Effect of Temperature Condition on Purge Loss, Shear Force and Oxidative Stability of Korean Hanwoo Beef

S.M. Kang; D. Ahn; P.-N. Seong; J.-H. Kim; S. Cho; Y. Kim; H.V. Ba; H.-W. Seo; B.-Y. Park

Effect of Temperature Condition on Purge Loss, Shear Force and Oxidative Stability of Korean Hanwoo Beef

In: 63rd International Congress of Meat Science and Technology

Authors:

S.M. Kang

S.M. Kang ¹Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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D. Ahn

D. Ahn ¹Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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P.-N. Seong

P.-N. Seong ²Subtropical Livestock Research Institute, National Institute of Animal Science, RDA, Jeju 63242, Republic of Korea

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J.-H. Kim

J.-H. Kim ¹Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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S. Cho

S. Cho ¹Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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Y. Kim

Y. Kim ¹Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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H.V. Ba

H.V. Ba ¹Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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H.-W. Seo

H.-W. Seo ¹Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea

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, and

B.-Y. Park

B.-Y. Park ³Dairy Science Division, National Institute of Animal Science, RDA, Cheonan 31000, Republic of Korea; smkang77@korea.kr

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Type:: Chapter

Pages:: 323–324

DOI:: https://doi.org/10.3920/9789086868605_138

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This study estimated the effect of temperature condition on purge loss, shear force and oxidative stability of Korean Hanwoo (Bos taurus coreanae) beef. The striploins (M. longissimus lumborum) from Hanwoo steers were vacuum- packaged and then stored for 56 d in three different temperature conditions (T1: 2 °C/3 h → 1 °C/3 h → 2 °C/3 h → 0 °C/3 h → 2 °C/3 h → same process repeats, T2: 2 °C/3 h → 3 °C/3 h → 2 °C/3 h → 0 °C/3 h → 2 °C/3 h → same, T3: 2 °C/3 h → 6 °C/3 h → 2 °C/3 h → 0 °C/3 h → 2 °C/3 h → same). Storage time increased both purge loss and TBARS formation but decreased both Warner-Bratzler shear force and CIE a* values. At 56 d, the beef stored in T3 showed higher (P<0.05) purge loss and TBARS content and lower (P<0.05) CIE a* value compared to that stored in T1. These findings suggest that both long-term storage and high storage temperature negatively affected the water-holding capacity and oxidative stability of Hanwoo beef but long-term storage positively affected the beef tenderness.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effect of Temperature Condition on Purge Loss, Shear Force and Oxidative Stability of Korean Hanwoo Beef

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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