동물자원연구 제30권 3호 (p.121-132)

건식숙성과 습식숙성조건에 따른 저등급 한우 암소 등심, 보섭 및 우둔육의 육질특성 비교

Comparison of Meat Quality Traits for M. longissimus thoracis, M. glutaeusmedus, M. semimembranosus from Low-Grade Hanwoo Cow Beef by Dry Aging and Wet Aging Conditions
키워드 :
Dry-aging,Wet-aging,Meat quality,Hanwoo Beef

목차

ABSTRACT
Ⅰ. 서론
Ⅱ. 재료 및 방법
   1. 공시축 및 공시재료
   2. 분석방법
   3. 통계분석
Ⅲ. 결과 및 고찰
   1. 일반성분
   2. 육색
   3. 보수력, 가열감량 및 전단력
   4. pH
   5. TBARS(지방산화도) 및 VBN(단백질변패도)
Ⅳ. 요약
Ⅴ. 참고문헌

초록

The objective of this study was to investigate the effects of dry-aging and wet-aging conditions on the chemical composition, meat quality traits (color, water holding capacity, cooking loss, WBSF and pH) and shelf-life TBARS (2-thiobarbituric acid reactive substances) and VBN (volatile basic nitrogen) of loin (M. longissimus thoracis), sirloin (M. glutaeusmedus) and top-round (M. semimembranosus) cuts of Hanwoo cows. The dry-aging condition (temperature ℃, relative humidity %) was done for 60 d as 2℃, 65%, 20 d+2℃, 75%, 20 d+4℃, 85%, 20 d while, the wet-aging was done for 60 d at 1℃, 85%. Results revealed that moisture content was significantly higher in the dry-aged samples than that of the wet-aged samples at 60 d (p<0.05). The a*- and b*-values were significantly higher in 3 cuts as compared with those treated with wet-aging condition. During the dry-aging time, the WHC significantly increased in the loin and sirloin and they were significantly higher than wet-aging condition at 40 d and 60 d (p<0.05). The WBSF values significantly decreased with increased aging time and there was no significant difference between two aging methods. The TBARS and VBN contents significantly increased with increased aging time for all the wet- and dry-aged cuts, and their levels still fell within the acceptable standard limit. Generally, the TBARS and VBN contents were significantly higher in the dry-aged cuts, probably due to the increased levels of protein and fatty acids oxidations. Based on the results obtained in the present study, it can be suggested that application of dry-aging method can improve the quality characteristics of beef.