학술논문
Effects of Aging Methods and Periods on Quality Characteristics of Beef
이용수 5
- 영문명
- Effects of Aging Methods and Periods on Quality Characteristics of Beef
- 발행기관
- 한국축산식품학회
- 저자명
- SolJi Kim GwangHeun Kim Chan Moon KyoungBo Ko YoungMin Choi JeeHwan Choe YounChul Ryu
- 간행물 정보
- 『Food Science of Animal Resources』Food Science of Animal Resources 제42권 제6호, 953~967쪽, 전체 15쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2022.11.30
4,600원
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국문 초록
영문 초록
The objective of this study was to determine effects of aging methods (wetaged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by vacuum packaging and stored in a 4℃ refrigerator. Dry-aged beef was used without packaging. Packaged dry-aged beef was packaged in commercial bags. Dry-aged and packaged dry-aged samples were stored in a meat ager at 2℃–4℃ with 85%–90% relative humidity. Meat color, crust thickness, aging loss, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis, Torrymeter, meat pH, water activity, volatile basic nitrogen (VBN), thiobarbituric acid reactant substances (TBARS), and microbial analysis were measured or performed every 15 d until 60 d of aging time. Meat color changed significantly with increasing aging time. Differences in meat color among aging methods were observed. Aging losses of dry-aged and packaged dry-aged samples were higher than those of wet-aged samples. Wet-aged beef showed higher cooking loss, but lower WBSF than dry-aged and packaged dry-aged beef. VBN and TBARS showed an increasing tendency with increasing aging time. Differences of VBN and TBARS among aging methods were found. Regarding microbial analysis, counts of yeasts and molds were different among aging methods at the initial aging time. Packaged dry-aged and dry-aged beef showed similar values or tendency. Significant changes occurred during aging in all aging methods. Packaged dry aging and dry aging could result in similar quality traits and microbial characteristics of beef.
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
Conflicts of Interest
Acknowledgements
Author Contributions
Ethics Approval
References
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