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Effect of natural tenderizers or phosphates on quality improvement of the low-grade seasoned Hanwoo ribs


Effect of natural tenderizers or phosphates on quality improvement of the low-grade seasoned Hanwoo ribs



Journal of Animal Science and Technology 45(2): 309-318



ISSN/ISBN: 2055-0391

In order to improve the quality of low-grade seasoned ribs, kiwi powder, pear powder and phosphates were studied. Kiwi powder at 0.1, 0.3 or 0.5% was added to season ribs; their MFI (Myofibrillar Fragmentation Index) values were 341.4, 368.3 and 405.1, respectively. As the amount of kiwi increased, MFI value increased (p<0.001). Also, when 0.5, 1.0 or 3.0% of pear powder was added to seasoned ribs, MFI values increased as the level of pear powder increased.

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