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Effects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)
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 Title & Authors
Effects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)
Kim, Hyun-Wook; Lee, Eui-Soo; Choi, Yun-Sang; Choi, Ji-Hun; Han, Doo-Jeong; Kim, Hack-Youn; Song, Dong-Heon; Choi, Seul-Gi; Kim, Cheon-Jei;
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 Abstract
This study was conducted to evaluate the effect of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi (LD) muscle. Three different combinations of aging and freezing periods (0/90, 20/70, and 40/50) were examined using LD muscle at 24 h postmortem under an identical storage time of 90 d. The pH and lightness slightly increased with increasing aging period. However, there were no significant (p>0.05) differences in redness and yellowness. The solitary freezing treatment (0/90) had the significantly (p<0.05) lowest moisture content. The un-aged treatment had a significantly (p<0.05) higher total loss than the aged treatments due to an increase in thaw drip loss. The aging significantly improved the myofibrillar fragmentation index and shear force of Hanwoo LD muscle (p<0.05). In addition, the aged treatments produced a higher flavor, tenderness, juiciness, and overall acceptability relative to un-aged treatment. However, there was no significant (p>0.05) difference in shear force and sensorial properties between 20 and 40 d aging prior to freezing. Therefore, 20 d aging prior to freezing may be a sufficiently effective strategy to improve the tenderness and sensorial properties of Hanwoo LD muscle.
 Keywords
aging;freezing;Hanwoo;tenderness;
 Language
English
 Cited by
1.
숙성에 따른 한우 우둔의 풍미 전구물질 및 향기성분 변화,이주리;김선효;이현정;용해인;남기창;조철훈;정사무엘;

한국식품영양학회지, 2015. vol.28. 6, pp.1019-1025 crossref(new window)
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The Effect of Aging on Flavor Precursors and Volatile Compounds of Top Round from Hanwoo, The Korean Journal of Food And Nutrition, 2015, 28, 6, 1019  crossref(new windwow)
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