Electric Field Induced Super-cooling System for Long Term Dry-agedBeef Loin

摘要

This study investigates the utilization of an electric-field-induced supercooling system in long-term dry aging of beef loin. Analyzed quality propertiesof dry-aged beef loin applied with electric field refrigeration (EFR) versuscommercial refrigeration (CR). Quality properties was including aging loss, pH,water holding capacity (WHC), cooking loss, color, warner-bractzler shear force(WBSF), total plate count (TPC), and thiobarbituric acid reactive substances(TBARS). Aging loss of wk 1 EFR was significantly lower than CR (p<0.05).pH of EFR was slow change tendency compared CR. WHC of both aging methods werehigher with increase in aging duration. Cooking loss of wk 1, 2, 4, and 10 EFRwere significantly lower than CR (p<0.05). Lightness and redness of EFRwas slow change tendency compared CR. However, yellowness of EFR was increaseduntil wk 2, 3, and significantly decreased at wk 10 (p<0.05), butyellowness of CR was decreased until wk 3 and significantly increased with anincreasing aging weeks (p<0.05). Both aging methods of WBSF was decreasedwith increase in aging weeks; however, wk 10 of CR was significantly lower thanEFR (p<0.05). TPC after wk 3 EFR groups were significantly lower than CRgroups (p<0.05), and TBARS of EFR groups were significantly lower than CR(p<0.05). The present results show that application of the EFR system fordry aging beef loin can extends its shelf life and induce changes of severalaging properties in similar to commercial aging.