Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Effect of Electrical Stimulation and Delayed Chilling on the Physicochemical Characteristics of Hanwoo Beef

한우 도체에 대한 전기자극 및 지연냉각이 쇠고기의 이화학적 특성에 미치는 영향

  • 김대곤 (대구산업전문대학 식품영양과) ;
  • 안동현 (부경대학교 식품공학과) ;
  • 김수민 (경산대학교 생명자원공학부) ;
  • 성삼경 (영남대학교 식품가공학과)
  • Published : 1998.04.01
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Abstract

These experiments were carried out to investigate the effects of electrical stimulation(ES) and delayed chilling (DC) on the quality characteristics of Hanwoo beef. The left half carcass was treated with ES(550V, 90sec)within postmortem 30min. The electrical stimulated half carcass was subjected to chilling at 16$^{\circ}C$ for 24hr, and then stored at 2$\pm$2$^{\circ}C$ for 15days (ESDC). The right half carcass was stored at 2$\pm$2$^{\circ}C$ for 15 days (NES). ESDC showed a rapid pH fall and tended to reach to pH5.54 at postmortem 2 hrs. But, there was no consistent effect of electrical stimulation and delayed chilling on meat color, cooking loss and water holding capacity. Myofibril fragmentation index was higher than that of NES during storage. ESDC showed lower shear force value and strength consistently than NES. SDS-PAGE band patterns of myofibrils showed the rapid breakdown of troponin T and troponin I band in ESDC, compared with NES, and revealed the specific band below myosin light chain-2 pattern in ESDC.

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