Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Agingfor m. longissimus and biceps femoris of Hanwoo Beef

The aim of the study was to evaluate the effect of an early post-mortem lowvoltage electrical stimulation (ES) to localized part of carcasses [m. longissimus lumborum(LL) and m. biceps femoris (BF)] and determined the tenderness and flavor compoundsof Hanwoo steers (n=16). Carcasses were stimulated within 30 min post-mortem for 60susing 60 volts and muscles aged 2 and 14 d. Degradation of Troponin-T were acceleratedby ES and degraded little faster in BF muscle than LL. Level of free amino acid contentof stimulated and aged muscles was significantly (p