Table 2. Effect of carcass quality grade and end-point cooking temperature combinations on fatty acid composition for raw and cooked beef of Hanwoo longissimus dorsi muscles (%).

Fatty acids	QG 11)			QG 1++2)			SEM	F value
	Raw	60℃	82℃	Raw	60℃	82℃		QG	Cooking temperature	QG*Cooking temperature
C8:0	0.01	0.01	0.01	0.01	0.01	0.01	0	0.03	0.10	1.0
C10:0	0.11	0.09	0.09	0.08	0.11	0.11	0.01	0.05	0.22	1.45
C12:0	0.14	0.15	0.15	0.14	0.16	0.18	0.01	0.5	0.84	0.51
C14:0	4.2	4.37	3.87	4.83	5.22	5.02	0.16	8.84**	0.53	0.27
C16:0	29.5	29.9	30.5	30.1	30.6	30.8	0.27	0.64	0.82	0.04
C16:1	5.38	5.46	5.64	5.54	6.02	5.72	0.13	0.91	0.36	0.28
C18:0	9.87	10.12	10	9.69	9.26	9.47	0.29	0.7	0.01	0.1
C18:1	47.7	47.4	47.1	47.5	47.1	46.7	0.33	0.2	0.34	0.01
C18:2	2.77	2.15	2.3	1.86	1.34	1.79	0.17	5.42*	1.07	0.14
C18:3	0.11	0.1	0.11	0.09	0.09	0.09	0	6.95*	0.15	0.07
C20:0	0.05	0.05	0.05	0.05	0.05	0.05	0	0.02	0.18	0.1
C22:0	0.05	0.04	0.04	0.06	0.05	0.02	0.01	0.01	1.68	1.2
C24:0	0.06	0.04	0.05	0.05	0.03	0.02	0	3.7	2.32	0.84
SFA3)	44.0	44.8	44.8	44.9	45.5	45.7	1.2	0.68	0.23	0.01
MUFA4)	53.1	52.9	52.6	53.1	53.1	52.4	1.1	0.01	0.12	0.03
PUFA5)	2.88	2.25	2.41	1.95	1.43	1.88	0.4	5.68*	1.08	0.14
PUFA/SFA	0.07	0.05	0.05	0.04	0.03	0.04	0.01	5.93*	1.06	0.12
Df6)	2/25

¹⁾QG1, carcass quality grade 1; ²⁾QG1⁺⁺, carcass quality grade 1⁺⁺; ³⁾SFA, total saturated fatty acids; ⁴⁾MUFA, total monounsaturated fatty acids; ⁵⁾PUFA, total polyunsaturated fatty acids; ⁶⁾df, degrees of freedom.

*p<0.05, **p<0.01.