Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Temperature Deviation on the Water-holding Capacity, Tenderness, Lipid Oxidation, and Color Stability of Korean Hanwoo (韓牛) Beef during Long-term Aging

온도편차가 한우고기의 장기간 숙성 중 보수력, 연도, 지방산화 및 육색안전성에 미치는 영향

  • Kang, Sun Moon (National Institute of Animal Science, Rural Development Administration) ;
  • Ahn, Dalrae (National Institute of Agricultural Science, Rural Development Administration) ;
  • Seong, Pil-Nam (Planning and Coordination Bureau, Rural Development Administration) ;
  • Kim, Jin-Hyoung (National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Soohyun (National Institute of Animal Science, Rural Development Administration) ;
  • Park, Beom-Young (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Yunseok (National Institute of Animal Science, Rural Development Administration)
  • 강선문 (농촌진흥청 국립축산과학원) ;
  • 안달래 (농촌진흥청 국립농업과학원) ;
  • 성필남 (농촌진흥청 연구정책국) ;
  • 김진형 (농촌진흥청 국립축산과학원) ;
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 김윤석 (농촌진흥청 국립축산과학원)
  • Received : 2019.11.05
  • Accepted : 2019.12.02
  • Published : 2019.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the effect of temperature deviation on the water-holding capacity, tenderness, lipid oxidation, and color stability of Korean Hanwoo (韓牛) beef during long-term aging. The striploins (M. longissimus lumborum) were aged for 56 days at 2±1℃ (T1), 2±2℃ (T2), or 2±3℃ (T3). Drip loss and cooking loss were higher (p<0.05) in T3 than in T1 on day 56. The Warner-Bratzler shear force value was similar for all treatments during aging times. On day 56, the content of 2-thiobarbituric acid reactive substances was higher (p<0.05) in T3 as compared to T1. The CIE L* and b* values were similar for all treatments, but the a* value was lower (p<0.05) in T3 than in T1 on the last day. These findings indicate that high temperature deviation adversely affects the water-holding capacity, lipid oxidation stability, and color stability of Hanwoo beef during long-term aging.

