Effect of Cooking Condition on the Water-Soluble Flavor Precursors in Various Beef Muscles from Hanwoo (Korean Cattle)

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 100oC water bath (wet-cooking) or 180oC household electric oven (dry-cooking) until attained to about 80oC 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