Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods

被引：46

作者：

Lee, Hyun Jung ^{[1
,2
]}

Choe, Juhui ^{[1
,2
]}

Kim, Kwan Tae ^{[3
,4
]}

Oh, Jungmin ^{[1
,2
]}

Lee, Da Gyeom ^{[1
,2
]}

Kwon, Ki Moon ^{[3
]}

Choi, Yang Il ^{[4
]}

Jo, Cheorun ^{[1
,2
,5
]}

机构：

[1] Seoul Natl Univ, Dept Agr Biotechnol, Ctr Food & Bioconvergence, Seoul 08826, South Korea

[2] Seoul Natl Univ, Res Inst Agr & Life Sci, Seoul 08826, South Korea

[3] Korea Inst Anim Prod Qual Evaluat, Sejong 30100, South Korea

[4] Chungbuk Natl Univ, Dept Anim Sci, Cheongju 28644, South Korea

[5] Seoul Natl Univ, Inst Green Bio Sci & Technol, Pyunchang 25354, South Korea

来源：

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES | 2017年 / 30卷 / 12期

关键词：

Low-marbling; Hanwoo Cow Meat; Dry-aging Methods; Sensory Property; BEEF; QUALITY; BAG; PALATABILITY; ATTRIBUTES; VACUUM; YIELDS;

D O I：

10.5713/ajas.17.0318

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Objective: Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations. Methods: Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total aerobic bacterial count, shear force, inosine 5'-monophosphate (IMP) and free amino acid content, and sensory properties. Results: The difference in chemical composition, total aerobic bacterial count, shear force, IMP, and total free amino acid content were negligible among the 3 dry-aged groups. The SD and SDB showed statistically similar tenderness, flavor, and overall acceptability relative to TD. However, SDB had a relatively higher saleable yield. Conclusion: Both SD and SDB can successfully substitute for TD. However, SDB would be the best option for simplified dry-aging of low-marbled beef with a relatively high saleable yield.

引用

页码：1733 / 1738

页数：6

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