Studies on the Aging of Bovine Muscle at Adding Proteolytic Enzyme -Part V. Studies on the Tenderness Evaluation of Bovine Muscle Treated with Papain by Using Penetration Value-

단백질(蛋白質) 분해효소(分解酵素) 첨가시(添加時) 우육(牛肉)의 숙성(熟成)에 관(關)한 연구(硏究) -제5보 Papain처리(處理) 우육(牛肉)의 Penetration Value에 의한 유연성(柔軟性) 평가(評價)에 관(關)하여-

Round muscle of Korean cattle treated with papain were examined the tenderness relation by use of penetrometer which results were indicated as follows. 1. Measuring method of tenderness effect in bovine muscle was acknowledged that there are correlation by using penetrometer (p<.05) 2. Penetration value were also proportional increased according to increasing of enzyme concentration. 3. It was acknowledged as considerable difference in penetration value cf longitudinal and cross section against muscle fiber. 4. In the case of 0.05% enzyme addition, there are extremely high increasing rate of tenderness in longitudinal and cross section but it was not acknowledged as significant difference in 0.1% of enzyme concentration.

한우(韓牛)의 round muscle에 papain을 처리(處理)하여 유연성(柔軟性) 관계(關係)를 penetrometer로 측정(測定)한 결과(結果)는 다음과 같다. 1. Penetrometer에 의하여 육(肉)의 유연성(柔軟性)을 측정(測定)하는 방법(方法)은 상관관계(相關關係)가 인정(認定)된다. (p<.05) 2. 효소(酵素) 처리(處理) 농도(濃度)의 증가(增加)에 따라 penetration value도 비례(比例)해서 증가(增加)하였다. 3. 근섬유(筋纖維)에 대해서 longitudinal section과 cross section의 penetration value는 현저한 차(差)가 인정(認定)되었다. 5. longitudinal section과 cross section 모두 0.05% 효소첨가(酵素添加)에서 유연성(柔軟性)의 증가율(增加率)이 가장 높았으며 0.1%의 효소(酵素) 첨가(添加)와는 유의차(有意差)가 인정(認定)되지 않았다.