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Application of high temperature aging of beef with low-dose electron beam and X-ray irradiation : 소고기 고온숙성 시 저선량 전자선 및 X선 조사의 적용
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 조철훈 | - |
| dc.contributor.author | 김소연 | - |
| dc.date.accessioned | 2018-05-29T03:52:25Z | - |
| dc.date.available | 2018-05-29T03:52:25Z | - |
| dc.date.issued | 2018-02 | - |
| dc.identifier.other | 000000150879 | - |
| dc.identifier.uri | https://hdl.handle.net/10371/141752 | - |
| dc.description | 학위논문 (석사)-- 서울대학교 대학원 : 농업생명과학대학 농생명공학부, 2018. 2. 조철훈. | - |
| dc.description.abstract | The effects of irradiation source (electron beam [EB] and X-ray [XR]), aging temperature (4 °C and 14 °C), and aging time (0, 3, 7, and 14 days) were evaluated on microbial quality, physicochemical properties, and calpain-1 autolysis in beef M. semimembranosus. Regardless of irradiation source, irradiation prior to aging reduced the total number of aerobic bacteria in beef and this reduction was maintained during aging. Irradiation did not affect the pH, b* value, shear force, or myofibrillar fragmentation index of beef at day 0. Degradation of sarcoplasmic and myofibrillar proteins was greater in beef aged at 14 °C compared with beef aged at 4 °C. EB- or XR-irradiated samples showed slower autolysis of calpain-1 | - |
| dc.description.abstract | however, beef tenderness was not affected. Therefore, EB or XR irradiation can be applied to beef prior to aging to control microbial growth during high temperature (14 °C) aging, thus shortening the aging time without adversely affecting the physicochemical properties of beef. | - |
| dc.description.tableofcontents | Chapter I. Literature review 1
1.1. Meat aging 1 1.1.1. Physicochemical changes during aging 1 1.1.2. Endogenous proteolytic enzymes 3 1.1.3. Dry vs. Wet aging 4 1.1.4. High temperature aging 5 1.2. Irradiation 7 1.2.1. Radiation 7 1.2.2. Food irradiation 8 1.2.3. Mechanism of bacterial inactivation 9 1.2.4. Electron beam vs. X-ray irradiation 11 Chapter II. Application of high temperature aging of beef with low-dose electron beam and X-ray irradiation 2.1. Introduction 12 2.2. Materials and methods 15 2.2.1. Sample preparation and irradiation processing 15 2.2.2. Microbial analysis 16 2.2.3. pH 16 2.2.4. Instrumental color measurement 16 2.2.5. Shear force measurement 17 2.2.6. Myofibrillar fragmentation index (MFI) 17 2.2.7. SDS-PAGE and Western blot 18 2.2.7.1. Preparation of meat extraction 18 2.2.7.2. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) 19 2.2.7.3. Western blot 20 2.2.8. Statistical analysis 21 2.3. Results and discussion 22 2.3.1. Total aerobic bacteria 22 2.3.2. pH 25 2.3.3. Surface color 27 2.3.4. Shear force 30 2.3.5. Myofibrillar fragmentation index (MFI) 33 2.3.6. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) 35 2.3.7. Western blot 38 2.4. Conclusion 40 References 41 Summary in Korean 54 | - |
| dc.format | application/pdf | - |
| dc.format.extent | 995362 bytes | - |
| dc.format.medium | application/pdf | - |
| dc.language.iso | en | - |
| dc.publisher | 서울대학교 대학원 | - |
| dc.subject | Beef | - |
| dc.subject | High temperature aging | - |
| dc.subject | Irradiation | - |
| dc.subject | Microbial quality | - |
| dc.subject | Tenderness | - |
| dc.subject.ddc | 630 | - |
| dc.title | Application of high temperature aging of beef with low-dose electron beam and X-ray irradiation | - |
| dc.title.alternative | 소고기 고온숙성 시 저선량 전자선 및 X선 조사의 적용 | - |
| dc.type | Thesis | - |
| dc.contributor.AlternativeAuthor | So Yeon Kim | - |
| dc.description.degree | Master | - |
| dc.contributor.affiliation | 농업생명과학대학 농생명공학부 | - |
| dc.date.awarded | 2018-02 | - |
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