References
- AOAC (2000) Official methods of analysis. 17th ed, Associations of Official Analytical Chemists, Arlington, VA, USA. Method 950.46B.
- Boakye, K. and Mittal, G. S. (1993) Changes in pH and water holding properties of longissimus dorsi muscle during beef ageing. Meat Sci. 34, 335-349. https://doi.org/10.1016/0309-1740(93)90082-S
- Boakye, K. and Mittal, G. S. (1996) Changes in colour of beef M. longissimus dorsi muscle during ageing. Meat Sci. 42, 347-354. https://doi.org/10.1016/0309-1740(95)00025-9
- Calkins, C. R., Dutson, T. R., Smith, G. C., and Carpenter, Z. L. (1982) Concentration of creatine phosphate, adenine nucleotides and their derivatives in electrically stimulated and nonstimulated beef muscle. J. Food Sci. 47, 1350-1353. https://doi.org/10.1111/j.1365-2621.1982.tb07683.x
- Cho, S. H., Kim, J. H., Seong, P. N., Choi, Y. H., Park, B. Y., Lee, Y. J., In, T. S., Chun, S. Y., and Kim, Y. K. (2007) Cholesterol, free amino acid, nucleotide-related compounds, and fatty acid composition of Korean Hanwoo bull beef. Korean J. Food Sci. Ani. Resour. 27, 440-449. https://doi.org/10.5851/kosfa.2007.27.4.440
- Choi, Y. I., Kim, Y. K., and Lee, C. L. (1995) Effects of packaging method and aging temperature on color, tenderness and storage characteristics of Korean beef. Korean J. Anim. Sci. 37, 639-650.
- Claus, J. R., Kropt, D. H., Hunt, M. C., Kaster, C. L., and Dikman, M. C. (1984) Effects of beef carcass electrical stimulation and hot bonning on muscle display color of polyvinylchloride packaged steaks. J. Food Sci. 49, 1021-1023. https://doi.org/10.1111/j.1365-2621.1984.tb10384.x
- Cohen, T. (1984) Aging of frozen parts of beef. J. Food Sci. 49, 1174-1177. https://doi.org/10.1111/j.1365-2621.1984.tb10421.x
- Crouse, J. D. and Koohmaraie, M. (1990) Effect of freezing of beef on subsequent postmortem aging and shear force. J. Food Sci. 55, 573-574. https://doi.org/10.1111/j.1365-2621.1990.tb06819.x
- Daudin, J. D. (1992) Freezing. In: Technology of meat and meat products. Girard, J. P. (ed) Ellis Horwood Limited, England, pp. 5-31.
- Farouk, M. M. and Swan, J. E. (1998) Effect of muscle condition before freezing and simulated chemical changes during frozen storage on the pH and colour of beef. Meat Sci. 50, 245-256. https://doi.org/10.1016/S0309-1740(98)00036-9
- Farouk, M., Wiklund, E., Stuart, A., and Dobbie, P. (2009) Ageing prior to freezing improves the colour of frozenthawed beef and venison. Proceed. 55th ICoMST, Copenhagen, Denmark, pp. 786-790.
- Faustman, C. (1994) Postmortem changes in muscle foods. In: Muscle foods: meat poultry and seafood technology. Kinsman, D. M., Kolula, A. W., and Breidenstein, C. (eds) Chapman and Hall Publishers, NY, pp. 63-78.
- Fennema, O. (1973) Water and ice: Low temperature preservation of foods and living matter. Marcel Dekker, Inc., NY, pp. 1-77.
- Gasperlin, L., Zlender, B., and Abram, V. (2001) Colour of beef heated to different temperatures as related to meat ageing. Meat Sci. 59, 23-30. https://doi.org/10.1016/S0309-1740(01)00048-1
- Han, G. D., Kim, D. G., Kim, S. M., Ahn, D. H., and Sung, S. K. (1996) Effects of aging on the physico-chemical and morphological properties in the Hanwoo beef by the grade. Korean J. Anim. Sci. 38, 589-596.
- Iwamoto, M., Yamanaka, H., Watabe, S., and Hashimoto, K. (1987) Effect of storage temperature on rigor-mortis and ATP degradation in place paralichthys olivaceus muscle. J. Food Sci. 53, 1514-1517.
- Jung, I. C., Kim, D. W., Moon, G. I., Kang, S. J., Kim, K. Y., and Moon, Y. H. (1998) Effects of freezing temperature on quality of vacuum packaging freezed beef. Korean J. Food Nutr. 11, 409-415.
