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Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Hyun Jung | - |
dc.contributor.author | Choe, Juhui | - |
dc.contributor.author | Kim, Kwan Tae | - |
dc.contributor.author | Oh, Jungmin | - |
dc.contributor.author | Lee, Da Gyeom | - |
dc.contributor.author | Kwon, Ki Moon | - |
dc.contributor.author | Choi, Yang Il | - |
dc.contributor.author | Jo, Cheorun | - |
dc.date.accessioned | 2024-08-08T01:32:57Z | - |
dc.date.available | 2024-08-08T01:32:57Z | - |
dc.date.created | 2018-03-13 | - |
dc.date.created | 2018-03-13 | - |
dc.date.issued | 2017-12 | - |
dc.identifier.citation | Asian-Australasian Journal of Animal Sciences (AJAS), Vol.30 No.12, pp.1733-1738 | - |
dc.identifier.issn | 1011-2367 | - |
dc.identifier.uri | https://hdl.handle.net/10371/206606 | - |
dc.description.abstract | © 2017 by Asian-Australasian Journal of Animal Sciences. Objective: Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations. Methods: Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total aerobic bacterial count, shear force, inosine 5'-monophosphate (IMP) and free amino acid content, and sensory properties. Results: The difference in chemical composition, total aerobic bacterial count, shear force, IMP, and total free amino acid content were negligible among the 3 dry-aged groups. The SD and SDB showed statistically similar tenderness, flavor, and overall acceptability relative to TD. However, SDB had a relatively higher saleable yield. Conclusion: Both SD and SDB can successfully substitute for TD. However, SDB would be the best option for simplified dry-aging of low-marbled beef with a relatively high saleable yield. | - |
dc.language | 영어 | - |
dc.publisher | 아세아·태평양축산학회 | - |
dc.title | Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods | - |
dc.type | Article | - |
dc.identifier.doi | 10.5713/ajas.17.0318 | - |
dc.citation.journaltitle | Asian-Australasian Journal of Animal Sciences (AJAS) | - |
dc.identifier.wosid | 000417181400011 | - |
dc.identifier.scopusid | 2-s2.0-85032440461 | - |
dc.citation.endpage | 1738 | - |
dc.citation.number | 12 | - |
dc.citation.startpage | 1733 | - |
dc.citation.volume | 30 | - |
dc.identifier.kciid | ART002284007 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | BEEF | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | BAG | - |
dc.subject.keywordPlus | PALATABILITY | - |
dc.subject.keywordPlus | ATTRIBUTES | - |
dc.subject.keywordPlus | VACUUM | - |
dc.subject.keywordPlus | YIELDS | - |
dc.subject.keywordAuthor | Low-marbling | - |
dc.subject.keywordAuthor | Hanwoo Cow Meat | - |
dc.subject.keywordAuthor | Dry-aging Methods | - |
dc.subject.keywordAuthor | Sensory Property | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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