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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.29 No.3 pp.106-114

Effect of Dry Aging Condition on Yield, Microbial Growth and Storage Stability of Bottom Round Muscle from Hanwoo Beef

Soohyun Cho1*, Sun Moon Kang1, Dalrae Ahn2, Yunseok Kim1, Eunmi Lee3, Hoa Van Ba1, Youngchun Kim1, Pilnam Seong4, Jinhyoung Kim1 and Beomyoung Park1
1Department of Animal Biotechnology & Environment, National Institute of Animal Science, RDA, Wanju 55365, Korea
2Department of Agricultural Biology, National Institute of Agriculutural Science, RDA, Wanju 55365, Korea
3Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang 25342, Korea
4Research Policy Bureau, RDA, Jeonju 54875, Korea
Corresponding author: Dr. Soohyun Cho


The objective of this study was to investigate changes in drying yield, pH, water activity, microbial growth, and storage stability of bottom rounds of Hanwoo beef under four different dry-aging treatments (T1–T4) as temperature (2~4℃), relative humidity (65~86%) and dry-aging period (20~90 d). The drying yield decreased by 83.13–97.05% as the drying period increased. Among the four treatments, there were no significant differences in drying yield after 60 d of dry-aging. The total plate aerobic counts (TPC) increased by 1.07–4.39 log colony-forming units (CFU)/g as the dry-aging period increased. Of the four treatments, T4 at 40, 60, and 90 d had significantly higher TPCs than those observed for the other treatments on the same days (p<0.05). As the period of dry-aging increased, pH values increased by 5.35– 5.88 for knuckle and 5.34–5.62 for sirloin muscle, and water activity values decreased. For knuckle and sirloin muscle, the water activity values at 40 d and 60 d of T1 and T4 were significantly higher than those of the other treatments on the same days (p<0.05). The thiobarbituric reactive substances and volatile basic nitrogen values of the aged products increased as the dry-aging period increased. The results of this study showed that dry-aging conditions such as those in the T2 or T3 treatments (with a gradual increase in temperature and humidity) for less than 60 d would be best for yield, reduction of microbial growth and storage stability by dry the muscle surface quickly at the beginning period. Further research should include meat quality and economic analysis for these conditions that examines the benefits of these dry-aged products for the end processor.

건조숙성 조건이 한우 설도육의 건조수율, 미생물 성장 및 저장성에 미치는 영향

조수현1* ․ 강선문1 ․ 안달래2 ․ 김윤석1 ․ 이은미3 ․ Hoa Van Ba1 ․ 김영춘1 ․ 성필남4 ․ 김진형1 ․ 박범영1
농촌진흥청 국립축산과학원 축산생명환경부1, 농촌진흥청 국립농업과학원 축업생물부2, 농촌진흥청 한우연구소3, 농촌진흥청 연구정책국4