• Food Science of Animal Resources
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• v.36 no.1
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• pp.61-67
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• 2016

This study was conducted to investigate the effects of mixed bone and brisket meat on the quality characteristics and nutritional components of shank bone extract and rib extract from Hanwoo. The pH values were influenced by the raw bones, mixed bone, brisket meat and their interactions (p<0.05). The salinity, sugar content, turbidity, and essential amino acid values increased significantly with addition of mixed bone and brisket meat. All attributes of sensory evaluation score were the highest in T6 (Rib 500 g + Mixed bone 500 g + Brisket meat 400 g) (p<0.05). The mixed bone significantly increased the saturated fatty acids of shank bone extract (p<0.001). Thus, the addition of mixed bone and brisket meat had a positive effect on the quality and nutritional components in shank and rib extracts of Hanwoo cattle.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.1018-1024
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• 2009

The effects of the water extract of beef shank bones on the physical and sensory characteristics of cooked rice for JeonJu Bibimbap were investigated. Five kinds of cooked rice were prepared with 0%(control), 20%, 40%, 60%, and 100% of the beef shank bones extract. An increase in the beef shank bones extract concentration was associated with a lower moisture content of the cooked rice. The color(L, b value) of the cooked rice prepared with the beef shank bones extract became gradually darker during storage at $60^{\circ}C$. In regards to the textural properties of the cooked rice, the hardness increased with the addition of the beef shank bones extract and chewiness was changed in a similar pattern to that of hardness. However, the adhesiveness significantly decreased. In the sensory evaluation, the cooked rice prepared with 20 and 40% of the beef shank bones extract had the best sensory quality for JeonJu Bibimbap.

• Journal of Applied Biological Chemistry
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• v.60 no.1
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• pp.19-22
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• 2017

This study was conducted to investigate the effect of acetic acid and citric acid treatments on amount and content ratio of calcium (Ca) and phosphorus (P) which were extracted from beef shank bones. The amount of Ca in shank bone extracts significantly increased with increasing citric acid and acetic acid concentration, whereas the amount of P increased with only adding citric acid to extraction media. In the case of combined treatment with 0.2 % acetic acid and 0.1 % citric acid, the amounts of Ca and P increased to 30 and 400 %, respectively and Ca and P ratio were drastically improved from 7.53 to 1.85 compared with treatment of 0.2 % acetic acid. The sensory score of shank bone extract prepared with 0.2 % acetic acid and 0.1 % citric acid treatment showed the highest values in taste and overall acceptability among the tested shank bone extracts.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.313-319
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• 2017

This study was conducted to develop calcium-fortified shank bone extract (SBE) and to determine the effect of adding calcium lactate on physico-chemical characteristics of SBE during cold storage. The following five experiment groups were used: Control (0%, no addition), T1 (0.05% calcium lactate), T2 (0.1% calcium lactate), T3 (0.5% calcium lactate), and T4 (1% calcium lactate). When the concentration of calcium lactate added to the SBE was increased, the pH, redness, and yellowness values were significantly reduced, whereas the salinity, sugar content, and turbidity of SBE were significantly increased. Sensory parameters such as aroma, flavor, and overall acceptability in the control, T1, and T2 had similar scores. The TBARS values of SBE was significantly increased when 1% of calcium lactate was added, and the VBN values of SBE with calcium lactate at day 7 were higher than that of control (p<0.05). However, the addition of calcium lactate showed an inhibition effect on the growth of total microbial counts in SBE until 4 d of storage. The calcium content of SBE was increased by the addition of calcium lactate in a dose-dependently manner. The proper addition level of calcium lactate in the SBE was determined to be 0.1%.