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 | ||||
|---|---|---|---|---|---|---|---|---|---|
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|
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|
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| 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.