The purpose of this study was to perform a functional component analysis to optimize the recipes for Korean beef main bone area. To optimize the recipes for beef leg bone broth, beef feet broth and tail broth, the quality and physiochemical properties of the dishes were comparatived and investigated. Crude protein, crude fat and moisture showed significant differences among the beef leg bone broth, Beef feet broth and tail broth (p<0.001). All free amino acids showed significant differences, with the exception of cystine and tryptophan (p<0.05). All minerals showed significant differences (p<0.01). Na content was highest in the beef leg bone broth (211.77 mg/kg), followed by beef feet broth (254.40 mg/kg), and tail broth (134.93 mg/kg). Collagen was significantly different each dish (p<0.001), but chondroitin sulfate was not. And all nucleic acids showed significant differences.

• 윤지영(숙명여자대학교 르꼬르동블루 외식산업경영전공) | Ji Young Yoon
• 최순영(숙명여자대학교 생명과학부) | Soonyoung Choi
• 정희선(숙명여자대학교 전통문화예술대학원 전통식생활문화전공) | Hee Sun Jeong
• 박영일(숙명여자대학교 식품영양학과) | Young Il Park
• 김다솔(숙명여자대학교 식품영양학과) | Dasol Kim
• 주나미(숙명여자대학교 식품영양학과) | Nami Joo Corresponding author