• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.84-94
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• 2010

Physico-chemical analysis and sensory test of loin of lamb were carried out by four different methods such as grilling, pan-frying, oven-roasting and boiling. The crude fat content was all the same at three cooking methods except boiling. The moisture content was not different among grilling, pan-frying and oven-roasting. Hunter's color L-value(lightness) was lowest at grilling method. However, the heating loss appeared greatly at grilling. The hardness of the lamb-loin after cooking showed big differences with the control except boiling treatment. Amino acids in fillet contained highly in the order of glutamic acid > aspartic acid > cystein. The grilling showed a good value not only color of a sensory test but also the appearance. The oven-roasting cooking gave the tenderness and juiciness. The oven-roasting method showed good sensation to overall taste. Therefore, the oven-roasting (at $150^{\circ}C$ for 9 minutes) was suggested as the superior method when the loin of lamb is cooked for reducing off-flavour.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.314-322
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• 2001

This study was carried out to investigate the physico-chemical properties of imported beef and Hanwo beef tenderloin steak in proximate composition, pH, myofibril Fragmentation Index (MFI), meat color, cooking loss, rheology and panel test by various cooking methods (grilling, pan-frying, oven-roasting and microwaving). moisture content of microwaving steak was lower than steak by other cooking method, and fat content of microwaving steak was higher than those of other cooking method was showed. In general, the pH values were increased with cooking, but there were no significant differences among pH values by various cooking method. The highest level of MFI in oven-roasting was showed, but no significant difference could be found among various cooking method. L* and b* -values of microwaving and pan-frying were higher than those of grilling and oven-roasting, also a* -value of microwaving was the lowest. Cooking loss was affected by cooking method. Microwaving method resulted in the highest cooking loss. Generally higher value of hardness and brittleness in microwaving than those of other cooking method were showed, and microwaving had the lowest cohesiveness, but there was no significant difference among the elasticity by the cooking method. Grilling, pan-frying and oven-roasting had high score of sensory evaluation, while microwaving had the lowest score in all sensory profile scores.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.824-831
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• 2007

This study was conducted to investigate the quality characteristics of low-fat pork patties containing fat replacers. Pectin(PE) and potato starch(PO) were added as fat replacers and physicochemical properties of the patties were evaluated after oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with the fat replacers were higher in moisture and ash content and lower in fat content than those of the control. The cooking yield and reduction in diameter of the patties were significantly improved by the addition of PE or PO and oven-roasting exhibited a higher cooking yield and lower reduction in diameter than pan-frying (p<0.05). Water holding capacity(WHC) and fat retention were highest in the patties formulated with PE, while the control had the lowest WHC when cooked by oven-roasting. The Hunter L (lightness) values were not different among the patties but the Hunter a (redness) and b (yellowness) values of the low fat pork patties were higher than those of the control and oven-roasting produced higher redness values than pan frying. Hardness and brittleness were lowest in the patties with PE, while cohesiveness and springiness showed no difference among the patties (p<0.05). The sensory analysis results showed that the use of PE or PO improved the overall acceptability of the low-fat pork patties. After 30 days of storage at $-20^{\circ}C$, pH and cooking yield decreased slightly, while hardness increased in all the patties.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.8
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• pp.1339-1351
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• 2020

Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins. Methods: Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4℃. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55℃ for 5 h and then raised to 60℃ for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties. Results: The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV- or SV+TC- treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores. Conclusion: Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.1-12
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• 2010

This study analyzed the physical quality and sensory characteristics of Artemisia by experimenting the medicinal effect and functionality of Artemisia in roasting condition of temperature on 80, 110, and $230^{\circ}C$, roasting condition of time on 6 min, blanching condition($100^{\circ}C$) of time on 1 min, oven drying condition of $50^{\circ}C$, 5 min, and additive amounts of 0.1, 0.2, and 0.5% in order to make brown sauce. Its color values in roasting and blanching showed a little significant difference. Its sugar content when roasted at $110^{\circ}C$ and 0.5% of addition was the highest; in all groups, the more addition, the more sugar content. Spreadability in roasting with 0.5% of addition was increased and the group with 0.1% of addition was decreased in blanching, which showed a little significant difference. Its sensory characteristics showed high in 0.1, 0.2, 0.5% when blanched, roasted, and 0.1% when oven dried.

