Study on the Improvement of Storage Property and Quality in the Traditional Seasoning Beef Containing Medicinal Herb Extracts
2005
Park, J.G. (Pukyong National University, Busan, Republic of Korea) | Her, J.H. (Pukyong National University, Busan, Republic of Korea) | Li, S.Y. (Pukyong National University, Busan, Republic of Korea) | Cho, S.H. (Pukyong National University, Busan, Republic of Korea) | Youn, S.K. (Pukyong National University, Busan, Republic of Korea) | Choi, J.S. (Kyungnam College of Information and Technology, Busan, Republic of Korea) | Park, S.M. (Pukyong National University, Busan, Republic of Korea) | Ahn, D.H. (Pukyong National University, Busan, Republic of Korea), E-mail: [email protected]
This study was performed to evaluate the effects of the addition of medicinal herb extracts on shelf-life and quality of seasoning beef. The pH of seasoning beef treated with medicinal herbs was more stable than those without medicinal herbs. The moisture content of non-treated group decreased than that of group treated with medicinal herbs. The shear forces of seasoning beef revealed that non-treated group and other group treated with medicinal herbs were higher than those with medicinal herb extracts less than 0.5% adding medicinal herb extracts.
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