Tenderness Improvement and Utilization of Low Quality Meat by High Temperature Aging

고온숙성에 의한 저급육의 연도개선과 그 이용

  • Sung, Sam-Kyung (Department of Food Science & Technology, Yeongnam University)
  • 성삼경 (영남대학교 식품가공학과)
  • Published : 1989.08.01


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.