Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods

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...

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Autores principales: Lee, Hyun Jung, Choe, Juhui, Kim, Kwan Tae, Oh, Jungmin, Lee, Da Gyeom, Kwon, Ki Moon, Choi, Yang Il, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5666177/
https://www.ncbi.nlm.nih.gov/pubmed/28728384
http://dx.doi.org/10.5713/ajas.17.0318
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author Lee, Hyun Jung
Choe, Juhui
Kim, Kwan Tae
Oh, Jungmin
Lee, Da Gyeom
Kwon, Ki Moon
Choi, Yang Il
Jo, Cheorun
author_facet Lee, Hyun Jung
Choe, Juhui
Kim, Kwan Tae
Oh, Jungmin
Lee, Da Gyeom
Kwon, Ki Moon
Choi, Yang Il
Jo, Cheorun
author_sort Lee, Hyun Jung
collection PubMed
description 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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spelling pubmed-56661772017-12-01 Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods Lee, Hyun Jung Choe, Juhui Kim, Kwan Tae Oh, Jungmin Lee, Da Gyeom Kwon, Ki Moon Choi, Yang Il Jo, Cheorun Asian-Australas J Anim Sci Article 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. Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2017-12 2017-06-26 /pmc/articles/PMC5666177/ /pubmed/28728384 http://dx.doi.org/10.5713/ajas.17.0318 Text en Copyright © 2017 by Asian-Australasian Journal of Animal Sciences This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Lee, Hyun Jung
Choe, Juhui
Kim, Kwan Tae
Oh, Jungmin
Lee, Da Gyeom
Kwon, Ki Moon
Choi, Yang Il
Jo, Cheorun
Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
title Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
title_full Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
title_fullStr Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
title_full_unstemmed Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
title_short Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
title_sort analysis of low-marbled hanwoo cow meat aged with different dry-aging methods
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5666177/
https://www.ncbi.nlm.nih.gov/pubmed/28728384
http://dx.doi.org/10.5713/ajas.17.0318
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