DOI QR코드

DOI QR Code

Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef

  • Kim, Ji-Han (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Tae-Kyung (Research Group of Food Processing, Korean Food Research Institute) ;
  • Shin, Dong-Min (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hyun-Wook (Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology) ;
  • Kim, Young-Boong (Research Group of Food Processing, Korean Food Research Institute) ;
  • Choi, Yun-Sang (Research Group of Food Processing, Korean Food Research Institute)
  • Received : 2019.01.11
  • Accepted : 2019.06.20
  • Published : 2020.03.01

Abstract

Objective: The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin. Methods: Short loins (M. longissmus lumborum), were trimmed and boned-out on the fifth day postmortem, from a total of 18 Hanwoo, which were purchased from a commercial slaughterhouse. Short loins were separated randomly grouped into one of the three treatments: control, WA (1℃, 7 days), and DA (1℃, 0.5 m/s, 85% relative humidity [RH], 30 days). Results: Dry-aged beef (DAB) exhibited higher pH, water holding capacity (WHC), myofibrillar fragmentation index (MFI), and digestibility, however lower lightness, redness, and yellowness values, cooking loss, and shear force (SF), than those of wet-aged beef (WAB) (p<0.05). The myosin light chain band intensity of DAB was higher than that of control and WAB in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The in vitro digestibility of aged beef was highly (p<0.001) correlated to physicochemical properties except WHC. The correlation coefficient between AMs and WHC was higher than that between AM and SF (p<0.05) or MFI (p<0.001). A high correlation was observed between SF and MFI (p<0.001). Conclusion: Thus, we believe that DAB is more advantageous than WAB owing to its high digestibility and WHC and low SF.

Acknowledgement

Supported by : Korea Food Research Institute (KFRI)

References

  1. Hwang YH, Sabikun N, Ismail I, Joo ST. Comparison of meat quality characteristics of wet- and dry-aging pork belly and shoulder blade. Korean J Food Sci Anim Resour 2018;38:950-8. https://doi.org/10.5851/kosfa.2018.e27 https://doi.org/10.5851/kosfa.2018.e27
  2. Lee B, Choi YM. Correlation of marbling characteristics with meat quality and histochemical characteristics in longissimus thoracis muscle from hanwoo steers. Food Sci Anim Resour 2019;39:151-61. https://doi.org/10.5851/kosfa.2019.e12 https://doi.org/10.5851/kosfa.2019.e12
  3. Yim DG, Jo C, Mahabbat A, Park JY, Lee SY, Nam KC. Combined effect of aging and irradiation on physicochemical quality of pork shoulder. Food Sci Anim Resour 2019;39:510-9. https://doi.org/10.5851/kosfa.2019.e46 https://doi.org/10.5851/kosfa.2019.e46
  4. Kim MS, Choe JH, Lee HJ, Yoon YK, Yoon SH, Jo C. Effects of aging and aging method on physicochemical and sensory traits of different beef cuts. Food Sci Anim Resour 2019;39: 54-64. https://doi.org/10.5851/kosfa.2019.e3 https://doi.org/10.5851/kosfa.2019.e3
  5. Smith RD, Nicholson KL, Nicholson JDW, et al. Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins. Meat Sci 2008;79:631-9. https://doi.org/10.1016/j.meatsci.2007.10.028 https://doi.org/10.1016/j.meatsci.2007.10.028
  6. Kim JH, Jeon MY, Lee CH. Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged hanwoo sirloins. Asian-Australas J Anim Sci 2019;32:1621-9. https://doi.org/10.5713/ajas.18.0610 https://doi.org/10.5713/ajas.18.0610
  7. Parrish Jr FC, Boles JA, Rust RE, Olson DG. Dry and wet aging effects on palatability attributes of beef loin and rib steaks from three quality grades. J Food Sci 1991;56:601-3. https://doi.org/10.1111/j.1365-2621.1991.tb05338.x https://doi.org/10.1111/j.1365-2621.1991.tb05338.x
  8. Kim JH, Lee HJ, Shin DM, Kim TK, Kim YB, Choi YS. The dry-aging and heating effects on protein characteristics of beef longissiumus dorsi. Korean J Food Sci Anim Resour 2018;38:1101-8. https://doi.org/10.5851/kosfa.2018.e43 https://doi.org/10.5851/kosfa.2018.e43
  9. Kim YHB, Kemp R, Samuelsson LM. Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins. Meat Sci 2016;111:168-76. https://doi.org/10.1016/j.meatsci.2015.09.008 https://doi.org/10.1016/j.meatsci.2015.09.008
  10. Kim TK, Kim YB, Jeon KH, Jang HW, Lee HS, Choi YS. Quality characteristics of Samgyetang according to the sodium chloride level and with/without phosphate in broth. Food Sci Anim Resour 2019;39:102-13. https://doi.org/10.5851/kosfa.2019.e8 https://doi.org/10.5851/kosfa.2019.e8
  11. Culler RD, Parrish Jr FC, Smith GC, Cross HR. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. J Food Sci 1978;43:1177-80. https://doi.org/10.1111/j.1365-2621.1978.tb15263.x https://doi.org/10.1111/j.1365-2621.1978.tb15263.x
  12. Kim TK, Yong HI, Jeong CH, et al. Technical functional properties of water- and salt-souble protein extracted from edible insects. Food Sci Anim Resour 2019:39:643-54. https://doi.org/10.5851/kosfa.2019.e56 https://doi.org/10.5851/kosfa.2019.e56
  13. Lee S, Jo K, Hur SJ, Choi YS, Kim HJ, Jung S. Low protein digestibility of beef puree in infant in vitro digestion model. Food Sci Anim Resour 2019;39:1000-7. https://doi.org/10.5851/kosfa.2019.e73 https://doi.org/10.5851/kosfa.2019.e73
  14. Aksu MI, Kaya M, Ockerman HW. Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat. J Muscle Foods 2005;16:192-206. https://doi.org/10.1111/j.1745-4573.2005.08404.x https://doi.org/10.1111/j.1745-4573.2005.08404.x
  15. Khliji S, Van de Ven R, Lamb TA, Lanza M, Hopkins DL. Relationship between consumer ranking of lamb colour and objective measures of colour. Meat Sci 2010;85:224-9. https://doi.org/10.1016/j.meatsci.2010.01.002 https://doi.org/10.1016/j.meatsci.2010.01.002
  16. Obuz E, Akkaya L, Gok V, Dikeman ME. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows. Meat Sci 2014;96:1227-32. https://doi.org/10.1016/j.meatsci.2013.11.015 https://doi.org/10.1016/j.meatsci.2013.11.015
  17. Mora L, Gallego M, Reig M, Toldra F. Challenges in the quantitation of naturally generated bioactive peptides in processed meats. Trends Food Sci Technol 2017;69:306-14. https://doi.org/10.1016/j.tifs.2017.04.011 https://doi.org/10.1016/j.tifs.2017.04.011
  18. Toldra F. Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Sci 1998;49:S101-10. https://doi.org/10.1016/S0309-1740(98)90041-9 https://doi.org/10.1016/S0309-1740(98)00077-1
  19. Claeys E, De Smet S, Balcaen A, Raes K, Demeyer D. Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity. Meat Sci 2004;67:281-8. https://doi.org/10.1016/j.meatsci.2003.11.001 https://doi.org/10.1016/j.meatsci.2003.11.001