Determination of Point of Sale and Consumption for Hanwoo Beef Basedon Quality Grade and Aging Time

摘要

This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs (1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and aging time had significant effect on water holding capacity, color, shear force, total volatile basic nitrogen (TVBN) content, and sensory traits. Higher QG groups generally exhibited a lower shear force, nucleotide content, and water holding capacity, and higher L*, a*, and b* values. Acceptable tenderness (shear force <5.4 kg) in QG 1++, 1+, 1, and 2 was achieved on days 7, 14, 16, and 18, respectively, and QG 3 showed a shear force of 6.8 kg, even after 28 d. Regardless of QG, TVBN content below threshold levels (20–30 mg%) was observed throughout the 28 d aging period, while total plate counts above 7 Log CFU/g were seen at 21 d. In conclusion, it is recommended that Hanwoo beef with QG 1++, 1+, and intermediate QG (1 and 2) should be sold or consumed between 7 and 21, 14 and 21, 16 and 21 d, respectively. Beef with QG 3should be sold or consumed within 21 d, based on microbial growth, even thoughit has not achieved desirable tenderness. For this reason, an additionaltenderizing process is recommended before this beef is ready forconsumption.