소고기 Stew의 Process, treatment과 storage가 Stew의 지방분해에 미치는 영양을 조사했다. Process는 Stew을 조리한 후 Polyethylene 용기에서 $5^{circ}C$에서 저장한 것(P1)과 barrier에 $0^{circ}C$에서 저장한 것(P2)을 이용했으며, treatment은 Stew을 만들 때 쇠고기(T1), 소고기와 양파(T2), 소고기와 당근(T3) 그리고 소고기, 양파 및 당근(T4)을 넣어 만들었다. P1 Stew는 0, 2, 4일간 저장했으며, P2 Stew는 0, 2, 4주 동안 저장하였다. 조리한 소고기 Stew는 조리하지 않는 것이 비교해서 cephalin 양이 39%, lecithin 양이 21% 감소했으며, 그 외 대부분의 인지질과 지방산도 감소했다. Process의 차이나 storage의 차이에 따라 cephalin이나 lecithin의 양에 현저한 영향을 미치지는 않았으나 소고기와 당근으로 만든 Stew에서 당근이 cephalin의 가수분해를 약간 억제했다. 특히 P1 Stew가 P2 Stew보다 높은 TBA가를 나타냈으며, P1 Stew의 TBA가는 4일간 저장하는 과정에서 계속해서 증가했으며, P2 Stew의 TBA가는 4주 동안 현저한 변화가 없었다.
Stews were prepared by 2 processes and 4 treatments, and stored for 3 different storage periods. The two processes were beef cooked in a stew and stored in a polyethylene container at $5^{circ}C(P1)$ and in a barrier bag at $0^{circ}C(P2)$. The four treatments were beef cooked alone (T1), with onions (T2), with carrots (T3) and with onions and carrots (T4). Stews in P1 were stored for 0, 2 and 4 days and stews in P2 were stored for 0, 2 and 4weeks. Cooking decreased the cephalin content by 39%. the lecithin content by 21% and most of the prolipid fatty acid concentrations as well as the fatty aldehyde levels in the phospholipids of beef from stew. Process or storage did not significantly affect the level of either phospholipids. however cooking beef with carrots seemed to exhibit some protection against hydrolysis of cephalin. P1 stews had a higher TBA-value (p<0.05) than P2 stews, and the TBA-value of P1 stews increased linearly during 4 days storage. The TBA-value was not affected (p<0.05) by treatment for any of the stews and did not change significantly during 4 weeks storage in P2 stews.
