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KMID : 1024620070270020171
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Food Science of Animal Resources
2007 Volume.27 No. 2 p.171 ~ p.178
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Effect of Ageing Temperature and Time on the Meat Quality of Longissimus Muscle from Hanwoo Steer
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Kim Jin-Hyoung
Cho Soo-Hyun
Seong Pil-Nam
Hah Kyung-Hee
Kim Hak-Kyun
Park Beom-Young
Lee Jong-Moon
Kim Dong-Hun
Ahn Chong-Nam
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Abstract
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This study was conducted to investigate the effect of ageing temperature(0 and ) and time(2, 7, 14, 21, 28, and 49 days) on the meat quality of longissimus muscle from Hanwoo steer. The pH, Warner-Bratzler shear force(WBSF), myofibrillar fragmentation index(MFI), cooking and purge loss, sensory, morphological changes, and amino acid composition were assessed. The pH of longissimus muscle increased significantly(p<0.05) for 21 days at and 14 days at , but decreased thereafter. Longissimus muscle aged from 14 days to 28 days at had a lower WBSF than longissimus muscle aged at (p<0.05). The WBSF of longissimus muscle decreased significantly(p<0.05) with ageing time. The MFI, cooking and purge loss, tenderness, and juiciness scores were higher for longissimus muscle aged at than at . As ageing time increased, the MFI, cooking and purge loss, tenderness, juiciness, and amino acid composition of longissimus muscle increased significantly(p<0.05) with ageing at 0 or . Transmission electron microscopy showed Z-disk degradation and morphological changes of the myofibrils correlating with increased tenderness during the ageing time. Based on these results, the proper ageing conditions of longissimus muscle of Hanwoo steer were 14 days of ageing at or 7 days of ageing at . However, further study on the application of ageing technology to this industry is necessary for the optimization of ageing conditions for the sub-primals or muscles from Hanwoo beef.
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KEYWORD
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Hanwoo steer, ageing temperature, ageing time, meat quality
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