건식숙성과 습식숙성조건에 따른 저등급 한우 암소 등심, 보섭 및 우둔육의 육질특성 비교
Comparison of Meat Quality Traits for M. Longissimus thoracis, M. Glutaeusmedus, M. Semimembranosus from Low-Grade Hanwoo Cow Beef by Dry Aging and Wet Aging Conditions
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초록
본 연구는 2등급 한우 암소(34-60개월)의 3개 부위(등심, 보섭, 우둔)에 대하여 도체상태로 건식숙성하는 방법과 진공포장 일반 습식숙성방법이 한우고기 부위별 육질 변화에 미치는 영향을 비교하고자 수행하였다. 건식숙성과 습식숙성 간 일반성분 변화에서 거의 유의적인 차이가 없었고 수분함량만이 건식숙성 60일에서 등심, 보섭, 우둔 3개 부위 모두 습식숙성보다 유의적으로 더 높았다(p<0.05). 육색의 경우 명도(L*)값은 3개 부위 모두에서 유의적인 차이가 없는 것으로 나타난 반면 적색도(a*) 및 황색도(b*) 값은 건식숙성이 습식숙성보다 유의적으로 더 높았다(p<0.05). 보수력은 건식숙성이 등심, 보섭 및 우둔 모두 숙성 40일과 60일에서 습식숙성보다 유의적으로 더 높았다(p<0.05). 가열감량은 건식숙성과 습식숙성간에 유의적인 차이가 없었다(p<0.05). 전단력은 건식숙성에서 등심, 보섭, 우둔이 20, 40, 60일에서 습식숙성보다 유의적으로 더 낮았다(p<0.05). TBARS는 건식숙성한 보섭과 우둔이 숙성 60일에서 습식숙성보다 유의적으로 높았다(p<0.05). VBN는 건식숙성이 습식숙성과 비교하여 등심과 보섭의 경우 숙성 60일에서, 우둔의 경우 숙성 40일과 60일에서 각각 더 높았다(p<0.05). 이것은 건식숙성시 포장없이 일부 근육 표면이 공기 중에 노출된 상태로 숙성이 되어 단백질 변패도 및 지방산화도에 영향을 준 것으로 보인다. 결론적으로 암소 2등급육을 사분도체로 건식숙성한 결과 습식숙성과 비교하여 품질차이가 크게 없었고, 또한 저장특성에서도 품질기준을 초과하지 않았기 때문에 건식숙성기술이 쇠고기의 품질개선을 유도할 수 있을 것으로 사료된다.
Abstract
The objective of this study was to investigate the effects of dry-aging and wet-aging conditions on the chemical composition, meat quality traits (color, water holding capacity, cooking loss, WBSF and pH) and shelf-life TBARS (2-thiobarbituric acid reactive substances) and VBN (volatile basic nitrogen) of loin (M. longissimus thoracis), sirloin (M. glutaeusmedus) and top-round (M. semimembranosus) cuts of Hanwoo cows. The dry-aging condition (temperature ℃, relative humidity %) was done for 60 d as 2℃, 65％, 20 d＋2℃, 75％, 20 d＋4℃, 85％, 20 d while, the wet-aging was done for 60 d at 1℃, 85%. Results revealed that moisture content was significantly higher in the dry-aged samples than that of the wet-aged samples at 60 d (p<0.05). The a*- and b*-values were significantly higher in 3 cuts as compared with those treated with wet-aging condition. During the dry-aging time, the WHC significantly increased in the loin and sirloin and they were significantly higher than wet-aging condition at 40 d and 60 d (p<0.05). The WBSF values significantly decreased with increased aging time and there was no significant difference between two aging methods. The TBARS and VBN contents significantly increased with increased aging time for all the wet- and dry-aged cuts, and their levels still fell within the acceptable standard limit. Generally, the TBARS and VBN contents were significantly higher in the dry-aged cuts, probably due to the increased levels of protein and fatty acids oxidations. Based on the results obtained in the present study, it can be suggested that application of dry-aging method can improve the quality characteristics of beef.
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