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KMID : 1024420210250040401
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Food Engineering Progress
2021 Volume.25 No. 4 p.401 ~ p.409
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Development of Dry Aging Period Shortening with Radio Frequency
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Kim Jin-Se
Son Jae-Yong
Choi Dong-Soo
Kim Yong-Hoon
Park Chun-Wan
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Abstract
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In order to improve the long aging period and the risk of microbial contamination, the development of technology to safely shorten the dry aging period is required. In this study, a new aging device using radio frequency (RF) heating in a cold chamber was introduced to shorten the dry aging period and suppress the growth of microorganisms during aging. Beef striploin cuts were placed between RF electrodes in a -20oC freezer and heated with 30 and 40 W/kg of RF power. The shear force of beef was decreased by about 12% from 24 h 40 W/kg RF power and 55% from 24 h 30 W/kg RF power. In the case of RF aging in a freezing chamber without defrosting, the growth of aerobic bacteria and coliforms could be inhibited. Chicken breast and pork loin did not show any tenderization by RF aging. Considering that conventional dry aging of beef improves tenderness by 17% for 21 days, RF aging, which improves tenderness by more than 12% in 24 h without microbial growth significantly shortens the dry aging period.
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KEYWORD
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beef, dry aging, radio frequency, shortening the aging period
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