건조숙성 조건이 한우 설도육의 건조수율, 미생물 성장 및저장성에 미치는 영향
Effect of Dry Aging Condition on Yield, Microbial Growth and Storage Stability of Bottom Round Muscle from Hanwoo Beef
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본 연구는 건조숙성 조건에 따른 한우 설도육의 건조수율, pH, 수분활성도, 미생물 성장 및 산화도에 미치는 영향을 비교하고자 수행하였다. 건조숙성기간이 증가할수록 설도육의 건조수율은 약 97.91~83.13%로 감소되었다. 건조숙성기간 동안 설도육의 총균수는 1.07~4.39Log CFU/cm2 범위였으며 대장균은 검출되지 않았다. 처리구 중에서 T4는 40, 60, 90일에서 가장 높은 총균수를 나타냈다(p<0.05). 또한 건조숙성기간이 증가함에 따라 도가니육과 보섭육의 pH는 4개 처리구 모두에서 각각 5.35~5.88, 5.34~5.62로 증가하였다. 설도육의 건조수율은 T3 40일과 T4 20일에서 다른 처리구들보다 유의적으로 높았으나(p<0.05) 60일 이후에는 처리구간 유의적인 차이는 없었다. 건조숙성기간이 증가할수록 도가니육과 보섭육 모두 pH는 증가하였고 수분활성도는 감소되었는데 특히 T4의 40일과 60일의 수분활성도 수치가 동일한 기간의 다른 처리구들보다 유의적으로 높았다(p<0.05). 지방산화도 및 단백질변패도를 분석한 결과 4개 처리구 모두 건조숙성기간이 증가할수록 증가하였으며 T4 90일에는 도가니육과 보섭육 모두 단백질변패도가 20mg%를 초과하였다. 본 연구결과 한우 설도육은 T2 또는 T3와 같이 온도와 습도를 낮은 조건에서 서서히 상승시키는 조건이 고기 표면을 초기에 빨리 건조시켜 미생물 및 산화를 지연시켰으며 기간은 60일 이내로 하는 것이 수율 면에서 적절한 것으로 나타났다. 향후 건조숙성육의 유통판매가 되기 위해서는 육질 조사와 경제성 분석 연구도 필요할 것으로 생각된다.
Abstract
The objective of this study was to investigate changes in drying yield, pH, water activity, microbial growth, and storage stability of bottom rounds of Hanwoo beef under four different dry-aging treatments (T1–T4) as temperature (2~4℃), relative humidity (65~86%) and dry-aging period (20~90 d). The drying yield decreased by 83.13–97.05% as the drying period increased. Among the four treatments, there were no significant differences in drying yield after 60 d of dry-aging. The total plate aerobic counts (TPC) increased by 1.07–4.39 log colony-forming units (CFU)/g as the dry-aging period increased. Of the four treatments, T4 at 40, 60, and 90 d had significantly higher TPCs than those observed for the other treatments on the same days (p<0.05). As the period of dry-aging increased, pH values increased by 5.35–5.88 for knuckle and 5.34–5.62 for sirloin muscle, and water activity values decreased. For knuckle and sirloin muscle, the water activity values at 40 d and 60 d of T1 and T4 were significantly higher than those of the other treatments on the same days (p<0.05). The thiobarbituric reactive substances and volatile basic nitrogen values of the aged products increased as the dry-aging period increased. The results of this study showed that dry-aging conditions such as those in the T2 or T3 treatments (with a gradual increase in temperature and humidity) for less than 60 d would be best for yield, reduction of microbial growth and storage stability by dry the muscle surface quickly at the beginning period. Further research should include meat quality and economic analysis for these conditions that examines the benefits of these dry-aged products for the end processor.
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