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Food science and biotechnology v.16 no.4, 2007년, pp.626 - 631   피인용횟수: 3

Effects of Thawing Temperature on the Physicochemical and Sensory Properties of Frozen Pre-Rigor Beef Muscle

Lee, Eui-Soo    (Department of Applied Microbiology and Food Science, University of Saskatchewan   ); Jeon, Jong-Youn    (Department of Food Science and Biotechnology of Animal Resources, Konkuk University   ); Yu, Long-Hao    (National Livestock Research Institute, Rural Development Administration   ); Choi, Ji-Hun    (Department of Food Science and Biotechnology of Animal Resources, Konkuk University   ); Han, Doo-Jeong    (Department of Food Science and Biotechnology of Animal Resources, Konkuk University   ); Choi, Yun-Sang    (Department of Food Science and Biotechnology of Animal Resources, Konkuk University   ); Kim, Cheon-Jei    (Department of Food Science and Biotechnology of Animal Resources, Konkuk University  );
  • 초록

    Pre-rigor bovine sternomandibularis muscles were frozen at 3 hr postmortem thawed at various temperatures (18, 2, and $-2^{\circ}C$ ), and then meat quality and sensory properties were compared with those in chilled muscle (control). The meat thawed at $18^{\circ}C$ had lower ultimate pH, water holding capacity, and sensory scores and higher muscle shortening, thaw drip loss, and shear values than those of the other samples. The samples thawed at $-2^{\circ}C$ had significantly lower muscle shortening and higher sensory scores in tenderness and juiciness than those thawed at 18 and $2^{\circ}C$ . Muscle shortening, pH, WHC, shear values, and sensory properties were not significantly different between control and sample thawed at $-2^{\circ}C$ . By holding at $-2^{\circ}C$ , thaw shortening was prevented and tender meat comparable to the chilled meat was obtained. These results indicate that thaw shortening can be largely eliminated if the frozen pre-rigor muscle is thawed at $-2^{\circ}C$ .


  • 주제어

    thawing temperature .   muscle shortening .   thaw drip .   shear force .   sensory property.  

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  • 이 논문을 인용한 문헌 (3)

    1. 2008. "" Food science and biotechnology, 17(4): 799~804     
    2. 2013. "" Korean journal for food science of animal resources = 한국축산식품학회지, 33(6): 723~729     
    3. Heo, Kang-Nyeong ; Kim, Ji-Hyuk ; Kim, Sang-Ho ; Kang, Bo-Seok ; Kim, Chong-Dae ; Cha, Jae-Beom ; Hong, Eui-Chul 2016. "Effect of Freezing and Thawing Methods on Duck Meat Characteristics" 한국가금학회지 = Korean journal of poultry science, 43(4): 197~206     

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