Utama Dicky Tri, Kim Yeong Jong, Jeong Hae Seong, Kim Juntae, Barido Farouq Heidar, Lee Sung Ki
Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia.
Asian-Australas J Anim Sci. 2020 Jan;33(1):157-165. doi: 10.5713/ajas.19.0205. Epub 2019 Jul 1.
The objective of this study was to compare the quality of dry-aged beef from cull Hanwoo cows slaughtered at 60 or 80 months old.
A total of eight cull Hanwoo carcasses with a quality grade of 3 (low-grade) were selected and divided into two age groups: 63.5±2.5 months old (n = 4) and 87.8±4.5 months old (n = 4). Whole longissimus thoracis et lumborum from the 11th rib to the last lumbar vertebrae, including the back fat, was removed from the carcass at 24 h postmortem and aged for 50 days in darkness at a temperature of 2°C±1°C, a relative humidity of 85% and an air flow of 2 m/s. The sampling was performed aseptically after 0, 20, 24, 40, and 50 days of aging.
Regardless of the aging period, aging increased the lightness (p<0.05), redness (p<0.05) and yellowness (p<0.05) at initial blooming (90 min after slicing) and the overall acceptance (p<0.05). No further tenderization effect was found after 20 days of aging, but aging for 50 days significantly increased the lipid oxidation (p<0.05). The generation of aroma volatiles in the roast steak from aged samples was higher (p<0.05) than that of non-aged samples. No significant effect of age at slaughter was found on the color, pH, water-holding capacity, cooking loss, shear force value, bacterial counts, volatile basic nitrogen, consumer acceptance, lipid oxidation, fatty acid composition or aroma volatiles.
The quality of dry-aged beef obtained from cull Hanwoo cows slaughtered at either 60 or 80 months old with similar quality grade was comparable and extending dry aging for more than 40 days is not recommended considering the costs and further lipid oxidation.
本研究旨在比较60月龄或80月龄屠宰的淘汰韩牛的干式熟成牛肉品质。
选取8头品质等级为3级（低等级）的淘汰韩牛胴体，分为两个年龄组：63.5±2.5月龄（n = 4）和87.8±4.5月龄（n = 4）。宰后24小时从胴体上取下第11肋至最后腰椎处的整个胸腰段最长肌，包括背部脂肪，在温度为2°C±1°C、相对湿度为85%、气流速度为2 m/s的黑暗环境中熟成50天。在熟成0、20、24、40和50天后进行无菌采样。
无论熟成期如何，熟成都增加了初始绽放（切片后90分钟）时的亮度（p<0.05）、红度（p<0.05）和黄度（p<0.05）以及总体接受度（p<0.05）。熟成20天后未发现进一步的嫩化效果，但熟成50天显著增加了脂质氧化（p<0.05）。熟成样品烤牛排中香气挥发物的生成量高于未熟成样品（p<0.05）。屠宰年龄对颜色、pH值、持水力、烹饪损失、剪切力值、细菌计数、挥发性盐基氮、消费者接受度、脂质氧化、脂肪酸组成或香气挥发物没有显著影响。
60月龄或80月龄屠宰且品质等级相似的淘汰韩牛的干式熟成牛肉品质相当，考虑到成本和进一步的脂质氧化，不建议干式熟成超过40天。
