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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
Korean J. Food Sci. An. 2017;37:494-501
Published online August 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Ji Won Yoon1, Da Gyeom Lee1, Hyun Jung Lee1, Juhui Choe1, Samooel Jung2, and Cheorun Jo1,3*

1Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
2Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
3Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
Correspondence to: Cheorun Jo
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Instituteo of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
Tel: +82-2-880-4820 Fax: +82-2-873-2271 E-mail: cheorun@snu.ac.kr
Received March 13, 2017; Revised May 16, 2017; Accepted June 14, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, and 0.3% salt (w/ w) to 120% (w/w) of initial meat weight and stored for 14 d. Non-injected beef loin served as a control. Total aerobic bacterial counts, surface meat color, shear force, reducing sugar content, and sensory evaluation of the beef were analyzed at 0.5, 7, and 14 d of storage. Injection did not affect the total aerobic bacterial counts or color of the beef. However, injection increased the stability of meat color, compared with that of the control, during storage. The shear force value was significantly lower in the injected beef than that in the control. The injected beef had a significantly higher reducing sugar content compared with that of the control. In sensory evaluation, tenderness, juiciness, flavor, and overall acceptance of the injected beef were significantly higher than those of the control at 0.5 d. In conclusion, injection of pineapple concentrate and honey can improve the sensory qualities of low marbled beef, during short storage periods, without changing the fresh appearance of the beef.
Keywords : pineapple concentrate, honey, quality grade 2 beef, injection, sensory quality


October 2017, 37 (5)