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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 34 - 43 (10page)
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초록· 키워드
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The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1+ and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle showed a higher collagen content and a lower intramuscular fat content than the LT muscle (p<0.05). As expected, the Warner-Bratzler shear force value was greater in the LT 1 grade (LT-1) muscle than the LT-1+ muscle (p<0.05); whereas no difference was observed between the grades in the VL muscle at 24 h postmortem. Compared to 0 d of aging, tenderness scores significantly increased after 14 and 21 d of aging in the LT and VL muscles, respectively (p<0.05). Additionally, there was no difference in tenderness score between the VL-1+ aged for 21 d and the LT-1 at 24 h postmortem, although tenderness score was greater in the LT than the VL at each period (p<0.05). Moreover, the VL-1+ steak exhibited a higher tenderness score than the VL-1 steak at 21 and 28 d of aging (p<0.05). On the other hand, the effect of aging time on juiciness and flavor in the VL muscle was somewhat limited unlike the LT muscle. Taken together, the VL muscle requires a longer aging time than the LT muscle to improve consumer preference. Considering the tenderness, using a higher quality grade for aging is more useful in the VL muscle.
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등록된 정보가 없습니다.
참고문헌 (26)
참고문헌 신청
American Meat Science Association / 1995 / Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat / National Livestock and Meat Board
Anderson MJ / 2012 / Profile of biochemical traits influencing tenderness of muscles from the beef round / Meat Sci 91:247~254
AOAC. / 2012 / Official methods of analysis of AOAC international :931
Berg J / 2018 / Dry-aging improves meat quality attributes of grass-fed beef loins / Meat Sci 145:285~291
Bratcher CL / 2005 / The effects of quality grade, aging, and location within muscle on Warner-Bratzler shear force in beef muscles of locomotion / Meat Sci 70:279~284
Anderson MJ / 2012 / Profile of biochemical traits influencing tenderness of muscles from the beef round / Meat Sci 91:247~254
AOAC. / 2012 / Official methods of analysis of AOAC international :931
Berg J / 2018 / Dry-aging improves meat quality attributes of grass-fed beef loins / Meat Sci 145:285~291
Bratcher CL / 2005 / The effects of quality grade, aging, and location within muscle on Warner-Bratzler shear force in beef muscles of locomotion / Meat Sci 70:279~284
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