Journal of the Korean Society of Industry Convergence (한국산업융합학회 논문집)

The Korean Society of Industry Convergence (한국산업융합학회)
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Effect of Ginger powder after Freeze drying on Tenderization of Beef

생강분말을 첨가한 쇠고기의 연도 증진 효과

  • Hyo-Won Kim (Division of Biotechnology, Food Technology, Graduate School, Korea University) ;
  • Ho-Kyoung Kim (Dept. of Hotel Culinary Arts Seojeong University)
  • 김효원 (고려대학교 대학원 식품공학) ;
  • 김호경 (서정대학교 호텔외식조리(학)과)
  • Received : 2024.08.24
  • Accepted : 2024.10.02
  • Published : 2024.10.31
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Abstract

This study investigated the effect of protease in ginger powder on tenderness of bovine dorsi muscle after freeze-drying at 0%, 1%, 2%, and 4% ratios. It will. Beef loin chunks were pickled in distilled water (control), 1% ginger powder (G1), 2% ginger powder (G2), and 4% ginger powder (G4). As a result, there was a slight significant difference in pH (p<0.01), and there was no significant difference in the redness (a) of the meat between the control group and the sample group. The cooking loss of G4 was the highest (p<0.001), and the shear force value was lower in the sample group compared to the control group (p<0.001).

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References

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