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KMID : 1134819970260040647
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 4 p.647 ~ p.653
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Physico - chemical Properties for Utilization of Aging Index of Cold Storage Beef Tenderloin
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Jung In-Chul
Kim Mi-Sook
Shin Wan-Chul
Moon Yoon-Hee
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Abstract
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To establish the index of aging stage for cold storage beef tenderloin, shear force value(SFV), Mg-ATPase activity, myofibrillar fragmentation index(MFI), myofibrillar fragmentation ratio(MFR) and appearance of 30KD(30KD) were measured as the parameters for the indices of aging stage. Aging index of air-packed beef tenderloin stored for 14 days at 3℃ were useful in the order of SFV(r=-0.893)＞MFR (r=0.863)＞30KD(r=0.853)＞MFI(r=0.814)＞Mg-ATPase activity(r=0.804). Vacuum-packed beef tenderloin stored for 28 days at 3℃ were useful in the order of MFR(r=0.880＞30KD(r=0.836). In case of the correlation between aging indices of air-packed beef tenderloin, MFR had relation with SFV, Mg-ATPase activity, MFI and 30KD. In case of the correlation between aging indices of vacuum-packed beef tenderloin, MFR had relations with 30KD.
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KEYWORD
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aging index, shear force value, ATPase-activity, fragmentation, 30KD
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