The effects of dry or wet aging on the quality of the longissimus muscle from 4-year-old Hanwoo cows and 28-month-old Hanwoo steers

Oh, Jung-Min; Lee, Hyun Jung; Kim, Hyun Choel; Kim, Hyun Joo; Yun, Yeong Gwon; Kim, Kwan Tae; Choi, Yang-Il; Jo, Cheorun

doi:10.1071/an17104

Cited by 23 publications

(14 citation statements)

References 26 publications

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“…Lamb used in this study was imported at a chilled state for 2 wk, reflecting that raw materials had an improved WHC prior to freezing because of aging ( Oh et al, 2017 ). It is likely that the deep-freezing treatments showed an already 2.7%–6.4% thawing loss after 5 months of storage, and thus the cooking loss of frozen stored lamb might have a low cooking loss ( Hong et al, 2007 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat

Choi¹,

Abduzukhurov²,

Park³

et al. 2018

Korean J Food Sci Anim Resour

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This study investigated the effects of deep freezing and storage temperature (–50°C, –60°C, and –80°C) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions (–18°C) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage. Temperature influenced the drip loss and WHC, and deep freezing minimized the moisture loss during frozen storage compared to the normal freezing condition. Lamb frozen and stored at deep freezing temperature showed better tenderness than that stored in normal freezing conditions. In particular, lamb frozen at lower than –60°C exhibited fresh lamb-like tenderness. Regardless of temperature, evidence of lipid oxidation was not found in any frozen lamb after 5 months, while TVBN was dependent on the applied temperature. Therefore, this study demonstrated that deep freezing could potentially be used to maintain freshness of lamb for 5 months. From the quality and economic aspects, the freezing and storage condition of –60°C is estimated as the optimum condition for frozen lamb.

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Section: Resultsmentioning

confidence: 99%

Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat

Choi¹,

Abduzukhurov²,

Park³

et al. 2018

Korean J Food Sci Anim Resour

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“…Meat for wet aging is vacuum-packed, while meat for dry aging is exposed to air without packaging [4]. Dry-aged meat is known to generate concentrated flavors (beefy and roasted) after aging, while wet-aged meat is known to induce sour and bloody/metallic flavors [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy

Kim

Baek

et al. 2020

Molecules

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Two-dimensional quantitative nuclear magnetic resonance (2D qNMR)-based metabolomics was performed to understand characteristic metabolic profiles in different aging regimes (crust from dry-aged beef, inner edible flesh of dry-aged beef, and wet-aged beef striploin) over 4 weeks. Samples were extracted using 0.6 M perchlorate to acquire polar metabolites. Partial least squares-discriminant analysis showed a good cumulative explained variation (R2 = 0.967) and predictive ability (Q2 = 0.935). Metabolites of crust and aged beef (dry- and wet-aged beef) were separated in the first week and showed a completely different aspect in the second week via NMR-based multivariable analyses. Moreover, NMR-based multivariable analyses could be used to distinguish the method, degree, and doneness of beef aging. Among them, the crust showed more unique metabolic changes that accelerated proteolysis (total free amino acids and biogenic amines) and inosine 5′-monophosphate depletion than dry-aged beef and generated specific microbial catabolites (3-indoxyl sulfate) and γ-aminobutyric acid (GABA), while asparagine, glutamine, tryptophan, and glucose in the crust were maintained or decreased. Compared to the crust, dry-aged beef showed similar patterns of biogenic amines, as well as bioactive compounds and GABA, without a decrease in free amino acids and glucose. Based on these results, the crust allows the inner dry-aged beef to be aged similarly to wet-aged beef without microbial effects. Thus, 2D qNMR-based metabolomic techniques could provide complementary information about biochemical factors for beef aging.

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“…In regards to age at slaughter, the quality of dry-aged beef from Hanwoo cattle of different sexes that are slaughtered at different ages, more specifically at 28-month-old for steers and at 48-month-old for cull cows, is not different at all, regardless of the aging method used [11]. To confirm previous results and to provide new information, this study aimed to compare the quality of dry-aged beef from cull Hanwoo cows slaughtered at 63.5±2.5 months old and 87.8±4.5 months old.…”

Section: Introductionmentioning

confidence: 99%

Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

Utama

Kim²,

Jeong

et al. 2020

Asian-Australas J Anim Sci

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Objective: The objective of this study was to compare the quality of dry-aged beef from cull Hanwoo cows slaughtered at 60 or 80 months old. Methods: A total of eight cull Hanwoo carcasses with a quality grade of 3 (low-grade) were selected and divided into two age groups: 63.5±2.5 months old (n = 4) and 87.8±4.5 months old (n = 4). Whole longissimus thoracis et lumborum from the 11th rib to the last lumbar vertebrae, including the back fat, was removed from the carcass at 24 h postmortem and aged for 50 days in darkness at a temperature of 2°C±1°C, a relative humidity of 85% and an air flow of 2 m/s. The sampling was performed aseptically after 0, 20, 24, 40, and 50 days of aging. Results: Regardless of the aging period, aging increased the lightness (p<0.05), redness (p<0.05) and yellowness (p<0.05) at initial blooming (90 min after slicing) and the overall acceptance (p<0.05). No further tenderization effect was found after 20 days of aging, but aging for 50 days significantly increased the lipid oxidation (p<0.05). The generation of aroma volatiles in the roast steak from aged samples was higher (p<0.05) than that of non-aged samples. No significant effect of age at slaughter was found on the color, pH, water-holding capacity, cooking loss, shear force value, bacterial counts, volatile basic nitrogen, consumer acceptance, lipid oxidation, fatty acid composition or aroma volatiles. Conclusion: The quality of dry-aged beef obtained from cull Hanwoo cows slaughtered at either 60 or 80 months old with similar quality grade was comparable and extending dry aging for more than 40 days is not recommended considering the costs and further lipid oxidation.

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The effects of dry or wet aging on the quality of the longissimus muscle from 4-year-old Hanwoo cows and 28-month-old Hanwoo steers

Cited by 23 publications

References 26 publications

Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat

Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat

Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy

Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

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