Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

• Published in: Food science of animal resources 2019, 39(4), , pp.655-667
• Main Authors: Ha, Yoonkyung, Hwang, Inho, Ba, Hoa Van, Ryu, Sangdon, Kim, Younghoon, Kang, Sun Moon, Kim, Jinhyoung, Kim, Yunseok, Cho, Soohyun
• Format: Article
• Language: English
• Subjects: 축산학
• ISSN: 2636-0772; 2636-0780
• DOI: 10.5851/kosfa.2019.e58

The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at 2°C-4°C and humidity of 65%-85%, while the wet-aging was done at 1°C for 0, 20, 40, and 60 d. At each aging time, three muscles: (LT), (GM) and (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p