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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 823 - 832 (10page)
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초록· 키워드
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The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.
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참고문헌 (49)
참고문헌 신청
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AOAC / 1995 / Official methods of analysis of AOAC
Blixt, Y / 2002 / Comparison of shelf life of vacuum-packed pork and beef / Meat Sci 60:371~378
Campbell, R. E. / 2001 / Dry-aging effects on palatability of beef longissiumus muscle / J. Food Sci 66:196~199
Campo, M. M. / 2003 / Modelling the effect of fatty acids in odour development of cooked meat in vitro: Part 1-sensory perception / Meat Sci 63:367~375
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