Effect of Dry-Aging on Physico-Chemical Quality Property of Beef Loin from Hanwoo

S. Cho; S.M. Kang; P. Seong; Y. Kim; H.-W. Seo; Y. Kim; J. Kim; B. Park

Effect of Dry-Aging on Physico-Chemical Quality Property of Beef Loin from Hanwoo

in 63rd International Congress of Meat Science and Technology

Autor:innen:

S. Cho

S. Cho Animal Products Utilization Division, National Institute of Animal Science, RDA, Republic of Korea; shc0915@korea.kr

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S.M. Kang

S.M. Kang Animal Products Utilization Division, National Institute of Animal Science, RDA, Republic of Korea; shc0915@korea.kr

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P. Seong

P. Seong Animal Products Utilization Division, National Institute of Animal Science, RDA, Republic of Korea; shc0915@korea.kr

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Y. Kim

Y. Kim Animal Products Utilization Division, National Institute of Animal Science, RDA, Republic of Korea; shc0915@korea.kr

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H.-W. Seo

H.-W. Seo Animal Products Utilization Division, National Institute of Animal Science, RDA, Republic of Korea; shc0915@korea.kr

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Y. Kim

Y. Kim Animal Products Utilization Division, National Institute of Animal Science, RDA, Republic of Korea; shc0915@korea.kr

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J. Kim

J. Kim Animal Products Utilization Division, National Institute of Animal Science, RDA, Republic of Korea; shc0915@korea.kr

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B. Park

B. Park Animal Products Utilization Division, National Institute of Animal Science, RDA, Republic of Korea; shc0915@korea.kr

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Art:: Kapitel

Seiten:: 350–351

DOI:: https://doi.org/10.3920/9789086868605_151

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The objective of this study was to investigate the effects of different dry aging conditions (2-4 °C, relative humidity of 65-85%, 20-90 days) on pH, meat color, cooking loss, water holding capacity (WHC), and Warner-Bratzler (WB) shear force for bone-in beef loins from Hanwoo. A total of 54 Hanwoo beef loins (bone-in, 6^th-13^th) at 2 days post mortem were assigned into four groups and hung in a dry-aging room at controlled temperature, humidity, and air velocity. During the dry- aging period, the moisture content, meat color (CIE L*, a*, b*), and WB-shear force values were decreased significantly as the aging period increased for all treatments (P<0.05). The cooking loss (%) was not significantly different during aging by all four treatments. However, among the four treatments, T1 and T4 showed significantly higher cooking loss (%) than the other treatments at day 60 (P<0.05). The WHC (%) and pH increased as the aging period increased; however, T1 resulted in significantly lower WHC than the other treatments at day 60 (P<0.05).

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Effect of Dry-Aging on Physico-Chemical Quality Property of Beef Loin from Hanwoo

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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