DOI QR코드

DOI QR Code

Effect of Ageing Temperature and Time on the Meat Quality of Longissimus Muscle from Hanwoo Steer

숙성온도와 기간이 한우 거세우 배최장근의 육질 특성에 미치는 영향

  • Published : 2007.06.30

Abstract

This study was conducted to investigate the effect of ageing temperature(0 and $4^{\circ}C$) and time(2, 7, 14, 21, 28, and 49 days) on the meat quality of longissimus muscle from Hanwoo steer. The pH, Warner-Bratzler shear force(WBSF), myofibrillar fragmentation index(MFI), cooking and purge loss, sensory, morphological changes, and amino acid composition were assessed. The pH of longissimus muscle increased significantly(p<0.05) for 21 days at $0^{\circ}C$ and 14 days at $4^{\circ}C$, but decreased thereafter. Longissimus muscle aged from 14 days to 28 days at $4^{\circ}C$ had a lower WBSF than longissimus muscle aged at $0^{\circ}C$(p<0.05). The WBSF of longissimus muscle decreased significantly(p<0.05) with ageing time. The MFI, cooking and purge loss, tenderness, and juiciness scores were higher for longissimus muscle aged at $4^{\circ}C$ than at $0^{\circ}C$. As ageing time increased, the MFI, cooking and purge loss, tenderness, juiciness, and amino acid composition of longissimus muscle increased significantly(p<0.05) with ageing at 0 or $4^{\circ}C$. Transmission electron microscopy showed Z-disk degradation and morphological changes of the myofibrils correlating with increased tenderness during the ageing time. Based on these results, the proper ageing conditions of longissimus muscle of Hanwoo steer were 14 days of ageing at $0^{\circ}C$ or 7 days of ageing at $4^{\circ}C$. However, further study on the application of ageing technology to this industry is necessary for the optimization of ageing conditions for the sub-primals or muscles from Hanwoo beef.

