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Effect of ginger rhizome extract on tenderness and shelf life of precooked lean beef |
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K. J. Kim, Y. B. Lee |
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| Abstract |
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The inclusion of crude ginger rhizome(zingiber offcinale) extract at 0.5 to 1.0%(v/w) in the marination of marginally acceptable lean beef improved meat tendemess by 20-30% in the absence of 2% salt and by 35-45% in the presence of 2% salt. Ginger extract also retarded the development of rancidity and increased shelf-life of precooked lean beef two-fold in saran-wrap(no vacuum) storage at 4째C. Ginger rhizome improves the palatability and acceptability of lean beef from carcasses of marginal quality. It is particularly beneficial for the preparation of pre-cooked ready-to-eat beef products that are not vacuum-packaged. |
| Keywords:
Lean Beef; Ginger Rhizome; Tenderness; 2-Thiobarbituric acid; Antioxidant |
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