→ 한국식품과학회지2017 ; 49(02): 158-161
Effects of dry aging on physicochemical properties of beef cattle loins
Juhui Choe and Hack-Youn Kim1,*
Department of Food and Bioproduct Sciences, Saskatchewan University 1Department of Animal Resource Science, Kongju National University
This study investigated the quality change in dry aged beef cattle loins (temperature: 3±1, lative humidity: 75±5%, period: 14 days), compared to non-aged beef cattle loins (control). The water content of dry aged loins was lower than that of the control (p<0.001). The fat content, protein content, pH value, and redness in dry aged loins were higher than in the control. Moreover, dry aging significantly improved the water holding capacity and cooking yield of beef cattle loin (p<0.001). The shear force of dry aged loins was significantly lower than in the control (p<0.01). The flavor, tenderness, juiciness, and overall acceptability of dry aged loins were higher than in the control according to sensory evaluation. Therefore, dry aging can improve the quality properties of beef cattle loins.
dry aging, beef cattle, physicochemical property, aging, loin meat
한국식품과학회지 2017 Apr; 49(02): 158 - 161