Cho, Soohyun
(Animal Products Utilization Division, National Institute of Animal Science, RDA)
,
Kang, Sun Moon
(Animal Products Utilization Division, National Institute of Animal Science, RDA)
,
Seong, Pilnam
(Animal Products Utilization Division, National Institute of Animal Science, RDA)
,
Kang, Geunho
(Animal Products Utilization Division, National Institute of Animal Science, RDA)
,
Kim, Youngchoon
(Animal Products Utilization Division, National Institute of Animal Science, RDA)
,
Kim, Jinhyung
(Animal Products Utilization Division, National Institute of Animal Science, RDA)
,
Chang, Sunsik
(Hanwoo Research Institute, National Institute of Animal Science, RDA)
,
Park, Beomyoung
(Dairy Science Division, National Institute of Animal Science, RDA)
This study was conducted to establish the shelf life of $1^{++}$ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top ...
This study was conducted to establish the shelf life of $1^{++}$ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of $1^{++}$ grade Hanwoo steers. The distribution conditions were 0, 7, or 14 d of aging at $2^{\circ}C$ and continuous storage at $-18^{\circ}C$ for 0, 3, 6, or 9 mon. The lightness (CIE $L^*$) values decreased as the duration of freezer storage increased (p<0.05). The water-holding capacity of 4 muscles increased as the aging time increased when they were frozen for 3 mon (p<0.05). The cooking loss values of the four muscles were significantly increased as the duration of freezer storage increased (p<0.05). The Warner-Bratzler shear force values were significantly decreased in the loin, striploin, and top round muscles as the aging time increased (p<0.05). The changes in volatile basic nitrogen (16.67-18.49 mg%) and thiobarbituric reactive substance values (0.75-0.82 mg MA/kg meat) were significantly increased when the meat was frozen for 9 mon after 14 d of aging. On the basis of these observations, the shelf life of $1^{++}$ grade Hanwoo beef during distribution should be limited to less than 9 mon of freezer storage at $-18^{\circ}C$ after 14 d of aging at $2^{\circ}C$.
This study was conducted to establish the shelf life of $1^{++}$ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of $1^{++}$ grade Hanwoo steers. The distribution conditions were 0, 7, or 14 d of aging at $2^{\circ}C$ and continuous storage at $-18^{\circ}C$ for 0, 3, 6, or 9 mon. The lightness (CIE $L^*$) values decreased as the duration of freezer storage increased (p<0.05). The water-holding capacity of 4 muscles increased as the aging time increased when they were frozen for 3 mon (p<0.05). The cooking loss values of the four muscles were significantly increased as the duration of freezer storage increased (p<0.05). The Warner-Bratzler shear force values were significantly decreased in the loin, striploin, and top round muscles as the aging time increased (p<0.05). The changes in volatile basic nitrogen (16.67-18.49 mg%) and thiobarbituric reactive substance values (0.75-0.82 mg MA/kg meat) were significantly increased when the meat was frozen for 9 mon after 14 d of aging. On the basis of these observations, the shelf life of $1^{++}$ grade Hanwoo beef during distribution should be limited to less than 9 mon of freezer storage at $-18^{\circ}C$ after 14 d of aging at $2^{\circ}C$.
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문제 정의
Although several studies have investigated the effect of aging, freezing, and thawing on meat quality attributes, the combined effect of aging and freezing on meat quality characteristics has not been determined. The objective of this study was therefore to establish the shelf life of 1++ grade Hanwoo beef for export targeted at consumers who prefer highly marbled beef. The changes in meat quality during cold aging and freezer storage were evaluated under conditions similar to those during distribution of meat to China or Hong Kong.
데이터처리
Data were analyzed by the Student-Newman-Keuls’ multiple comparison test, using the GLM procedure of the SAS program (2015).
이론/모형
VBN content was analyzed according to the Korea Food Standards Codex (2017) of MFDS. The sample (10 g) was homogenized in 20 mL of deionized water (DW), using a Polytron device (PT-MR 2100, Kinematica AG, Switzerland) with the speed set at 10,000 rpm, for 1 min.
The standard for lightness (CIE L*), redness (CIE a*), and yellowness (CIE b*) was calibrated after a 30-min blooming period at 2°C (Commission Internationale de I’Eclairage, 1986). WHC was determined by a centrifugation-based method (Kristensen and Purslow, 2001). The homogenized tissue (0.
성능/효과
A,BMeans in the same cuts among the freezing mon within the same category with different letters are significantly different (p<0.05).
The meat color (CIE L*, a*, b*) of the loin, striploin, tenderloin, and top round muscles did not significantly change during the aging period; the lightness (CIE L*) values of the tenderloin muscles decreased as the freezer storage period increased (p<0.05) (Table 2).
grade Hanwoo beef during distribution by evaluating changes in meat quality and storage stability under distribution conditions for export to Hong Kong or China. The results of this study revealed that the WBSF parameter significantly decreased with increasing aging time. As the freezer storage period increased, the CIE L* values decreased, whereas CL (%) and WHC (%) increased (p< 0.
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