RISS 검색 - 국내학술지논문 상세보기

부가정보

다국어 초록 (Multilingual Abstract)

According to the scientific fact that beef quality is influenced more by post-mortem biochemical changes than by genetic factors and feeding conditions, the effect of post-mortem conditions during the rigor mortis on collagen of Korean cattle beef was studied. When collagen isolated from post-rigor beef was incubated at various temperatures and pH values, thermal transition temperature(Tm) was lowest at pH 4.5 regardless of incubation temperature. At the same pH value Tm of the 5℃ and 35℃ incubation samples were lower than that of the 20℃ incubation sample. This suggests that storage temperature even after the completion of rigor can affect the Tm of connective tissue. In the case of pre-rigor pH adjusted muscle, the Tm of the 5℃incubation sample was higher than those of 20 C or 35 C incubation samples at pH 5.5 while that of the 35℃ incubation ,ample was lover than those of 5℃ or 20℃ sample at a pH 7.0. There was less than 5℃ difference of Tm among samples of three incubation temperatures at pHs of 4.5, 5.0 and 6.0. When pre-rigor pH-adjusted muscle samples were compared with the pH-adjusted connective tissue isolated from pre-rigor muscle, Tm of muscle samples were lower than those of connective tissue samples at pH 7.0 relzardless of incubation temperature. With a decrease of pH down to 5.0, Tm of muscle samples at 5℃ increased. Tm of muscle samples was lowest ai pH 7.0 and 35℃. Ttus shows that the effect of proteolytic enzymes in muscle changes according to pH and temperature. Tenderness of loins was higher in 18℃ carcass than in cold carcasses. However, the Tm value of connective tissue was higher in the 18℃ carcass. It is assumed that the storage temperature and carcass pH declining rate affect Tm of connective tissue. In summary, it can be concluded that tenderness of high temperature conditioned beef is little influenced by denaturation of connective tissue protein.