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KMID : 1024420160200010067
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Food Engineering Progress
2016 Volume.20 No. 1 p.67 ~ p.72
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Changes of Qualities in Dry-aged Beef Products Made from 3rd Quality Grade Hanwoo Beef (Korean Native Cattle) According to Aging Periods
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Park Hye-Jung
Kim Tae-Hyun
Um Kyoung-Hwa
Kim Jeong-Soon
Kim Bong-Soo
Song Sang-Hoon
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Abstract
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In this study, the texture, nucleotide-related compounds, and sensory characteristics of dry-aged beef, made from third quality grade Hanwoo beef (Korean native cattle), were investigated according to aging periods. Loin cuts obtained from three different Hanwoos were dry-aged under the specific conditions (controlled temperatures, humidity, and air flow) during 0-7 weeks. With increasing aging periods, textures were significantly decreased after 5 weeks (hardness: from 13,264±2,033 to 7,112±1,743 g; chewiness: from 4,107±1,467 to 2,334±780) and four sensory characteristics were significantly increased after 3 weeks (texture: from 2.2±1.0 to 6.2±1.1; flavor: from 3.9±0.7 to 6.2±1.5; whole preference: from 2.5±0.8 to 6.3±1.3; purchase intention: from 3.7±1.4 to 6.0±1.5) except for color (p<0.05). On the other hand, the concentrations of IMP which is related to the umami flavor of beef were significantly decreased with increasing aging periods (from 40.44±5.97 at 0-week to 7.44±2.43 μg/ mg at 7-week) (p<0.05). These results obtained in this study could provide an useful data base for the quality control of dry-aging.
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KEYWORD
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dry-aging, dry-aged beef, aging period, quality, texture, nucleotide related compounds, sensory analysis
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