Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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The Effects of Stretching and Temperature of Pre-rigor M. Longissimus on Sarcomere Length and Tenderness of Beef

강직 전 쇠고기 등심근의 신장(伸張)과 온도처리가 근절길이 및 연도에 미치는 영향

  • Moon Sung-Sil (The Chungnam Animal Science Center, Konyang University) ;
  • Yang Han-Sul (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Park Gu-Boo (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Joo Seon-Tea (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University)
  • Published : 2006.06.01
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Abstract

To investigate the effects of stretching and temperature of pre-rigor muscle on sarcomere length and tenderness of beef, hot boned M. Iongissimus dorsi thoracis were stretched or non-stretched, and stored at $0^{\circ}C$ for 48 hrs ($0^{\circ}C$ stretched and $0^{\circ}C$ non-stretched) or at $10^{\circ}C$ for 7 hrs followed by $0^{\circ}C$ for 41 hrs ($10^{\circ}C$ stretched and $10^{\circ}C$ non-stretched). There was no significant difference in muscle pH and drip loss between $10^{\circ}C$ stretched and $10^{\circ}C$ non-stretched samples, but they were significantly (p<0.05) lower in pH and drip loss than $0^{\circ}C$ stretched and $0^{\circ}C$ non-stretched samples. Stretched muscles at $0^{\circ}C$ showed significantly (p<0.05) higher cook loss than control muscles. Sarcomere length of $10^{\circ}C$ stretched muscle was significantly (p<0.05) longer than that of control. However, control muscle showed significantly (p<0.05) higher value of shear force at 2 and 14 days postmortem compared to that of $10^{\circ}C$ stretched muscle. Panels rated $10^{\circ}C$ stretched muscle as having a significantly (p<0.05) better tenderness, flavor and overall acceptability compared to those of control muscle. Results suggest that longer sarcomere length and tender beef could be obtained by stretching of pre-rigor muscle and storing it at $10^{\circ}C$ for 7 hrs followed by $0^{\circ}C$ for 41 hrs.

사후강직 전 쇠고기 등심근의 신장처리와 온도처리가 근절길이 및 연도에 미치는 영향을 알아본 결과, 근육의 pH는 신장처리와 온도처리에 의해 영향을 받지 않았지만 육즙 감량은 $10^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구에 비해 유의적으로 낮았고, 가열 감량은 $0^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구보다 유의적으로 높았다. 근절길이는 $10^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구에 비해 유의적으로 길었고, 그 결과 전단가도 $10^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구에 비해 유의적으로 낮았다. 뿐만 아니라 관능검사 결과, $10^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구에 비해 유의적으로 높은 연도, 풍미 및 전체적인 기호성 만족도 점수를 얻었다. 이 같은 결과는 사후강직 전 쇠고기 등심근을 발골하여 $10^{\circ}C$에서 7시간동안 신장시킨 후 냉장보관하면, 곧바로 냉장 보관한 것과 비교하여 긴 근절길이와 연한 쇠고기를 얻을 수 있다는 것을 의미한다. 그러나 육의 안전성 확보를 위해 이러한 조건에서 냉장보관동안 미생물의 변화 과정에 대한 연구가 향후 필요하리라 사료된다.

Keywords

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