Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

  • Utama, Dicky Tri (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Lee, Seung Gyu (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Baek, Ki Ho (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University) ;
  • Jang, Aera (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Pak, Jae In (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Lee, Sung Ki (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
  • Received : 2017.09.11
  • Accepted : 2018.03.05
  • Published : 2018.08.01


Objective: This study aimed to observe whether high-pressure processing (HPP) affected aroma development and the degradation rate of umami taste-related ATP breakdown products, specifically inosinic acid in grass-fed beef during vacuum aging. Methods: Strip loin (longissimus lumborum) cuts obtained from six grass-fed Friesian Holstein steers (32 months old) on day 4 post slaughter were vacuum-packed and subjected to pressurization at 300 and 500 MPa for 180 s at $15^{\circ}C{\pm}2^{\circ}C$. The samples were then stored for 4 weeks at $5^{\circ}C{\pm}0.5^{\circ}C$ under vacuum and compared with the control (0.1 MPa). Results: HPP increased the shear force value, promoted moisture loss and lipid oxidation, induced surface paleness, stabilized pH during aging, and reduced bacterial load and growth. The shear force value of 500 MPa-treated samples remained higher than the control after aging, while no significant differences were found between the control and 300 MPa-treated samples. Degradation of inosinic acid and inosine occurred during pressurization, resulting in an increase in hypoxanthine content. However, the degradation rate in HPP-treated samples during aging was slower; therefore, inosinic acid and inosine content remained higher than in control samples. No significant differences were found in hypoxanthine content at the end of aging. HPP intensified the levels of hexanal, octanal, 2-methylbutanal, 3-methylbutanal, benzaldehyde, and 2,5-dimethylpyrazine in cooked-aged beef samples. Conclusion: HPP induced aroma development and delayed the degradation of inosinic acid. However, it also reduced the postmortem tenderization rate.


Supported by : Ministry of Agriculture, Food and Rural Affairs


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