Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
- Soo Hyun Cho Sun Moon Kang Pil Nam Seong Geun Ho Kang Yun Seok Kim Jin Hyung Kim Seoung Hwan Lee Si
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제36권 제1호
- 등재여부 : KCI등재
- 68 - 76 (9 pages)
This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 monof age) after they were aged at 2°C for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat contentranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) thanthat of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin,chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed nosignificant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). TheWarner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 ？m) and the bottom round muscle had the shortest SL (2.21-2.35 ？m)(p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. Thetenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the agingperiod. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.