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Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods

  • Lee, Hyun Jung ;
  • Choe, Juhui ;
  • Kim, Kwan Tae ;
  • Oh, Jungmin ;
  • Lee, Da Gyeom ;
  • Kwon, Ki Moon ;
  • Choi, Yang Il ;
  • Jo, Cheorun
  • Received : 2017.04.26
  • Accepted : 2017.05.22
  • Published : 2017.12.01

Abstract

Objective: Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations. Methods: Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total aerobic bacterial count, shear force, inosine 5′-monophosphate (IMP) and free amino acid content, and sensory properties. Results: The difference in chemical composition, total aerobic bacterial count, shear force, IMP, and total free amino acid content were negligible among the 3 dry-aged groups. The SD and SDB showed statistically similar tenderness, flavor, and overall acceptability relative to TD. However, SDB had a relatively higher saleable yield. Conclusion: Both SD and SDB can successfully substitute for TD. However, SDB would be the best option for simplified dry-aging of low-marbled beef with a relatively high saleable yield.

Keywords

Low-marbling;Hanwoo Cow Meat;Dry-aging Methods;Sensory Property

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Acknowledgement

Supported by : Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, Hanwoo board