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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.31 No.4 pp.124-133

Effect of Dietary Total Mixed Ration Supplementation and Dry-aging Period on the Physico-chemical and Sensory Quality of Striploin from Multiparous Hanwoo Cows

Yeong Jong Kim1#, Sun Moon Kang2#, Dicky Tri Uta3, Aera Jang4, Jae In Pak4, Young Han Song4, Dong Sik Kim5, Sung Ki Lee4*
1Director, Green Smart Co., Ltd., Hwaseong 18454, Korea, 2Senior-associate Researcher, National Institute of Animal Science,
Rural Development Administration, Wanju 55365, Korea, 3Professor, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia, 4Professor, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea, 5President, Nutritional Resource Research Institute, Seoul 06747, Korea
*Corresponding author: Sung Ki Lee, Department of Animal Life Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea. Tel: +82-33-250-8646, E-mail:


This study was conducted to investigate the effect of dietary total mixed ration (TMR) supplementation and dry-aging period on the physico-chemical and sensory quality of striploin (longissimus lumborum) from multiparous Hanwoo cows. The experimental cows were divided into two treatments (n=3/treatment) according to the type of feed: in one treatment (slaughter age: 87±6 months old, parity: 5±1) the cows were fed on TMR for 7 months before slaughter, while in the other treatment (slaughter age: 83±9 months old, parity: 5±2) the cows were fed on concentrate and rice straw (CRS) for the whole rearing period. After slaughtering, the striploins were dry-aged for 20 or 40 days at 2±1℃, 85% relative humidity and 2 m/sec air flow velocity and then utilized for quality measurements. The pH value, cooking loss, and hypoxanthine content were higher (p<0.05) for the striploins dry-aged for 40 days than for those dry-aged for 20 days. Notably, the inosine 5’-monophosphate content was decreased (p<0.05) by increasing the dry-aging time. With regard to microbiological quality, the striploins dry-aged for 40 days exhibited lower (p<0.05) lactic acid bacteria counts and higher (p<0.05) coliform counts than those dry-aged for 20 days. Moreover, the tenderness and overall liking scores based on sensory evaluation were higher (p<0.05) for the dry-aged striploins of the TMR treatment and those dry-aged for 40 days than for the CRS treatment and those dry-aged 20 days, respectively. These findings suggest that dietary TMR supplementation leads to an increase in the sensory preference of dry-aged striploins from multiparous Hanwoo cows, and alteration of the CRS into the TMR may improve the quality of dry-aged Hanwoo beef.

TMR 급여 및 건식숙성 기간이 다산한우 채끝의 이화학 및 관능적 품질에 미치는 영향

김영종1#, 강선문2#, Dicky Tri Uta3, 장애라4, 박재인4, 송영한4, 김동식5, 이성기4*
(주)그린스마트 이사1, 농촌진흥청 국립축산과학원 농업연구사2, 브라위자야대학교 교수3, 강원대학교 동물생명과학대학 교수4, 영양자원연구소 소장5