Effect of Dry-Aging on Yield, Microbial Growth and Storage Stability of Beef Loin from Hanwoo

S. Cho; P. Seong; S.M. Kang; Y. Kim; Y. Kim; D. Ahn; J. Kim; B. Park

Effect of Dry-Aging on Yield, Microbial Growth and Storage Stability of Beef Loin from Hanwoo

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Cho

S. Cho 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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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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Y. Kim

Y. Kim 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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D. Ahn

D. Ahn 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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, and

B. Park

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

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Type:: Chapter

Pages:: 480–481

DOI:: https://doi.org/10.3920/9789086868605_211

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The objective of this study was to investigate changes in the yield, microbial growth, lipid oxidation, and protein oxidation of loin muscles from Hanwoo beef during four different dry-aging conditions (2-4 °C, relative humidity 65-85%, 20- 90 days). A total of 54 Hanwoo beef loins muscles at 2 days post mortem were assigned to four groups and hung in a dry-aging room at controlled temperature, humidity, and air velocity. The dry-aging of loin muscle at four different conditions resulted in decreased drying yield (%) and water activity and increased total aerobic counts, lipid oxidation, and protein oxidation as the aging period increased (P<0.05). However, the gradual increase in temperature and humidity did not promote microbial growth, lipid oxidation, or protein oxidation compared with that after storage at the same temperature and relative humidity. Our results in terms of drying loss, microbial contamination, storage stability indicated that T2 was the best condition for dry aging of bone-in and fat-covered loin muscle.

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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 Dry-Aging on Yield, Microbial Growth and Storage Stability 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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