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http://dx.doi.org/10.7744/cnujas.2015.42.4.369

Comparison of glucose, lactate, and nucleotide degradation products content of cooked Hanwoo and Australian beef steaks by internal temperature  

Kang, Sun-Moon (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration)
Kang, Geun-Ho (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration)
Seong, Pil-Nam (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration)
Kim, Young-Chun (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration)
Kim, Jin-Hyoung (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration)
Ba, Hoa Van (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration)
Jang, Seon-Sik (Hanwoo Research Institute, National Institute of Animal Science, Rural Development Administration)
Cho, Soo-Hyun (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration)
Publication Information
Korean Journal of Agricultural Science / v.42, no.4, 2015 , pp. 369-374 More about this Journal
Abstract
This study was conducted to compare the glucose, lactate, and nucleotide degradation products content of cooked beef steaks from Korean Hanwoo (quality grade: 1) and Australian cattle (Bos indicus, grain-fed for 100 d) by internal temperature. The loins (M. longissimus dorsi) and top rounds (M. semimembranosus) from two cattle breeds were cut into about 2 cm thickness and then cooked in a $180^{\circ}C$ electronic oven until internal temperature attained to 50, 70, or $90^{\circ}C$. Regardless of internal temperature, glucose content was higher (P<0.05) in cooked loin and top round steaks from Hanwoo compared to those from Australian cattle. Lactate content was shown to be lower (P<0.05) in cooked steaks from Hanwoo than in those from Australian cattle. Lower (P<0.05) hypoxanthine and higher (P<0.05) guanosine 5'-monophosphate, inosine 5'-monophosphate, inosine contents were observed in cooked steaks from Hanwoo. Furthermore, glucose content tended to be decreased by internal temperature but nucleotide degradation products content was not changed by internal temperature. Therefore, these findings suggest that cooked Hanwoo beef steaks had higher flavor precursors related to sweet and umami tastes than cooked Australian beef steaks
Keywords
Glucose; Lactate; Nucleotide; Internal temperature; Hanwoo beef; Australian beef;
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Times Cited By KSCI : 3  (Citation Analysis)
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