Keywords

Hanwoo steer;ageing temperature;ageing time;meat quality

References

  1. Dransfield, E. (1994) Optimisation of tenderisation, ageing, and tenderness. Meat Sci. 36, 105-121 https://doi.org/10.1016/0309-1740(94)90037-X
  2. Geesink, G. H., Kuchay, S., Chishti, A. H., and Koohmaraie, M. (2006) u-Calpain is essential for postmortem proteolysis of muscle proteins. J. Anim. Sci. 84, 2834-2840 https://doi.org/10.2527/jas.2006-122
  3. Miller, M. F., Carr, M. A., Ramsey, C. B., Crockett, K. L., and Hoover, L. C. (2001) Consumer thresholds for establishing the value of beef tenderness. J. Anim. Sci. 79, 3062-3068
  4. Monson, F., Sanudo, C, and Sierra, I. (2004) Influence of cattle breed and ageing time on textural meat quality. Meat Sci. 68, 595-602 https://doi.org/10.1016/j.meatsci.2004.05.011
  5. Park, B. Y, Cho, S. H., Kim, J. H., Lee, S. H., Hwang, I. H., Kim, D. H., Kim, W. Y, and Lee, J. M. (2005) Effects of organic selenium supplementation on meat quality of Hanwoo steers. J. Anim. Sci. Technol. 47, 277-282 https://doi.org/10.5187/JAST.2005.47.2.277
  6. Savell, J. W., Branson, R. E., Cross, H. R., Stiffler, D. M., Wise, J. W., Griffin, D. B., and Smith, G. C. (1987) National consumer retail beef study: palatability evaluations of beef loin steaks that differed in marbling. J. Food Sci. 52, 517-519,532 https://doi.org/10.1111/j.1365-2621.1987.tb06664.x
  7. Savell, J. W., Cross, H. R., Francis, J. J., Wise, J. W, Hale, D. S., Wilkes, D. L., and Smith, G. C. (1989) National consumer retail beef study: Interaction of trim level, price and grade on consumer acceptance of beef steaks and roasts. J. Food Qual. 12,251-274 https://doi.org/10.1111/j.1745-4557.1989.tb00328.x
  8. 김경남 (2001) 제2판 사료표준분석방법. 농촌진흥청 축산기술연구소. pp. 40-47
  9. Hopkins. D. L., Littlefield, P. J., and Thompson, J. M. (2000) A research note on factors affecting the determination of myofibrillar fragmentation. Meat Sci. 56, 19-22 https://doi.org/10.1016/S0309-1740(00)00012-7
  10. Huffman, K. L., Miller, M. F., Hoover, L. C, Wu, C. K. Brit-tin, H. C, and Ramsey, C. B. (1996) Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant. J. Anim. Sci. 74, 91-97 https://doi.org/10.2527/1996.74191x
  11. Olson, D. G, Parrish, F. C. Jr., and Stromer, M. H. (1976) Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage. J. Food Sci. 41, 1036-1041 https://doi.org/10.1111/j.1365-2621.1976.tb14384.x
  12. Cho, S. H. (2003) Technology development of livestock food products in the 21st century. Rural Development Administration, National Livestock Research Institute, pp. 171-206
  13. Culler, R. D., Parrish F. C. Jr., Smith G. C, and Cross H. R. (1978) Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. J. Food Sci. 43, 1177-1180 https://doi.org/10.1111/j.1365-2621.1978.tb15263.x
  14. Huff, E. J. and Parrish, JR. F. C. (1993) Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sex. J. Food. Sci. 58, 713-716 https://doi.org/10.1111/j.1365-2621.1993.tb09341.x
  15. Platter, W. J., Tatum, J. D., Belk K. E., Chapman, P. L., Scanga, J. A., and Smith, G. C. (2003) Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks. J. Anim. Sci. 81,2741-2750
  16. Campo, M. M., Sanudo, C, Panea, B., Alberti, P., and Santo-laria, P. (1999) Breed type and ageing time effects on sensory characteristics of beef strip loin steaks. Meat Sci. 51, 383-390 https://doi.org/10.1016/S0309-1740(98)00159-4
  17. Purchas, R. W., Yan, X., and Hartley, D. G. (1999) The influence of a period of ageing on the relationship between ultimate pH and shear values of beef m. longissimus thoracis. Meat Sci. 51, 135-141 https://doi.org/10.1016/S0309-1740(98)00111-9
  18. Weatherly, B. H., Lorenzen, C. L., and Savell, J. W. (1998) Determining optimal aging times for beef subprimals. J. Anim. Sci. 76(Supl.l), 598(Abstract)
  19. Kim, C. J. and Lee, E. S. (2003) Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci. 63, 397-405 https://doi.org/10.1016/S0309-1740(02)00099-2
  20. Choi, Y. I., Kim, Y. K., and Lee, C. L. (1995) Effects of packaging method and aging temperature on color, tenderness and storage characteristics of Korean beef. Korean J. Anim. Sci. 37, 639-650
  21. Kim, J. H., Kim, H. K,. Park, B. Y, Cho, S. H., Hwang, I. H., Kim, D. H., and Lee, J. M. (2005) Changes in pH, temperature, R-values and calpain activity of m. longissimus from Hanwoo steer during rigor development. Korean J. Food Sci. Ani. Resour. 25, 310-315
  22. Han, G. D., Kim, D. G, Kim, S. M, Ahn, D. H., Sung, S. K. (1996) Effects of aging on the physico-chemical and morphological properties in the Hanwoo beef by the grade. Korean J. Anim. Sci. 38, 589-596
  23. Van Moeseke, W., De Smet, S., Claeys, E., and Demeyer, D. (2001) Very fast chilling of beef: Effect on meat quality. Meat Sci. 59,31-37 https://doi.org/10.1016/S0309-1740(01)00049-3
  24. Gruber, S. L., Tatum, J. D., Scanga, J. A., Chapman, P. L., Smith, G. C, and Belk, K. E. (2006) Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles. J. Anim. Sci. 84, 3387-3396 https://doi.org/10.2527/jas.2006-194
  25. SAS. (1996) SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA
  26. Boakye, K. and Mittal, G. S. (1993) Changes in pH and water holding properties of longissimus dorsi muscle during beef ageing. Meat Sci. 34, 335-349 https://doi.org/10.1016/0309-1740(93)90082-S

Cited by

  1. Quality Improvement of Strip Loin from Hanwoo with Low Quality Grade by Dry Aging vol.28, pp.3, 2015, https://doi.org/10.9799/ksfan.2015.28.3.415
  2. Relationship between Sensory Property and Warner-Bratzler Shear Force for Prediction of Tenderness for Branded Hanwoo Beef vol.29, pp.1, 2009, https://doi.org/10.5851/kosfa.2009.29.1.40
  3. One family in two countries: mothers in Korean transnational families vol.37, pp.9, 2014, https://doi.org/10.1080/01419870.2012.758861
  4. Effects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi) vol.31, pp.6, 2011, https://doi.org/10.5851/kosfa.2011.31.6.799
  5. Quality Factors of Freshness and Palatability of Hanwoo from their Physicochemical and Sensorial Properties vol.33, pp.6, 2013, https://doi.org/10.5851/kosfa.2013.33.6.796
  6. Effect of Dietary Cracked Whole Barley on the Meat Compositional Properties of Hanwoo Steer Loin Beef vol.53, pp.4, 2011, https://doi.org/10.5187/JAST.2011.53.4.357
  7. Effect of storage condition on sensory properties and fatty acid composition of pre-packed Hanwoo loin vol.42, pp.1, 2015, https://doi.org/10.7744/cnujas.2015.42.1.037
  8. Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin Beef vol.35, pp.4, 2015, https://doi.org/10.5851/kosfa.2015.35.4.449
  9. Effect of Dry-aging Condition on Physico-chemical and Sensory Properties of Bottom Round Muscle from Hanwoo Beef vol.52, pp.4, 2018, https://doi.org/10.14397/jals.2018.52.4.97
  10. Effects of slaughter age and storage period on quality parameters of loin veal from Korean Holstein bulls vol.59, pp.2, 2019, https://doi.org/10.1071/AN16207