Wet and dry aging methods were applied to improve the quality of three different
beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2,
approximately 50-mon-old). After 28 d of wet aging (vacuum packaged;
temperature, 2±1°C) and dry aging (air velocity, 2–7 m/s;
temperature, 1±1°C; humidity, 85±10%), proximate
composition, cooking loss, water holding capacity, shear force, color,
nucleotides content, and sensory properties were compared with a non-aged
control (2 d postmortem). Both wet and dry aging significantly increased the
water holding capacity of the butt cuts. Dry aging in all beef cuts induced
lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was
decreased after both wet and dry aging and CIE L*, a*, and b* color values in
butt and sirloin cuts were higher in both wet and dry aging (p<0.05)
groups than those in the non-aged control. Regardless of the aging method used,
inosine-5′-monophosphate content among beef cuts was the same. The
sensory panel scored significantly higher values in tenderness, flavor, and
overall acceptability for dry-aged beef regardless of the beef cuts tested
compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in
similar overall acceptability among the different beef cuts, whereas that in
wet-aged meat was significantly different by different beef cuts. In conclusion,
both wet and dry aging improved the quality of different beef cuts; however, dry
aging was more suitable for improving the quality of less preferred beef
cuts.
This study was first conducted to investigate the effect of post-mortem storage time of chicken meat on the quality of chicken breast, and to determine whether the current grading rule that is 'using the chicken meat within 2 day post-mortem (PM)' is appropriate or not at meat processing plants. Different methods such as freshness, lightness (L*), total number of microbes, 2-thiobarbituric acid reactive substances (TBARS), shear force and cooking loss were performed. Forty samples of different PM time (0∼4 day) of chicken meat were stored in the refrigerator (3℃). As a result of comparing the chicken meat of 2 day and 3 day PM, torrymeter value was 6.9 and 7.0, respectively. The other values are also as follows: lightness (L*) 60.22 and 60.51, total number of microbes 4.20 and 4.31 log 10 CFU/g, TBARS value 0.056 and 0.071 mg MDA/kg, shear force 1.43 and 1.59 kg/cm 2 , and cooking loss 17.24 and 15.66%, respectively. As a result, these two groups were not significantly different (P<0.05). TBARS value of the chicken meat of 4 day PM was 0.088 mg MDA/kg which is significantly higher compared to 2∼3 day PM (P<0.05). Thus, the result of the study suggests that using the chicken meat within 3 day PM is also possible. If the grading rule that is 'using the chicken meat within 2 day post-mortem (PM)' is changed to 3 day PM, it will allow processing plants and distributors to more flexibly use or distribute chicken meat.
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