Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Comparative Analysis on the Effect of Beef Tenderizers in Joseon Dynasty

조선시대 소고기 연화제의 연화효과 비교분석

  • Kim, Seung-Woo (Department of Traditional Food Business, Jeonju Graduate School) ;
  • Cha, Gyung-Hee (Department of Traditional Food Business, Jeonju Graduate School)
  • 김승우 (전주대학교 일반대학원 전통식품산업학과) ;
  • 차경희 (전주대학교 일반대학원 전통식품산업학과)
  • Received : 2015.01.02
  • Accepted : 2015.05.27
  • Published : 2015.06.30
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Abstract

One of the main processes of tenderizing beef in Joseon Dynasty was chemical methods involving Apricot seeds, manchu cherry twig and leaves, bamboo skins, mulberry tree bark, mangsa (硭砂), salmiacum (磠砂), alcohol, fermented malt, and original honey. This study analyzed and compared the effect of broussonetia papyrifera, fermented malt, cherry trees, and mulberry tree bark from old cookbooks. Tenderizing beef with cherry trees was most effective in the experiment on shearing force, TPA, and electrophoresis of beef. According to sensory evaluation and electrophoresis test results, tenderized beef with mulberry tree bark was slightly more preferred over the method using cherry trees. However, in accordance with the above mentioned experiment, quantitative descriptive analysis showed that the most common tenderizing material was derived from morus alba powder.

Keywords

References

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