Lee Dongheon, Kim Hye-Jin, Ismail Azfar, Kim Sung-Su, Yim Dong-Gyun, Jo Cheorun
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea.
Anim Biosci. 2023 Jul;36(7):1101-1119. doi: 10.5713/ab.23.0001. Epub 2023 Feb 26.
This study aimed to evaluate the physicochemical, metabolomic, and sensory qualities of Chikso and Hanwoo beef during 28 days of wet aging.
Rump and loins from Hanwoo and Chikso were obtained and wet-aged for 28 days at 4°C. The samples were collected at 7-day interval (n = 3 for each period). Physicochemical qualities including pH, meat color, shear force value, and myofibrillar fragmentation index, metabolomic profiles, and sensory attributes (volatile organic compounds and relative taste intensities) were measured.
Chikso showed a significantly higher shear force value than Hanwoo on day 0; however, no differences between breeds were found after day 14, regardless of the cuts. Overall, Chikso had more abundant metabolites than Hanwoo, especially L-carnitine and tyrosine. Among the volatiles, the ketone ratio was higher in the Chikso rump than the Hanwoo rump; however, Chikso had fewer alcohols and aldehydes than Hanwoo. Chikso rump showed higher taste intensities than the Hanwoo rump on day 0, and sourness decreased in Chikso, but increased in the Hanwoo rump on day 14. Wet aging for 14 days intensified the taste of Chikso loin but reduced the umami intensity of Hanwoo loin.
Chikso had different metabolomic and sensory characteristics compared to Hanwoo cattle, and 14 days of wet aging could improve its tenderness and flavor traits.
本研究旨在评估奇克索牛肉和韩牛在28天湿腌熟化过程中的理化性质、代谢组学特征和感官品质。
获取韩牛和奇克索牛的臀肉和腰肉，在4℃下进行28天的湿腌熟化。每隔7天采集样本（每个时间段n = 3）。测量包括pH值、肉色、剪切力值和肌原纤维破碎指数在内的理化性质、代谢组学图谱以及感官属性（挥发性有机化合物和相对味觉强度）。
在第0天，奇克索牛肉的剪切力值显著高于韩牛；然而，14天后，无论切口如何，两个品种之间均未发现差异。总体而言，奇克索牛肉的代谢物比韩牛更丰富，尤其是左旋肉碱和酪氨酸。在挥发性物质中，奇克索牛臀肉中的酮类比例高于韩牛臀肉；然而，奇克索牛肉中的醇类和醛类比韩牛少。在第0天，奇克索牛臀肉的味觉强度高于韩牛臀肉，并且奇克索牛肉的酸味在第14天有所下降，而韩牛臀肉的酸味则有所增加。湿腌熟化14天增强了奇克索牛腰肉的风味，但降低了韩牛腰肉的鲜味强度。
与韩牛相比，奇克索牛肉具有不同的代谢组学和感官特征，14天的湿腌熟化可以改善其嫩度和风味特性。
