Physicochemical and Sensory Properties of Three Different Beef Muscles During Wet and Dry Aging

B.J. Park; H.J. Lee; J. Oh; H.C. Kim; D.G. Lee; J.H. Choe; C. Jo

Physicochemical and Sensory Properties of Three Different Beef Muscles During Wet and Dry Aging

In: 63rd International Congress of Meat Science and Technology

Authors:

B.J. Park

B.J. Park Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea; cheorun@snu.ac.kr

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H.J. Lee

H.J. Lee Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea; cheorun@snu.ac.kr

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J. Oh

J. Oh Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea; cheorun@snu.ac.kr

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H.C. Kim

H.C. Kim Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea; cheorun@snu.ac.kr

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D.G. Lee

D.G. Lee Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea; cheorun@snu.ac.kr

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J.H. Choe

J.H. Choe Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea; cheorun@snu.ac.kr

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, and

C. Jo

C. Jo Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea; cheorun@snu.ac.kr

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Type:: Chapter

Pages:: 86–87

DOI:: https://doi.org/10.3920/9789086868605_026

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The aim of this study was to investigate the effect of different aging methods on physicochemical and sensorial properties of different muscles from Hanwoo beef. Three different muscles [sirloin (Longissimus lumborum), butt (Middle gluteal), and rump (Semimembranosus)] were collected from both sides of 16 carcasses and the half was assigned to control at 2 days post mortem (n=16) and another half was aged with either wet or dry for 28 days (n=8 for each treatment). The chemical composition, shear force, and sensory evaluation of two treatments were analyzed compared with control. In sensory evaluation, butt had significantly higher scores and sirloin had similar scores in tenderness and overall acceptability for dry- aged compared with wet-aged one. Panelists detected that dry-aged rump was tenderer than that of wet-aged one. Overall, it might be more effective when butt and rump are applied for dry-aging method while sirloin would similar effect on sensory quality regardless of aging method.

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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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Physicochemical and Sensory Properties of Three Different Beef Muscles During Wet and Dry Aging

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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