Inosinic Acid, Inosine and Hypoxanthine Content of Hanwoo Deep Pectoralis Subjected to Different Cooking Methods

S.K. Lee; D.T. Utama; H. Jeong; A. Jang

Inosinic Acid, Inosine and Hypoxanthine Content of Hanwoo Deep Pectoralis Subjected to Different Cooking Methods

In: 63rd International Congress of Meat Science and Technology

Authors:

S.K. Lee

S.K. Lee College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; skilee@kangwon.ac.kr

Search for other papers by S.K. Lee in
Current site
Google Scholar
PubMed

D.T. Utama

D.T. Utama College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; skilee@kangwon.ac.kr

Search for other papers by D.T. Utama in
Current site
Google Scholar
PubMed

H. Jeong

H. Jeong College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; skilee@kangwon.ac.kr

Search for other papers by H. Jeong in
Current site
Google Scholar
PubMed

, and

A. Jang

A. Jang College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; skilee@kangwon.ac.kr

Search for other papers by A. Jang in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 360–361

DOI:: https://doi.org/10.3920/9789086868605_156

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

This study was performed to observe the effects of two cooking methods on inosinic acid, inosine and hypoxanthine content in the brisket (deep pectoralis) of Hanwoo (Korean native cattle). Samples were either oven-roasted at 180 °C (dry heat) or cooked in boiling water (moist heat) to a final core temperature of 77 °C. No significant differences were found on cooking loss. The concentration of inosinic acid, inosine and hypoxanthine was higher in oven-roasted samples than in boiled samples (P<0.001). These results suggest that cooking beef brisket in boiling water, extracts water-soluble taste precursors, which is advantageous in the preparation of beef stock, and oven-roasting remains higher level of hypoxanthine that may contribute to the bitter taste of roast beef.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000156.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	243	130	34
Full Text Views	2	0	0
PDF Views & Downloads	2	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Inosinic Acid, Inosine and Hypoxanthine Content of Hanwoo Deep Pectoralis Subjected to Different Cooking Methods

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics