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The aim of this study was to investigate the
effects of mushroom extract on tenderization of the bovine longissimus muscle. Muscle protein degradation were also examined.
Beef cuts were marinated with distilled water (control), 5% Sarcodon aspratus extract (SA), 5% Agaricus bisporus (AB) or 5% Letinus edodes (LE). SA and AB showed
lower shear force values than control (p<0.001). Particularly, SA has shown
the degradation capability of myofibrillar and sarcoplasmic proteins that was
not appeared in the AB and LE. This degradation of muscle protein suggests that
SA extract could influence tenderization. These results show that aqueous
extract of Sarcodon aspratus extract
actively affect the tenderness of the bovine longissimus muscle.
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연구성과