Keywords

References

  1. Arihara K, Cassens RG, Greaser ML, Luchansky JB, Mozdziak PE. 1995. Localization of metmyoglobin reducing enzyme (NADH-cytochrome b5 reductase) system components in bovine skeletal muscle. Meat Sci., 39(2):205-213 https://doi.org/10.1016/0309-1740(94)P1821-C
  2. Behkit A, Llian M, Morton J, Vanhanan L, Sedcole J, Bickerstaffe R. 2005. Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb color. J Anim Sci., 83(9):2189-2204 https://doi.org/10.2527/2005.8392189x
  3. Cassens AM, Arnold AN, Miller RK, Gehring KB, Savell JW. 2018. Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef. Meat Sci., 146:1-8 https://doi.org/10.1016/j.meatsci.2018.07.024
  4. Choe JH, Stuart A, Kim YHB. 2016. Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins. Meat Sci., 116:158-164 https://doi.org/10.1016/j.meatsci.2016.02.014
  5. CIE. 2004. Technical report: Colorimetry. 3rd ed, CIE (Commission Internationale de l'Eclairage) Central Bureau, Vienna, Publication 15
  6. Colle MJ, Doumit ME. 2017. Effect of extended aging on calpain-1 and -2 activity in beef longissimus lumborum and semimembranosus muscles. Meat Sci., 131:142-145 https://doi.org/10.1016/j.meatsci.2017.05.014
  7. Colle MJ, Gray AR, Day RN, Loucks WI, Sutton HA, Nasados JA, Cochran AS, Richard RP, Doumit ME. 2015a. Influence of extended aging on Warner-Bratzler shear force and sensory perception of four beef muscles. Meat Sci., 101:129-130
  8. Colle MJ, Richard RP, Killinger KM, Bohlsheid JC, Gray AR, Loucks WI, Day RN, Cochran AS, Nasados JA, Doumit ME. 2015b. 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
  9. Colle MJ, Richard RP, Killinger KM, Bohlsheild JC, Gray AR, Loucks WI, Day RN, Cochran AS, Nasados JA, Doumit ME. 2016. Influence of extended aging in beef quality characteristics and sensory perception of steaks from the biceps femoris and semitendinosus. Meat Sci., 119:110-117 https://doi.org/10.1016/j.meatsci.2016.04.028
  10. Coombs C, Holman BWB, Friend M, Hopkins DL. 2017. Longterm red meat preservation using chilled and frozen storage combinations: A review. Meat Sci., 125:84-94 https://doi.org/10.1016/j.meatsci.2016.11.025
  11. Decker E, Faustman C, Clemente J. 2000. Antioxidants in muscle foods. John Wiley & Sons, Inc., NY, USA. pp 85-133
  12. Decker EA, Crum AD. 1993. Antioxidant activity of carnosine in cooked ground pork. Meat Sci., 34(2):245-253 https://doi.org/10.1016/0309-1740(93)90031-C
  13. Dransfield E. 1994. Optimisation of tenderization, ageing and tenderness. Meat Sci., 36(1-2):105-121 https://doi.org/10.1016/0309-1740(94)90037-X
  14. Duun AS, Rustad T. 2007. Quality changes during superchilled storage of cod (Gadus morhua) fillets. Food Chem., 105(3):1067-1075 https://doi.org/10.1016/j.foodchem.2007.05.020
  15. Faustman C, Sun Q, Mancini R, Suman SP. 2010. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci., 86(1):86-94 https://doi.org/10.1016/j.meatsci.2010.04.025
  16. Fennema OR. 1985. Food chemistry. Marcel Dekker Inc., NY, USA. pp 139-244
  17. Garner CM, Unruh JA, Hunt MC, Boyle EAE, Houser TA. 2014. Effects of subprimals type, quality grade, and aging time on display color of ground beef patties. Meat Sci., 98(2):301-309 https://doi.org/10.1016/j.meatsci.2014.05.004
  18. Gatellier P, Anton M, Renerre M. 1995. Lipid peroxidation induced by $H_2O_2$-activated metmyoglobin and detection of a myoglobin-derived radical. J. Agr. Food Chem., 43(3):651-656 https://doi.org/10.1021/jf00051a018
  19. Gray JI, Goma EA, Buckley DJ. 1996. Oxidative quality and shelf life of meats. Meat Sci., 43(2):S111-S123
  20. Hoff-Lonergan E, Zhang W, Lonergan SM. 2010. Biochemistry of postmortem muscle-Lessons on mechanisms of meat tenderization. Meat Sci., 86(1):184-195 https://doi.org/10.1016/j.meatsci.2010.05.004
  21. Honikel KO. 1998. References methods for the assessment of physical characteristics of meat. Meat Sci., 49(4):447-457 https://doi.org/10.1016/S0309-1740(98)00034-5
  22. Hopkins DL, Hegarty RS, Walker PJ, Pethick DW. 2006. Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep. Australian J. Exp. Agr., 46(7):879-884 https://doi.org/10.1071/EA05311
  23. Hopkins DL, Thompson JM. 2002. Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact of tenderization in beef and sheep meat. Australian J. Agr. Res., 53(2):149-166 https://doi.org/10.1071/AR01079
  24. Jakobsen M, Bertelsen G. 2000. Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition. Meat Sci., 54(1):49-57 https://doi.org/10.1016/S0309-1740(99)00069-8
  25. Jeremiah LE, Gibson LL. 2001. The influence of storage temperature and storage time on color stability, retail properties and case-life of retail-ready beef. Food Res. Int., 34(9):815-826 https://doi.org/10.1016/S0963-9969(01)00104-1
  26. Jorquera-Chavez M, Fuentes S, Dunshea FR, Jongman EC, Warner RD. 2019. Computer vision and remote sensing to assess physiological responses of cattle to pre-slaughter stress, and its impact on beef quality: A review. Meat Sci., 156:11-22 https://doi.org/10.1016/j.meatsci.2019.05.007
