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Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue
Korean J. Food Sci. An. 2017;37:823-832
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Ji-Han Kim, Dong-Han, Kim, Da-som Ji, Hyun-Jin Lee, Dong-Kyu Yoon, and Chi-Ho Lee*

Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Correspondence to: Chi-Ho Lee
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Tel: +82-2-450-3681 E-mail: leech@konkuk.ac.kr
Received August 25, 2017; Revised September 29, 2017; Accepted October 18, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
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 (P>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.
Keywords : dry-aging, muscles, meat, electronic tongue, taste


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