• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.858-864
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• 1990

In an attempt to establish efficient extraction conditions of beef extract by hot water extraction, effects of extraction time, temperature and amount of added water were investigated. Beef extract was prepared with three different extraction conditions and quality parameters for optimization of extraction condition were content of total nitrogen, non protein nitrogen and collagen in terms of extractability. As a result, in order to produce beef extract from beef by hot water extraction, it was efficient to extract at $97^{\circ}C$ for 75 minutes with the addition of 2.5 times water. Proper extraction condition under pressure was at $125^{\circ}C$ for 30 minutes with the addition of 2 times water.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.372-375
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• 2000

Lactobacillus cristatus KLB 46 isolated from Korean woman was grown on supplemented whey medium and medium compositions were optimized for maximum viable cell count. Among the nitrogen sources tested, beef extract yielded the highest viable cell number. When corn steep liquor was applied as an additional nitrogen source, the viable cell number was highest $(3.11{\times}10^9\;CFU/ml)$ in the medium containing 50g/ l corn steep liquor and 10g/ l beef extract. The highest viable cell $count(5.00{\times}10^9\;CFU/ml)$ was obtained from the supplemented whey medium that contains beef extract(10g/ l ), corn steep liquor(50g/ l ), tween 80(0.1%, v/v) and trace amounts of sodium acetate(5g/ l ), dipotassium phosphate(2g/ l ), magnesium sulfate(0.1g/ l ), and manganese sulfate (0.05g/ l ).

• Food Science and Preservation
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• v.16 no.6
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• pp.875-883
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• 2009

We investigated the effects of manufacturing method on the quality of beef jerky using electron micrography. Six types of beef jerky were prepared by the addition of sugar (A), licorice (B), one of three kinds of spice extract (clove: C, fennel fruit: D, and Chungyang green pepper extract: E), or a mixture of all spice extracts (F). Microstructural changes in beef jerky during preparation by drying, with respect to drying method and the nature of the added spice extract, were observed by scanning electron micrography (SEM) and transmission electron micrography (TEM). The latter technique showed that the microstructure of fresh meat showed actin and myosin in myofibril lines, and also mitochondria and inner membranes. Beef muscle structure was broken at many myofibril lines and decomposition of inner membrane material was evident after seasoning. SEM of air-blast dried beef jerky with added medicinal herb extracts showed both large spaces and regular myofibrils, whereas hot air-dried beef jerky had no spaces and the muscle myofibrils were still evident. After review of all available micrographs from SEM and TEM, we concluded that use of medicinal herb extracts could be helpful in preserving the muscle myofibril structure during drying, and the air-blast drying method is recommended to optimize the textural quality characteristics of beef jerky.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.5
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• pp.467-472
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• 2017

There is increasing interest in developing flavor-enriched concentrate using byproducts of skipjack tuna Ktsuwonus pelamis as a replacement for commercial beef bone extract concentrate (CBB-EC). This study was compared on sanitary and nutritional characteristics between skipjack tuna frame extract concentrate (ST-EC) and CBB-EC as a control of skipjack tuna frame extract concentrate. The moisture contents of CBB-EC and ST-EC 41.4-4.9% and 45.3%, respectively. The results of viable cell counts and E. coli assays suggested that CBB-EC and ST-EC is a safe and sanitary for use in food. There were no differences in peroxide values among CBB-ECs. The total amino acid contents in CBB-EC and ST-EC were 25.6-29.3 g/100 g and 37.9 g/100 g, respectively, and the major amino acids present glutamic acid, proline, glycine, alanine and arginine. Regardless of kinds of the mineral, mineral contents of ST-EC higher than those of CBB-EC. The major fatty acids were 16:0, 18:0 and 18:1n-9 in CBB-EC, 16:0, 18:1n-9 and 22:6n-3 in ST-EC. These results can be used as background information to develop flavor-enriched concentrates from byproducts of skipjack tuna as replacement for CBB-EC.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.533-540
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• 2015

The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2% Sarcodon aspratus extract, 2% kiwi extract, and 0.2% papain. Beef chunks (3×3×3 cm³) were marinated with distilled water (control), Sarcodon aspratus extract (T1), kiwi extract (T2) or papain (T3) for 48 h at 4℃. There were no significant differences in muscle pH and lightness between control and treated samples. T1 had the lowest redness (p<0.01), and higher cooking loss and water holding capacity than control and T2 (p<0.05). T1 and T3 exhibited lower shear force values than control (p<0.05). Total protein solubility did not differ significantly between T1 and control, but T1 had less myofibrillar protein solubility than control and T2 (p<0.001). The degradation of myosin heavy chain in T1 and T3 was observed. This degradation of myofibrillar protein suggests that Sarcodon aspratus extract could influence tenderization. These results show that aqueous extract of Sarcodon aspratus extract actively affect the tenderness of the bovine longissimus dorsi muscle.

