The effect of aging on the quality of Semimembranosus muscle from Hanwoo

Kim, Sun Hyo; Kim, Hyun Joo; Lee, Hyun Jung; Yong, Hae In; Jo, Cheorun; Nam, Ki Chang; Jung, Samooel

doi:10.7744/kjoas.20160008

Cited by 4 publications

(4 citation statements)

References 35 publications

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“…These observations were in agreement with Moya et al (2001), Koutsidis et al (2008), and Lee et al (2016). They reported that the total free amino acid content in dry-aged pork loin increased 73% over 40 days of aging (Lee et al, 2016), and 80% over 21 days of aging in beef loin (Koutsidis et al, 2008).…”

Section: Resultssupporting

confidence: 86%

“…Fresh meat often extends the aging period to make it taste better. It is now well known that postmortem aging is related to meat palatability attributes in terms of tenderness, juiciness and flavor because of a structural breakdown of muscle by proteases enzymes (Kim et al, 2016). The two most common forms of postmortem aging are dry-aging (without vacuum packed) and wet-aging (with vacuum packed) (Smith et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Changes in Sensory Compounds during Dry Aging of Pork Cuts

Hwang¹,

Sabikun²,

Ismail³

et al. 2019

Food Sci Anim Resour

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The effects of dry-aging on changes in taste compounds and electronic taste sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts were divided into wet-aging and dry-aging treatments and stored for 21 days at 2°C. The contents of nucleotides and free amino acids, and electronic tongue analysis were investigated at different aging periods (1, 7, 14, and 21 days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased more rapidly, and they were significantly (p<0.05) higher than wet-aged pork cuts. Total free amino acids of dry-aged pork cuts were also significantly (p<0.05) higher than those of wet-aged pork cuts after 21 days of aging. Consequently, umami intensity of dry-aged pork cuts increased more rapidly and the values were significantly (p<0.05) higher than those of wet-aged pork during 21 days of aging. Results suggested that the better palatability of dry-aged pork cuts might be due to higher umami intensity in relation to higher contents of inosine, hypoxanthine, and free amino acids.

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Section: Resultssupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Changes in Sensory Compounds during Dry Aging of Pork Cuts

Hwang¹,

Sabikun²,

Ismail³

et al. 2019

Food Sci Anim Resour

View full text Add to dashboard Cite

show abstract

“…A household refrigerator was provided from a local market and the freezer in the refrigerator was only used for this experiment. Sirloin (imported from the United States) and pacific mackerel (Scomber japonicus), the beef cuts [16] and fish species [17] most in demand were purchased from a local market on the start date of this experiment for freshness. A TBARS parameter assay kit (sensitivity: 0.055 lM) was purchased from R&D Systems (Minneapolis, MN, USA) and double ziplock bags with lowdensity polyethylene (LDPE) film were bought from a local market.…”

Section: Materials and Chemicalsmentioning

confidence: 99%

Effect of frozen-storage period on quality of American sirloin and mackerel (Scomber japonicus)

Suh

Kim

Shin

et al. 2017

Food Sci Biotechnol

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This study aimed to study the effect of frozen-storage period on the quality of sirloin and mackerel (). The samples were evaluated after being kept in frozen storage at -17.9 °C for different periods of time (1, 8, 15, 22, and 29 days). The frozen storage resulted in increase in ice crystal formation on the surface of both sirloin and mackerel. Frozen-storage period had an effect on the increase in the drip loss of both sirloin and mackerel with a positive correlation ( < 0.05) as well as on the decrease in the hardness of sirloin with a negative correlation ( < 0.05). During the frozen-storage period, the 2-thiobarbituric acid reactive substance level was increased in mackerel while the level in sirloin was maintained; both levels were within safe limits. Consequently, a 29-day freezing period is postulated to have little effect on the quality of sirloin and mackerel.

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“…As the economy of South Korea grew in the 2000s, consumer's perceptions of food are changing (Kim et al, 2016). Recently, internal type of meat by-product import volume has increased by 44.7 thousand tons, while bovine by-product import volume increased by 15.8 thousand tons from 2009 to 2015 (Korea Meat Trade Association, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of bone boiling duration on bone extract supplement quality for broilers as to growth performance, leg bone length, and blood profile

2017

Korean Journal of Agricultural Science

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This study was conducted to investigate the influence of bone boiling duration on bovine bone extract supplement quality in terms of growth performance, leg bone length, and blood profile in broilers. A total of twenty ROSS 308 broilers (initial BW of 970 ± 50 g) were randomly divided into the following 4 treatment groups: CON (basal water), T1 (1 : 1 ratio water to bone extract boiled for six hours), T2 (1 : 1 ratio water to bone extract boiled for 12 hours), and T3 (1 : 1 ratio water to bone extract boiled for 24 hours). The broilers were allowed free access to the source of fluid or diets. Average daily feed intake (ADFI), average daily gain (ADG), and feed efficiency showed no significant differences among treatments during this experiment. However, broilers fed bone extract boiled for six hours showed a tendency for increased ADG to other treatments (p < 0.17). No significant differences were observed in organ weights (liver, spleen, bursa of fabricius) or blood profiles among the treatments during the experiment, but broilers fed bone extract boiled for six hours showed a tendency for decreased cholesterol, triglycerides, and HDL compared to the control diet. In the case of leg bone length, there were significant difference (p < 0.05) on tibia and femur among treatments. It was concluded that the six hour-boiled bone extract supplementation had beneficial effects on growth performance and blood profile of broilers.

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The effect of aging on the quality of Semimembranosus muscle from Hanwoo

Cited by 4 publications

References 35 publications

Changes in Sensory Compounds during Dry Aging of Pork Cuts

Changes in Sensory Compounds during Dry Aging of Pork Cuts

Effect of frozen-storage period on quality of American sirloin and mackerel (Scomber japonicus)

Effect of bone boiling duration on bone extract supplement quality for broilers as to growth performance, leg bone length, and blood profile

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