• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.549-555
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• 1989

The effect of high temperature aging on the meat tenderness improvement was studied, and also the effect of salt, pyrophosphate and succinic anhydride on binding characteristics of restructed beef were compared. At high temperature aging, shear force value decreased and myofibrillar fragmentation index increased as the aging progressed. From the electronic microscopic observation, the morphological change of myofibril appeared much faster when the meat was aged at high temperature. Added salt increased TBA values and rupture strength while reducing cooking loss. Increase in pyrophosphate decreased rooking loss and Increased rupture strength and TBA value. When salt and pyrophosphate were combined, the effects were somewhat additive. Added succinic anhydride increased cooking loss and hardness and decreased color rating, acceptability rating and adhesiveness, but cohessiveness was not significantly different from control group containing salt and pyrophosphate. The results suggest that high temperature aging have greater improving effect of meat tenderness of Korean native male cattle compared to low temperature aging and addition of succinic ahydride in combination with salt and pyrophosphate reduce binding ability of restructured beef.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.8
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• pp.1339-1351
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• 2020

Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins. Methods: Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4℃. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55℃ for 5 h and then raised to 60℃ for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties. Results: The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV- or SV+TC- treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores. Conclusion: Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.

• PNF and Movement
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• v.14 no.1
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• pp.15-21
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• 2016

Purpose: The purpose of the present study was to compare the effects of both general hold-relax techniques and hold-relax techniques using pumping on pain due to delayed muscle pain and on the range of motion (ROM) of joints. Methods: Thirty-nine young adult males and females were randomly assigned either to a hold-relax technique application group of 20 subjects or to a group of 19 subjects with hold-relax techniques applied using a pumping application. Tenderness thresholds, the ROM of joints, and pain intensities were measured on the biceps of the nondominant arm of the subjects in both groups before exercises were performed to induce delayed muscle pain. Tenderness thresholds were again measured 24hours, 48hours, and 72 hours after inducing delayed muscle pain. The relevant intervention methods were applied to the two groups after conducting the measurement at 48hours. As a statistical analysis method, repeated measure ANOVAs were conducted to examine the tenderness thresholds, ROMs of elbow joints, and pain intensities in the individual groups at the time points. Results: At 48 hours and 72 hours after application of the interventions, the general hold-relax technique application group showed greater changes in the tenderness thresholds, the ROMs of elbow joints, and the pain intensities than did the group applying hold-relax techniques using a pumping application (p>0.05). Conclusion: Based on the results of the present study, the application of hold-relax techniques is thought to have beneficial effects on pain resulting from delayed muscle pain and on limited ROMs of joints.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.63-70
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• 2017

The purpose of this study was to investigate the effects of proteolytic enzymes in Letinus edodes powder which has the ratio of 0%, 2%, 4%, and 8% on the tenderness and sensory characteristics of beef. Beef eye of rounds were marinated in distilled water (Control), 2% L. edodes (L2), 4% L. edodes (L4), and 8% L. edodes (L8). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried Letinus edodes powder increased. The pH and color of the meat were slightly different between the C (control) group and the sample groups. The cooking loss showed the lowest value of control (p<0.01), and water holding capacity showed the highest value of L8. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.05). L4 and L8 showed muscle proteolytic effects compared with the control. In case of sensory evaluation, L4 showed significantly higher values in terms of color (p<0.05), flavor (p<0.01), taste (p<0.01), tenderness (p<0.01), juiciness (p<0.01), and overall acceptance (p<0.01). Based on the results, this study conclude that adding of 4% around freeze-dried Letinus edodes powder may be the best optimization ratio for sensory character and tenderization of the beef.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.208-211
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• 1975

Round muscle of Korean cattle treated with papain were examined the tenderness relation by use of penetrometer which results were indicated as follows. 1. Measuring method of tenderness effect in bovine muscle was acknowledged that there are correlation by using penetrometer (p<.05) 2. Penetration value were also proportional increased according to increasing of enzyme concentration. 3. It was acknowledged as considerable difference in penetration value cf longitudinal and cross section against muscle fiber. 4. In the case of 0.05% enzyme addition, there are extremely high increasing rate of tenderness in longitudinal and cross section but it was not acknowledged as significant difference in 0.1% of enzyme concentration.

