2020 Volume 91 Issue 3 Pages 247-250
The effect of application of juice from immature and mature Sarunashi (Actinidia arguta) on the textural properties and water holding capacity of muscle (M. supraspinatus) from Japanese Shorthorn steers (n＝3) was investigated. Juice from immature (immature group) or mature Sarunashi (mature group) was applied to the muscle samples. A control group without any treatment was also used. Each muscle sample was stored at 40°C for 1 hour and drip loss was measured. Then the muscle samples were heated to 60°C for 3 minutes and cooking loss was measured. Maximum load and load of gumminess of the mature group were significantly lower than those of the immature group. There were no significant differences in drip loss and cooking loss between the immature group and the mature group. These results suggest that a greater tenderization of beef is produced by application of juice from mature Sarunashi than from immature Sarunashi, and that the degree of maturation of the Sarunasi did not affect the water holding capacity of beef.
