Effects of Extraction Time, Temperature and Amount of Added Water on Beef Extracts by Hot Water

In an attempt to establish efficient extraction conditions of beef extract by hot water extraction, effects of extraction time, temperature and amount of added water were investigated. Beef extract was prepared with three different extraction conditions and quality parameters for optimization of extraction condition were content of total nitrogen, non protein nitrogen and collagen in terms of extractability. As a result, in order to produce beef extract from beef by hot water extraction, it was efficient to extract at for 75 minutes with the addition of 2.5 times water. Proper extraction condition under pressure was at for 30 minutes with the addition of 2 times water.