지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.8
- 수록면
- 626 - 631 (6page)
이용수
초록· 키워드
오류제보하기
Pre-rigor bovine sternomandibularis muscles were frozen at 3 hr postmortem thawed at various temperatures (18, 2, and -2℃), and then meat quality and sensory properties were compared with those in chilled muscle (control). The meat thawed at 18℃ had lower ultimate pH, water holding capacity, and sensory scores and higher muscle shortening, thaw drip loss, and shear values than those of the other samples. The samples thawed at -2℃ had significantly lower muscle shortening and higher sensory scores in tenderness and juiciness than those thawed at 18 and 2℃. Muscle shortening, pH, WHC, shear values, and sensory properties were not significantly different between control and sample thawed at -2℃. By holding at -2℃, thaw shortening was prevented and tender meat comparable to the chilled meat was obtained. These results indicate that thaw shortening can be largely eliminated if the frozen pre-rigor muscle is thawed at -2℃.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
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UCI(KEPA) : I410-ECN-0101-2013-573-001023324