This study investigated the effect of temperature deviation on the water-holding capacity, tenderness, lipid oxidation, and color stability of Korean Hanwoo (韓牛) beef during long-term aging. The striploins (M. longissimus lumborum) were aged for 56 days at 2±1oC (T1), 2±2oC (T2), or 2±3oC (T3). Drip loss and cooking loss were higher (p<0.05) in T3 than in T1 on day 56. The Warner-Bratzler shear force value was similar for all treatments during aging times. On day 56, the content of 2-thiobarbituric acid reactive substances was higher (p<0.05) in T3 as compared to T1. The CIE L* and b* values were similar for all treatments, but the a* value was lower (p<0.05) in T3 than in T1 on the last day. These findings indicate that high temperature deviation adversely affects the water-holding capacity, lipid oxidation stability, and color stability of Hanwoo beef during long-term aging.

A color conveys a lot of meanings through language in our daily life. Such connotation of the color term arises from meaning extension of it, and the meaning extension of it is realized through our cognitive process. For this reason, this paper aims to analyze the connotation of the color term ‘red’ in various contexts and figure out the cognitive process of its meaning extension by elaborating how our cognitive mechanisms are combined and work in depth. In addition, this paper provides the characteristics of the meaning extension of the color term ‘red’ and verifies that it is not arbitrary but motivated by primarily human physical experience, along with social and cultural experience.