• 한국식품조리과학회지
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• 제26권3호
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• pp.281-289
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• 2010

This study was performed to provide basic data on sous-vided beef sirloin by comparing its water content, color, brightness, number of microorganism, mechanical quality characteristic test, and sensory test with a control group that was cooked using a traditional preparation method. There were no significant pH difference but water content, brightness, yellowness, and springiness were higher for the sous-vided beef sirloin, however, the sous-vided beef sirloin had less redness, hardness, and number of microorganism. Although sous-vided beef sirloin required a longer cooking time, it was softer and had a higher springiness. Generally, the sous-vided beef sirloin had a showed longer storage period and better evaluation than traditionally cooked beef sirloin in the sensory test. As a result, sous-vided beef sirloin is expected to have several merits over traditional preparation methods.

• 한국축산식품학회지
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• 제34권4호
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• pp.482-495
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• 2014

The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.

• Preventive Nutrition and Food Science
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• 제9권1호
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• pp.1-6
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• 2004

Fresh ground beef was mixed with ascorbic acid, basil essential oil, majoram essential oil, or each essential oil combined with ascorbic acid and stored at 1 $\pm$ 1$^{\circ}C$ for 7 days. Color, lipid oxidation (TBARS formation), aerobic bacterial counts and pH were determined. Basil and majoram essential oils were effective in inhibiting color deterioration, lipid oxidation and bacterial growth. The combined addition of basil and ascorbic acid showed the highest protection against color fading, followed by majoram + ascorbic acid, and ascorbic acid alone. Basil and majoram essential oils were most effective in delaying TBARS formation (p < ().01). Ascorbic acid did not exert an antioxidative effect and even exhibited a pro-oxidant effect. The pH values of all samples increased slightly, but no significant differences were observed, either among treatments or throughout the storage time (p > 0.05).

• Food Science and Biotechnology
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• 제17권1호
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• pp.212-215
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• 2008

The effect of gamma irradiation on the Hunter color values, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken was investigated. Fresh meat samples were purchased from local markets, packed and frozen in polyethylene bags, and irradiated at 5 kGy. The Hunter's L-values (lightness) were not significantly different in all the meat samples after irradiation, but the a-values (redness) were higher in the irradiated beef and pork than the non-irradiated ones. After 6 months of storage at $-6^{\circ}C$, the L-values increased in all the meat samples and the a-value in chicken was lower in the irradiated sample than that of the control. The microbial counts decreased in all the samples right after irradiation, but the coliforms and yeasts & molds increased by 1-2 log cycles after 6 months even under frozen state. The overall acceptability of the meat was not affected by irradiation. Panelists had a higher likeness for the increased redness in irradiated beef. In general, only the color changes in meat as a result of irradiation were found to be species-dependent.

• 한국식품과학회지
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• 제18권2호
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• pp.149-152
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• 1986

중합인산염 종류(STP, TSPP, SAPP 및 SHMP)와 염통의 첨가가 재구성돈육 제품의 물리화학적 성질에 미치는 영향을 조사하였다. 인산염 종류간에 TBA가나 보수력에 대한 효과는 차이가 없었으나, 조리손실을 줄여주는 효과는 STP와 TSPP가 다른 인산염에 비해 높았다. 소염통을 수준별( 5%, 10% 및 15%)로 첨가한 제품과 쇠고기를 비교하여 관능검사를 한 결과, 염통첨가 수준에 관계없이 재구성돈육의 조직과 색깔이 쇠고기와유사하게 나타났고, 다즙성이나 조리감량에서는 쇠고기보다 우수한 것으로 나타났다. 소염통을 돼지 염통으로 대체하였을 때의 효과는, 염통수준별 5%. 7.5% 및 10%)조리 감량 및 지방산화도에서는 크게 차이가 없었고 육색과 다즙성은 7.5% 및 10%첨가구가 5% 첨가구보다 유의하게 개선되었다. 육색 개선도를 기계적으로 측정한 결과, 염통첨가수준에 의한 영향은 redness의 증가에 의한 효과가 주된 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권9호
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• pp.1364-1368
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• 2003

Effect of slaughter age (24, 28 and 38 months of age) on beef color stability during display of m. serratus ventralis, m. psoas major, m. semitendinosus and m. longissimus thoracis from Japanese Black steers was studied. Steak samples from muscles were over-wrapped with PVC film and displayed under fluorescent lights at $4^{\circ}C$ for 12 days. Percentages of metmyoglobin of steak samples were determined at days 0, 3, 6, 9 and 12. The percentage of metmyoglobin of m. psoas major at day 3 of display in the 24 months group was lower (p<0.05) than that in the 38 months group. The percentage of metmyoglobin of m. semitendinosus at day 6 of display in the 38 months group was higher (p<0.05) than that in the other groups. The percentage of metmyoglobin of m. longissimus thoracis at day 3 of display in the 24 months group was lower (p<0.01) than that in the other groups. The percentage of metmyoglobin of m. longissimus thoracis at day 6 (p<0.01), 9 (p<0.01) and 12 (p<0.05) of display in the 38 months group were higher than those in the other groups. Crude fat concentration in m. longissimus thoracis increased (p<0.05) after 28 months of age. $\alpha$-Tocopherol concentration in m. serratus ventralis in the 38 months group was higher (p<0.001) than that in the other groups. In m. psoas major the $\alpha$-tocopherol concentration in the 38 months group was higher (p<0.05) than that in the 24 months group. The $\alpha$-tocopherol concentration in m. longissimus thoracis increased (p<0.001) with age. These results suggested that in spite of increase in both the crude fat and the $\alpha$-tocopherol concentrations in m. longissimus thoracis, the beef color stability during display became short with age.

