Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions

  • Cho, Soohyun (National Institute of Animal Science, Rural Development Administration) ;
  • Kang, Sun-Moon (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Yun-Seok (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Young-Chun (National Institute of Animal Science, Rural Development Administration) ;
  • Ba, Hoa Van (National Institute of Animal Science, Rural Development Administration) ;
  • Seo, Hyun-Woo (National Institute of Animal Science, Rural Development Administration) ;
  • Lee, Eun-Mi (National Institute of Animal Science, Rural Development Administration) ;
  • Seong, Pil-Nam (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Jin-Hyoung (National Institute of Animal Science, Rural Development Administration)
  • Received : 2018.08.20
  • Accepted : 2018.10.29
  • Published : 2018.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-in, $6^{th}-13^{th}$ ribs) with fat cover at 2 d postmortem were assigned to four groups and hung in a dry-aging room at a controlled temperature ($2^{\circ}C-4^{\circ}C$), humidity (65%-85%) and air velocity (3 m/s). Four treatment conditions were tested; the respective temperature, humidity and treatment duration are as follows: T1, $2^{\circ}C$, 85%, 60 d; T2, $2^{\circ}C$, 65%, $20d+2^{\circ}C$, 75%, $20d+4^{\circ}C$, 85%, 20 d; T3, $2^{\circ}C$, 75%, $20d+4^{\circ}C$, 85%, 40 d; T4, $4^{\circ}C$, 85%, 60 d. The drying yield, total aerobic counts and fat contents increased, whereas the moisture content, meat color (CIE $L^*$, $a^*$, and $b^*$), and Warner-Bratzler shear force values decreased significantly during the aging period for all treatments (p<0.05). The cooking loss (%) did not change significantly until 40 d, and it was significantly higher in T1 and T4 than in T2 and T3 at 60 d (p<0.05). The water-holding capacity, pH and lipid oxidation [thiobarbituric acid reactive substance (TBARS) values] increased during aging (p<0.05). The sensory scores for tenderness, juiciness, flavor, and overall acceptability of dry-aged loin muscles increased as the aging period increased. T2 and T3 had significantly higher sensory scores and T1 had significantly lower scores for tenderness, juiciness, flavor, and overall acceptability at 20, 40, and 60 d for loin muscles (p<0.05).

Keywords

Acknowledgement

Grant : Cooperative Research Program for Agricultural Science & Technology Development

