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


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.


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