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      쇠고기 結締組織의 軟化에 미치는 獸肉軟化劑의 效果 = Effect of tenderizing enzyme on beef connective tissur

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      https://www.riss.kr/link?id=A2078997

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      다국어 초록 (Multilingual Abstract)

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      한국어
      This work was carried out to determine the optimum cooking condition of Yon Yuk So (a kind of meat tenderizing enzyme) which is sold in Korea.
      And obtained results were as in the followings.
      1) Optimum temperature of the meat tenderizing enzyme was about 50℃ and optimum pH was about 5.5 in meat cooking process.
      2) High concentration of salt (over 5%) inhibited the enzyme activity. And it is disagreeable to put soy sauce or salt in the precooking process.
      3) Tenderizing effect on the connective tissure in the part of cow stomach or intestine was excellent. And heating in low temperature (about 80℃) for 30 minutes after soaking for 90 minutes in 1% enzyme solution was identified as the optimum condition of the meat processing.
      4) Gelatinizing activity of the enzyme on collagen in cow legs was identified as slight and disagreeable because of color change in cooked soup.
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      This work was carried out to determine the optimum cooking condition of Yon Yuk So (a kind of meat tenderizing enzyme) which is sold in Korea. And obtained results were as in the followings. 1) Optimum temperature of the meat tenderizing enzyme was...

      This work was carried out to determine the optimum cooking condition of Yon Yuk So (a kind of meat tenderizing enzyme) which is sold in Korea.
      And obtained results were as in the followings.
      1) Optimum temperature of the meat tenderizing enzyme was about 50℃ and optimum pH was about 5.5 in meat cooking process.
      2) High concentration of salt (over 5%) inhibited the enzyme activity. And it is disagreeable to put soy sauce or salt in the precooking process.
      3) Tenderizing effect on the connective tissure in the part of cow stomach or intestine was excellent. And heating in low temperature (about 80℃) for 30 minutes after soaking for 90 minutes in 1% enzyme solution was identified as the optimum condition of the meat processing.
      4) Gelatinizing activity of the enzyme on collagen in cow legs was identified as slight and disagreeable because of color change in cooked soup.

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