不同干式熟成方法对低大理石花纹韩牛牛肉的分析。
Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods.
作者信息
Lee Hyun Jung, Choe Juhui, Kim Kwan Tae, Oh Jungmin, Lee Da Gyeom, Kwon Ki Moon, Choi Yang Il, Jo Cheorun
机构信息
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea.
出版信息
Asian-Australas J Anim Sci. 2017 Dec;30(12):1733-1738. doi: 10.5713/ajas.17.0318. Epub 2017 Jun 26.
OBJECTIVE
Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations.
METHODS
Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total aerobic bacterial count, shear force, inosine 5'-monophosphate (IMP) and free amino acid content, and sensory properties.
RESULTS
The difference in chemical composition, total aerobic bacterial count, shear force, IMP, and total free amino acid content were negligible among the 3 dry-aged groups. The SD and SDB showed statistically similar tenderness, flavor, and overall acceptability relative to TD. However, SDB had a relatively higher saleable yield.
CONCLUSION
Both SD and SDB can successfully substitute for TD. However, SDB would be the best option for simplified dry-aging of low-marbled beef with a relatively high saleable yield.
目的
比较不同的干式熟成方法[传统干式熟成（TD）、简化干式熟成（SD）和在熟成袋中的简化干式熟成（SDB）]，以研究SD和/或SDB在实际情况中的可能用途。
方法
取自48头韩牛的牛里脊进行冷冻处理（对照组，宰后2天），或使用不同的熟成方法进行28天的干式熟成，并对其化学成分、需氧细菌总数、剪切力、5'-肌苷酸（IMP）和游离氨基酸含量以及感官特性进行分析。
结果
在3个干式熟成组中，化学成分、需氧细菌总数、剪切力、IMP和游离氨基酸总含量的差异可忽略不计。相对于TD，SD和SDB在嫩度、风味和总体可接受性方面在统计学上相似。然而，SDB的可售产量相对较高。
结论
SD和SDB均可成功替代TD。然而，SDB将是大理石花纹较少的牛肉进行简化干式熟成且可售产量相对较高的最佳选择。
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