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pp.415-421
This study investigated the quality change of strip loin from hanwoo with quality grade 2 produced by dry aging, and compared the quality of dry-aged strip loin with that of strip loin from hanwoo with quality grade 1+. Hanwoo strip loins with quality grade 1+ (SL1) and 2 (SL2) after a day of slaughter and dry-aged strip loin (DSL2) aged for 21 days at 2℃ with 85% humidity were obtained from local markets. The proximate composition, pH, cooking loss, lipid oxidation, instrumental color (CIE L*, a* and b* value) and sensory properties of the strip loins were measured. DSL2 contained low moisture and high protein contents compared with SL2, and low fat, high protein, and high ash contents compared with SL1 (p<0.05). The pH and cooking loss were higher and lower, respectively, in DSL2 compared to SL2 (p<0.05). SL1 had a higher pH than DSL2 (p<0.05). However, the cooking loss was not different between SL1 and DSL2. The TBARS value was the highest in DSL2 and the lowest in SL2 (p<0.05). DSL2 had higher L* and b* value compared with SL2 (p<0.05). There were no significant differences of L*, a* and b* values between DSL2 and SL1. Sensory properties such as the color, flavor, taste, texture, and acceptability of DSL2 were higher than those of SL2 (p<0.05). There was no significant different in all sensory properties between DSL2 and SL1. According to the results, dry aging can improve the nutritional and sensorial quality of strip loin with quality grade 2 to quality comparable to quality grade 1+.
