• Food Science of Animal Resources
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• v.42 no.6
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• pp.953-967
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• 2022

The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by vacuum packaging and stored in a 4℃ refrigerator. Dry-aged beef was used without packaging. Packaged dry-aged beef was packaged in commercial bags. Dry-aged and packaged dry-aged samples were stored in a meat ager at 2℃-4℃ with 85%-90% relative humidity. Meat color, crust thickness, aging loss, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis, Torrymeter, meat pH, water activity, volatile basic nitrogen (VBN), thiobarbituric acid reactant substances (TBARS), and microbial analysis were measured or performed every 15 d until 60 d of aging time. Meat color changed significantly with increasing aging time. Differences in meat color among aging methods were observed. Aging losses of dry-aged and packaged dry-aged samples were higher than those of wet-aged samples. Wet-aged beef showed higher cooking loss, but lower WBSF than dry-aged and packaged dry-aged beef. VBN and TBARS showed an increasing tendency with increasing aging time. Differences of VBN and TBARS among aging methods were found. Regarding microbial analysis, counts of yeasts and molds were different among aging methods at the initial aging time. Packaged dry-aged and dry-aged beef showed similar values or tendency. Significant changes occurred during aging in all aging methods. Packaged dry aging and dry aging could result in similar quality traits and microbial characteristics of beef.

• