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

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.

[1]  B. Ersoy,et al.  The effect of cooking methods on mineral and vitamin contents of African catfish , 2009 .

[2]  Soohyun Cho,et al.  Comparison of Chemical, Physical and Sensory Traits of Longissimus Lumborum Hanwoo Beef and Australian Wagyu Beef , 2009 .

[3]  M. Scheeder,et al.  The influence of cooking and fat trimming on the actual nutrient intake from meat. , 2009, Meat science.

[4]  Soo-Hyun Cho,et al.  Physico-chemical Meat Quality Properties and Nutritional Composition of Hanwoo Steer Beef with 1 ++ Quality Grade , 2008 .

[5]  Soohyun Cho,et al.  Effect of Socio-demographic Factors on Sensory Properties for Hanwoo Steer Beef with 1 ++ Quality Grade by Different Cut and Cooking Methods , 2008 .

[6]  H. Schönfeldt,et al.  The nutrient composition of South African lamb (A2 grade) , 2007 .

[7]  P. Seong,et al.  Nutritional Composition and Physico-chemical Meat Quality Properties of Korean Hanwoo Bull Beef , 2007 .

[8]  W. Aalbersberg,et al.  Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking ? ? , 2006 .

[9]  Karen S. Jamesen,et al.  Food Science Laboratory Manual , 1997 .

[10]  Kyung-Hee Cho.  Effect of microwave cooking on roasts heated to three different internal temperatures with three different microwave power levels , 1994 .

[11]  J. Driskell,et al.  Sensory qualities and nutrient retention of beef strips prepared by different household cooking techniques. , 1994, Journal of the American Dietetic Association.

[12]  G. Harrington.  Consumer demands: Major problems facing industry in a consumer-driven society. , 1994, Meat science.

[13]  Donald H. Kropf,et al.  Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C , 1987 .

[14]  B. A. Anderson,et al.  Nutritional composition and value of meat and meat products , 1986 .

[15]  W. Horwitz.  Official Methods of Analysis , 1980 .

[16]  E. W. Murphy,et al.  Comparisons of methods for calculating retention of nutrients in cooked foods. , 1975, Journal of agricultural and food chemistry.

[17]  R. W. Bray,et al.  Influence of Marbling and Maturity on the Palatability of Beef Muscle. I. Chemical and Organoleptic Considerations , 1968 .

[18]  P. C. Reynolds.  The complete book of meat , 1963 .