• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1152-1157
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• 2001

Two kinds of samples were prepared from the loin in the carcass with grade B2 and D, which were chilled for 24 hour after slaughter. The fresh beef in this study were obtained by chilling the loin for 1 day after wrapping them. On the other hand, the chilled beef were obtained by cutting the loin by 500 g and chilling them for 30 day after vacuum packing. The experiment was carried out to compare the palatability related with characteristics of loin with grade B2 and D and to investigate the chilling effect of the loin with grade D. In the case of fresh beef, it was found that the loin with grade B2 has better meat color, but lower pH, lactic acid content, and myoglobin content, than them of the loin with grade D. Also, the loin with grade B2 has lower tenderness due to its low hardness and chewiness, and high myofibrillar fragmentation index (MFI). Furthermore, it has high monounsaturated fatty acid/saturated fatty acid (MUFA/SFA) and ATP content, and good raw meat aroma. It also shows an excellent palatability of cooked meat, although it has low cooking loss and heat shotening. On the other hand, the loin with grade D has higher chilling effect on hardness, chewiness, MFI and MUFA/SFA, than them of the loin with grade B2. However, in the case of chilled beef, the loin with grade D shows much worse tenderness, cooked meat aroma, and palatability than them of the loin with grade B2.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.309-318
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• 2003

In order to improve the quality of low-grade seasoned ribs, kiwi powder, pear powder and phosphates were studied. To seasoned ribs, 0.1%, 0.3% or 0.5% of kiwi powder was added and their MFI(Myofibrillar Fragmentation Index) values were 341.4, 368.3 and 405.1, respectively. As the amount of kiwi increased, MFI value increased(p<0.001). Also, when 0.5%, 1.0% or 3.0% of pear powder was added to seasoned ribs, their MFI values were increased as the addition levels of pear powder increased. As the amount of kiwi and pear powder were increased, WHC(Water Holding Capacity) decreased(p<0.001). On the other hand, as the amount of phosphates added increased, WHC increased. In drip loss, as the amount of kiwi and pear powder increased, it increased. However, drip loss was decreased as the amount of phosphates increased. For meat color, ‘L’ values of pear treatment groups were similar to those of control and ‘a’ values were higher in the treatment groups of 0.1${\sim}$0.3% kiwi powder, 0.5${\sim}$1.0% pear powder and 0.3${\sim}$0.5% phosphate than those of control. In sensory evaluation, treatment group of 0.3% kiwi powder and 0.5% phosphate showed the highest values in juiciness, tenderness and acceptability among the treatments(p<0.01).

• Food Science of Animal Resources
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• v.25 no.4
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• pp.397-402
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• 2005

This study was carried out to evaluate the physical characteristics of seasoned pork using low fat loin portion. The samples, pork loins were cut by the shape of cube $(5\times15\times5cm)$ and seasoned pork with Korean traditional sauces such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were aging at $1\pm1^{\circ}C$ for 28 days. pH of seasoned pork with soybean sauce and red pepper sauce were higher compared to seasoned pork with soy sauce at 1 day of aging and pH of all treatments were not much changed during aging periods. Shear force was decreased in seasoned pore with soybean sauce and red pepper sauce, however seasoned pork with soy sauce was increased during aging periods. Water holding capacity (WHC) was decreased in seasoned pork with soy sauce and red pepper sauce, but seasoned pork with soybean sauce was maintained during aging periods. Cooking loss of seasoned pork with soy sauce was higher than other treatment. Myofibrillar fragmentation index (MFI) or all treatment was increased during in Periods (T3>T2>T1). Tenderness or seasoned pork could be improved by the soybean sauce and red pepper sauce. Both soybean and red pepper sauce were decreased shear lone and increased MFI and WHC of seasoned pork Tenderness of seasoned pork were improved by the soybean sauce and red pepper sauce.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.171-178
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• 2007

This study was conducted to investigate the effect of ageing temperature(0 and $4^{\circ}C$) and time(2, 7, 14, 21, 28, and 49 days) on the meat quality of longissimus muscle from Hanwoo steer. The pH, Warner-Bratzler shear force(WBSF), myofibrillar fragmentation index(MFI), cooking and purge loss, sensory, morphological changes, and amino acid composition were assessed. The pH of longissimus muscle increased significantly(p<0.05) for 21 days at $0^{\circ}C$ and 14 days at $4^{\circ}C$, but decreased thereafter. Longissimus muscle aged from 14 days to 28 days at $4^{\circ}C$ had a lower WBSF than longissimus muscle aged at $0^{\circ}C$(p<0.05). The WBSF of longissimus muscle decreased significantly(p<0.05) with ageing time. The MFI, cooking and purge loss, tenderness, and juiciness scores were higher for longissimus muscle aged at $4^{\circ}C$ than at $0^{\circ}C$. As ageing time increased, the MFI, cooking and purge loss, tenderness, juiciness, and amino acid composition of longissimus muscle increased significantly(p<0.05) with ageing at 0 or $4^{\circ}C$. Transmission electron microscopy showed Z-disk degradation and morphological changes of the myofibrils correlating with increased tenderness during the ageing time. Based on these results, the proper ageing conditions of longissimus muscle of Hanwoo steer were 14 days of ageing at $0^{\circ}C$ or 7 days of ageing at $4^{\circ}C$. However, further study on the application of ageing technology to this industry is necessary for the optimization of ageing conditions for the sub-primals or muscles from Hanwoo beef.