Publications
Detailed Information
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
Cited 0 time in
Web of Science
Cited 0 time in Scopus
- Authors
- Advisor
- 조철훈
- Major
- 농업생명과학대학 농생명공학부
- Issue Date
- 2018-02
- Publisher
- 서울대학교 대학원
- Keywords
- Beef ; High temperature aging ; Irradiation ; Microbial quality ; Tenderness
- Description
- 학위논문 (석사)-- 서울대학교 대학원 : 농업생명과학대학 농생명공학부, 2018. 2. 조철훈.
- 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
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.
- Language
- English
- Files in This Item:
Item View & Download Count
Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.