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http://dx.doi.org/10.7318/KJFC/2015.30.3.313

Comparative Analysis on the Effect of Beef Tenderizers in Joseon Dynasty  

Kim, Seung-Woo (Department of Traditional Food Business, Jeonju Graduate School)
Cha, Gyung-Hee (Department of Traditional Food Business, Jeonju Graduate School)
Publication Information
Journal of the Korean Society of Food Culture / v.30, no.3, 2015 , pp. 313-323 More about this Journal
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
tenderizer; beef; mulberry tree bark; morus alba; manchu cherry twig;
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Times Cited By KSCI : 3  (Citation Analysis)
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