TY - JOUR
T1 - Effect of quality grade and storage time on the palatability, physicochemical and microbial quality of Hanwoo Striploin beef
AU - Yim, Dong Gyun
AU - Kim, Yu Jin
AU - Chung, Ku Young
N1 - Publisher Copyright:
© 2015 Korean Society for Food Science of Animal Recources.
PY - 2015/8/1
Y1 - 2015/8/1
N2 - The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were categorized into five groups (quality grade 1++, 1+, 1, 2, and 3) and were vacuum-packaged and stored. The samples were kept for 1, 4, 6, 8, 11, 13, 15, 18, 20, 22 and 25 d for analyses. As the quality grade was increased, moisture, protein and ash contents decreased (p<0.05). Higher quality grade corresponded with higher fat contents. The shear force values decreased with increasing quality grade and showed decreases sharply during the first 4 d (p<0.05). pH, water holding capacity, cooking loss, and volatile basic nitrogen for grade 1++ groups were lower than for grade 3 (p<0.05). CIE L∗ and b∗ values increased as increased quality grade (p<0.05). Meat color decreased until 13 d and fluctuated after 15 d of storage (p<0.05). Regarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased storage time for 15 d improved sensory scores attributes. Results indicate that a high quality grade could positively influence physicochemical and sensory properties.
AB - The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were categorized into five groups (quality grade 1++, 1+, 1, 2, and 3) and were vacuum-packaged and stored. The samples were kept for 1, 4, 6, 8, 11, 13, 15, 18, 20, 22 and 25 d for analyses. As the quality grade was increased, moisture, protein and ash contents decreased (p<0.05). Higher quality grade corresponded with higher fat contents. The shear force values decreased with increasing quality grade and showed decreases sharply during the first 4 d (p<0.05). pH, water holding capacity, cooking loss, and volatile basic nitrogen for grade 1++ groups were lower than for grade 3 (p<0.05). CIE L∗ and b∗ values increased as increased quality grade (p<0.05). Meat color decreased until 13 d and fluctuated after 15 d of storage (p<0.05). Regarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased storage time for 15 d improved sensory scores attributes. Results indicate that a high quality grade could positively influence physicochemical and sensory properties.
KW - Hanwoo
KW - Microbial population
KW - Physicochemical trait
KW - Quality grade
KW - Sensory scores
UR - http://www.scopus.com/inward/record.url?scp=84941660779&partnerID=8YFLogxK
U2 - 10.5851/kosfa.2015.35.4.449
DO - 10.5851/kosfa.2015.35.4.449
M3 - Article
AN - SCOPUS:84941660779
SN - 1225-8563
VL - 35
SP - 449
EP - 458
JO - Korean Journal for Food Science of Animal Resources
JF - Korean Journal for Food Science of Animal Resources
IS - 4
ER -