Postmortem Aging of Beef with a Special Reference to the Dry Aging

被引：66

作者：

Khan, Muhammad I. ^{[1
,2
]}

Jung, Samooel ^{[3
]}

Nam, Ki Chang ^{[4
]}

Jo, Cheorun ^{[1
]}

机构：

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

[2] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38040, Pakistan

[3] Chungnam Natl Univ, Dept Anim Sci & Biotechnol, Daejeon 34134, South Korea

[4] Sunchon Natl Univ, Dept Anim Sci & Technol, Sunchon 57922, South Korea

来源：

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | 2016年 / 36卷 / 02期

基金：

新加坡国家研究基金会;

关键词：

meat; aging; pre- and post-slaughter factors; tenderness; flavor; INTRAMUSCULAR CONNECTIVE-TISSUE; LONGISSIMUS MUSCLE TENDERNESS; RETAIL CUTTING YIELDS; END-POINT TEMPERATURE; BRATZLER SHEAR FORCE; USDA QUALITY GRADE; MEAT QUALITY; SENSORY CHARACTERISTICS; VOLATILE COMPOUNDS; LOIN STEAKS;

D O I：

10.5851/kosfa.2016.36.2.159

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involved during the postmortem aging of meat that affect the tenderness, juiciness, and flavor, as well as sometimes may introduce certain undesirable traits. This review analyzes the role of pre- and post-mortem factors that are important for aging and their effect on the chemical and physical changes in the "dry- and wet-aged meat." Thus, if the meat processing manufacturers optimize the effects of aging for specific muscles, the palatability, color, and the shelf life of the aged meat products could be significantly enhanced.

引用

页码：159 / 169

页数：11

共 107 条

[1] Dry aging of beef in a bag highly permeable to water vapour [J].