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Effects of Freezing Period and Chilling Process after Thawing on Physicochemical Properties and Palatability of Hind Shank Meat from Korean Native Beef  

Moon, Yoon-Hee (Dept. of Food Science and Biotechnology, Kyungsung University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.6, 2010 , pp. 923-931 More about this Journal
Abstract
Effects of freezing period and chilling process after thawing on the physicochemical properties and palatability of hind shank meat from Korean native beef were investigated. There were no significant differences in the Hunter's color, volatile basic nitrogen (VBN) or collagen amount of hind shank meat upon freezing with vacuum packing at $-20^{\circ}C$ for 9 months. In addition, while pH, thiobarbituric acid (TBA) value, hardness, drip and boiling loss of hind shank meat increased and palatability decreased, there significant difference were observed only after 9 months. Softness, water holding capacity, L-glutamic acid, oleic acid, and polyunsaturated fatty acid contents increased upon chilling for 4 days after thawing, and there was a significant increase in palatability. The values of VBN and TBA increased markedly upon 6 days of chilling after thawing, and there was a significant decrease in palatability.
Keywords
Korean native beef; hind shank meat; thawed beef; palatability;
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Times Cited By KSCI : 14  (Citation Analysis)
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