Supported by : Rural Development Administration

References

  1. AOAC 2012. Official methods of analysis. 19th ed. Association of Official Analytical Chemists, Gaithersburg, MD, USA.
  2. Ba HV, Seo HW, Kim JH, Cho SH, Kim YS, Ham JS, Park BH, Kim HW, Kim TB, Seong PN. 2016. The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages. LWT-Food Sci Technol 74:191-198. https://doi.org/10.1016/j.lwt.2016.07.019
  3. Bechtel PJ, Parrish FC. 1983. Effects of postmortem storage and temperature on muscle protein degradation: Analysis by SDS gel electrophoresis. J Food Sci 48:294-295. https://doi.org/10.1111/j.1365-2621.1983.tb14857.x
  4. Campbell RE, Hunt MC, Levis P, Chambers E. 2001. Dry-aging effects on palatability of beef longissimus muscle. J Food Sci 66:196-199. https://doi.org/10.1111/j.1365-2621.2001.tb11315.x
  5. CIE [Commission Internationale de I'Eclairage]. 1986. Colorimetry, 2nd ed. Publication CIE No. 15.2. Commission Internationale de I'Eclairage, Vienna, Austria.
  6. Colle MJ, Richard RP, Killinger KM, Bohlscheid JC, Gray AR, Loucks WI, Day RN, Cochran AS, Nasados JA, Doumit ME. 2015. Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum. Meat Sci 110:32-39. https://doi.org/10.1016/j.meatsci.2015.06.013
  7. Dashdorj D, Tripathi VK, Cho S, Kim Y, Hwang IH. 2016. Dry aging of beef: Review. J Anim Sci Technol 58:20. https://doi.org/10.1186/s40781-016-0101-9
  8. DeGeer SL, Hunt MC, Bratcher CL, Crozier-Dodson BA, Johnson DE, Stika JF. 2009. Effect of dry aging of bone-in and boneless strip loins using two aging processes for two aging times. Meat Sci 83:768-774. https://doi.org/10.1016/j.meatsci.2009.08.017
  9. Devitt CJB, Wilton JW, Mandell IB, Femandes TL, Miller SP. 2002. Genetic evaluation of tenderness of the longissimus in multi-breed population of beef cattle and the implication of selection. 7th World Congress on Genetics Applied to Livestock Production, Montpellier, France. pp 455-458.
  10. Faustman C, Cassens RG. 1990. The biochemical basis for discoloration in fresh meat: A review. J Muscle Foods 1:217-243. https://doi.org/10.1111/j.1745-4573.1990.tb00366.x
  11. Faustman C, Sun Q, Mancini R, Suman SP. 2010. Myoglobin and lipid oxidation interactions interactions: Mechanistic bases and control. Meat Sci 86:86-94. https://doi.org/10.1016/j.meatsci.2010.04.025
  12. Gray JI, Gomaa EA, Buckley DJ. 1996. Oxidative quality and shelf life of meats. Meat Sci 43:111-123.
  13. Honikel KO. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci 49:447-457. https://doi.org/10.1016/S0309-1740(98)00034-5
  14. Hwang YH, Kim GD, Jeong JY, Hur SJ, Joo ST. 2010. The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers. Meat Sci 86:456-461. https://doi.org/10.1016/j.meatsci.2010.05.034
  15. Kim YHB, Kemp R, Samuelsson LM. 2016. Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins. Meat Sci 111:168-176. https://doi.org/10.1016/j.meatsci.2015.09.008
  16. KMTA. 2017. Annual handbook of meat. Korea Meat Trade Association, Gunpo, Korea. pp 66-67.
  17. Kristensen L, Purslow PP. 2001. The effect of ageing on the water-holding capacity of pork: Role of cytoskeletal proteins. Meat Sci 58:17-23. https://doi.org/10.1016/S0309-1740(00)00125-X
  18. Laster MA, Smith RD, Nicholson KL, Nicholson JDW, Miller RK, Griffin DB, Harris KB, Savell JW. 2008. Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups. Meat Sci 80:795-804. https://doi.org/10.1016/j.meatsci.2008.03.024
  19. Lee CW, Lee SH, Min Y, Lee S, Jo C, Jung S. 2015. Quality improvement of strip loin from Hanwoo with low quality grade by dry aging. Korean J Food Nutr 28:415-421. https://doi.org/10.9799/ksfan.2015.28.3.415
  20. Li X, Babol J, Wallby A, Lundstrom K. 2013. Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry aging or vacuum. Meat Sci 95:229-234. https://doi.org/10.1016/j.meatsci.2013.05.009
  21. Lida F, Miyazaki Y, Tsuyuki R, Kato K, Egusa A, Ogoshi H, Nishimura T. 2016. Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle. Meat Sci 112:46-51. https://doi.org/10.1016/j.meatsci.2015.10.015
  22. Obuz E, Akkaya L, Gok V, Dikeman ME. 2014. Effects of blade tenderization, aging method and aging time on meat quality charaxterisitcs of Longissimus lumborum steaks from cull Holstein cows. Meat Sci 96:1227-1232. https://doi.org/10.1016/j.meatsci.2013.11.015
  23. Page JK, Wulf DM, Schwotzer TR. 2001. A survey of beef muscle color and pH. J Anim Sci 79:678-687. https://doi.org/10.2527/2001.793678x
  24. Parrish FC, Boles JA, Rust RE, Olson DG. 1991. Dry and wet aging effects on palatability attributes of beef loin and rib steaks from three quality grades. J Food Sci 56:601-603. https://doi.org/10.1111/j.1365-2621.1991.tb05338.x
  25. Rhee MS, Wheeler TL, Shackelford SD, Koohmaraie M. 2004. Variation in palatability and biochemical traits within and among eleven beef muscles. J Anim Sci 82:534-550. https://doi.org/10.2527/2004.822534x
  26. Ryu S, Park MR, Maburutse BE, Lee WJ, Park DJ, Cho S, Hwang I, Oh S, Kim Y. 2018. Diversity and characteristics of the meat microbiological community on dry aged beef. J Microbiol Biotechnol 28:105-108. https://doi.org/10.4014/jmb.1708.08065
  27. SAS. 2012. SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.
  28. Savell JW. 2008. Dry aging of beef. Executive summary, National Cattlemen's Beef Association, USA. Available from: http://www.beefresearch.org/cmdocs/beefresearch/dry%20Aging%20of%20beef.pdf. Accessed at Aug 10, 2017.
  29. Sinnhuber RO, Yu TC. 1977. The 2-thiobarbituric acid reaction, an objective measue of the oxidative deterioration occurring in fats and oils. J Jpn Soc Fish Sci 26:259-267.
  30. Smith AM, Harris KB, Griffin DB, Griffin RK, Keith CR, Savell JW. 2014. Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively. Meat Sci 97:21-26. https://doi.org/10.1016/j.meatsci.2013.12.013
  31. Smith RD, Nicholson JDW, Harris KB, Miller RK, Griffin DB, Savell JW. 2008. 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 79:631-639. https://doi.org/10.1016/j.meatsci.2007.10.028
  32. USMEF. 2014. Guidelines for U.S. dry aged beef for international markets. Meat Export Federation, USA. Available from: http://www.usmef.org/guidelines%20for%20us%20dry%20aged%20beef%20for%20international%20markets. Accessed at Aug 30, 2016.
  33. Warren KE, Kastner CL. 1992. A comparison of dry aged and vacuum aged beef of strip loins. J Muscle Foods 3:151-157. https://doi.org/10.1111/j.1745-4573.1992.tb00471.x
  34. Wheeler TL, Shackelford SD, Koohmaraie M. 2000. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. J Anim Sci 78:958-965. https://doi.org/10.2527/2000.784958x
  35. Xiong YI. 2000. Protein oxidation and implications for muscle food quality. In Antioxidants in muscle foods: Nutritional strategies to improve quality. Decker EA, Faustman C, Lopez-Bote, CJ (ed). John Wiley & Sons, Inc. New York, NY, USA. pp 85-111.

Cited by

  1. Electrical resistance and mold distribution on beef surface as indicators of dry aging vol.42, pp.5, 2019, https://doi.org/10.1111/jfpe.13122
  2. Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin vol.40, pp.5, 2018, https://doi.org/10.5851/kosfa.2020.e22
  3. Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium vol.102, pp.None, 2022, https://doi.org/10.1016/j.fm.2021.103919