Effect of Ageing Temperature and Time on the Meat Quality of Longissimus Muscle from Hanwoo Steer

Effects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)

“…However, there were no significant (p>0.05) differences among the all treatments, which was probably due to the fact that a considerable amount of moisture was removed during the thawing process. In previously studies, an increase in the aging period without freezing was reported to result in an increase in cooking loss (Boakye and Mittal, 1993;Kim et al, 2007). In addition similar results were also observed during the freezing process (Cohen, 1984; Jung et al, 1998).…”

“…For total loss, which means total amount of released moisture by thawing and cooking, un-aged treatment had significantly (p<0.05) higher total loss than all other treatments. Kim et al (2007) reported a significant increase in purge loss for Hanwoo carcass with aging time up to 49 d. Thus, an increase in both aging and freezing resulted in a loss of moisture. In our study, an increase in the freezing period had a great effect on total loss due to thaw drip loss than the aging period.…”

“…The myofibrillar fragmentation index (MFI) is a good indicator of the extent of proteolysis due to the vicinity of the Z-disc, and this parameter is affected by the storage periods and temperature Parrish et al, 1973). In many previous studies, MFI was used to evaluate and predict meat tenderness (Han et al, 1996), and a high positive correlation between MFI and shear force (p<0.0001, r= -0.53) in aged muscle was observed by Kim et al (2007). In our study, MFI significantly (p<0.05) increased with an increase in the aging period.…”

“…However, the effects of different combinations of aging and freezing periods under identical storage conditions after slaughter on meat quality have not been studied. In addition, studies on the aging of Hanwoo have been limited to examining the effect of aging temperature, period, and packing method (Choi et al, 1995;Kim et al, 2007). Therefore, the objective of this study was to evaluate the effects of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi muscle.…”

Effects of dry aging on physicochemical properties of beef cattle loins

“…젖산이 축척됨에 따라 특정 pH 범위에서 근육 내 에 존재하는 칼파인과 카텝신 같은 칼슘활성화효소(CAF)가 활성 화되어 근소편화를 촉진하여 연도를 증진시키고, 특히 건조숙성 은 겉표면이 호기적 상태에 상대습도와 건조 온도에 따라서 숙 성되는 것이 특징이며, 단백질 분해와 지방분해 과정을 통하여 유리아미노산과 유리지방산을 생성하고 이는 다양한 풍미향상 물 질과 결합하여 풍미를 향상시킨다 (6)(7)(8)(9)(10). 건조숙성육과 습식숙성 육을 비교하였을 때 연도는 건조숙성육과 습식숙성육 모두 연도 가 상승한 반면, 풍미는 건조숙성육에서 우수하게 나타났으며, 습 식숙성육은 원료육과 두드러진 차이를 보이지 않았다 (11)(12)(13)(14)(15).…”