• Animal Bioscience
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• v.37 no.5
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• pp.908-917
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• 2024

Objective: Although pork loins is not a tough meat, they need to develop meat products with a soft texture for the elderly. This study focused on the physicochemical properties and tenderness characteristics of pork loin injected with green kiwifruit juice (GRJ) and gold kiwifruit juice (GOJ) during various incubation times. In addition, the antioxidant activities of hydrolysate derived from the hydrolysis of pork loin by kiwifruit juice protease were evaluated. Methods: The pork loin was injected with 10% and 20% GRJ and GOJ, under various incubation times (0, 4, 8, and 24 h). Then, the physicochemical properties and tenderness of pork loins were measured. 2,2- diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power were conducted to determine hydrolysate's antioxidant activities derived from pork loin's hydrolysis by kiwifruit juice protease. Results: GRJ had greater tenderizing ability than GOJ, even at the 10% addition. When kiwifruit juice was injected into pork loin, the tenderness increased with increasing incubation time. This was confirmed by the decrease in intensity of the myosin heavy chain (MHC) band in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In particular, the MHC band decreased at 8 h for both 10% GRJ and 20% GOJ and at 4 h for 20% GRJ alone. The highest myofibril fragmentation index and peptide solubility were observed in pork loin treated with 20% GRJ compared to the other treatments during incubation. The 10% GRJ and 20% GOJ treatments showed similar levels of antioxidant activity of the protein hydrolysates in pork loin, and 20% GRJ showed the highest activity among the treatments. Conclusion: Kiwifruit juice had protease activity, and GRJ was more useful for tenderizing meat products than GOJ. Thus, GRJ at 10% could be a potential agent to tenderize and enrich the natural antioxidant activity through the proteolysis of pork loin.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.1
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• pp.9-16
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• 2011

The calpain I (CAPN1) gene is an important marker for meat tenderness and marbling score in the bovine, but there were no studies to determine whether the CAPN1 gene had an association with other meat quality traits. In this study, we examined the relation between genetic polymorphisms of the CAPN1 gene and some meat quality traits in Yanbian Yellow Cattle of China. By PCRSSCP and gene sequencing in 321 unrelated Yanbian yellow cattle, twenty seven single nucleotide polymorphisms (SNPs) were detected in CAPN1, two existed SNPs in exon 8 and exon 17 resulted in the change of AA at F311S and M599V, respectively, and the otherpolymorphisms were at intron 7, 8, 14, 16 and 17. There were different preponderant genotypes at the corresponding gene locus and all genotypes were not associated with tenderness but other meat traits. This is the first study of the relationship between CAPN1 and meat quality besides tenderness in Yanbian yellow cattle of China.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1523-1526
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• 2002

Genetic parameters of carcass weight (CWT), dressing percent (DP), cook loss (CL), eye muscle area (EMA), back fat thickness (BFT), and meat tenderness in terms of mastication (MAS), shear force (SFR) and penetration (PEN) in Korean native cattle were estimated in this study. Effects of sire, location and their interaction on these traits were also evaluated. Sire effects were found to be significant on all the traits studied except for PEN. The CWT and DP were also significantly affected both by location (p<0.01) and by interaction effect between sire${\times}$location (p<0.05). The EMA was significantly (p<0.05) affected by location but not by interaction effect between sire${\times}$location. All the traits were positively correlated ($r_g$ and $r_p$) with each other except between CL and meat tenderness (negatively correlated). Moderate to high genetic correlations between CWT and other important traits were obtained; indicating that selection for CWT would lead to improve carcass quality. Heritability estimates were 0.64, 0.52, 0.37, 0.25, 0.19 and 0.18 for MAS, SFR, CWT, PEN, DP and EMA, respectively.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.262-273
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• 2020

This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork patties supplemented with different of liquid materials: water; oil and water; oil, water, and surfactants; and nanoemulsion. The emulsion itself was characterized and the physicochemical properties of the pork patties, including pH, water content, cooking loss, thawing loss, liquid holding capacity, color, and texture, were analyzed. The size of NEM was 165.70±9.32 nm and NEM had high ζ-potential value indicating that it is stable. NEM patties had the lowest cooking and thawing losses, and the highest liquid retention, all of which affected the tenderness of the patties. Color of the patty was also affected by the addition of NEM. The highest lightness and yellowness and the lowest redness were observed (p<0.05). NEM patties had the lowest values for all texture attributes indicating improved tenderness. Our results demonstrate that NEM has positive effects on pork patties and can help to tenderize food products designed for the elderly. With further study, NEM could be a candidate tenderization agent in the meat industry.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.183-190
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• 2011

The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.