Changes of Qualities in Dry-aged Beef Products Made from 3rd Quality Grade Hanwoo Beef (Korean Native Cattle) According to Aging Periods
2016
Park, H.J., Samsung Welstory Inc., Seongnam, Republic of Korea | Kim, T.H., Samsung Welstory Inc., Seongnam, Republic of Korea | Um, K.H., Samsung Welstory Inc., Seongnam, Republic of Korea | Kim, J.S., Samsung Welstory Inc., Seongnam, Republic of Korea | Kim, B.S., Samsung Welstory Inc., Seongnam, Republic of Korea | Song, S.H., Seoul Woman's University, Seoul, Republic of Korea
In this study, the texture, nucleotide-related compounds, and sensory characteristics of dry-aged beef, made from third quality grade Hanwoo beef (Korean native cattle), were investigated according to aging periods. Loin cuts obtained from three different Hanwoos were dry-aged under the specific conditions (controlled temperatures, humidity, and air flow) during 0-7 weeks. With increasing aging periods, textures were significantly decreased after 5 weeks (hardness: from 13,264±2,033 to 7,112±1,743 g; chewiness: from 4,107±1,467 to 2,334±780) and four sensory characteristics were significantly increased after 3 weeks (texture: from 2.2±1.0 to 6.2±1.1; flavor: from 3.9±0.7 to 6.2±1.5; whole preference: from 2.5±0.8 to 6.3±1.3; purchase intention: from 3.7±1.4 to 6.0±1.5) except for color (p less than 0.05). On the other hand, the concentrations of IMP which is related to the umami flavor of beef were significantly decreased with increasing aging periods (from 40.44±5.97 at 0-week to 7.44±2.43 μg/ mg at 7-week) (p less than 0.05). These results obtained in this study could provide an useful data base for the quality control of dry-aging.
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