• 한국생활과학회지
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• 제13권6호
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• pp.1031-1036
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• 2004

Effects of irradiation on physico-chemical properties of beef and pork loins were examined. Beef and pork were irradiated at dose levels of 0, 0.5, 1, 2, 3, and 5 kGy with a use of Co-60 source. The drip loss of beef increased from 0 kGy to 5 kGy, whereas that of pork remained unchanged. TBA values of beef and pork increased due to irradiation. Irradiation caused a decrease in the lightness, redness, and yellowness of beef, whereas it did an increase in the same properties of pork. Irradiation also contributed to an increase in the solubility of salt soluble protein.

• 한국축산식품학회지
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• 제33권4호
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• pp.439-447
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• 2013

Time-temperature integrators (TTIs) are simple and cost-efficient tools which may be used to predict food quality. Enzymatic TTIs are devised to indicate food quality in the form of color alterations from green to red, based on the cumulative impacts of temperature and time period on the enzymatic reactions. In this study, the quality of ground beef patties was investigated for the parameters of pH levels, color, VBN, water holding capacity, and total microbial counts, depending on various storage temperatures (5, 15, and $25^{\circ}C$). TTIs were attached to the surface of the ground beef patties in order to evaluate the degree of correlating colorimetric changes with the determined quality parameters. Through the Arrhenius equation, activation energy and constant reaction rates of TTI, VBN, and total microbial counts were calculated as to observe the relationship between enzymatic reactions of the TTI and food spoilage reactions of the ground beef patties. VBN and total microbial counts were already increased to reach decomposition index (VBN: 20, total microbial count: 7-8 Log CFU/g) of meat at middle stage of storage period for each storage temperature. Although activation energy of TTI enzymatic reactions and food spoilage reactions of the ground beef patties were similar, the change of TTI color was not a coincidence for food spoilage at $5^{\circ}C$ and $15^{\circ}C$ of storage temperature. It was suggested that TTI should be designed individually for storage temperature, time, type of meat, or decomposition index of meat.

• 한국식품영양학회지
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• 제32권1호
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• pp.11-26
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• 2019

The objective of this study was to reduce the waste rate of onion peel, which has excellent functionalities, and to promote its industrial utilization. The methodology involved preparing beef jerkies using liquid seasonings with 0% (OPE0), 50% (OPE50) and 100% (OPE100) onion peel extract (OPE) of domestically produced onion, respectively; and assessing their antioxidant activities and quality characteristics. As the amount of added OPE increased, the contents of crude protein and crude ash increased, while those of crude fat decreased. As for color values, increase in the amount of added OPE led to increase in L value and b value, but decrease in a value. The measurement of mechanical texture showed that hardness and cohesiveness decreased as the amount of added OPE increased. TBARS (thiobarbituric acid reactive substance) content decreased as the amount of added OPE increased. And the amount of added OPE increased, all the antioxidant activity of beef jerky increased. Acceptability test showed the highest preference for OPE50 with regard to flavor, taste texture and overall acceptability. Quantitative descriptive analysis (QDA) showed that increase in the amount of added OPE led to increase in meat color, salty taste, sweet taste, meat flavor and chewiness and decrease in off-flavor. According to principal component analysis (PCA), OPE50 and OPE100 had high levels of the sensory attributes that increase preference-such as meat color, salty taste, sweet taste, meat flavor and chewiness. Based on such results, it was established that 50% is the optimal mixing ratio of OPE for preparing a beef jerky of high preference that also has excellent quality characteristics and antioxidant activity.

• 한국식품영양과학회지
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• 제27권1호
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• pp.109-114
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• 1998

For the purpose of improving quality of defrosted-frozen chicken leg, beef and yellow corvina, the effects of height(0mm : H0, 5mm : H5, 10mm : H10, 15mm ; H15) for microwave defrosting on their physicochemical properties were investigated. In frozen chicken leg, color values were not significant different between each treatment while H10 and H15 had the highest score on appearance. Hardness of defrosted chicken leg was increased as height increased. In frozen beef, temperature of beef after defrosting increased as hight increase and H10 had the highest appearance score. In frozen yellow corvina, H10 had the highest hardness and appearance scores. Physicochemical properties of color, texture and appearance of microwave-defrosted frozen food were changed by height within microwave oven.