Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef

• Published in: Animal bioscience Vol. 34; no. 10; pp. 1705 - 1716
• Main Authors: Lee, Dongheon, Lee, Hyun Jung, Yoon, Ji Won, Ryu, Minkyung, Jo, Cheorun
• Format: Journal Article
• Language: Korean
• Published: 2021
• Subjects: Dry Aging; Wet Aging; Beef; Cooking Temperature; Cooking Method; Flavor
• ISSN: 2765-0189; 2765-0235

Objective: This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins. Methods: Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temperatures (150℃ or 230℃), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured. Results: Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p<0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150℃ presented a higher intensity of cheesy flavor, and that grilled at 230℃ showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively. Conclusion: Grilling may be effective for enhancing the unique flavor in dry-aged beef.