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Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
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논문 기본 정보

Type
Academic journal
Author
Cho, Soohyun (National Institute of Animal Science, Rural Development Administration) Kang, Sun Moon (National Institute of Animal Science, Rural Development Administration) Seong, Pilnam (National Institute of Animal Science, Rural Development Administration) Kang, Geunho (National Institute of Animal Science, Rural Development Administration)
Journal
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제36권 제1호 KCI Accredited Journals
Published
2016.1
Pages
68 - 76 (9page)

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Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
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This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.
#Hanwoo bull beef #meat quality #sensory property

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AOAC / 2006 / Official Methods of Analysis / Association of Official Analytical Chemists :210~219 google schola Arce, E. / 2004 / Efecto de la maduracion sobre la suavidad de la carne de animales cebuinos en pastoreo google schola Brackebusch, S. A. / 1991 / Relationship between longissimus composition and the composition of other major muscles of the beef carcass / J. Anim. Sci 69:631~640 google schola Brooks, J.C. / 2000 / National beef tenderness survey 1998 / J. Anim. Sci 78:1852~1860 google schola CIE / 1986 / Colorimetry / Commission Internationale de I’Eclairage google schola

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