Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++ Grade Hanwoo Steer Beef: Implications for Shelf Life
- Soohyun Cho Sun Moon Kang Pilnam Seong Geunho Kang Youngchoon Kim Jinhyung Kim Sunsik Chang Beomyoun
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제37권 제3호
- 등재여부 : KCI등재
- 440 - 448 (9 pages)
This study was conducted to establish the shelf life of 1++ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of 1++ grade Hanwoo steers. The distribu-tion conditions were 0, 7, or 14 d of aging at 2°C and continuous storage at -18°C for 0, 3, 6, or 9 mon. The lightness (CIE L*) values decreased as the duration of freezer storage increased (p++ grade Hanwoo beef during distribution should be limited to less than 9 mon of freezer storage at -18°C after 14 d of aging at 2°C.