Effects of dry aging on physicochemical properties of beef cattle loins

건조숙성에 따른 육우 등심의 이화학적 특성에 미치는 영향

  • Choe, Ju-Hui (Department of Food and Bioproduct Sciences, Saskatchewan University) ;
  • Kim, Hack-Youn (Department of Animal Resource Science, Kongju National University)
  • 최주희 (사스카치완대학교 식품생물과학과) ;
  • 김학연 (공주대학교 동물자원학과)
  • Received : 2016.09.28
  • Accepted : 2016.10.27
  • Published : 2017.04.30


This study investigated the quality change in dry aged beef cattle loins (temperature: $3{\pm}1$, lative humidity: $75{\pm}5%$, 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.


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