@article{oai:miyazaki-u.repo.nii.ac.jp:00003247,
 author = {アーメド, アブドラティフ マーギニ and 黒田, 留美子 and Kuroda, Rumiko and 松本, 直 and 冨阪, 吉登 and 河原, 聡 and Kawahara, Satoshi and 六車, 三治男 and Muguruma, Michio and Ahhmed, Abdulatef Mrghni and 黒田, 留美子 and Kuroda, Rumiko and Matsumoto, Naoshi and Tomisaka, Yoshito},
 journal = {宮崎大学農学部研究報告, Bulletin of the Faculty of Agriculture University of Miyazaki},
 month = {Jan},
 note = {The effectiveness of adding fermented apple solution (FAS) along with the mechanical tenderization on mature beef was investigated.  The loin steaks from post-breeding Japanese Black Cattle were subjected to shear force examinations after being mechanically tenderized, marinated in FAS and cooked.  The mechanically tenderized samples that were treated with wet-heat and dry-heat showed a significant decrease in the value of the breaking strength, when compared to that observed in non-mechanically tenderized samples.  The data indicates that the breaking force values of grilled samples that had been treated with FAS were significantly reduced (p<0.05).  Compared to untreated samples the samples treated with FAS and vacuum packed, showed a drastic (p<0.01) reduction in breaking strength value.  Data suggests that the vacuum packaging provides the opportunity for substlances such as FAS to penetrate into the meat tissues more effectively.  Top loin steaks of beef treated with FAS retained water much more efficiently than control samples.  Results from the sensory evaluation showed that the taste of the samples treated with FAS were extremely good and acceptable.  Prospectively, the use of FAS along with the mechanical tenderization treatment and/or packaging steaks with FAS under vacuum condition would contribute considerably to the amelioration of textural properties and tenderization of mature cow's meat.  Addressing the application of these studies to meat production may result in the conversion of tough meat into a consumer-acceptable product in the future., 経産肥育和牛肉の軟化処理への取り組みを行った.  試料としてはロース肉を用いた.  まず, ミートテンダーライザー (OHMICHI, OMTR-270) を用いて物理的な処理を行った.  ミートテンダーライザー処理に伴いロース肉の破断強度が低下する傾向が認められた.  さらにリンゴ発酵液処理により破断強度はボイル, グリル, いずれにおいても無処理の肉に対して低下することが確認された.  またその傾向はミートテンダーライザー処理肉において顕著であった.  これはミートテンダーライザー処理肉の方が未処理肉より, ステンレスの刃により肉に筋目を入れることによって, リンゴ発酵溶液が馴染みやすくなる効果が発揮されたものと考えられる.  一方, ドリップロスはリンゴ発酵液処理により改善された.  リンゴ発酵液処理によるドリップロスの低減は, 大豆繊維の効果で, より高い保水性が得られ, さらに時間が経過すると線維の間隙が閉じるために, 加熱調理後も肉の水分を保持できることによるものと想定された.  さらに, 真空処理を併用することによりそれらの効果が増大することが認められた.},
 pages = {109--120},
 title = {Effect of Fermented Apple Solution on the Textural Properties of Beef Loin Steak},
 volume = {55},
 year = {2009},
 yomi = {アーメド, アブドラティフ マーギニ and クロダ, ルミコ and マツモト, ナオシ and トミサカ, ヨシト and カワハラ, サトシ and ムグルマ, ミチオ and クロダ, ルミコ}
}