Quality Factors of Freshness and Palatability of Hanwoo from their Physicochemical and Sensorial Properties

Abstract

This study was conducted to investigate the relationship between quality factors and freshness or palatability of Hanwoo beef according to storage condition. The drip loss, cooking loss, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), total viable counts (TVC) and sensorial characteristics of Hanwoo beef (raw and cooked) were investigated during storage for 36 d at 0 and 10 o C. The drip loss, cooking loss, VBN, and TBARS were increased during storage period. The correlation between these factors and freshness was shown to be highly significant at both 10 o C than 0 o C. Especially, correlation of between the cooking loss and freshness of Hanwoo beef showed high significance (p<0.01) at higher storage temperature. The correlation coefficient between factors such as VBN, cooking loss, and TVC and palatability were decreased with increased storage temperature.

Effect of frozen-storage period on quality of American sirloin and mackerel (Scomber japonicus)

“…However, the amount of drip loss was higher in mackerel than in sirloin, which is assumed to be a result of the difference between the initial moisture contents of the two samples. Although the TBARS level was measurable in both sirloin and mackerel (with higher values in the latter), the level was within the maximum acceptable limits for consumption: 0.46 mg MDA/kg for beef [26] and 8.0 mg MDA/kg for fish [30,31]. Finally, it was verified that the hardness of sirloin…”

“…3A). Foods with a TBARS level less than 0.46 mg MDA/kg and more than 1.20 mg MDA/kg has been considered edible and thoroughly decayed, respectively [26], which means that the quality of the frozen sirloin was not affected during the 29-day frozen storage. On the other hand, the rate of TBARS level increase was relatively quicker than the results of other studies, which indicates that the TBARS level of sirloin thawed at 3°C after freezing at -20°C for 6 months was increased to about 0.37 ± 0.02 mg MDA/kg [7].…”

Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness

“…The TBARS values in all treatment were 0.46-1.07 mg MDA/kg, and the 1+ grade loin with high fat content showed the highest TBARS value. The TBARS value, which indicates the degree of rancidity of meat maintenance, is a measure of the intensity of the red color produced by the reaction of malondialdehyde (MDA) and thiobarbituric acid (TBA) generated by the oxidation of fat [43]. The range of TBARS in which the rancid off-odor that occurs in beef can be sensed varies from 0.6 to 2.0 mg MDA/kg [44].…”

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

“…Hanwoo is a breed highly accepted by Koreans, unlike Holstein and imported meats, and it has a high degree of marbling, excellent flavor, and soft meat quality [ 16 , 17 ]. Hanwoo has a high tenderness sufficient for roasting, and it can be distributed as high-quality meat following dry-aging [ 18 , 19 ]. Furthermore, Hanwoo has significantly high distribution prices, which means that the development of meat products using crust derived from Hanwoo will promote the development of the Hanwoo industry [ 20 ].…”