Advanced SearchSearch Tips
Effect of Cooking Condition on the Water-Soluble Flavor Precursors in Various Beef Muscles from Hanwoo (Korean Cattle)
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Cooking Condition on the Water-Soluble Flavor Precursors in Various Beef Muscles from Hanwoo (Korean Cattle)
Kang, Sun Moon; Kang, Geunho; Seong, Pilnam; Kim, Youngchun; Park, Beomyoung; Cho, Soohyun;
  PDF(new window)
This study was carried out to investigate the effect of cooking condition on the water-soluble flavor precursors relevant to postmortem glycogen metabolisms in various beef muscles from Hanwoo (Korean cattle). The loins, striploins, top rounds, and eye of rounds from 40-mon-old heifers were cooked in either with water bath (wet-cooking) or household electric oven (dry-cooking) until attained to about of internal temperature before the measurements of amounts of macroglycogen, proglycogen, free glucose, and lactate. The macroglycogen and proglycogen contents were not significant differences in all beef muscles between the wet-cooking and dry-cooking treatments. Regardless of cooking condition, the both loin and top round had higher (p<0.05) two types of glycogen than the eye of round. The free glucose and lactate contents presented higher trends in the dry-cooking treatment compared with the wet-cooking treatment. The wet-cooked top round had higher (p<0.05) free glucose than the wet-cooked eye of round. Moreover, the top round contained the highest lactate content regardless of cooking condition. Consequently, it is considered that the dry-cooking treatment would be more beneficial to the flavor of cooked beef muscles than the wet-cooking treatment.
cooking;flavor precursor;glucose;lactate;beef;Hanwoo;
 Cited by
Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce, Food Chemistry, 2018, 240, 662  crossref(new windwow)
Metabonomics profiling of marinated meat in soy sauce during processing, Journal of the Science of Food and Agriculture, 2017  crossref(new windwow)
Adamo, K. B. and Graham, T. E. (1998) Comparison of traditional measurements with macroglycogen and proglycogen analysis of muscle glycogen. J. Appl. Physiol. 84, 908-913.

Adhikari, K., Keene, M. P., Heymann, H., and Lorenzen, C. L. (2004) Optimizing beef chuck flavor and texture through cookery methods. J. Food Sci. 69, 174-180.

Alfaia, C. M. M., Alves, S. P., Lopes, A. F., Fernandes, M. J. E., Costa, A. S. H., Fontes, C. M. G. A., Castro, M. L. F., Bessa, R. J. B., and Prates, J. A. M. (2010) Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Sci. 84, 769-777. crossref(new window)

Belk, K. E., Miller, R. K., Evans, L. L., Liu, S. P., and Acuff, G. R. (1993) Flavor attributes and microbial levels of fresh beef roasts cooked in varying foodservice methodology. J. Muscle Foods 4, 321-337. crossref(new window)

Bryhni, E. A., Byrne, D. V., Rødbotten, M., Claudi-Magnussen, C., Agerhem, H., Johansson, M., Lea, P., and Martens, M. (2002) Consumer perceptions of pork in Denmark, Norway and Sweden. Food Qual. Prefer. 13, 257-266. crossref(new window)

Calkins, C. R. (2002) Sensory differences among the beef value cuts. Proc. Am. Meat Sci. Assoc. Rec. Meat Con., Univ. of Missouri, Columbia, MO, USA.

Chikuni, K., Sasaki, K., Emori, T., Iwaki, F., Tani, F., Nakajima, I., Muroya, S., and Mitsumoto, M. (2002) Effect of cooking on the taste- and flavor-related compounds in pork. Jpn. J. Swine Sci. 39, 191-199. crossref(new window)

Cho, S. H., Kim, J. H., Kim, J. H., Seong, P. N., Park, B. Y., Kim, D. H., Lee, J. M., and Ahn, C. N. (2008) Prediction of palatability grading scores analyzed with sensory data of Hanwoo bull and steer beef. Proc. Ann. Cong. Korean Soc. Anim. Sci. Technol., Seoul National Univ., Seoul, Korea, pp. 136.

Ferguson, D. M., Daly, B. L., Gardner, G. E., and Tume, R. K. (2008) Effect of glycogen concentration and form on the response to electrical stimulation and rate of post-mortem glycolysis in ovine muscle. Meat Sci. 78, 202-210. crossref(new window)

Greaser, M. L. (1986) Conversion of muscle to meat. In: Muscle as food. Bechtel, P. J. (ed) Academic Press, Inc., Orlando, USA, pp. 37-102.

Gutmann, I. and Wahlefeld, A. W. (1974) L-(+)-lactate: Determination with lactate dehydrogenase and NAD. In: Methods of enzymatic analysis. Bergmeyer, H. U. (ed) Academic Press, Inc., NY, USA. Vol. 3, pp. 1464-1468.

