Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle

This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs (1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and aging time had significant effect on water holding capacity, color, shear force, total volatile basic nitrogen (TVBN) content, and sensory traits. Higher QG groups generally exhibited a lower shear force, nucleotide content, and water holding capacity, and higher L*, a*, and b* values. Acceptable tenderness (shear force <5.4 kg) in QG 1++, 1+, 1, and 2 was achieved on days 7, 14, 16, and 18, respectively, and QG 3 showed a shear force of 6.8 kg, even after 28 d. Regardless of QG, TVBN content below threshold levels (20–30 mg%) was observed throughout the 28 d aging period, while total plate counts above 7 Log CFU/g were seen at 21 d. In conclusion, it is recommended that Hanwoo beef with QG 1++, 1+, and intermediate QG (1 and 2) should be sold or consumed between 7 and 21, 14 and 21, 16 and 21 d, respectively. Beef with QG 3 should be sold or consumed within 21 d, based on microbial growth, even though it has not achieved desirable tenderness. For this reason, an additional tenderizing process is recommended before this beef is ready for consumption.

Section: Resultsmentioning

confidence: 99%

Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time

Koh¹,

Chung²,

Kang³

et al. 2019

“…FAA are known as the important compounds responsible for the sensory quality of cooked meat, especially umami ( Dashmaa et al, 2013 ; Jayasena et al, 2013 ). The outcome of our analysis depicts that nine-teen FAAs were detected in the samples ( Table 5 ).…”

Section: Resultsmentioning

confidence: 99%

“…The FFA content in the samples was analyzed following the procedure as described by Dashmaa et al (2013) with suitable modifications. Briefly, 2.5 g of each sample was homogenized with 5 mL DDW at 5,300×g for 1 min.…”

Section: Methodsmentioning

confidence: 99%

“…The separation was carried out with two buffers: A [acetonitrile: 100 mM amonium formate; 20:80 v/v] and B [acetonitrile: trifluoroacetic acid: 25 mM amonium formate: formic acid: 9:75:16:03 v/v/v]. The separation conditions such as temperature and mobile phase ingredient were same as those used in previous study ( Dashmaa et al, 2013 ). The amino acids standard was used for identifying and quantifying the FAA, and the detected FAA were expressed as milligram per 100 g meat (mg/100 g meat).…”

Section: Methodsmentioning

confidence: 99%

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Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins

Cho¹,

Lee²,

Seol³

et al. 2020

Self Cite

“…More to the point, the postmortem aging causes an increased muscle protein breakdown by endogenous proteases, resulting in formations of small peptides and free amino acids which are the important flavor precursors (Dashdorj et al, 2013; Koutsidis et al, 2008; Reina et al, 2014). During cooking, these precursors (e.g., amino acids) react with other components (e.g., reducing sugars) to produce a variety of volatile aroma compounds which subsequently contribute to the typical flavor characteristics of cooked beef (Calkins and Hodgen, 2007; Elmore et al, 2002; Mottram 1994; Van Ba et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

Ha¹,

Hwang²,

Ba³

et al. 2019

Self Cite

The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at 2°C–4°C and humidity of 65%–85%, while the wet-aging was done at 1°C for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.