^{\circ}C$. However, the effect of temperature on cooking loss and protein solubility was notably (p<0.05) higher at $70^{\circ}C$. The detectable volatile components were mostly produced from fat oxidation, and temperature effects on the generation of volatile components were significantly (p<0.05) greater for aldehydes (hexanal, benzaldehyde, nonanal and octanal) than for ketones and hydrocarbons (hexane, benzene, decan, toluene and 3-methylnonane).

• Journal of Food Hygiene and Safety
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• v.9 no.3
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• pp.133-139
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• 1994

The pyrolytic formation of benzo[a]pyrene during the cooking procedure was analysed in beef, pork, pacific saury, rice, and soybean by HPLC. In raw foods, benzo[a]pyrene (B[a]P) was not detected or negligible, but it was increasingly formed when foods were boiled (0.010~0.037 ppb) and more dramatically during broiling (0.302~0.851 ppb) in a time dependent manner. Human daily intake of B[a]P in Koreans and cancer risk assessment were estimated based on food consumption per capita and carcinogenic potency of B[a]P. When cooked foods were consumed for entire life time, cancer risk was estimated to bo 1.77$\times$10-6>1.65$\times$10-7>1.32$\times$10-8 by the order of broiled, boiled, and raw foods consumption. These data suggest that broiled foods produce more benzo[a]pyrene than water boiled foods. Thus cooking procedure is an important factor for the formation of carcinogens and needs to bo modified to reduce cancer risk for man.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.807-812
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• 2007

In order to enhance the flavor and storage stability of meat sauce, the manufacturing process of fermented beef-rib sauce was developed in a two-step process. The fermented sauce base was manufactured with Zygosaccharomyces rouxii Y-80 yeast cultivation in raw sauce ingredients for 3 days at $25^{\circ}C$. The fermented beef-rib sauce (FBS) was produced by mixing fermented sauce base with side ingredients. Comparison of the physicochemical and sensory properties with non-fermented beef-rib sauce (NFBS) revealed that the content of ethanol and volatile flavor compounds were higher in FBS; also, the result of sensory evaluation showed that FBS obtained excellent scores for overall taste. To determine the storage stability, FBS and NFBS were incubated at $25^{\circ}C$ for 7 days. The extent of decrease of pH and increase of titratable acidity in NFBS were faster than FBS. After 7 days, ethanol concentrations in FBS and NFBS were 3.77% and 2.04%, respectively. Therefore, based on these results, it can be suggested that storage stability of FBS is superior.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1152-1157
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• 2001

Two kinds of samples were prepared from the loin in the carcass with grade B2 and D, which were chilled for 24 hour after slaughter. The fresh beef in this study were obtained by chilling the loin for 1 day after wrapping them. On the other hand, the chilled beef were obtained by cutting the loin by 500 g and chilling them for 30 day after vacuum packing. The experiment was carried out to compare the palatability related with characteristics of loin with grade B2 and D and to investigate the chilling effect of the loin with grade D. In the case of fresh beef, it was found that the loin with grade B2 has better meat color, but lower pH, lactic acid content, and myoglobin content, than them of the loin with grade D. Also, the loin with grade B2 has lower tenderness due to its low hardness and chewiness, and high myofibrillar fragmentation index (MFI). Furthermore, it has high monounsaturated fatty acid/saturated fatty acid (MUFA/SFA) and ATP content, and good raw meat aroma. It also shows an excellent palatability of cooked meat, although it has low cooking loss and heat shotening. On the other hand, the loin with grade D has higher chilling effect on hardness, chewiness, MFI and MUFA/SFA, than them of the loin with grade B2. However, in the case of chilled beef, the loin with grade D shows much worse tenderness, cooked meat aroma, and palatability than them of the loin with grade B2.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.10-15
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• 2006

