Earticle

초록

영어

Pre-rigor bovine sternomandibularis muscles were frozen at 3 hr postmortem thawed at various temperatures (18, 2, and -2℃), and then meat quality and sensory properties were compared with those in chilled muscle (control). The meat thawed at had lower ultimate pH, water holding capacity, and sensory scores and higher muscle shortening, thaw drip loss, and shear values than those of the other samples. The samples thawed at -2℃ had significantly lower muscle shortening and higher sensory scores in tenderness and juiciness than those thawed at 18 and 2℃. Muscle shortening, pH, WHC, shear values, and sensory properties were not significantly different between control and sample thawed at -2℃. By holding at -2℃, thaw shortening was prevented and tender meat comparable to the chilled meat was obtained. These results indicate that thaw shortening can be largely eliminated if the frozen pre-rigor muscle is thawed at -2℃.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Lee, Eui-Soo [ Department of Applied Microbiology and Food Science, University of Saskatchewan ]
• Jeon, Jong-Youn [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Yu, Long-Hao [ National Livestock Research Institute, Rural Development Administration ]
• Choi, Ji-Hun [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Han, Doo-Jeong [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Choi, Yun-Sang [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Kim, Cheon-Jei [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664