ArticleAsian-Australasian journal of animal sciences2020
Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old.
Article in Asian-Australasian journal of animal sciences, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Evaluation of genomic breeding values and accuracy for carcass traits in Korean Hanwoo cows using whole-genome SNP chip panels.Mammalian genome : official journal of the International Mammalian Genome Society · 2025Article
- Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat.Food science of animal resources · 2025Article
- Aging time influences fatty acid profiles and volatile compounds in cooked Thai native beef.Journal of advanced veterinary and animal research · 2025Article
- Quality Enhancement Techniques for Cow Meat: Current Approaches and Future Directions.Food science of animal resources · 2025Review
- Widely Targeted Metabolomic Analysis Reveals Dynamic Metabolic Changes in Yanbian Cattle during Dry-Aging Process.Foods (Basel, Switzerland) · 2024Article
- Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading.Journal of imaging · 2024Article
- Effects of diet and castration on fatty acid composition and volatile compounds in the meat of Korean native black goats.Animal bioscience · 2023Article
- Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef.Foods (Basel, Switzerland) · 2023Article
- Microbiological safety of aged meat.EFSA journal. European Food Safety Authority · 2023Article
- Changes in physicochemical properties and bacterial communities in aged Korean native cattle beef during cold storage.Food science & nutrition · 2022Article
- The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic.Food science of animal resources · 2022Article
- Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study.Animals : an open access journal from MDPI · 2022Article
- The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment withFoods (Basel, Switzerland) · 2022Article
- Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking.Foods (Basel, Switzerland) · 2021Article
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6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
objectiveThe objective of this study was to compare the quality of dry-aged beef from cull Hanwoo cows slaughtered at 60 or 80 months old.
methodsA total of eight cull Hanwoo carcasses with a quality grade of 3 (low-grade) were selected and divided into two age groups: 63.5±2.5 months old (n = 4) and 87.8±4.5 months old (n = 4). Whole longissimus thoracis et lumborum from the 11th rib to the last lumbar vertebrae, including the back fat, was removed from the carcass at 24 h postmortem and aged for 50 days in darkness at a temperature of 2°C±1°C, a relative humidity of 85% and an air flow of 2 m/s. The sampling was performed aseptically after 0, 20, 24, 40, and 50 days of aging.
resultsRegardless of the aging period, aging increased the lightness (p<0.05), redness (p<0.05) and yellowness (p<0.05) at initial blooming (90 min after slicing) and the overall acceptance (p<0.05). No further tenderization effect was found after 20 days of aging, but aging for 50 days significantly increased the lipid oxidation (p<0.05). The generation of aroma volatiles in the roast steak from aged samples was higher (p<0.05) than that of non-aged samples. No significant effect of age at slaughter was found on the color, pH, water-holding capacity, cooking loss, shear force value, bacterial counts, volatile basic nitrogen, consumer acceptance, lipid oxidation, fatty acid composition or aroma volatiles.
conclusionThe quality of dry-aged beef obtained from cull Hanwoo cows slaughtered at either 60 or 80 months old with similar quality grade was comparable and extending dry aging for more than 40 days is not recommended considering the costs and further lipid oxidation.
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