- Kim, J. H., Cho, S. H., Seong, P. N., Hah, K. H., Kim, H. K., Park, B. Y., Lee, J. M., Kim, D. H., and Ahn, C. N. (2007) Effect of ageing temperature and time on the meat quality of longissimus muscle from Hanwoo steer. Korean J. Food Sci. Ani. Resour. 27, 171-178. https://doi.org/10.5851/kosfa.2007.27.2.171
- Kim, Y. H., Frandsen, M., and Rosenvold, K. (2011) Effect of ageing prior to freezing on colour stability of ovine longissimus muscle. Meat Sci. 88, 332-337. https://doi.org/10.1016/j.meatsci.2010.12.020
-
Kim, Y. H., Yang, S. Y., and Lee, M. H. (1988) The effect of freezing rates on the physico-chemical changes of beef during frozen storage at
$-20{^{\circ}C}$ . Korean J. Food Sci. Technol. 20, 447-452. -
Koohmaraie, M. (1990) Quantification of
$Ca^{2+}$ -dependent protease activities by hydrophobic and ion-exchange chromatography. J. Anim. Sci. 68, 659-665. - Lee, E. H., Koo, J. G., Ahn, C. B., Cha, Y. J., and Oh, K. S. (1984) A rapid method for determination of ATP and its related compounds in dried fish and shellfish products using HPLC. Bull. Korean Fish. Soc. 17, 368-372.
- National Livestock Cooperatives Federation (NLCF) (1998) Korean carcass grading standard. National Livestock Cooperatives Federation, Seoul, Korea.
- Olson, D. G. and Parrish, F. C., Jr. (1976) Relationship of myofibril fragmentation index to measures of beef steak tenderness. J. Food Sci. 42, 506-509.
- Olson, D. G., Parrish, F. C. Jr., and Stromer, M. H. (1976) Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage. J. Food Sci. 41, 1036-1041. https://doi.org/10.1111/j.1365-2621.1976.tb14384.x
- Parrish, F. C., Jr., Young, R. B., Miner, B. E., and Andersen, L. D. (1973) Effect of postmortem conditions on certain chemical, morphological and organoleptic properties of bovine muscle. J. Food Sci. 38, 690-695. https://doi.org/10.1111/j.1365-2621.1973.tb02846.x
- SAS (1999) SAS/STAT Software for PC. Release 8.1, SAS Institute Inc., Cary, NC, USA.
- Savell, J. W., Mueller, S. L., and Baird, B. E. (2005) Review: The chilling of carcasses. Meat Sci. 70, 449-459. https://doi.org/10.1016/j.meatsci.2004.06.027
- Shanks, B. C., Wulf, D. M., and Maddock, R. J. (2002) The effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods. J. Anim. Sci. 80, 2122-2125.
- Shin, H. K., Lee, Y. W., Oh, E. K., and Choi, D. Y. (1994) Effects of electrical stimulation and storage temperature on ATP-related compounds of Korean native cattle meat M. Semitendinosus muscles. Korean J. Food Sci. Technol. 26, 343-347.
- Sitz, B. M., Calkins, C. R., Feuz, D. M., Umberger, W. J., and Eskridge, K. M. (2006) Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks. J. Anim. Sci. 84, 1221-1226.
- Smulder, F. J., Marsh, B. B., Swartz, D. R., Russell, R. L., and Hoenecke, M. E. (1990) Beef tenderness and sarcomere length. Meat Sci. 26, 89-99.
- Voyle, C. A. (1971) Sarcomere length and meat quality. Proceed. 17th Eur. Meeting Meat Res. Workers. Bristol, England. pp. 95-97.
- Wheeler, T. L. and Koohmaraie, M. (1994) Prerigor and postrigor changes in tenderness of ovine longissimus muscle. J. Anim. Sci. 72, 1232-1238.
- Wheeler, T. L. and Koohmaraie, M. (1999) The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major. J. Anim. Sci. 77, 2444-2451.
- Wiklund, E., Farouk, M., Stuart, A., and Dobbie, P. (2009) Consumer evaluation of chilled-never-frozen versus chilledfrozen-thawed beef and venison. Proceed. 55th ICoMST, Copenhagen, Denmark, pp. 1206-1209.
- Yano, Y., Kataho, N., Watanabe, M., Nakamura, T., and Asano, Y. (1995) Evaluation of beef aging by determination of hypoxanthine and xanthine contents: application of a xanthine sensor. Food Chem. 52, 439-445. https://doi.org/10.1016/0308-8146(95)93297-5
Cited by
- Effects of aging and freezing/thawing sequence on quality attributes of bovine Mm. gluteus medius and biceps femoris vol.30, pp.2, 2016, https://doi.org/10.5713/ajas.16.0279
- The Effect of Aging on Flavor Precursors and Volatile Compounds of Top Round from Hanwoo vol.28, pp.6, 2015, https://doi.org/10.9799/ksfan.2015.28.6.1019