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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.25 No.1 pp.37-48
DOI : http://dx.doi.org/10.12718/AARS.2014.25.1.38

포장방법이 한우육의 숙성 중 육색 및 맛 관련 전구물질에 미치는 영향

강선문, 강근호, 성필남, 김영춘, 박범영, 조수현*
농촌진흥청 국립축산과학원 축산물이용과

Effect of Packaging Methods on the Color and Taste-related Precursors in Hanwoo (Korean Cattle) Beef during Aging

Soo-Hyun Cho*, Sun Moon Kang, Geun-Ho Kang, Pil-Nam Seong, Young-Chun Kim, Beom-Young Park
Animal Products Research and Development Division, National Institute of Animal Science, R.D.A.
(Received 31 March 2014, Revised 10 June 2014, Accepted 11 June 2014)

Abstract

This research was conducted to estimate the effect of packaging methods on the color and taste-relatedprecursors in Hanwoo (Korean cattle) beef during aging. Following packaging with vacuum (VACP), lowoxygen-modified atmosphere (LOMAP; 0% O2/20% CO2/80% N2) or vacuum skin+LOMAP (VSP+LOMAP),the loins and top rounds were aged at 2℃ for 14 days and lipid oxidation (TBARS content), surface color,glucose and lactate contents were measured. TBARS and glucose contents were not different by packagingmethods in both loins and top rounds. The a* (redness), b* (yellowness) and C* (chroma) values were higher(p<0.05) in VACP-aged beef as compared to the other beef. Lactate content was significantly higher (p<0.05)in both LOMAP- and VSP+LOMAP-aged beef than in VACP-aged beef at day 14 of aging. These findingssuggested that VACP was the most effective in maintaining color stability but LOMAP was more effective inmaintenance of some taste-related precursor compared to VACP.

 

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