Lee, Hyun Jung
(Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
,
Choe, Juhui
(Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
,
Kim, Kwan Tae
(Korea Institute for Animal Products Quality Evaluation)
,
Oh, Jungmin
(Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
,
Lee, Da Gyeom
(Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
,
Kwon, Ki Moon
(Korea Institute for Animal Products Quality Evaluation)
,
Choi, Yang Il
(Department of Animal Science, Chungbuk National University)
,
Jo, Cheorun
(Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
Objective: Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations. Methods: Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-a...
Objective: Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations. Methods: Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total aerobic bacterial count, shear force, inosine 5′-monophosphate (IMP) and free amino acid content, and sensory properties. Results: The difference in chemical composition, total aerobic bacterial count, shear force, IMP, and total free amino acid content were negligible among the 3 dry-aged groups. The SD and SDB showed statistically similar tenderness, flavor, and overall acceptability relative to TD. However, SDB had a relatively higher saleable yield. Conclusion: Both SD and SDB can successfully substitute for TD. However, SDB would be the best option for simplified dry-aging of low-marbled beef with a relatively high saleable yield.
Objective: Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations. Methods: Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total aerobic bacterial count, shear force, inosine 5′-monophosphate (IMP) and free amino acid content, and sensory properties. Results: The difference in chemical composition, total aerobic bacterial count, shear force, IMP, and total free amino acid content were negligible among the 3 dry-aged groups. The SD and SDB showed statistically similar tenderness, flavor, and overall acceptability relative to TD. However, SDB had a relatively higher saleable yield. Conclusion: Both SD and SDB can successfully substitute for TD. However, SDB would be the best option for simplified dry-aging of low-marbled beef with a relatively high saleable yield.
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제안 방법
A randomized incomplete block design was applied, using the trial as the block. The control (n = 12, 24 sirloins per 2 trials) and the 3 different dry-aging methods (n = 4 for each treatment, 8 sirloins per 2 trials) were assigned, and the model was analyzed with the fixed effect (aging method) and the random effect (carcass and side of the carcass).
Sensory evaluation was conducted by a consumer panel (total 30 panelists) to observe changes in the low-marbled Hanwoo cow meat after dry-aging and differences among the different dry-aging methods (TD, SD, and SDB). Each sample was cut into a similar size (50×20×6 mm3 , length×width×height), grilled until the core temperature reached to 72°C, and served to the panelists.
A randomized incomplete block design was applied, using the trial as the block. The control (n = 12, 24 sirloins per 2 trials) and the 3 different dry-aging methods (n = 4 for each treatment, 8 sirloins per 2 trials) were assigned, and the model was analyzed with the fixed effect (aging method) and the random effect (carcass and side of the carcass). Calculations based on the general linear model were performed using SAS 9.
However, no scientific data have been provided for the SD method, including data on microbial safety. Therefore, in this study, different dry-aging methods (TD, SD, and SD within an aging bag [SDB]) were compared to investigate the possible use of SD and/or SDB for improving the palatability of low-marbled beef.
대상 데이터
A total of 48 sirloins were obtained from approximately 48-monthold Hanwoo cows (quality grade 2). The samples were transferred in a cooler (4°C) to the Korea Institute for Animal Products Quality Evaluation (Sejong, Korea).
The samples were transferred in a cooler (4°C) to the Korea Institute for Animal Products Quality Evaluation (Sejong, Korea).
데이터처리
The control (n = 12, 24 sirloins per 2 trials) and the 3 different dry-aging methods (n = 4 for each treatment, 8 sirloins per 2 trials) were assigned, and the model was analyzed with the fixed effect (aging method) and the random effect (carcass and side of the carcass). Calculations based on the general linear model were performed using SAS 9.3 (SAS Institute Inc., Cary, NC, USA) and the results were reported as mean values with standard error of the means. Significant differences among the mean values were determined on the basis of the StudentNewman-Keuls multiple comparison test at a level of p<0.
Significant differences among the mean values were determined on the basis of the StudentNewman-Keuls multiple comparison test at a level of p<0.05.
이론/모형
For free amino acid content, the samples were prepared according to the method of Lee et al [15] and injected into a HPLC (S 1125, Sykam GmbH, Eresing, Germany) system with postcolumn derivatization (Pinnacle PCX derivatization instrument, Pickering Laboratories, Mountain View, CA, USA). The analytical conditions were as follows: mobile phase, buffers A, B, C, and D (Ajoo Scientific, Gunpo, Korea); column, 4.
Ground meat (200 g) was prepared in a sample cup (FOSS, Hillerød, Denmark) and its chemical composition (moisture, fat, protein, and collagen contents) was determined using the FoodScan Lab meat analyzer (FOSS, Denmark) based on official methods of analysis of AOAC [14].
성능/효과
Among these degradation products, IMP and Glu have a positive and even synergistic impact on umami taste [15,24]. In this study, the IMP content had declined by 40% to 47% during the aging period, and no significant differences were found among the different aging methods (Table 3). IMP degradation to inosine and hypoxanthine is a constant but fast reaction at the early postmortem period, and because dry-aging takes a long time to change the meat characteristics, the increases and/or concentrated levels of free amino acids would be more important than those of nucleotides.
In this study, the saleable yield of SD group decreased approximately 13.67% relative to that of TD group, whereas SDB group maintained a similar level to TD group (p<0.05, data not shown).
This result might be attributable to the different amounts and depths of the crust and/or its formation rate as it has a role in preventing microbial penetration into the meat [20]. When we estimated the amount and depth of crust from the trimming loss among the dry-aged groups (data not shown), the trimming loss was the highest in SD group (26.31%), followed by TD (19.54%) and SDB (18.16%) groups. The results are in the same order as those of the microbial counts in Table 2.
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