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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.2
- 수록면
- 26 - 30 (5page)
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This study was conducted to identify the effect of chilling temperature (-3 and 6℃) and aging (1- and 7-day) on objective meat quality, collagen solubility, and free amino acids in pork (longissimus muscle of Yorkshire). Warner-Bratzler (WB)-shear force indicated that variation in chilling temperature had no detectable effect on meat tenderness and tenderization during the 7-day aging period. Among the 13 detected free amino acids, only 3 amino acids (histidine, valine, leucine) were significantly affected by the temperature treatment (p<0.05). Collagen solubility was significantly increased at 6℃ treatment (p<0.05). There was a significant linear relationship (r=0.67, p<0.05) between changes in free amino acids and WB-shear force during the 7-day aging period. These results confirmed that chilling conditions had significantly affected collagen solubility, and meat tenderization occurred in direct proportion to an increase in free amino acids.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (31)
참고문헌 신청
Offer G , 1992 , The mechanism of drip production: Formation of two compartments of extracellular space in muscle post mortem , J. Sci. Food Agr 58 : 107 ~ 116
Bertram HC , 2004 , Physical changes of signficance of early post mortem water distribution in porcine m. longissimus , Meat Sci 66 : 915 ~ 924
Tarrant PV , 1989 , The effects of handling, transport, slaughter, and chilling on meat quality and yield in pigs , Manipulating Pig Production II. Proceeding of Biennial Conference of the Australian Pig Science Association. August 10-15th. Warribee, Victoria, Australia. Australian Pig Science Association, Melbourne, Australia : 1 ~ 25
Grandin T , 1994 , Methods to reduce PSE and blood splash. In: Proceeding of Allen D , Leman Swine Conference. University of MN, USA : 206 ~ 209
Park BY , 2007 , Effect of fiber type on postmortem proteolysis in longissimus muscle of Landrace and Korean native black pigs , Meat Sci 77 : 482 ~ 491
Bertram HC , 2004 , Physical changes of signficance of early post mortem water distribution in porcine m. longissimus , Meat Sci 66 : 915 ~ 924
Tarrant PV , 1989 , The effects of handling, transport, slaughter, and chilling on meat quality and yield in pigs , Manipulating Pig Production II. Proceeding of Biennial Conference of the Australian Pig Science Association. August 10-15th. Warribee, Victoria, Australia. Australian Pig Science Association, Melbourne, Australia : 1 ~ 25
Grandin T , 1994 , Methods to reduce PSE and blood splash. In: Proceeding of Allen D , Leman Swine Conference. University of MN, USA : 206 ~ 209
Park BY , 2007 , Effect of fiber type on postmortem proteolysis in longissimus muscle of Landrace and Korean native black pigs , Meat Sci 77 : 482 ~ 491
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