Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket.
Dicky Tri UtamaKi Ho BaekHae Seong JeongSeok Ki YoonSeon Tea JooSung-Ki LeePublished in: Asian-Australasian journal of animal sciences (2017)
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.