Effect of aging days on tenderness of five muscles from Hanwoo cow with different quality grade

摘要

This study was investigated the effect of aging days on tenderness of Hanwoo cow beef with different quality grade. Five muscles were obtained from twenty Hanwoo cows by the Korean meat quality grade (QG 1~+, 6; QG 1, 7; QG2, 7), respectively. Psoas major muscle (PM), longissimus dorsi muscle (LD), longissimus lumbrum muscle (LL), longus colli muscle (LC) and semimembranosus muscle (SM) were vacuum packed then stored for 2, 6, 10, 14, 21 and 28 d at 4°C and Warner-Bratzler shear force (WBSF) values were measured. Tenderness levels were classified depending on WBSF values as tough zone (> 3.9 kg), tender zone (3.2～3.9 kg) and very tender zone (< 3.2 kg). LC and SM had significant lower (p<0.05) intramuscular fat contents than the other samples regardless of QGs and cuts. Collagen contents were not different among QGs and cuts. PM was most tender among five muscles. Especially, WBSF values of PM with QG 1~+ attained in very tender zone at 2 d, and those with QG 1 and 2 attained in very tender zone at 6 d. LD with QG 1~+ attained in very tender zone at 10 d. WBSF values of LL attained in very tender zone at 14 d. LC with QG 1~+ remained in tough zone until 10 d. SM attained in tender zone after 28 d. Therefore, the result of our study suggested that aging effects on tenderness of Hanwoo cow beef may related to the muscle fiber types.