• Food Science and Preservation
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• v.14 no.3
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• pp.288-293
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• 2007

Intermediate moisture-apple snail products were prepared by adding glycerol, sorbitol, kiwi, or pineapple(2% or 5% w/w), as tenderizers, and by drying at $4^{\circ}C$ for 24 hr. The effects of the tenderizers on textural and sensory properties of the apple snail products at intermediate moisture levels were investigated. Moisture content and water activity of the products were ranged from 26.25 to 34.48% and from 0.83 to 0.87, respectively. The addition of glycerol significantly lowered water activity of apple snail samples compared to control prepared without tenderizers. On the other hand, significant increases in moisture content and water activity were observed in apple snail samples treated with kiwi or pineapple(p<0.05). All apple snail samples treated with tenderizers showed a lower shear force than did the control. Apple snail samples treated with 5%(v/v) glycerol showed a higher equilibrium moisture content than did the other samples. SDS-PAGE indicated that proteolytic enzymes in kiwi and pineapple clearly changed the structure of the myosin heavy chain and actin filaments of myofibrillar protein in apple snail samples. Intermediate moisture apple snail samples treated with tenderizers showed significantly improved overall sensory characteristics. The highest overall acceptability was obtained from apple snail samples treated with 5% pineapple, while the lowest overall acceptability was noted in the control sample. This study demonstrates that an acceptable apple snail, with intermediate moisture content, may be produced by using tenderizers at appropriate concentrations.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.284-295
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• 2015

Records regarding beef cuisine and its tenderization were identified in 38 publications. Old cookbooks, agricultural texts, and Joseon's encyclopedias addressed the subject 411 times. The beef recipe was as follows: cutting 184 times, seasoning 112 times, moist heat cooking 196 times, dry heat cooking 129 times, and drying off 33 times. Recipe also used main ingredients 194 times, sub ingredients 203 times, garnish eight times, and stock six times. Regarding seasoning and flavoring materials, there were a total of 41 types of spices, tenderizers, and others written 839 times. There are two main types of tenderizing beef: physical and chemical methods. A total of 18 types of natural tenderizers were written 57 times in the recipe.

• Food Engineering Progress
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• v.15 no.2
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• pp.116-121
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• 2011

This study was aimed to analyze the changes in rheological properties of sausages added tenderizer made with over-matured used-up fruits such as kiwifruit, grape, and pear. The tenderizers were manufactured by various concentration of fruit extract and added to the sausage at different heating temperatures. Failure stress and stress relaxation of beef sausage mixed with different tenderizers were measured with Rheometer, and analyzed with 3-element Maxwell model. As a result of the rheological measurements, over-matured kiwifruit extract showed the best tenderness effect among other fruit extracts, and the more kiwi contents were added, the beef texture turned to softer. The instantaneous stress and elastic component of beef mixed with various tenderizers were decreased at higher concentrations and lower heating temperatures. This study was well expressed the numerical magnitude of viscoelastic components of beef sausages to determine the tenderizer effect.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.121-138
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• 2019

In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz. Control (without any tenderizer), T1 (1.25% calcium chloride replacing salt in formulation), T2 and T3 (1.5% each of pineapple rind and fig powder, replacing binder in the formulation) were developed in pre-standardized formulation. Vacuum tumbling was performed for 2.5 h and cooked product (RSHS) was assayed for quality attributes. Samples were packaged in aerobic conditions, stored for 21 days under refrigeration ($4{\pm}1^{\circ}C$) and were evaluated for pH, oxidative and microbial quality parameters at regular interval of 7 days. Water holding capacity of T2 was recorded the highest and significantly higher (p<0.05) than all other samples. The textural attributes of T2 were comparable to T1 but significantly higher (p<0.05) than C and T3. The colour attributes ($L^*$, $a^*$, and $b^*$ value) of T2 and T3 were improved due to use of natural tenderizers. During sensory evaluation, tenderness scores for T2 samples were recorded the highest. Throughout storage period, thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, T2 showed a significantly (p<0.05) lower value than control and other treated samples. It can be concluded that good quality RSHS with better storage stability could be prepared by utilizing 1.5% pineapple rind powder as natural tenderizer.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.313-323
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• 2015