Hornstein, I. and Crowe, P. F. (1960) Meat flavor chemistry: Flavour studies on beef and pork. J. Agr. Food Chem. 8, 494-498. crossref(new window)

Koutsidis, G., Elmore, J. S., Oruna-Concha, M. J., Campo, M. M., Wood, J. D., and Mottram, D. S. (2008a) Water-soluble precursors of beef flavour: I. Effect of diet and breed. Meat Sci. 79, 124-130. crossref(new window)

Koutsidis, G., Elmore, J. S., Oruna-Concha, M. J., Campo, M. M., Wood, J. D., and Mottram, D. S. (2008b) Water-soluble precursors of beef flavor: II. Effect of post-mortem conditioning. Meat Sci. 79, 270-277. crossref(new window)

Kunst, A., Draeger, B., and Ziegenhorn, J. (1984) Glucose: UV-methods with hexokinase and glucose-6-phosphate dehydrogenase. In: Methods of enzymatic analysis. Bergmeyer, H. U (ed) Academic Press, Inc., NY, USA. Vol. 6, pp. 163-172.

Lomako, J., Lomako, W. M., and Whelan, W. J. (1991) Proglycogen: A low-molecular-weight form of muscle glycogen. FEBS Lett. 279, 223-228. crossref(new window)

Lomako, J., Lomako, W. M., Whelan, W. J., Dombro, R. S., Neary, J. T., and Norenberg, M. D. (1993) Glycogen synthesis in the astrocyte: From glycogenin to proglycogen to glycogen. FASEB J. 7, 1386-1393.

MacLeod, G. (1986) The scientific and technological basis of meat flavours. In: Developments in food flavours. Birch, G. G. and Lindley, M. G. (eds) Elesevier Applied Science, London, UK, pp. 191-223.

MacLeod, G. (1994) The flavour of beef. In: The flavor of meat and meat products. Shahidi, F. (ed) Blakie, Glasgow, USA, pp. 4-37.

McKenna, D. R., Lorenzen, C. L., Pollok, K. D., Morgan, W. W., Mies, W. L., Harris, J. J., Murphy, R., McAdams, M., Hale, D. S., and Savell, J. W. (2004) Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA. Meat Sci. 66, 399-406. crossref(new window)

Meinert, L., Andersen, L. T., Bredie, W. L. P., Bjergegaard, C., and Aaslyng, M. D. (2007) Chemical and sensory characterization of pan-fried pork flavor: Interactions between raw meat quality, ageing and frying temperature. Meat Sci. 75, 229-242. crossref(new window)

Meinert, L., Tikk, K., Tikk, M., Brockhoff, P. B., Bredie, W. L. P., Bjergegaard, C., and Aaslyng, M. D. (2009) Flavour development in pork. Influence of flavor precursors concentrations in longissimus dorsi from pigs with different raw meat qualities. Meat Sci. 81, 255-262. crossref(new window)

Miller, M. F., Kerth, C. R., Wise, J. W., Lansdell, J. L., Stowell, J. E., and Ramsey, C. B. (1997) Slaughter plant location, USDA quality grade, external fat thickness and aging time effects on sensory characteristics of beef loin strip steak. J. Anim. Sci. 75, 662-667.

Mora, B., Curti, E., Vittadini, E., and Barbanti, D. (2011) Effect of different air/steam convection cooking methods on turkey breast meat: Physical characterization, water status and sensory properties. Meat Sci. 88, 489-497. crossref(new window)

Mottram, D. (1991) Meat. In: Volatile compounds in foods and beverages. Maarse, H. (ed) Marcel Dekker, Inc., NY, USA, pp. 107-177.

Pethick, D. W., Rowe, J. B., and Tudor, G. (1995) Glycogen metabolism and meat quality. Rec. Adv. Anim. Nutr. Aust. July, 97-102.

Sasaki, K., Motoyama, M., and Mitsumoto, M. (2007) Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking. Meat Sci. 77, 167-172. crossref(new window)

Savell, J. W., Branson, R. E., Cross, H. R., Stiffler, D. M., Wise, J. W., Griffin, D. B., and Smith, G. C. (1987) National consumer retail beef study: Palatability evaluations of beef loin steaks that differed in marbling. J. Food Sci. 52, 517-519. crossref(new window)

Shahidi, F. (1998) Flavor of muscle foods: An overview. In: Flavor of meat, meat products, and seafoods. Shahidi, F. (ed) Blackie Academic and Professional, London, UK, pp. 1-4.

SPSS. (2011) PASW Statistics 21. Statistical Package for the Social Sciences Incorporated, Illinois, USA.

Stezer, A. J., Cadwallader, K., Singh, T. K., Mckeith, F. K., and Brewer, M. S. (2008) Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles. Meat Sci. 79, 13-19. crossref(new window)

Streff, B. A., Wulf, D. M., and Maddock, R. J. (2003) The effect of USDA quality grade, deep marination, and degree-of-doneness on palatability of gas grilled beef steaks from seven different muscles. Proc. Am. Meat Sci. Assoc. Rec. Meat Con., Univ. of Missouri, Columbia, MO, USA.

Vasanthi, C., Venkataramanujam, V., and Dushyanthan, K. (2007) Effect of cooking temperature and time on the physic-chemical, histological and sensory properties of female cara-beef (buffalo) meat. Meat Sci. 76, 274-280. crossref(new window)