Effect of Gamma Irradiation on the Improvement of Beef Tenderness

감마선 조사가 쇠고기의 연도개선에 미치는 효과

  • Yook, Hong-Sun (Team for Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Team for Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Lee, Kyong-Haeng (Team for Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Kim, Duk-Jin (Department of Food Engineering, Taegu University) ;
  • Shin, Heuyn-Kil (School of Biology and Food Engineering, Handong University) ;
  • Byun, Myung-Woo (Team for Food Irradiation, Korea Atomic Energy Research Institute)
  • 육홍선 (한국원자력연구소 방사선식품공학기술개발팀) ;
  • 이주운 (한국원자력연구소 방사선식품공학기술개발팀) ;
  • 이경행 (한국원자력연구소 방사선식품공학기술개발팀) ;
  • 김덕진 (대구대학교 식품공학과) ;
  • 신현길 (한동대학교 생물식품공학부) ;
  • 변명우 (한국원자력연구소 방사선식품공학기술개발팀)
  • Published : 1999.08.31

Abstract

To study the shortening of rigor mortis and changes in the morphological properties of gamma-irradiated pre-rigor bovine muscle (M). Sternomandibularis during post mortem, this experiment was performed with a test of shear force and the observation of the ultrastucture of raw muscle. The time elapsed until maximum shear force values was shortened by gamma irradiation, depending upon the dose. The release of rigor mortis started earlier than control (non-irradiated muscle). A shortening of the length of the Z-line and the maintenance of the sarcomere length by gamma irradiation was observed. The breakdown of the perimysium of muscle bundles was observed more in irradiated samples than in the control. In conclusion, it is considered that gamma irradiation on pre-rigor beef shortens aging-period, improves tenderness and enhances the beef quality.