Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
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
Download PDF
⟨ Previous Next ⟩

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.

본 연구는 숙성온도와 숙성기간이 한우 거세우 배최장근의 육질 특성에 미치는 영향을 구명하고자 숙성온도를 0, $4^{\circ}C$로 하여 2, 7, 14, 21, 28, 49일 동안 숙성하면서 한우 거세우 배최장근의 pH, 전단력, MFI, 가열 및 육즙감량, 전자현미경 관찰, 관능검사 및 아미노산 조성을 분석하였다. pH는 숙성온도가 $0^{\circ}C$일 때 숙성 21일까지, 숙성온도가 $4^{\circ}C$일 때 숙성 14일까지 증가하다가 감소하였다(p<0.05). 전단력 값은 숙성 14일부터 28일까지 $4^{\circ}C$에서 숙성한 배최장근이 $4^{\circ}C$보다 유의적으로 낮았고, 숙성기간이 경과함에 따라 유의적으로 연도가 향상되었다(p<0.05). MFI의 경우 $4^{\circ}C$에서 숙성한 배최장근 보다 $0^{\circ}C$에서 높은 경향을 보였고, 숙성기간이 경과함에 따라 유의적으로 증가하였다(p<0.05). $0^{\circ}C$에서 숙성한 배최장근의 가열 및 육즙감량이 $4^{\circ}C$보다 적은 경향이었고, 숙성기간이 경과함에 따라 유의적으로 증가하였다(p<0.05). 관능검사에서 연도와 다즙성은 $0^{\circ}C$에서 숙성한 배최장근이 $4^{\circ}C$ 보다 좋은 평가를 보였고, 숙성기간이 경과하면서 유의적으로 높은 평가를 얻었다(p<0.05). 전자현미경에 의한 미세구조 변화는 $4^{\circ}C$에서 숙성한 배최장근이 $0^{\circ}C$보다 1주일 빠르게 Z-disk의 붕괴가 확실하게 관찰되었고, 숙성기간이 경과하면서 Z-disk의 붕괴정도가 많아졌다. 아미노산 함량 변화는 $4^{\circ}C$에서 숙성한 배최장근이 $0^{\circ}C$보다 높은 경향이었고, 숙성기간이 경과하면서 각 아미노산 조성의 함량이 유의적으로 증가하였다(p<0.05). 이상의 결과를 종합하면, 한우 거세우 등심의 최적 숙성 조건은 $0^{\circ}C$에서는 14일간, $4^{\circ}C$에서는 7일간 숙성하는 것이 바람직한 것으로 사료되며, 향후 숙성기술의 산업적 적용을 위하여 한우의 부위 및 근육별 적정 숙성기간 설정 연구가 필요할 것으로 생각된다.

Keywords

References

  1. 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
  2. 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
  3. Cho, S. H. (2003) Technology development of livestock food products in the 21st century. Rural Development Administration, National Livestock Research Institute, pp. 171-206
  4. 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
  5. 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
  6. Dransfield, E. (1994) Optimisation of tenderisation, ageing, and tenderness. Meat Sci. 36, 105-121 https://doi.org/10.1016/0309-1740(94)90037-X
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. SAS. (1996) SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA
  22. 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
  23. 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
  24. 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
  25. 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)
  26. 김경남 (2001) 제2판 사료표준분석방법. 농촌진흥청 축산기술연구소. pp. 40-47

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
  11. The effect of aging on the quality of Semimembranosus muscle from Hanwoo vol.43, pp.1, 2016, https://doi.org/10.7744/kjoas.20160008
  12. 건조숙성에 따른 육우 등심의 이화학적 특성에 미치는 영향 vol.49, pp.2, 2017, https://doi.org/10.9721/kjfst.2017.49.2.158
  13. Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade vol.38, pp.5, 2007, https://doi.org/10.5851/kosfa.2018.e27
  14. A Hardness Survey on Crushed Meat Products in the Korean Market for the Development of Meat Foods for Seniors vol.23, pp.2, 2007, https://doi.org/10.13050/foodengprog.2019.23.2.139
  15. Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins vol.32, pp.10, 2007, https://doi.org/10.5713/ajas.18.0610
  16. Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin vol.62, pp.5, 2007, https://doi.org/10.5187/jast.2020.62.5.692