One of the main processes of tenderizing beef in Joseon Dynasty was chemical methods involving Apricot seeds, manchu cherry twig and leaves, bamboo skins, mulberry tree bark, mangsa (硭砂), salmiacum (磠砂), alcohol, fermented malt, and original honey. This study analyzed and compared the effect of broussonetia papyrifera, fermented malt, cherry trees, and mulberry tree bark from old cookbooks. Tenderizing beef with cherry trees was most effective in the experiment on shearing force, TPA, and electrophoresis of beef. According to sensory evaluation and electrophoresis test results, tenderized beef with mulberry tree bark was slightly more preferred over the method using cherry trees. However, in accordance with the above mentioned experiment, quantitative descriptive analysis showed that the most common tenderizing material was derived from morus alba powder.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.930-937
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• 2010

This study was carried out to investigate the textural and sensory properties of pork jerky with differently added sources of tenderizer or humectant at final concentrations of 2 or 5% (v/w). Pork jerky treated with 5% glycerol, kiwi, or pineapple had lower moisture content and water activity than that of control pork jerky (p<0.05). The addition of tenderizer or humectant resulted in a lower shear force than that of control (p<0.05). The addition of 2 or 5% glycerol resulted in higher equilibrium moisture content (EMC) than other treatments, and addition of tenderizer or humectant produced a higher EMC than that of control (p<0.05). Furthermore, addition of pineapple and kiwi to the samples affected the structures of the myosin heavy chain and the actin filaments of myofibrillar protein, respectively. Trained panel sensory evaluations indicated that pineapple enhanced the flavor score, whereas tenderness score was improved by the addition of tenderizer or humectant (p<0.05).

• Food Science of Animal Resources
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• v.31 no.4
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• pp.491-496
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• 2011

The purpose of this study was to examine the effect of a crude protease from Bacillus polyfermenticus on tenderizing pork meat. A B. polyfermenticus protease was characterized, and pork loin samples were treated in solutions containing different enzymes (papain and proteases from Aspergillus oryzae and B. polyfermenticus) and stored for 24, 72, or 168 h at $4^{\circ}C$. Each treated sample was subjected to a quality assessment. B. polyfermenticus protease activity was lower than that for other enzymes tested, although it easily hydrolyzed the meat protein. The optimum temperature and pH for the activity of this protease were $50^{\circ}C$ and pH 7.0. The meat tenderizing activity of the protease from A. oryzae was higher than that of papain and the B. polyfermenticus protease. The fragmentation index of the enzyme-treated with the B. polyfermenticus protease was higher than that of the control. A sensory evaluation was not different between meat treated with proteases, but the overall tenderness of enzyme-treated meats was higher than that of the controls. Therefore, the B. polyfermenticus protease, papain, and the A. oryzae protease appear to be suitable for use as meat tenderizers.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.309-318
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• 2003

In order to improve the quality of low-grade seasoned ribs, kiwi powder, pear powder and phosphates were studied. To seasoned ribs, 0.1%, 0.3% or 0.5% of kiwi powder was added and their MFI(Myofibrillar Fragmentation Index) values were 341.4, 368.3 and 405.1, respectively. As the amount of kiwi increased, MFI value increased(p<0.001). Also, when 0.5%, 1.0% or 3.0% of pear powder was added to seasoned ribs, their MFI values were increased as the addition levels of pear powder increased. As the amount of kiwi and pear powder were increased, WHC(Water Holding Capacity) decreased(p<0.001). On the other hand, as the amount of phosphates added increased, WHC increased. In drip loss, as the amount of kiwi and pear powder increased, it increased. However, drip loss was decreased as the amount of phosphates increased. For meat color, ‘L’ values of pear treatment groups were similar to those of control and ‘a’ values were higher in the treatment groups of 0.1${\sim}$0.3% kiwi powder, 0.5${\sim}$1.0% pear powder and 0.3${\sim}$0.5% phosphate than those of control. In sensory evaluation, treatment group of 0.3% kiwi powder and 0.5% phosphate showed the highest values in juiciness, tenderness and acceptability among the treatments(p<0.01).