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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.19.0031    [Accepted] Published online August 3, 2019.
Comparing effects of dry-aging and wet-aging on physicochemical properties and digestibility of hanwoo
Ji-Han Kim1  , Tae-Kyung Kim2  , Dong-Min Shin1  , Hyun-Wook Kim3  , Young-Boong Kim2  , Yun-Sang Choi2,* 
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Korea
2Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
3Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
Correspondence:  Yun-Sang Choi, Tel: +82-31-780-9387, Fax: +82-31-780-9059, Email: greatface@hanmail.net
Received: 11 January 2019   • Revised: 27 May 2019   • Accepted: 11 January 2019
The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging and wet-aging on the physicochemical properties and in vitro digestibility of proteins in beef short loin.
Short loins (M. longissmus lumborum), were trimmed and boned-out on the 5 days postmortem, from a total of 18 Hanwoo, which were purchased from a commercial slaughterhouse. Short loins were separated randomly grouped into one of the three treatments: control, WA (wet-aging, 1 °C, 7 days), and DA (dry aging, 1 °C, 0.5 m/s, 85% relative humidity (RH), 30 days).
Dry-aged beef (DAB) exhibited higher pH, water holding capacity (WHC), myofibrillar fragmentation index (MFI), and digestibility, however lower lightness, redness, and yellowness values, cooking loss, and shear force (SF), than those of wet-aged beef (WAB) (p<0.05). The myosin light chain band intensity of DAB was higher than that of control and WAB in SDS-PAGE. The in vitro digestibility of aged beef was highly (p<0.001) correlated to physicochemical properties except WHC. The correlation coefficient between AMs and WHC was higher than that between AM and SF (p<0.05) or MFI (p<0.001). A high correlation was observed between SF and MFI (p<0.001).
Thus, we believe that DAB is more advantageous than WAB owing to its high digestibility and WHC and low SF.
Keywords: Wet Aging; Dry Aging; Digestibility; Shear Force; Beef Loin

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