Effect of different maturity scores and number of extractions on the sensory traits of water extract from Hanwoo shank bones

This study was conducted to investigate the effect of different maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions on water extract from Hanwoo shank bones (arm, fore shank, round and hind shank) with regard to sensory traits (white color, aroma, taste, overall acceptability). The white color of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was lighter than with maturity scores of 3-9 (cow) (p<0.05). The aroma of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was stronger than with other maturity scores 3-9 (cow) except for maturity score 5 (p<0.05). The taste and overall acceptability of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) were higher than with maturity scores of 3-9 (cow) (p<0.05). The white color, aroma, taste and overall acceptability of water extract from Hanwoo shank bones of all maturity scores significantly decreased as the number of extractions (from 2nd to 4th) increased (p<0.05). In conclusion, there were significant differences between maturity scores 2 and maturity scores 3-9 (cow) with regard to sensory traits. Further studies need to address whether different maturity scores affect the price of shank bones in the meat industry.