Effect of Long Low Temperature-Short High Temperature Cooking Cycle on Physicochemical Properties of Beef

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概要

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• A two-step heating process, long low temperature-short high temperature cooking cycle, is used to maximize fat reduction in roast beef. First, the beef was cooked at a low temperature for a long time; then, it was cooked at a higher temperature for a short time. The study examines cooking loss, fat content, texture, and inosine 5’-monophosphate (IMP) production of cooked meat under different heating conditions. In an oven, the internal temperature of the meat increased to a transition point of 48 or 54°C at oven temperatures of 80 or 100°C and reached 60°C at 220°C. The fat was reduced by up to 44.2% compared to 27.8% under conventional roasting conditions. In addition, the two-step heating process kept the meat tender and juicy but improved IMP content.

• 2011-01-01

著者

• YOO Sang-Ho

  Department of Food Science and Technology, Sejong University

• Yoo Sang-ho

  Department Of Food Science And Technology Sejong University

• Cho Seongho

  Lg Electronics C&c Group

• KO Sanghoon

  Department of Food Science and Technology, Sejong University

• LEE Suyong

  Department of Food Science and Technology, Sejong University

• KIM Kwang-Hwa

  LG Electronics, C&C Group

• HWANG Rina

  LG Electronics, C&C Group

• Lee Suyong

  Department Of Food Science And Technology Sejong University

• Hwang Rina

  Lg Electronics C&c Group

• Ko Sanghoon

  Department Of Food Science And Technology Sejong University

• Kim Kwang-hwa

  Lg Electronics C&c Group

関連論文

• Isolation of an Exopolysaccharide-producing Bacterium, Sphingomonas sp. CS101, Which Forms an Unusual Type of Sphingan
• Effect of Long Low Temperature-Short High Temperature Cooking Cycle on Physicochemical Properties of Beef

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