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KMID : 0665420190340060771
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Korean Journal of Food Culture
2019 Volume.34 No. 6 p.771 ~ p.778
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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
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Kang Sun-Moon
Ahn Dal-Rae
Seong Pil-Nam
Kim Jin-Hyoung
Cho Soo-Hyun
Park Beom-Young
Kim Yun-Seok
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Abstract
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This study investigated the effect of temperature deviation on the water-holding capacity, tenderness, lipid oxidation, andcolor stability of Korean Hanwoo (韓牛) beef during long-term aging. The striploins (M. longissimus lumborum) were agedfor 56 days at 2±1oC (T1), 2±2oC (T2), or 2±3oC (T3). Drip loss and cooking loss were higher (p<0.05) in T3 than in T1on day 56. The Warner-Bratzler shear force value was similar for all treatments during aging times. On day 56, the contentof 2-thiobarbituric acid reactive substances was higher (p<0.05) in T3 as compared to T1. The CIE L* and b* values weresimilar for all treatments, but the a* value was lower (p<0.05) in T3 than in T1 on the last day. These findings indicate thathigh temperature deviation adversely affects the water-holding capacity, lipid oxidation stability, and color stability ofHanwoo beef during long-term aging.
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KEYWORD
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Temperature deviation, water-holding capacity, tenderness, oxidation stability, Hanwoo beef
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