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pH 와 동결저장온도가 우육의 Drip , POV 및 동결상에 미치는 영향
손만성,채영석 ( Man Sung Son,Young Seok Chae ) 한국축산학회 1985 한국축산학회지 Vol.27 No.8
Three kinds of muscles (Cleido occipitalis: CO, Longissimus dorsi: LD and Semitendinosus: ST) of beef carcass were adjusted to pH 5.5, 6.1, 6.7, and 7.3. Drip quantity, peroxide value (POV) and ice crystallization in frozen muscles with the adjusted pH have been investigated. Drip values tended to decrease with increasing pH and in low temperature. LD muscle showed the lowest drip values as 19.2%, 21.0%, in ST and 22.5% in CO at -40℃. There were significant differences in drip values among the four different frozen temperatures (P$lt;0.01). The change in POV that took place in frozen stored muscles was lowest at pH 6.1 after the first and third day. POV in muscles treated by four different frozen temperatures had the lowest value at the temperature below -40℃ (P$lt;0.01). The development of POV in muscles showed more increase (P$lt;0.01) on 72 hours than on 24 hours in frozen storage with whole muscles. Many of the ice crystals in large size were found on muscles with pH at the lower range and over pH 6.1, changed from one (at pH 5.5) to several smaller sizes (at pH 7.3) having needle shapes. The muscle tissues with low pH, lnwever, were to form very small sized ice crystals and located on the center of the muscle fibers at -80℃.
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