Table 2.

Effects of cooking method and final core-temperature on fatty acid composition (% of total identified fatty acids) of Hanwoo brisket

Item	Raw	CM		FT		SEM	p value
		Boiled	Oven-roasted	70°C	77°C		CM	FT	CM×FT
C14:0	2.39	2.79	2.69	2.83	2.65	0.04	0.07	<0.01	0.64
C16:0	25.8	25.8	25.5	25.5	25.7	0.09	0.19	0.41	0.12
C16:1n7	5.50	7.05	7.06	7.03	7.08	0.18	0.95	0.80	0.90
C18:0	8.88	7.91	8.27	7.68	8.50	0.17	0.22	0.01	0.47
C18:1n9	54.4	53.5	53.6	54.0	53.2	0.12	0.72	<0.01	0.07
C18:2n6	2.51	2.22	2.11	2.21	2.13	0.05	0.10	0.24	0.82
C18:3n6	0.06	0.07	0.07	0.06	0.08	0.004	0.64	0.13	0.08
C18:3n3	0.55	0.55	0.54	0.55	0.55	0.01	0.72	0.98	0.49
C20:4n6	0.13	0.08	0.09	0.08	0.09	0.01	0.79	0.84	0.60
C20:5n3	0.06	0.03	0.03	0.03	0.03	0.003	0.62	0.63	0.52
SFA	37.0	36.5	36.5	36.1	36.9	0.19	0.98	0.02	0.10
MUFA	59.6	60.6	60.6	61.0	60.3	0.21	0.73	0.03	0.12
PUFA	3.30	2.95	2.84	2.93	2.87	0.05	0.17	0.44	0.49
PUFA/SFA	0.09	0.08	0.08	0.08	0.08	0.001	0.23	0.18	0.29
n6	2.69	2.37	2.27	2.35	2.29	0.05	0.16	0.39	0.58
n3	0.61	0.58	0.57	0.57	0.57	0.01	0.70	0.96	0.48
n6/n3	4.42	4.12	4.02	4.10	4.03	0.08	0.72	0.98	0.49

CM, cooking method; FT, final core temperature; SEM, standard error of the mean; CM×FT, interaction between cooking method and final core temperature; SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.