Retention Factors Influencing Hanwoo Stock (broth) and Boiled Beef
국내산 쇠고기 수육 및 육수의 영양소 잔존량에 관한 연구

Kunjong Lee, Honggyun Kim, Yongseok Kwon, Heajung Chung
2014 The Korean Journal of Community Living Science  
This study evaluates the nutritional retention factors influencing beef based on different cuts and boiling. Two cuts (brisket and shin foreshank) were prepared from beef and used in this experiment. Boiling methods were applied to each cut. The fat content of the boiled shin foreshank cut (236.43%) exceeded that of the brisket cut (142.38%). The moisture content of the boiled brisket cut (47.68%) was lower than that of the shin foreshank cut (49.54%). The sodium content of the boiled shin
more » ... he boiled shin foreshank cut (47.89%) exceeded that of the brisket cut (37.30%). The potassium content of the boiled brisket cut (41.90%) exceeded that of the shin foreshank cut (39.63%). The calcium content of the boiled brisket cut (48.43%) was lower than that off the shin foreshank cut (71.34%). The phosphorus content of the boiled brisket cut (58.09%) exceeded that of the shin foreshank cut (57.24%). The iron content of the boiled brisket cut (72.72%) was lower than that of the shin foreshank cut (87.29%). Nutritional retention factors represent output data on cooking methods with a yield (%) for each item. Ⅰ. 서론 한국의 연간 쇠고기 생산량은 2009년을 기준으로 육류(쇠고기, 돼지고기, 닭고기) 생산량 1,326,000t 중 198,000t으로 약 14.9%를 차지하였으며, 1인당 연간 소비량은 2009년 전체 육류 소비량 36.8kg 가 운데 쇠고기 소비량은 8.1kg으로 약 22.0%를 차지 하고 있는 것으로 보고되었다(Food Information
doi:10.7856/kjcls.2014.25.2.261 fatcat:tlw7ynlfj5h77h3btlitxphdtu