Abstract
Ground beef in meatball form was investigated for changes in the available lysine content during simple grilling and teriyaki cooking (broiling with a mixture of soy sauce and sweet cooking rice wine (mirin)). In teriyaki cooking, a change in nitrogen content was not detected. The available lysine content had a high positive correlation with water content and color tone L*. Along with a decrease in water content (overheating), the amino-carbonyl reaction (change to brown color) proceeded due to the liquid mixture, and the available lysine content tended to decrease at the same time. Furthermore, the rate of lysine content decrease was remarkably high in teriyaki, twice as high as that in simple grilling at 12 or 24 min.
