Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle ty...

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Published inKorean journal for food science of animal resources Vol. 37; no. 6; pp. 823 - 832
Main Authors Kim, Ji-Han, Kim, Dong-Han, Ji, Da-Som, Lee, Hyun-Jin, Yoon, Dong-Kyu, Lee, Chi-Ho
Format Journal Article
LanguageEnglish
Published Korea (South) Korean Society for Food Science of Animal Resources 01.01.2017
Subjects
meat
muscles
electronic tongue
dry-aging
taste
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Summary:The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method ( >0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:1225-8563
2234-246X
DOI:10.5851/kosfa.2017.37.6.823