Effects of dry aging on physicochemical properties of beef cattle loins
2017
Choe, J.H., Saskatchewan University, Canada | Kim, H.Y., Kongju National University, Gongju, Republic of Korea
This study investigated the quality change in dry aged beef cattle loins (temperature: 3±1, lative humidity: 75 plus-minus 5%, period: 14 days), compared to non-aged beef cattle loins (control). The water content of dry aged loins was lower than that of the control (p less than 0.001). The fat content, protein content, pH value, and redness in dry aged loins were higher than in the control. Moreover, dry aging significantly improved the water holding capacity and cooking yield of beef cattle loin (p less than 0.001). The shear force of dry aged loins was significantly lower than in the control (p less than 0.01). The flavor, tenderness, juiciness, and overall acceptability of dry aged loins were higher than in the control according to sensory evaluation. Therefore, dry aging can improve the quality properties of beef cattle loins.
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