Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef

Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef

This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The colla...

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Veröffentlicht in:Korean journal for food science of animal resources 2016-01, Vol.36 (1), p.68-76
Hauptverfasser: Cho, Soohyun, Kang, Sun Moon, Seong, Pilnam, Kang, Geunho, Kim, Yunseok, Kim, Jinhyung, Lee, Seounghwan, Kim, Sidong
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Sprache:eng
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Zusammenfassung:This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p
ISSN:1225-8563
2234-246X
DOI:10.5851/kosfa.2016.36.1.68