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Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepare...

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Autores principales: Ha, Yoonkyung, Hwang, Inho, Ba, Hoa Van, Ryu, Sangdon, Kim, Younghoon, Kang, Sun Moon, Kim, Jinhyoung, Kim, Yunseok, Cho, Soohyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728821/
https://www.ncbi.nlm.nih.gov/pubmed/31508595
http://dx.doi.org/10.5851/kosfa.2019.e58
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author Ha, Yoonkyung
Hwang, Inho
Ba, Hoa Van
Ryu, Sangdon
Kim, Younghoon
Kang, Sun Moon
Kim, Jinhyoung
Kim, Yunseok
Cho, Soohyun
author_facet Ha, Yoonkyung
Hwang, Inho
Ba, Hoa Van
Ryu, Sangdon
Kim, Younghoon
Kang, Sun Moon
Kim, Jinhyoung
Kim, Yunseok
Cho, Soohyun
author_sort Ha, Yoonkyung
collection PubMed
description The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at 2°C–4°C and humidity of 65%–85%, while the wet-aging was done at 1°C for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.
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spelling pubmed-67288212019-09-10 Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles Ha, Yoonkyung Hwang, Inho Ba, Hoa Van Ryu, Sangdon Kim, Younghoon Kang, Sun Moon Kim, Jinhyoung Kim, Yunseok Cho, Soohyun Food Sci Anim Resour Article The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at 2°C–4°C and humidity of 65%–85%, while the wet-aging was done at 1°C for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM. Korean Society for Food Science of Animal Resources 2019-08 2019-08-31 /pmc/articles/PMC6728821/ /pubmed/31508595 http://dx.doi.org/10.5851/kosfa.2019.e58 Text en © Korean Society for Food Science of Animal Resources http://creativecommons.org/licenses/by-nc/3.0/ This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Ha, Yoonkyung
Hwang, Inho
Ba, Hoa Van
Ryu, Sangdon
Kim, Younghoon
Kang, Sun Moon
Kim, Jinhyoung
Kim, Yunseok
Cho, Soohyun
Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
title Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
title_full Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
title_fullStr Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
title_full_unstemmed Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
title_short Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
title_sort effects of dry- and wet-ageing on flavor compounds and eating quality of low fat hanwoo beef muscles
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728821/
https://www.ncbi.nlm.nih.gov/pubmed/31508595
http://dx.doi.org/10.5851/kosfa.2019.e58
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