Quality changes of first grade Hanwoo beef were compared with those of third grade Hanwoo beef to investigate effect of initial raw meat quality on maintenance of meat quality during storage for 28 days at $1\;{\pm}\;1^{\circ}C$. Crude fat content of first grade meat was higher, whereas water content was lower, than those of third grade meat. Total bacterial counts of first and third grade beef packaged with polyethylene for 21 days storage at $1\;{\pm}\;1^{\circ}C$ were 106 and $108\;CFU/cm^2$, respectively. Volatile basic nitrogen (VBN) value of first grade meats was lower than that of third grade meat during storage for 28 days at $1\;{\pm}\;1^{\circ}C$. Drip loss percents of first and third grade meats were 4.19 and 6.06% during 14 days storage at $1^{\circ}C$, respectively. L, a, and b values decreased gradually during storage regardless of meat grade, with a value of first grade meat being higher than that of third grade meat at early stage of storage at $1^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1312-1320
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• 1998

Some commercial beef loins in raw state were packaged with PVDC as aerobic and vacuum condition. The other beef samples were cooked until core temperature arrived at $70^{\circ}C$ and then packaged immediately in the same way as the raw state. These samples were irradiated by electron beam (0, 1, 2 kGy), and then stored in refrigerator $(2{\sim}4^{\circ}C)$. Identity and quantity of cholesterol oxides were analysed at the 0, 7th, 14th day of storage. In the samples that were raw and packaged aerobically, $7{\alpha}-hydroxycholesterol,\;{\beta}-epoxide,\;7{\beta}-hydroxycholesterol$ and 7-ketocholesterol were detected over $0.5\;{\mu}g/g$. Cholestanetriol and${\alpha}-epoxide$ were detected at levels below $0.5\;{\mu}g/g$ during storage. In the samples that were raw and vacuum-packaged, $7{\alpha}-hydroxycholesterol$, 7-ketocholesterol and cholestanetriol were detected. In the samples that were cooked and packaged aerobically, cholestanetriol and ${\alpha}-epoxide$ were detected below $0.5\;{\mu}g/g$ during storage. $7{\alpha}-hydroxycholesterol,\;{\beta}-epoxide,\;7{\beta}-hydroxycholesterol$and 7-ketocholesterol were detected as $1.53{\sim}26.81,\;1.07{\sim}5.23,\;40.64{\sim}101.30\;and\;7.16{\sim}33.91\;{\mu}g/g$, respectively. In all results, total amounts of cholesterol oxide increased significantly as irradiation dose and storage time increased (P<0.05).

• Journal of the Korean Society of Food Culture
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• v.13 no.4
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• pp.241-260
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• 1998

1. Both the festival held in Confucian temple to honor Confucius or a religious ceremony in Korean traditional lecture-hall are the sacrificial rituals which is the mark of the respect for prescholars and these rituals has been followed the rules written in the book,'Yaegi' 2. For the Food formal display for the festival in Confusian temple of Chinese Gukjagam, Pebak(clothes), Mohyul(hair and blood), and the ritual food dishes, such as Byun 10, Doo 10, Gang 3 (Deung 1, Hyung 2), Bo 2, Cue 2, Jo 3 (Taeraeu as beef dish 1, Soraeu as sheep and pork dishes 2), Joo(alcohol) 3 were displayed, while in Juhyunhak, Byun 8, Doo 8 were displayed. In Taesangji edited around in 1873 in Korea, for the Confucian shrine Pebak, Mohyul, Byun 10, Doo 10, Deung 3, Hyung 3, Bo 2, Cue 2, Jo 6 (raw 3, cooked 3), Joo 3 were displayed. In pedantry Confucian temple, Pebak, Byun 8, Doo 8, Bo 2, Cue 2, Jo 2 (raw sheep and pork), Joo 3 were displayed while Mohyul was omitted, which this type of display was almost identical through the nationwide survery for the Confucian food display. Some of the Confucian food display, most of the display for Bo and Cue have been changed to Bo 1 and Cue 1, and one fifth of the Confucian display for Byun and Doo also has been changed in the numbers and food varieties. 3. In most of the sacrificial ritual food display in the Korean traditional lecture-hall, Pebak (some not applicable), Byun 4, Doo 4, Bo 1, Cue 1, Jo 1 (raw), Joo 1 were displayed. In these days, the number of the Confucian temple where the sacrificial rituals is not held, has been increased. 4. For the names of food for the Byun and Doo dishes, mostly the old names are used, however, minor changes in materials and cooking method have been found.

