|
KMID : 0665420150300030313
|
|
Korean Journal of Food Culture
2015 Volume.30 No. 3 p.313 ~ p.323
|
|
|
Comparative Analysis on the Effect of Beef Tenderizers in Joseon Dynasty
|
|
Kim Seung-Woo
Cha Gyung-Hee
|
|
|
Abstract
|
|
|
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 (石芒砂), salmiacum (石鹵砂), 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.
|
|
|
KEYWORD
|
|
|
tenderizer, beef, mulberry tree bark, morus alba, manchu cherry twig
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|