Physicochemical properties of crust derived from dry-aged
                        Holstein and Hanwoo loin

Lee, Jeong-Ah; Kim, Hack-Youn

doi:10.5187/jast.2020.62.5.692

Cited by 3 publications

(4 citation statements)

References 36 publications

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“…These findings are consistent with those of a study in which the protein, fat, and ash contents of beef patties increased proportionally when okara, a protein additive, was added to them ( Turhan et al, 2009 ). The changes in the proximate composition of sausage may be due to the proximate composition of the freeze-dried Hanwoo crust (water: 1.2%; protein: 44.06%; fat: 49.33%; ash: 1.95%) added in the process of sausage production, resulting in different proximate compositions for the Hanwoo crust treatments ( Lee and Kim, 2020 ). As noted above, crust is known to have high protein and ash contents due to surface moisture loss through evaporation during dry aging ( Campbell et al, 2001 ).…”

Section: Resultsmentioning

confidence: 99%

“…Similarly, it has been reported that the added soy protein isolate as a protein additive suppresses water and fat loss of the emulsion, thus increasing the emulsion stability and the viscosity ( Joseph, 1987 ; Raokosky, 1970 ). Lee and Kim (2020) compared the emulsifying power of the crusts derived from dry-aged sirloin samples of Hanwoo and Holstein, and found that Hanwoo considerably outperformed Holstein , proving that it is an efficient emulsion binder. In this study as well, the emulsifying power of sausage emulsion was enhanced by the addition of Hanwoo crust with excellent emulsifying properties, which in turn enhanced its viscosity.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages

Lee

Kim

2021

Food Sci Anim Resour

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This study aimed to investigate the effects of Hanwoo crust on the physicochemical properties of emulsion-type sausages. Sausage samples were prepared with various amounts of Hanwoo crust-0% (i.e., control), 1%, 2%, and 3%. The physicochemical properties studied included the proximate composition, pH, color, water holding capacity, cooking yield, and viscosity. Texture profile analysis and sensory evaluation were also carried out. Protein, fat, and ash contents of the Hanwoo crust-treated samples were found to be significantly higher than those of the control (p<0.05). Moreover, the CIE b * value of cooked sausage with Hanwoo crust treatments was significantly lower than that of the control (p<0.05). The CIE L * value of uncooked and cooked samples with 3% Hanwoo crust was significantly lower than that of the control (p<0.05). In contrast, the CIE a * value of uncooked and cooked samples with 3% Hanwoo crust was significantly higher than that of the control (p<0.05). The viscosity of the uncooked samples increased with increasing Hanwoo crust content. Samples containing 3% Hanwoo crust exhibited significantly higher water holding capacity and cooking yield than the control (p<0.05). In the texture profile analysis, samples containing 2% and 3% Hanwoo crust showed significantly higher hardness, gumminess, and chewiness than the control (p<0.05). Overall, the sensory 4 properties of Hanwoo crust treatments were significantly better than those of the control (p<0.05). In conclusion, adding 3% Hanwoo crust to emulsion-type sausage leads to optimal physicochemical properties.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages

Lee

Kim

2021

Food Sci Anim Resour

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“… n.a., not available. The information was adapted from Zdanowska-Sasiadek et al ( 2 ), Mishra et al ( 21 ), Mgbemere et al ( 79 ), Chukwu and Imodiboh ( 80 ) and Lee and Kim ( 2 , 21 , 79 – 81 ). …”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

A comprehensive review of drying meat products and the associated effects and changes

et al. 2022

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Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.

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“…However, the crust formed during the dry-aging process is the reason for the high price of dry-aged meat compared to other meat types. The crust is the area of meat formed by surface hardening during the dry-aging process, and its use as edible meat is limited ( Dashdorj et al, 2016 ; Lee and Kim, 2020 ). Nevertheless, the crust is enriched with flavor components due to surface moisture evaporation ( Lee et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin

Park

Kim

2021

Food Sci Anim Resour

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This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein content, fat content, and pH. Uncooked Bulgogi also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of Bulgogi sauce. The yellowness of uncooked Bulgogi with 6%–12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p<0.05). The redness of the cooked control Bulgogi was significantly lower than that of the samples with crust in sauce (p<0.05). The WHC of uncooked Bulgogi with 6%–12% crust in sauce was significantly higher than that of the control and the sample with 3% crust in sauce (p<0.05). The flavor, texture, and overall acceptability of the Bulgogi with 9% crust in sauce were significantly higher than those of the control (p<0.05). These findings showed that the crust did not degrade the physicochemical properties of Bulgogi sauce and meat. The sensory characteristics of Bulgogi marinated with 9% crust in sauce were rated the best as persensory evaluation. Therefore, crust is a suitable flavor enhancer for Bulgogi sauce, and a 9% addition amount is optimal in terms of quality.

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Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin

Cited by 3 publications

References 36 publications

Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages

Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages

A comprehensive review of drying meat products and the associated effects and changes

Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin

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