한국축산식품학회지 (Food Science of Animal Resources)

  • 제31권4호
  • /
  • Pages.497-505
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  • 2011
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Effects of Hot Boning and Soy Sauce on the Processing Properties of Semi-dried Beef Jerky

  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Eui-Soo (R&D Center, Genesis BBQ) ;
  • Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 투고 : 2011.06.10
  • 심사 : 2011.06.30
  • 발행 : 2011.08.31
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초록

The objective of this study was to examine the effect of hot-boning and soy sauce as a curing agent on the processing properties of beef jerky. Beef jerky was prepared under the following four treatment conditions; Beef jerky with cold-boned beef and salt solution, beef jerky with cold-boned beef and soy sauce solution, beef jerky with hot-boned beef and salt solution, and beef jerky with hot-boned beef and soy sauce solution. Cured meat and jerky containing hot-boned beef had a significantly higher pH, water holding capacity (WHC), moisture content, Myofibrillar fragmentation index (MFI), processing yields, tenderness, and sensorial scores than samples containing cold-boned beef (p<0.05). Regardless of the raw materials, the jerky containing soy sauce had a significantly lower pH, WHC, moisture content, salt content, TBA, CIE $L^*$ and $b^*-$ values, and significantly higher MFI, mechanical tenderness, and sensorial scores (p<0.05). Based on these findings, we concluded that the use of hot-boned meat and soy sauce was the most effective boning method and curing agent during beef jerky processing.

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피인용 문헌

  1. Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste vol.27, pp.8, 2014, https://doi.org/10.5713/ajas.2013.13853
  2. Quality Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste during Storage vol.33, pp.2, 2013, https://doi.org/10.5851/kosfa.2013.33.2.181