Effect of Dry-Aging on Sensory Properties of Loin and Tritip Muscle from Hanwoo Beef

S.M. Kang; S.G. Chung; P.-N. Seong; Y. Kim; Y. Kim; H.V. Ba; J.-H. Kim; S. Cho

Effect of Dry-Aging on Sensory Properties of Loin and Tritip Muscle from Hanwoo Beef

In: 63rd International Congress of Meat Science and Technology

Authors:

S.M. Kang

S.M. Kang Animal Products Utilization Division, National Institute of Animal Science, RDA, 1500, Kongjwipatjwi- ro, Iseo-myeon, Wanju-gun 55365, Republic of Korea; shc0915@korea.kr

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S.G. Chung

S.G. Chung Animal Products Utilization Division, National Institute of Animal Science, RDA, 1500, Kongjwipatjwi- ro, Iseo-myeon, Wanju-gun 55365, Republic of Korea; shc0915@korea.kr

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P.-N. Seong

P.-N. Seong Animal Products Utilization Division, National Institute of Animal Science, RDA, 1500, Kongjwipatjwi- ro, Iseo-myeon, Wanju-gun 55365, Republic of Korea; shc0915@korea.kr

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Y. Kim

Y. Kim Animal Products Utilization Division, National Institute of Animal Science, RDA, 1500, Kongjwipatjwi- ro, Iseo-myeon, Wanju-gun 55365, Republic of Korea; shc0915@korea.kr

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Y. Kim

H.V. Ba

H.V. Ba Animal Products Utilization Division, National Institute of Animal Science, RDA, 1500, Kongjwipatjwi- ro, Iseo-myeon, Wanju-gun 55365, Republic of Korea; shc0915@korea.kr

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J.-H. Kim

J.-H. Kim Animal Products Utilization Division, National Institute of Animal Science, RDA, 1500, Kongjwipatjwi- ro, Iseo-myeon, Wanju-gun 55365, Republic of Korea; shc0915@korea.kr

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, and

S. Cho

S. Cho Animal Products Utilization Division, National Institute of Animal Science, RDA, 1500, Kongjwipatjwi- ro, Iseo-myeon, Wanju-gun 55365, Republic of Korea; shc0915@korea.kr

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Type:: Chapter

Pages:: 348–349

DOI:: https://doi.org/10.3920/9789086868605_150

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The objective of this study was to investigate the effect of 4 different dry-aging conditions on sensory properties of bone-in loin and tritip muscles of Hanwoo beef. The sensory scores in tenderness, juiciness, flavor-likeness and overall likeness of dry-aged loin and tritip muscles increased as the aging period increased. Among four treatments, T2 (2 °C, RH 65%, 20 d + 2 °C, RH 75%, 20 d + 4 °C, RH 85%, 50 d) and T3 (2 °C, RH 75%, 20 d + 4 °C, RH 85%, 40 d) had significantly higher sensory scores whereas T1 (2 °C, 85%, 60 d) had significantly lower scores in tenderness, juiciness, flavor-likeness and overall likeness scores evaluated at 20, 40, 60 d for bone-in loin muscles (P<0.05). T2 also had significantly higher scores than the other treatments at 20 d for tritip muscle (P<0.05). Thus, gradual increases in temperature and humidity by stages at 2-4 °C and an RH of 65-85% for 60-90 d significantly improved the sensory properties of dry-aged beef. However, the effects of treatment conditions can be different depending on the location of the beef cut.

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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

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- Life Sciences

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Effect of Dry-Aging on Sensory Properties of Loin and Tritip Muscle from Hanwoo Beef

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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