This study investigated the phospholipid composition of 10 beef and four pork cuts commonly consumed in Korea using a validated HPLC-ELSD (high performance liquid chromatography-evaporative light scattering detector) method.The analytical technique exhibited exceptional linearity (R 2 =0.9972-1.0000),with limits of detection and quantification ranging from 7.2 to 14.6 mg/100 g and 10.5 to 18.1 mg/100 g, respectively.Specificity evaluation confirmed that all major phospholipids achieved adequate chromatographic resolution (1.5; phosphatidylethanolamine-phosphatidylcholine (PC): 3.07, PC-sphingomyelin: 4.85, phosphatidylserine-lysophosphatidylethanolamine: 2.03), ensuring precise quantification of individual components.Precision was validated using infant formula as an in-house quality control material, which yielded repeatability and reproducibility relative standard deviation values of 2.33%-5.68%and 1.66%-5.18%,respectively.The QC charts established with black soybean powder further corroborated the stable phospholipid levels within control limits.The total phospholipid contents in beef ranged from 32.00 to 716.70 mg/100 g, with cooking processes leading to up to 3.5-fold increases, particularly in the phosphatidylcholine levels.In pork, the total phospholipids varied from 297.83 to 804.88 mg/100 g, and the proportion of phosphatidylcholine rose from 64.35% in raw loin to 70.74% post-cooking.These findings contribute a robust dataset on the phospholipid composition of beef and pork, facilitating the development of a comprehensive phospholipid database for commonly consumed meats and providing valuable insights for nutritional and functional food research.
Lim et al. (Thu,) studied this question.