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김해인 ( Hae In Kim ),심예선 ( Ye Seon Shim ),이산하 ( San Ha Lee ),임소현 ( So Hyeon Lim ),최혜진 ( Hye Jin Choi ),김문주 ( Moon Ju Kim ) 전북대학교 농업과학기술연구소 2018 농업생명과학연구 Vol.49 No.1
In order to investigate the effect of proteolytic enzymes contained in fruits, ginger, pear, and kiwi were used to measure Warner Bratzler shear force, tensile strength and collagen content of the pork hind legs in a refrigerator at 4 ℃ for 45 hours. Pork had large differences in fat content in each region. Especially, pork hind legs have been classified as non-preferred meat because it is a low fat region and it is hard to make tender texture after cooking. Meat quality depends on texture, especially tenderness, and efforts have been made to soften meat and methods have been used to soften meat using proteolytic enzymes. Warner bratzler shear force values of all treatments were analyzed to be very tender and the shear force value of the control was also very low at 2.33 kg/0.5 inch2. The total collagen content was not significantly different between the control and experimental groups, but insoluble collagen was the lowest at 0.1318g/100g in the kiwi samples. The highest of soluble collagen was also 0.2378g / 100g in the kiwi samples, and there was no significant difference in the treatment group containing the control group. The current study indicated that Kiwi juice had the best tenderization effect on port meat.
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