• Korean Journal of Veterinary Research
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• v.39 no.3
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• pp.513-522
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• 1999

DNA hybridization assay using probes prepared from liver was carried out to identify species characterization of the domestic animals. Gel electrophoresis showed that the target DNA extracted from raw muscle were 1kb and uniform pattern while fragments size of heated muscle were irregular. Hybridization was performed by adding 200ng/ml probe in hybridization solution and incubating for 12 hours at $68^{\circ}C$. To obtain good discrimination, applied washing buffer and washing step differently depending on the species. The probes of pig, horse and dog formed the specific hybrids with each target DNA respectively. Although cross reaction was detected in cattle, goat and sheep but signal intensity among these species made the discrimination possible each other. Such pattern was the same in the cases of chicken, turkey and duck. The hybridization pattern of heated muscle was similar to that of raw muscle in general, but the signal intensity was inferior to that of raw muscle. Species identification between closely related animal species, hybridized using the target DNA of such closely related animal species as a blocking agent, remarkable increase of discrimination from the evident decrease of non specific reaction compared with the control group. In addition, in the admixture where certain meat was included in the beef, pork, chicken meat, we could find whether any unjust meat was admixed or not. In this case, detection limit of certain meat in admixture was 1%.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.403-412
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• 2013

In this experiment, the effect of internal temperature on the physical properties of Hanwoo beef eye of round (ER) and center of heel (CH) during boiling was investigated. The pH value of Hanwoo beef ER and CH began to increase significantly (p<0.05) compared to raw meat around an internal temperature of $40^{\circ}C$ and $50^{\circ}C$, respectively; in addition, it showed the biggest changes around $70^{\circ}C$ and $80^{\circ}C$, respectively. No significant difference beyond the temperatures noted above was observed. The $L^*$ value of Hanwoo beef ER and CH began to increase significantly around an internal temperature of $50^{\circ}C$ and $60^{\circ}C$, respectively, while the $a^*$ and $b^*$ values kept decreasing up to $80^{\circ}C$ (p<0.05). None of these values showed a significant difference beyond the threshold temperature ($50{\sim}60^{\circ}C$ for the $L^*$ value, $80^{\circ}C$ for the $a^*$ and $b^*$ values). Hanwoo beef ER and CH showed the highest cooking loss and lowest water holding capacity around an internal temperature of $60^{\circ}C$ and $70^{\circ}C$, respectively. No significant difference was observed beyond those temperatures. The hardness, gumminess and chewiness of Hanwoo beef ER and CH showed the biggest change around an internal temperature of $70^{\circ}C$ and $80^{\circ}C$, respectively, while their cohesiveness showed the biggest change around $60^{\circ}C$ and $70^{\circ}C$, respectively. No significant difference was observed beyond those temperatures. The springiness of Hanwoo beef ER and CH shown began to increase significantly around an internal temperature of $70^{\circ}C$ and $80^{\circ}C$, respectively, while it began to decrease significantly around $90^{\circ}C$ (p<0.05). Hanwoo beef ER showed a faster change in its physical properties due to boiling compared to CH.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.1-14
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• 2003

Lipid oxidation is one of the most important non-microbial causes of meat quality deterioration. However, there have been different/conflicting views concerning the primary catalysts of lipid oxidation in meat. This presentation provides brief overviews of lipid oxidation mechanism in general and catalysis of lipid oxidation in meat, and then focuses on inter-species differences in lipid oxidation potential, using results from our studies on meats (beef, pork and chicken) at retail and the respective meats of uniform postmortem history. The inter-species differences have highlighted the relative roles of meat pigment (myoglobin) content, catalase activity, and the concentration of oxidation substrates (particularly polyunsaturated fatty acids) in determining the lipid oxidation potential of raw meat versus cooked meat.