In this study, the texture, nucleotide-related compounds, and sensory characteristics of dry-aged beef, made from third quality grade Hanwoo beef (Korean native cattle), were investigated according to aging periods. Loin cuts obtained from three different Hanwoos were dry-aged under the specific conditions (controlled temperatures, humidity, and air flow) during 0-7 weeks. With increasing aging periods, textures were significantly decreased after 5 weeks (hardness: from 13,264±2,033 to 7,112±1,743 g; chewiness: from 4,107±1,467 to 2,334±780) and four sensory characteristics were significantly increased after 3 weeks (texture: from 2.2±1.0 to 6.2±1.1; flavor: from 3.9±0.7 to 6.2±1.5; whole preference: from 2.5±0.8 to 6.3±1.3; purchase intention: from 3.7±1.4 to 6.0±1.5) except for color (p<0.05). On the other hand, the concentrations of IMP which is related to the umami flavor of beef were significantly decreased with increasing aging periods (from 40.44±5.97 at 0-week to 7.44±2.43 μg/ mg at 7-week) (p<0.05). These results obtained in this study could provide an useful data base for the quality control of dry-aging.

• 박혜정(삼성웰스토리 식품연구소) | Hye-Jung Park
• 김태현(삼성웰스토리 구매팀) | Tae-Hyun Kim
• 엄경화(삼성웰스토리 식품연구소) | Kyoung Hwa Um
• 김정순(삼성웰스토리 식품연구소) | Jeong Soon Kim
• 김봉수(삼성웰스토리 구매팀) | Bong Soo Kim
• 송상훈(서울여자대학교 식품공학과) | Sang Hoon Song Corresponding author