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KMID : 1025520180600010023
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Journal of Animal Science and Technology
2018 Volume.60 No. 1 p.23 ~ p.23
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Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes
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Hanagasaki Takashi
Asato Naokazu
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Abstract
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Background: Aging trials are conducted to determine characteristics associated with dry- and wet-aging processes of beef from delivered cows grown in Okinawa, i.e., dams that have finished giving birth (Okinawan delivered cow beef). Changes in free amino acids, hardness, and other factors were analyzed in round of Okinawan delivered cow beef during dry- and wet-aging processes along with a comparison with characteristics of beef imported from Australia.
Results: Functional amino acids did not increase during both dry- and wet-aging processes. However, proteinogenic amino acids increased significantly (P?
Conclusion: There was no significant difference between dry- and wet-aging methods for all studied variables related to free amino acids or hardness in this study.
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KEYWORD
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Dry aging beef, Okinawan delivered cow, Free amino acids and hardness
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