Kim Ji-Han, Jeon Min-Young, Lee Chi-Ho
Department of Food Science and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, S7N5A8, Canada.
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Asian-Australas J Anim Sci. 2019 Mar 7;32(10):1621-1629. doi: 10.5713/ajas.18.0610. Print 2019 Oct.
The objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin.
Grade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples assigned into the following four groups commercial beef (CON), frozen beef (HF/40 days in -18°C freezer), wet-aged beef (HW/21 days), and dry-aged beef (HD/40 days) were stored in a 80±5% relative humidity cooler at 1 °C.
The HF group showed a significantly higher cooking loss and expressible drip with significantly higher pH compared to other groups. In addition, protein and fat contents in the HD group were higher than those in other groups (p < 0.05). The shear forces in the HW and HD groups were significantly lower than those in the CON group. The HD group had significantly higher omega-3 and polyunsaturated fatty acids compared with other groups. Glutamic acid levels in the HD group were significantly higher compared with those in other groups. Electronic tongue analysis revealed that sourness of the HD group was lower than that of other groups, whereas the HD group showed significantly higher umami, richness, and saltiness compared to other groups (p < 0.05). Sensory test results revealed that the HW group had significantly higher tenderness, while the HD group had significantly higher chewiness, juiciness, and overall acceptability scores.
These results suggest that both wet- and dry-aging treatments can effectively improve sensory characteristics, and dry-aging was much more useful to enhance umami tastes and meat quality of 2 grade Hanwoo sirloins.
本研究旨在评估市售、冷冻、湿式熟成和干式熟成的韩牛里脊的理化、感官和风味特性。
从6头韩牛阉牛（约30月龄）处获取二级里脊肉，宰后5天取样。样本分为以下四组：市售牛肉（CON）、冷冻牛肉（HF/在-18°C冷冻库中保存40天）、湿式熟成牛肉（HW/21天）和干式熟成牛肉（HD/40天），将其储存在温度为1°C、相对湿度80±5%的冷藏库中。
与其他组相比，HF组的烹饪损失和可挤出汁液显著更高，pH值也显著更高。此外，HD组的蛋白质和脂肪含量高于其他组（p<0.05）。HW组和HD组的剪切力显著低于CON组。HD组的ω-3和多不饱和脂肪酸含量显著高于其他组。HD组的谷氨酸水平显著高于其他组。电子舌分析显示，HD组的酸度低于其他组，而HD组的鲜味、丰富度和咸度显著高于其他组（p<0.05）。感官测试结果显示，HW组的嫩度显著更高，而HD组的嚼劲、多汁性和总体可接受性得分显著更高。
这些结果表明，湿式和干式熟成处理均可有效改善感官特性，干式熟成对于提升二级韩牛里脊的鲜味和肉质更有效。
