Physico-chemical Properties for Utilization of Aging Index of Cold Storage Beef Tenderloin

냉장우육의 숙성도 지표로 활용하기 위한 물리화학적 특성

  • 정인철 (대구대학교 식품공업과) ;
  • 김미숙 (경성대학교 식품공학과) ;
  • 신완철 (울산대학교 식품영양학과) ;
  • 문윤희 (경성대학교 식품공학과)
  • Published : 1997.08.01

Abstract

To establish the index of aging stage for cold storage beef tenderloin, shear force value(SFV), Mg-ATPase activity, myofibrillar fragmentation index(MFI), myofibrillar fragmentation ratio(MFR) and appearance of 30KD(30KD) were measured as the parameters for the indices of aging stage. Aging index of air-packed beef tenderloin stored for 14 days at 3$^{\circ}C$ were useful in the order of SFV(r=-0.893)>MFR (r=0.863) >30KD(r=0.853)>MFI(r=0.814)>Mg-ATPase activity(г=0.804). Vacuum-packed beef tenderloin stored for 28 days at 3$^{\circ}C$ were useful in the order of MFR(r=0.880)>30KD(r=0.836). In case of the correlation between aging indices of air-packed beef tenderloin, MFR had relation with SFV, Mg-ATPase activity, MFI and 30KD. In case of the correlation between aging indices of vacuum-packed beef ten- derloin, MFR had relations with 30KD.

References

  1. J. Food Sci. v.55 Effect of freezing of beef on subsequent postmortem aging and shear force Crouse, J. D.;Koohmaraie, M.
  2. J. Food Sci. v.41 Tenderness and water holding properties of beef muscle as influenced by freezing and subsequent storage at -3°C or 15°C Winger, R. J.;Fennema, O.
  3. J. Biochem. v.89 Postmortem changes in the actin-myosin interaction of rabbit skeletal muscle Takahashi, K.;Nakamura, F.;Inoue, A.
  4. J. Food Sci. v.34 Studies in meat tenderness. 7. Changes in the fine structure of meat during aging Davey, C. C.;Gilbert, K. V.
  5. 日畜會報 v.62 牛肉の熟度指標としての物理化學的性質 根岸晴夫;夏野めぐみ;吉川純夫
  6. 日畜會報 v.61 凍結貯藏牛肉の解凍後貯藏による食味性の向上 沖谷明紘;松石昌典;吉川純夫
  7. J. Food Sci. v.42 Relationship of myofibril fragmentation index to measures of beefsteak tenderness Olson, D. G.;Parrish, F. C. Jr.
  8. J. Food Sci. v.41 Degradation of myofibrillar protein components during postmortem aging of chicken muscle Samejima, K.;Wolfe, F. H.
  9. Meat Sci. v.2 Histological and shear properties of bovine muscle and their alteration during postmortem aging Jeremiah, J. E.;Martin, A. H.
  10. J. Anim Sci.(abstract) v.37 Post rigor aging effects on beef tenderness Culp, G. R.;Carpenter, Z. L.;Smith, G. C.;Davis, G. W.
  11. Agric. Biol. Chem. v.34 Studies on mychanges in adenosine triphosphatase activity of myofibrils from rabbit muscle Yang, R.;Okitani, A.;Fujimaki, M.
  12. J. Biol. Chem. v.66 The colorimetric determination of phosphorus Fiske, C. H.;Subbarow, Y.
  13. J. Food Sci. v.43 Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle Culler, R. D.;Parrish, F. C. Jr.;Smith, G. C.;Cross, R. D.
  14. J. Food Sci. v.32 Formation of myofibrillar fragments and reversible contraction of sarcomers in chicken muscle Takahashi, D.;Fukazawa, T.;Yasui, T.
  15. Nature v.227 Cleavage of structural proteins during the assembly of the head of bacteriophage T4 Laemmli, U. K.
  16. Release 6.03 edition SAS/STAT User's guide
  17. 한국축산식품학회지 v.16 진공포장, 함기포장 및 동결한 소안심육의 기호성에 관한 연구 문윤희;정인철;김미숙
  18. J. Food Sci. v.43 Postmortem aging of beef carcasses Smith, G. C.;Culp, G. R.;Carpenter, Z. L.
  19. 축산식품가공학 양융
  20. J. Food Sci. v.32 Molecular properties of postmortem muscle. 2. Phase microscopy of myofibrils from bovine muscle Stromer, M. H.;Goll, D. E.
  21. J. Food Sci. v.38 Effect of postmortem conditions on certain chemical, morphological and organoleptic properties of bovine muscle Parrish, F. C. Jr.;Young, R. B.;Miner, B. E.;Andersen, L. D.
  22. Meat Sci. v.3 Relationship between toughness and troponin-T in conditioned beef Penny, I. F.;Dransfield, E.