title: Effect of Flammulina velutipes on spent-hen breast meat tenderization.
abstract: An experiment was carried out to investigate the effects of powdered vegetable dip sauces to improve the tenderness of spent-hen breast meat. Our overall purpose was to find lower-priced materials for the tenderization of spent-hen breast meat. The spent-hen breast meat was dipped into vegetable powder for 24 h at 4°C, and then the samples were analyzed. In the results for vegetable-powder treated samples, those treated with papain and pineapple had higher (P ≤ 0.05) myofibrillar fragmentation indices compared with those of the other samples. The kiwi-, pineapple-, and Flammulina velutipes-powder (winter mushroom) treated samples had new peptides of about 32 kDa and degradation to 30 kDa. Also, the Flammulina velutipes-powder treated samples showed new peptides of 15 kDa. These data imply that Flammulina velutipes is superior for common use than papain or pineapple for the tenderization of spent-hen meat.
authors.affiliation: Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Korea. kangroot@korea.kr
authors.forename: G H
authors.initials: GH
authors.lastname: Kang
authors.forename: S H
authors.initials: SH
authors.lastname: Kim
authors.forename: J H
authors.initials: JH
authors.lastname: Kim
authors.forename: H K
authors.initials: HK
authors.lastname: Kang
authors.forename: D W
authors.initials: DW
authors.lastname: Kim
authors.forename: P N
authors.initials: PN
authors.lastname: Seong
authors.forename: S H
authors.initials: SH
authors.lastname: Cho
authors.forename: B Y
authors.initials: BY
authors.lastname: Park
authors.forename: D H
authors.initials: DH
authors.lastname: Kim
mesh_terms: D029042:Actinidia / Q000737:chemistry; D031230:Ananas / Q000737:chemistry; D000818:Animals; D002645:Chickens; D003296:Cooking; D004305:Dose-Response Relationship, Drug; D004338:Drug Combinations; D004591:Electrophoresis, Polyacrylamide Gel / Q000662:veterinary; D005260:Female; D055393:Flammulina / Q000737:chemistry*; D005511:Food Handling / Q000191:economics / Q000379:methods*; D005524:Food Technology; D008460:Meat / Q000191:economics / Q000592:standards*; D009124:Muscle Proteins / Q000187:drug effects / Q000378:metabolism; D018482:Muscle, Skeletal / Q000187:drug effects / Q000502:physiology; D010206:Papain / Q000737:chemistry / Q000191:economics / Q000494:pharmacology*; D010936:Plant Extracts / Q000737:chemistry; D011180:Postmortem Changes; D012982:Sodium, Dietary / Q000191:economics / Q000494:pharmacology*
chemical_list: D004338:Drug Combinations; D009124:Muscle Proteins; D010936:Plant Extracts; D012982:Sodium, Dietary; C032508:meat tenderizer; D010206:Papain