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KMID : 1134820120410060829
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 6 p.829 ~ p.833
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Effect of Oyster Mushrooms on Meat Tenderization
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Chung Koo-Min
An Hui-Jeong
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Abstract
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To investigate the effects of oyster mushrooms (Pleurotus ostreatus) on beef and pork tenderization, freeze- dried mushroom (whole, cap, and stem) powder and mushroom extracts were prepared. Both fresh and boiled beef and pork had mushroom power and extract powders spread on them, and let sit for 30 minutes at room temperature. After that, the hardness and amino nitrogen content of the meats were measured. The hardness of the meat decreased by about 20%～35% after spreading. Also, the amino nitrogen contents increased due to the effect of protease in the mushrooms. The effects were greater in raw beef. The mushrooms showed almost the same effects regardless of which part of the mushrooms were used (whole, cap, and stem).
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KEYWORD
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oyster mushroom, beef, pork, hardness, amino nitrogen content
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