The Effect of Pineapple and Honey Injection on Physicochemical Quality of Low Marbled Beef Without Compromising its Fresh Appearance

J.W. Yoon; D.G. Lee; H.J. Lee; J.H. Choe; C. Jo

The Effect of Pineapple and Honey Injection on Physicochemical Quality of Low Marbled Beef Without Compromising its Fresh Appearance

In: 63rd International Congress of Meat Science and Technology

Authors:

J.W. Yoon

J.W. Yoon Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; cheorun@snu.ac.kr

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D.G. Lee

D.G. Lee Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; cheorun@snu.ac.kr

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H.J. Lee

H.J. Lee Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; cheorun@snu.ac.kr

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J.H. Choe

J.H. Choe Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; cheorun@snu.ac.kr

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, and

C. Jo

C. Jo Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; cheorun@snu.ac.kr

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Type:: Chapter

Pages:: 332–333

DOI:: https://doi.org/10.3920/9789086868605_142

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The objective of this study was to investigate the effect of pineapple and honey injected into low marbled beef on enhancement of physicochemical and microbial qualities during storage. Beef loin was injected with a solution (6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, 0.3% salt, w/w), and the number of total aerobic bacteria, surface color, shear force, and reducing sugar were analyzed at day 0, 7, and 14. Injection process did not adversely affect microbial quality and surface color during storage compared to non-injected beef (control). Shear force was significantly lower in injected beef than in control (P<0.05), whereas reducing sugar content was significantly higher in injected beef. In conclusion, the injection of pineapple and honey may improve the tenderness and flavor in low marbled beef during short storage periods without compromising microbial quality and fresh meat appearance.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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The Effect of Pineapple and Honey Injection on Physicochemical Quality of Low Marbled Beef Without Compromising its Fresh Appearance

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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