논문 (학술지)
Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions
| 등록번호 | RPMS-2019-0290732773 | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
SCI |
|---|---|---|---|
| 저자명 (주·공동저자) | Cho Soohyun; Kang Sun-Moon; Kim Yun-Seok; Kim Young-Chun; Ba Hoa Van; Seo Hyun-Woo; Lee Eun-Mi; Seong Pil-Nam; Kim Jin-Hyoung | ||
| 논문구분 | 국외전문학술지 | 학술지명 | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES |
| ISSN | 1225-8563 | 학술지 출판일자 | - |
| 학술지 볼륨번호 | 38 | 논문페이지 | 1131 ~ 1143 |
| 학술지 임팩트팩터 | 0.484 | 기여율 | 100 % |
| DOI | https://doi.org/10.5851/kosfa.2018.e52 | ||
| 초록 | This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-in, 6th–13th ribs) with fat cover at 2 d postmortem were assigned to four groups and hung in a dry-aging room at a controlled temperature (2℃–4℃), humidity (65%–85%) and air velocity (0.5 m/s). Four treatment conditions were tested; the respective temperature, humidity and treatment duration are as follows: T1, 2℃, 85%, 60 d; T2, 2℃, 65%, 20 d+2℃, 75%, 20 d+4℃, 85%, 20 d; T3, 2℃, 75%, 20 d+4℃, 85%, 40 d; T4, 4℃, 85%, 60 d. The drying yield, total aerobic counts and fat contents increased, whereas the moisture content, meat color (CIE L*, a*, and b*), and Warner-Bratzler shear force values decreased significantly during the aging period for all treatments (p<0.05). The cooking loss (%) did not change significantly until 40 d, and it was significantly higher in T1 and T4 than in T2 and T3 at 60 d (p<0.05). The water-holding capacity, pH and lipid oxidation (TBARS [thiobarbituric acid reactive substance] values) increased during aging (p<0.05). The sensory scores for tenderness, juiciness, flavor, and overall acceptability of dry-aged loin muscles increased as the aging period increased. T2 and T3 had significantly higher sensory scores and T1 had significantly lowe r scores for tenderness, juiciness, flavor, and overall acceptability at 20,40, and 60 d for loin muscles (p<0.05). | ||
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