• Animal Bioscience
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• v.34 no.10
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• pp.1705-1716
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• 2021

Objective: This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins. Methods: Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temperatures (150℃ or 230℃), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured. Results: Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p<0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150℃ presented a higher intensity of cheesy flavor, and that grilled at 230℃ showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively. Conclusion: Grilling may be effective for enhancing the unique flavor in dry-aged beef.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.2
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• pp.293-300
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• 2018

Objective: This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). Methods: Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with $1^+$ quality grade. Samples were either oven-roasted at $180^{\circ}C$ (dry heat) or cooked in boiling water (moist heat) to final core temperature of $70^{\circ}C$ (medium) or $77^{\circ}C$ (well-done). Results: Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to $77^{\circ}C$. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to $77^{\circ}C$ using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion: The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.654-658
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• 2000

Flavor components focused on the methyl pyrazines(2,3-dimethyl pyrazine, 2,3,5-trimethyl pyrazine, tetramethyl pyrazine) of microwave-roasted cocoa beans were determined and compared with those of conventionally-roasted cocoa beans. Domestic microwave oven was modified to design the microwave roasting system. Temperature measurement technique using thermocouple probes was developed to determine the center temperature of cocoa beans during microwave roasting. Microwave roasting was carried out under two different conditions. Under the first condition, roasting time was fixed to 30 min, while roasting temperature was varied to $110^{\circ}C,\;120^{\circ}C,\;130^{\circ}C,\;140^{\circ}C,\;and\;150^{\circ}C$ Under the second condition, roasting temperature was fixed to $130^{\circ}C$, while roasting time was varied to 5 min, 10 min, 20 min, and 30 min. Conventional roasting was done at $120^{\circ}C$ for 15 min as a reference. Amount of methyl pyrazines and their ratios were influenced by microwave roasting temperature and roasting time. The most suitable methyl pyrazine ratio of cocoa beans was obtained at $140^{\circ}C$ for 30 min of microwave roasting.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.1
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• pp.127-136
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• 2004

This study was conducted to investigate the changes in physico-chemical characteristics of beef tenderloin steak by oven roasting at different internal temperatures. 1. Cooking time required for the internal temperatures of 60, 70 and $80^{\circ}$ of steaks were 15min, 23min and 28min, respectively, and standing time of cooked beef steaks were 10.5min at $60^{\circ}$, 9.4min at $70^{\circ}$ and 8.5min at $80^{\circ}$, respectively. 2. Total losses and evaporation losses were larges in cooked steaks at $60^{\circ}$ and $70^{\circ}$ than that of $80^{\circ}$ cooking. Total losses were 14.5% by cooking at $60^{\circ}$, 23.3% at $0^{\circ}$ and 26.6% at $80^{\circ}$ respectively. As internal temperature of meat was increased, moisture and fats content was decreased and protein content of meat was not changed.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.5
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• pp.756-762
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• 2006

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at $4^{\circ}C$. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation products (COPs) were separated by gas chromatography: $7{\beta}$-hydroxy cholesterol, $20{\alpha}$-hydroxy cholesterol, 25-hydroxy cholesterol, cholestane-$3{\beta}$, $5{\alpha}$, $6{\beta}$ triol (triol), ${\alpha}$-epoxide and 7-ketocholesterol. Total amounts of COPs/cholesterol at 0 d were 0.74, 0.63, 0.76, 1.23 and 0.83% for the raw sample, pan roasting, steaming, oven grilling and micro waving methods, respectively. After 6 d storage almost of the samples had higher content of total COPs than at 0 and 3 d; the lowest (0.55%) COPs was found in the steaming cooking and re-heating method. The highest (5.96%) of COPs was found in the pan roasting cooking and re-heating method after 6 d storage. In conclusion, the concentration of total cholesterol and cholesterol oxidation of beef loin were increased as a consequence of cooking and re-heating methods. Steaming and micro-waving methods showed the lowest of cholesterol oxidation products under refrigerated storage for 6 d. However, each cooking and re-heating method had its own distinctive cooking effects.