title: Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef.
abstract: This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.
authors: National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
authors: Soohyun
authors: S
authors: Cho
authors: National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
authors: Sun Moon
authors: SM
authors: Kang
authors: National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
authors: Pilnam
authors: P
authors: Seong
authors: National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
authors: Geunho
authors: G
authors: Kang
authors: National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
authors: Yunseok
authors: Y
authors: Kim
authors: National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
authors: Jinhyung
authors: J
authors: Kim
authors: Chungnam National University, Daejun 34134, Korea.
authors: Seounghwan
authors: S
authors: Lee
authors: National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
authors: Sidong
authors: S
authors: Kim
keywords: Hanwoo bull beef; meat quality; sensory property