[논문]The effects of dry or wet aging on the quality of the longissimus muscle from 4-year-old Hanwoo cows and 28-month-old Hanwoo steers

Oh, Jungmin; Lee, Hyun Jung; Kim, Hyun Choel; Kim, Hyun Joo; Yun, Yeong Gwon; Kim, Kwan Tae; Choi, Yang Il; Jo, Cheorun

doi:10.1071/an17104

[해외논문] The effects of dry or wet aging on the quality of the longissimus muscle from 4-year-old Hanwoo cows and 28-month-old Hanwoo steers

Animal production science, v.58 no.12, 2018년, pp.2344 - 2351

Oh, Jungmin , Lee, Hyun Jung , Kim, Hyun Choel , Kim, Hyun Joo , Yun, Yeong Gwon , Kim, Kwan Tae , Choi, Yang Il , Jo, Cheorun

Abstract ▼ AI-Helper

This study was conducted to discover the differences in physicochemical and sensory qualities of beef from 4-year-old Hanwoo cows and 2-year-old Hanwoo steers after undergoing different meat aging methods. Additionally, the possibility of using 4-year-old cows as value-added aged meat was investigated. Loins from eight cows (average 51 months old) and eight steers (average 28 months old) of quality grade 2 were aged for 28 days using dry and wet aging. Analyses were conducted to evaluate meat quality, including moisture content, pH, cooking loss, shear force, nucleotides, free amino acids (FAA), and sensory evaluation. After 28 days of aging, the moisture and shear force for loins from steers and cows were reduced compared with those of non-aged meat (P ＜ 0.05). Cooking loss was reduced by dry aging. Regardless of aging method and gender, aging decreased inosine-50-monophosphate content but increased FAA content (P ＜ 0.05). Dry aging increased glutamic acid content in meat, and aging the meat of steer increased the content of aspartic acid and glutamic acid (P ＜ 0.05). Before aging, sensory scores for juiciness, tenderness, flavour, and overall acceptance between cow and steer were significantly different (P ＜ 0.05), but the differences disappeared after aging. Therefore, the quality of lower grade meat from 4-year-old cows is comparable to that of meat from 2-year-old steers after aging, regardless of the aging method used.

주제어

참고문헌 (32)

Food Quality and Preference Aaslyng 14 277 2003 10.1016/S0950-3293(02)00086-1

상세보기
Animal Science Journal Ba 85 164 2014 10.1111/asj.12100

상세보기
Meat Science Boakye 34 335 1993 10.1016/0309-1740(93)90082-S

상세보기
Journal of Food Science Campbell 66 196 2001 10.1111/j.1365-2621.2001.tb11315.x

상세보기
Food Chemistry Chen 104 1200 2007 10.1016/j.foodchem.2007.01.042

상세보기
European Food Research and Technology Dashdorj 241 157 2015 10.1007/s00217-015-2449-3

상세보기
Meat Science Destefanis 78 153 2008 10.1016/j.meatsci.2007.05.031

상세보기
Meat Science Feidt 44 19 1996 10.1016/S0309-1740(96)00088-5

상세보기
Animal Science Journal Ichimura 88 379 2017 10.1111/asj.12625

상세보기
Han-gug Chugsan Sigpum Hag-hoeji Khan 36 159 2016
Journal of Animal Science and Technology Kim 52 157 2010 10.5187/JAST.2010.52.2.157

원문보기 상세보기
Han-gug Chugsan Sigpum Hag-hoeji Kim 31 799 2011
Meat Science Kim 111 168 2016 10.1016/j.meatsci.2015.09.008

상세보기
Meat Science Koutsidis 79 270 2008 10.1016/j.meatsci.2007.09.010

상세보기
Meat Science Laster 80 795 2008 10.1016/j.meatsci.2008.03.024

상세보기
Han-gug Chugsan Sigpum Hag-hoeji Lee 30 321 2010
The Korean Journal of Food and Nutrition Lee 28 1019 2015 10.9799/ksfan.2015.28.6.1019

원문보기 상세보기
Asian-Australasian Journal of Animal Sciences Lee 2017
Meat Science Moon 74 516 2006 10.1016/j.meatsci.2006.04.027

상세보기
Han-gug Chugsan Sigpum Hag-hoeji Moon 33 796 2013
Journal of Sensory Studies Moskowitz 8 241 1993 10.1111/j.1745-459X.1993.tb00217.x

상세보기
Polish Journal of Food and Nutrition Sciences Nowak 61 231 2011 10.2478/v10222-011-0025-5

상세보기
Meat Science Obuz 96 1227 2014 10.1016/j.meatsci.2013.11.015

상세보기
Meat Science Pflanzer 87 7 2011 10.1016/j.meatsci.2010.08.009

상세보기
Meat Science Pivotto 96 237 2014 10.1016/j.meatsci.2013.07.015

상세보기
European Journal of Cancer Prevention Severi 6 S21 1997 10.1097/00008469-199703001-00005

상세보기
Journal of Food Science Shorthose 55 1 1990 10.1111/j.1365-2621.1990.tb06004.x

상세보기
Journal of Animal Science Sitz 84 1221 2006 10.2527/2006.8451221x

상세보기
Journal of Animal Science Stelzleni 85 2631 2007 10.2527/jas.2006-794

상세보기
Journal of Agricultural and Food Chemistry Tikk 54 7769 2006 10.1021/jf060145a

상세보기
Journal of Animal Science Weatherly 76 598 1998
Meat Science Xiong 77 105 2007 10.1016/j.meatsci.2007.04.012

상세보기

LOADING...

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증

[해외논문] The effects of dry or wet aging on the quality of the longissimus muscle from 4-year-old Hanwoo cows and 28-month-old Hanwoo steers

Abstract ▼ AI-Helper

주제어

참고문헌 (32)

이 논문을 인용한 문헌

연구과제 타임라인

관련 콘텐츠

원문 URL 링크

이 논문과 함께 이용한 콘텐츠

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

선택된 텍스트

연합인증

[해외논문] The effects of dry or wet aging on the quality of the longissimus muscle from 4-year-old Hanwoo cows and 28-month-old Hanwoo steers

Abstract ▼ AI-Helper

주제어

참고문헌 (32)

이 논문을 인용한 문헌

연구과제 타임라인

전체(0) 논문(0) 특허(0) 보고서(0)

전체(0) 논문(0) 특허(0) 보고서(0)

관련 콘텐츠

원문 URL 링크

이 논문과 함께 이용한 콘텐츠

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

선택된 텍스트