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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.9
- 수록면
- 1,169 - 1,181 (13page)
- DOI
- 10.5187/jast.2021.e95
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초록· 키워드
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We investigated the comparative physicochemical attributes, oxidative stability, and microbial characteristics of 28 days dry-aged meat in between boneless sirloin (gluteus medius) and bone-in T-bone steaks (infraspinatus) muscles from Korean Native Hanwoo Steer (KNHS). Results reveal that regardless of the muscles, dry-aging increased protein content and water- holding capacity (WHC) (p < 0.05). Meat from infraspinatus-aged muscle led to darker meat with higher pH values than un-aged meat (p < 0.05). However, fat content, CIE a*, and CIE b* remained unchanged in both muscles at aging. At aged meat, thiobarbituric acid reactive substances (TBARS) values from bone-in infraspinatus muscle was 2.5-fold higher than boneless gluteus medius muscle (p < 0.05). Dry-aging led to an increase in the contents of total unsaturated fatty acids (UFAs), monounsaturated fatty acids (MUFAs), and UFA/saturated fatty acids (SFA) in both muscles (p < 0.05). Furthermore, gluteus medius aged muscle concentrated with olic acid (C18:1) compared to infraspinatus aged muscle. Irrespective of the muscles, dry-aging enhanced the total free amino acids (FAAs) as well as tasty, and bitter amino acid contents whereas decreased the tasty/bitter amino acids (p < 0.05). Aromatic amino acid, tryptophan that converted to serotonin was 2-fold higher in boneless gluteus medius muscle than bone-in infraspinatus muscle at pre and post aging processes (p < 0.05). Aged Infraspinatus muscle increased total bacteria (p < 0.05) while no salmonella spp. was detected in both muscles. Taken together, our study confirms that 28 days dry-aging profiling the quality characteristics of boneless sirloin (gluteus medius) and bone-in T-bone steaks (infraspinatus) distinctly while gluteus medius aged steak performs better owing to oxidative stability and functional compounds than infraspinatus aged steak.
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등록된 정보가 없습니다.
참고문헌 (45)
참고문헌 신청
Helena Stenström / 2014 / Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag / Meat Science 96(2):661~666
Inho Hwang / 2016 / Dry aging of beef; Review / 한국축산학회지 58(5):1~11
김지한 / 2017 / Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue / 한국축산식품학회지 37(6):823~832
Martín Irurueta / 2008 / Effect of aging on the characteristics of meat from water buffalo grown in the Delta del Paraná region of Argentina / Meat Science 79(3):529~533
B. M. Sitz / 2006 / Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks / Journal of Animal Science 84(5):1221~1226
Inho Hwang / 2016 / Dry aging of beef; Review / 한국축산학회지 58(5):1~11
김지한 / 2017 / Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue / 한국축산식품학회지 37(6):823~832
Martín Irurueta / 2008 / Effect of aging on the characteristics of meat from water buffalo grown in the Delta del Paraná region of Argentina / Meat Science 79(3):529~533
B. M. Sitz / 2006 / Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks / Journal of Animal Science 84(5):1221~1226
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