[논문]Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes

Hanagasaki, Takashi; Asato, Naokazu

doi:10.1186/s40781-018-0180-x

[해외논문] Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes 원문보기

Journal of animal science and technology : JAST, v.60 no.9, 2018년, pp.23.1 - 23.9

Hanagasaki, Takashi (Okinawa prefectural Industrial Technology Center) , Asato, Naokazu (Okinawa prefectural Livestock Research Center)

Abstract ▼ AI-Helper

Background: Aging trials are conducted to determine characteristics associated with dry- and wet-aging processes of beef from delivered cows grown in Okinawa, i.e., dams that have finished giving birth (Okinawan delivered cow beef). Changes in free amino acids, hardness, and other factors were analyzed in round of Okinawan delivered cow beef during dry- and wet-aging processes along with a comparison with characteristics of beef imported from Australia. Results: Functional amino acids did not increase during both dry- and wet-aging processes. However, proteinogenic amino acids increased significantly (P < 0.05) and hardness tended to decrease during both dry- and wet-aging processes. On comparison between dry- and wet-aging processes by analysis of variance, drip and cooking losses were significantly lower during the dry-aging process than during the wet-aging process. However, there was no significant difference in free amino acids or hardness in this comparison. Conclusion: There was no significant difference between dry- and wet-aging methods for all studied variables related to free amino acids or hardness in this study.

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제안 방법

Analyses were monitored in the positive-ion mode using an ESI source at 350 °C and MRM.
First, sampling for the dry-aging experiment for 2, 3, and 4 weeks was performed to a depth of over 1 cm from the surface of the edible part, after it had been trimmed.
First, sampling for the dry-aging experiment for 2, 3, and 4 weeks was performed to a depth of over 1 cm from the surface of the edible part, after it had been trimmed. The sampling for the dry-aging experiment for 0 and 1 week and the wet-aging experiment for 0, 1, 2, 3, and 4 weeks was performed to a depth of over 1 cm from the surface of the meat without trimming. These were cut and homogenized.
However, Warren and Kastner [11] found that both vacuum aging and dry aging for 11 days resulted in tenderness scores that were significantly higher than the unaged controls. To shed light on this issue, in this study, scientific data, such as free amino acids and hardness, were analyzed in the round of Okinawan delivered cow beef during dry-aging and wet-aging processes along with a comparison with beef imported from Australia (hereinafter referred to as Australian beef).

데이터처리

Two-way analysis of variance (ANOVA) was used for statistical analysis with the program JMP® 13 (SAS Institute Inc., Cary, NC, USA).

성능/효과

Probability values for the strain regarding breaking point and shearing point were also determined (breaking point in Australian beef during dry- and wet-aging processes: P = 0.52 and P = 0.7, respectively; shearing point in Australian beef during dry- and wet-aging processes: P = 0.8 and P = 0.1, respectively; breaking point in Okinawan delivered cow beef during dry- and wet-aging processes: P = 0.054 and P = 0.059, respectively; and shearing point in Okinawan delivered cow beef during dry- and wet-aging processes: P = 0.055 and P = 0.658, respectively).
The results showed that glutamic acid increased stably, which is essential for the umami taste of meat, for beef during both types of aging.

후속연구

However, in actual conditions, certain molds can grow on the surface of the meat during the dry-aging process, which is one factor that confers the taste of dry-aged beef [3]. Therefore, further studies are needed in demonstrate the effects of mold on dry-aged beef.

참고문헌 (11)

1. Baird B Dry aging enhances palatability of beef, Beef safety and quality 2008
2. Campbell RE Hunt MC Levis P Chambers Iv E Dry-aging effects on palatability of beef longissimus muscle J Food Sci 2001 66 196 199 10.1111/j.1365-2621.2001.tb11315.x

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3. Dashmaa D Tripathi VK Cho S Kim Y Hwang I Dry aging of beef; review J Anim Sci Technol 2016 58 20 10.1186/s40781-016-0101-9 27200180

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4. King MF Matthews MA Rule DC Field RA Effect of beef packing method on volatile compounds developed by oven roasting or microwave cooking J Agric Food Chem 1995 43 773 778 10.1021/jf00051a039

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5. Muramoto T Maeno K Okada Y Tezuka S Kamata T Relationship between shear force and tenderness of Japanese shorthorn beef Tohoku J Anim Sci Technol 2014 64 1 7 12
6. Parrish FC Jr Boles JA Rust RE Olson DG Dry and wet aging effects on palatability attributes of beef loin and rib steaks from three quality grades J Food Sci 1991 56 601 603 10.1111/j.1365-2621.1991.tb05338.x

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7. Savell JW. Dry-aging of beef, exective summery: National Cattlemen’s Beef Association; 2008. https://www.beefresearch.org/CMDocs/BeefResearch/Dry%20Aging%20of%20Beef.pdf
8. Sitz BM Calkins CR Feuz DM Umberger WJ Eskridge KM Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks J Anim Sci 2006 84 1221 1226 10.2527/2006.8451221x 16612025

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9. Sugioka K, Tasaki T, Sakai H, Ieiri S, Araki T. Study of free amino acid in aging of beef. Proceedings of the annual meeting 2015 Okayama of Japan Society for Bioscience, biotechnology, and Agrochemistry. 2015: 2F26P18.
10. Tsuchiya T Ukai Y Saitou Y Change in quality and productive loss of beef meat during dry-aging process Bulletin of shizuoka prefecture livestock research institute 2013 6 12 14
11. Warren KE Kastner CL A comparison of dry aged and vacuum-aged beef striploins J Muscle Foods 1992 3 151 157 10.1111/j.1745-4573.1992.tb00471.x

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[해외논문] Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes 원문보기

Abstract ▼ AI-Helper

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[해외논문] Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes 원문보기

Abstract ▼ AI-Helper

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제안 방법

데이터처리

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후속연구

참고문헌 (11)

이 논문을 인용한 문헌

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