Koh, Kyung Chul
(Korean Meat Research Institute)
,
Chung, Ku-Yong
(Department of Animal Science and Biotechnology, Sangji University)
,
Kim, Hyun-Seok
(Department of Animal Science and Biotechnology, Sangji University)
,
Kang, Se-Joo
(Korea Institute for Animal Products Quality Evaluation)
,
Choi, Chang-Bon
(Department of Medical Biotechnology, Yeungnam University)
,
Jo, Cheorun
(Institute of Green Bio Science and Technology, 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)
This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs...
This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs (1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and aging time had significant effect on water holding capacity, color, shear force, total volatile basic nitrogen (TVBN) content, and sensory traits. Higher QG groups generally exhibited a lower shear force, nucleotide content, and water holding capacity, and higher $L^*$, $a^*$, and $b^*$ values. Acceptable tenderness (shear force <5.4 kg) in QG 1++, 1+, 1, and 2 was achieved on days 7, 14, 16, and 18, respectively, and QG 3 showed a shear force of 6.8 kg, even after 28 d. Regardless of QG, TVBN content below threshold levels (20-30 mg%) was observed throughout the 28 d aging period, while total plate counts above 7 Log CFU/g were seen at 21 d. In conclusion, it is recommended that Hanwoo beef with QG 1++, 1+, and intermediate QG (1 and 2) should be sold or consumed between 7 and 21, 14 and 21, 16 and 21 d, respectively. Beef with QG 3 should be sold or consumed within 21 d, based on microbial growth, even though it has not achieved desirable tenderness. For this reason, an additional tenderizing process is recommended before this beef is ready for consumption.
This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs (1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and aging time had significant effect on water holding capacity, color, shear force, total volatile basic nitrogen (TVBN) content, and sensory traits. Higher QG groups generally exhibited a lower shear force, nucleotide content, and water holding capacity, and higher $L^*$, $a^*$, and $b^*$ values. Acceptable tenderness (shear force <5.4 kg) in QG 1++, 1+, 1, and 2 was achieved on days 7, 14, 16, and 18, respectively, and QG 3 showed a shear force of 6.8 kg, even after 28 d. Regardless of QG, TVBN content below threshold levels (20-30 mg%) was observed throughout the 28 d aging period, while total plate counts above 7 Log CFU/g were seen at 21 d. In conclusion, it is recommended that Hanwoo beef with QG 1++, 1+, and intermediate QG (1 and 2) should be sold or consumed between 7 and 21, 14 and 21, 16 and 21 d, respectively. Beef with QG 3 should be sold or consumed within 21 d, based on microbial growth, even though it has not achieved desirable tenderness. For this reason, an additional tenderizing process is recommended before this beef is ready for consumption.
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가설 설정
3)Texture: 1, very fine; 3, very coarse.
제안 방법
Short loins (M. longissimus lumborum) from 1st to 6th lumbar vertebrae from the both sides of the carcasses of 13 Hanwoosteers and 2 bulls (the range of carcass weights 403–485 kg) from five different QG groups (1++, 1+, 1, 2, 3; n=3/group)were used in this study (Table 1).
The aging of meat samples was conducted at 2±1℃ and the physicochemical and microbial analysis and sensory evaluation were examined at each aging time.
In addition, the optimal point of sale and consumption should be recommended to retailers. Therefore, the present study aimed to determine the relationship between QG of beef and aging time on physicochemical and sensory attributes, and to define the suitable point of sale and consumption for desirable sensory and hygienic quality.
대상 데이터
The 2 bulls were used inevitably due to the short of supply of QG 3 beef from steer. All the samples (30 short loins, a pair from 13 steers and 2 bulls) were purchased from a local auction market of beef cuts where their carcass characteristics including grading scores of Korean carcass quality grading standard (MAFRA, 2017) were open to auction purchasers prior to auctioning. All the beef cuts were fabricated and vacuum packaged on the day of grading.
데이터처리
For pH and proximate composition, statistical analysis was performed by one-way Analysis of Variance (ANOVA), andsignificant differences at level of p<0.05 were detected by Duncan's multiple range test using SAS software (SAS InstituteInc., USA).
The values are expressed as means±standard error. For physicochemical, microbial and sensory analyses, QG(1++, 1+, 1, 2, and 3) and aging time (day of 4, 7, 9, 11, 14, 16, 18, 21, 23, 25, and 28) effects and their interactions were examined as a repeated measure using General Linear Model (GLM) procedure of SAS. All means were separated using theleast square means (LSMeans) function with PDIFF option.
이론/모형
Sensory evaluation was performed for seven traits of which 6 traits of juiciness, muscle fiber tenderness, overall tenderness, connective tissue amount, flavor intensity and overall palatability in 8-hedonic scale (1=extremely undesirable,8=extremely desirable) were referenced to the guidelines for cookery and sensory evaluation of meat (AMSA, 2015) and ofwhich one trait of “fatty” (which is “gireumgi” in Korean) was referred to the method of Choi (2010). All panel memberswere selected screening test according to the method of Kim (1997) using ranking and triangle test. Each panelist evaluated fifteen different beef samples at 4, 7, 9, 11, 14, 16, 18, 21, 23, 25, and 28 d of aging.
Briefly, the moisturecontent was obtained by drying each sample (3 g) placed in an aluminum dish at 104℃ for 15 h. The crude protein contentswere measured by the Kjeldahl method (VAPO45, Gerhardt Ltd., Idar-Oberstein, Germany). The crude fat contents weremeasured using the Soxhlet extraction system (TT 12/A, Gerhardt Ltd.
The proximate composition was obtained with a slightly modified method of AOAC (AOAC, 2000). Briefly, the moisturecontent was obtained by drying each sample (3 g) placed in an aluminum dish at 104℃ for 15 h.
The water holding capacity (WHC) of the meat samples was determined by the method of Grau and Hamm (1953). Briefly,a 300 mg meat sample was placed in a Whatman No.
성능/효과
05). The shear values of QG 1 and 2 were in between those of QG1++, 1+, and QG 3. The shear values for QG1++ exhibiting 21.8 kgF were the lowest among all the QGs. However, this values of 21.
, 2012). In this study, the effect of aging time was greater for a* values than for QG (F values 29.68 and 8.83). The a*values of all QG groups significantly decreased at day 16 and increased thereafter, except for groups 1+ and 3.
The results of this study showed that the physicochemical and sensory properties of Hanwoo beef are significantly dependent on QG and aging time. A higher QG in beef generally leads to an acceleration in tenderness and loss of waterretaining ability during aging, compared to lower QG counterparts.
(2017) also reported that Hanwoo loin of higher QGs contained more oleic acid and volatile hydrocarbons generated from lipid oxidation in beef, including n-pentane, n-hexane, and 2-butene, which show a positive correlation with QG and crude fatcontent. With an extended aging time, AMP and IMP content significantly decreased, and inosine content significantly increased. The increase in inosine content can be explained by the conversation of IMP during aging.
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