The objective of this research was to evaluate the changes of water-soluble flavor precursors in loin and top round from Hanwoo (Korean cattle) beef during aging at 2℃ for 14 days. The glycogen, glucose and lactate contents were not significantly influenced by beef parts and aging. Among nucleotide-related compounds, inosine 5'-phosphate (IMP) and inosine contents were significantly (p<0.05) lower in loin compared with top round but hypoxanthine content was not significantly different between beef parts. Moreover, during aging, IMP content significantly (p<0.05) decreased while inosine and hypoxanthine contents significantly (p<0.05) increased. It is concluded that aging highly affected the nucleotide-related compounds among water-soluble flavor precursors in loin and top round from Hanwoo.

• 강선문(농촌진흥청 국립축산과학원 축산물이용과) | Sun Moon Kang
• 강근호(농촌진흥청 국립축산과학원 축산물이용과) | Geunho Kang
• 성필남(농촌진흥청 국립축산과학원 축산물이용과) | Pilnam Seong
• 김영춘(농촌진흥청 국립축산과학원 축산물이용과) | Youngchun Kim
• 박범영(농촌진흥청 국립축산과학원 축산물이용과) | Beomyoung Park
• 조수현(농촌진흥청 국립축산과학원 축산물이용과) | Soohyun Cho Corresponding author