  27. Koohmaraie M, Kent MP, Shackelford SD, Veiseth E, Wheeler TL. 2002. Meat tenderness and muscle growth: Is there any relationship? Meat Sci., 62(3):345-352 https://doi.org/10.1016/S0309-1740(02)00127-4
  28. KREI. 2019. Agricultural Outlook. Korea Rural Economic Institute, Naju, Korea. pp 775-781
  29. Lawrie RA. 1988. Developments in meat science. Elsevier Applied Science, Amsterdam, The Netherlands. pp 63-243
  30. Lee SH, Park BH, Sharma A, Dang CG, Lee SS, Choi TJ, Choy Y H, Kim HC, Jeon KJ, Kim SD, Yeon SH, Park SB, Kang HS. 2014. Hanwoo cattle: origin, domestication, breeding strategies and genomic selection. Korean J. Anim. Sci. Technol., 56(1):1-7 https://doi.org/10.1186/2055-0391-56-1
  31. Lepper-Blilie AN, Berg EP, Buchanan DS, Berg PT. 2016. Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins. Meat Sci., 112:63-68 https://doi.org/10.1016/j.meatsci.2015.10.017
  32. Limbo S, Torri L, Sinelli N, Franzetti L, Casiraghi E. 2010. Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures. Meat Sci., 84(1):129-136 https://doi.org/10.1016/j.meatsci.2009.08.035
  33. Lin TS, Hultin HO. 1977. Oxidation of myoglobin in vitro mediated by lipid oxidation in microsomal fractions of muscle. J. Food Sci., 42(1):136-144 https://doi.org/10.1111/j.1365-2621.1977.tb01236.x
  34. Mancini RA, Ramanathan R. 2014. Effects of postmortem storage time on color and mitochondrial in beef. Meat Sci., 98(1):65-70 https://doi.org/10.1016/j.meatsci.2014.04.007
  35. Martin JN, Brooks JC, Brooks TA, Legako JF, Starkey JD, Jackson SP, Miller MF. 2013. Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef. Meat Sci., 95(3):495-502 https://doi.org/10.1016/j.meatsci.2013.05.032
  36. Miller MF, Carr MA, Ramsey CB, Crockett KL, Hoover LC. 2001. Consumer thresholds for establishing the value of beef tenderness. J. Anim. Sci., 79(12):3062-3068 https://doi.org/10.2527/2001.79123062x
  37. Modzelewska-Kapitula M, Tkacz K, Nogalski Z, Karpiska-Tymoszczyk M, Draszanowska A, Pietrzak-Fieko R, Purwin C, Lipiski K. 2018. Addition of herbal extracts to the Holstein-Friesian bulls' diet changes the quality of beef. Meat Sci., 145:163-170 https://doi.org/10.1016/j.meatsci.2018.06.033
  38. Morrissey P, Sheehy P, Galvin K, Kerry J, Buckley D. 1998. Lipid stability in meat and meat products. Meat Sci., 49(1):S73-S86 https://doi.org/10.1016/S0309-1740(98)90039-0
  39. Oh M, Kim EK, Jeon BT, Tang Y, Kim MS, Seong HJ, Moon SH. 2017. Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut. Meat Sci., 119:16-21 https://doi.org/10.1016/j.meatsci.2016.04.016
  40. Oliveira PPA, Corte RRS, Silva SL, Rodriguez PHM, Sakamoto LS, Pedroso AF, Tullio RR, Berndt A. 2018. The effect of grazing system intensification on the growth and meat quality of beef cattle in the Brazilian Atlantic Forest Biome. Meat Sci., 139:157-161 https://doi.org/10.1016/j.meatsci.2018.01.019
  41. Olsson GB, Seppola MA, Olsen RL. 2007. Water-holding capacity of wild and farmed cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) muscle during ice storage. LWT-Food Sci. Tech., 40(5):793-799 https://doi.org/10.1016/j.lwt.2006.04.004
  42. Pearson AM, Dutson TR. 1994. Advances in meat research: Quality attributes and their measurement in meat, poultry and fish products. Blackie Academic & Professional, London, England. pp 125-161
  43. Ramanathan R, Mancini RA, Van Buiten C. 2014. Effects of aging temperature and time on beef longissimus color intensity and stability. Meat Sci., 96(1):491 https://doi.org/10.1016/j.meatsci.2013.07.149
  44. Renerre M, Labas R. 1987. Biochemical factors influencing metmyoglobin formation in beef muscles. Meat Sci., 19(2):151-165 https://doi.org/10.1016/0309-1740(87)90020-9
  45. Risius A, Hamm U. 2017. The effect of information on beef husbandry systems on consumers' preferences and willingness to pay. Meat Sci., 124:9-14 https://doi.org/10.1016/j.meatsci.2016.10.008
  46. Rosenvold K, Wiklund E. 2011. Retail colour display life of chilled lamb as affected by processing conditions and storage temperature. Meat Sci., 88(3):354-360 https://doi.org/10.1016/j.meatsci.2011.01.006
  47. Shanks BC, Wulf DM, Maddock RJ. 2002. Technical note: The effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several post-mortem aging periods. J. Anim. Sci., 80(8):2122-2125 https://doi.org/10.1093/ansci/80.8.2122
  48. Sinnhuber RO, Yu TC. 1977. The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. Japanese Soc. Fish. Sci., 26(5):259-267
  49. Smith SB, Gill CA, Lunt DK, Brooks MA. 2009. Regulation of fat and fatty acid composition in beef cattle. Asian-Australas. J. Anim. Sci., 22(9):1225-1233 https://doi.org/10.5713/ajas.2009.r.10
  50. Starkey CP, Geesink GH, Oddy VH, Hopkins DL. 2015. Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics. Meat Sci., 105:32-37 https://doi.org/10.1016/j.meatsci.2015.02.011