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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.30 No.3 pp.121-132

Comparison of Meat Quality Traits for M. longissimus thoracis, M. glutaeusmedus, M. semimembranosus from Low-Grade Hanwoo Cow Beef by Dry Aging and Wet Aging Conditions

Yoonkyung Ha1,2,Inho Hwang2,Juhui Choi1,Sun Moon Kang1,Yunseok Kim1,Kuk Hwan Seol1,Hyun Woo Seo1,Jinhyoung Kim,Soohyun Cho1*
1Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
2Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
* Corresponding author: Soohyun Cho, Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea. Tel: +82-63-238-7351


The objective of this study was to investigate the effects of dry-aging and wet-aging conditions on the chemical composition, meat quality traits (color, water holding capacity, cooking loss, WBSF and pH) and shelf-life TBARS (2-thiobarbituric acid reactive substances) and VBN (volatile basic nitrogen) of loin (M. longissimus thoracis), sirloin (M. glutaeusmedus) and top-round (M. semimembranosus) cuts of Hanwoo cows. The dry-aging condition (temperature ℃, relative humidity %) was done for 60 d as 2℃, 65%, 20 d+2℃, 75%, 20 d+4℃, 85%, 20 d while, the wet-aging was done for 60 d at 1℃, 85%. Results revealed that moisture content was significantly higher in the dry-aged samples than that of the wet-aged samples at 60 d (p<0.05). The a*- and b*-values were significantly higher in 3 cuts as compared with those treated with wet-aging condition. During the dry-aging time, the WHC significantly increased in the loin and sirloin and they were significantly higher than wet-aging condition at 40 d and 60 d (p<0.05). The WBSF values significantly decreased with increased aging time and there was no significant difference between two aging methods. The TBARS and VBN contents significantly increased with increased aging time for all the wet- and dry-aged cuts, and their levels still fell within the acceptable standard limit. Generally, the TBARS and VBN contents were significantly higher in the dry-aged cuts, probably due to the increased levels of protein and fatty acids oxidations. Based on the results obtained in the present study, it can be suggested that application of dry-aging method can improve the quality characteristics of beef.

건식숙성과 습식숙성조건에 따른 저등급 한우 암소 등심, 보섭 및 우둔육의 육질특성 비교

농촌진흥청 국립축산과학원 축산생명환경부1, 전북대학교 농업생명과학대학 동물자원과학과2