• Journal of Biosystems Engineering
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• v.30 no.6 s.113
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• pp.340-346
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• 2005

Major quality features of the beef carcass in most countries including Korea are size, marbling state of the lean tissue, color of the fat and lean tissue, and thickness of back fat of the 13th rib. To evaluate the beef quality, extracting loin parts from the sectional image of the 13th beef rib is crucial and is the first step. However, because of the inhomogeneous distribution and fuzzy pattern of the fat and lean tissues on the beef cut, it is difficult to extract automatically the proper contour of the lean tissue. In this paper, a prototype mobile beef quality measurement system, which can be implemented practically at the beef processing site was developed. The developed system was composed of the hand held image acquisition unit and mobile processing unit mounted with touch-pad screen. Algorithms to extract the boundary of the lean tissue and a proper tool to evaluate the marbling status have been developed using color image processing. The boundary extraction algorithm showed successful results for the beef cuts with simple and moderate patterns of the lean tissue and fat. However, it had some difficulty in eliminating complex pattern of the extraneous tissues adhered to the lean tissue in the boundary extraction. The developed algorithms were implemented to the prototype mobile processing unit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.488-493
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• 2001

The know the possibility in development of the low-fat beef patty models using crucian carp9 extraction residues (CCER, freeze dried powder : 5%, 10%, 15%), those protein nutritional quality, texture, color and sensory properties were investigated. About 13∼23% (on dry basis) of lipid in control was reduced in cooked beef patties with the higher addition ratios of CCER. In vitro protein digestibility was not changed in raw patties before cooking but 2∼4% higher digestibility was revealed in cooked patties. Computed protein efficiency ratio (C-PER) and discriminant computed protein efficiency ratio (DC-PER) of beef patties containing CCER were almost same as control. Lightness and red color value of both (raw and cooked) beef patties were decreased with the higher CCER addition ratios but brown color value of cooked samples were similar to control. Stronger hardness was noted in all beef patties containing CCER significantly (p<0.05). Consumer's acceptability were generally decreased by addition of CCER, but 10% level could be recommendable in beef patty processing.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1168-1178
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• 2018

The present study aimed to characterise anti-oxidant peptides from water-soluble protein extracts of Hanwoo beef and evaluate their anti-proliferative effect on human colorectal carcinoma cells (HCT116). Antioxidant peptides were purified from the low-molecular-weight fraction (<3 kDa) of Hanwoo beef extract. Antioxidant activity of peptide fractions was determined using the oxygen radical absorbance capacity (ORAC) assay. Purified peptide (P3) displayed higher ORAC activity than the low-molecular-weight fraction ($202.66{\mu}M\;TE/g$ vs $167.38{\mu}M\;TE/g$ of dry matter, respectively) (p<0.05). The peptide sequence of P3 was Cys-Cys-Cys-Cys-Ser-Val-Gln-Lys (888.30 Da). The novel peptide P3, at $250{\mu}g/mL$, also significantly inhibited HCT116 cell proliferation up to 25.24% through phosphorylation of ERK, JNK, and p38 kinase (p<0.05). Hence, antioxidant peptide P3 from Hanwoo beef extract can be used as an antioxidative and anticancer agent in the functional food industry.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1029-1042
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• 2018

This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at $4^{\circ}C$. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of $L^*$, $a^*$, $b^*$, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.189-195
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• 2005

This study was carried out to investigate the antioxidant effect of Rhus verniciflua Stokes (RVS) extracts. The antioxidant activity of ethanol and water extract from RVS was examined on model systems and cooked beef, respectively. As concentration of RVS ethanol extract increased (1, 10, 100, and 1,000 ppm), the reductive activity of DPPH (2, 2-diphenyl-1-picrylhydrazyl) was significantly increased (14.79, 75.08, 82.02, and $83.97\%$ respectively) (p<0.05). The RVS ethanol extract (10 ppm) was showed higher antioxidant activity than control in liposome and meat homogenate (p<0.05). It had more antioxidative effect in 10 ppm RVS ethanol extract with 2 ppm $\alpha-tocopherol$ treatment The maximum antioxidant activity appeared at pH 6.0 in meat homogenate and at pH $5.0\~6.0$ in liposome. Cooked beef mixed with Rhus verniciflua Stokes water extract showed significantly lower TBARS value, POV during storage for 4 days at $4^{\circ}C$ (p<0.05). And the RVS water extract also showed strong antioxidant activity in cooked beef which accelerated NaCl-catalyzed oxidation. Therefore, the results suggest that RVS extract may be used in commercial meat products as natural antioxidant in the near future.