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.

The objective of this study is to find the optimal cooking condition of rice for the cold chain as home meal replace-ment (HMR) products. Two types of rice varieties were cooked either on an electric rice cooker (ERC) or a super-heated steamer (SHS) with different concentrations of beef bone broth added before cooking. Cooked rice wasstored at 5oC for 3 days and the quality was analyzed by moisture content, color, reducing sugar content, textureprofile, and sensory evaluation. The results indicate that retrogradation of cooked rice prepared using SHS can bereduced during cold storage by the addition of beef bone broth. Also, the addition of more than 40% of beef bonebroth caused a deterioration in the quality of the cooked rice, and it appears that the addition of 10-20% of bonebroth is optimal for the overall quality of the cooked rice during cold storage.

This study aimed to investigate the effects of process conditions on the quality characteristics of beef-bone broth inan attempt to improve the quality of ready-to-eat Gom-Tang. Cow soup bone (500g) was heated in water(1,500mL) at 121oC for 3 h to 15 h using an autoclave. In an examination of the physical characteristics of thebeef-bone broth, samples extracted after 3 h and 5 h were able to form a weak gel, whereas samples extracted atlater times appeared to lose their gel forming capability. Regardless of physical characteristics, crude protein andtotal amino acid content increased as the extraction time increased. The content ratio of glycine to crude protein of3.9 appears to be the limit for gel formation. The size distribution of microparticles and turbidity from floc forma-tion in the beef-bone broth were affected by the kind of salt present. Refined-salt produced smaller particle sizesand better turbidity compared with sea salt. Also, the particle size and the formation of aggregates increased withcalcium concentration. The optimum concentration of calcium was found to be less than 0.04%. Our results indicatethat control of extraction time and additives can enhance the quality of beef-bone broth.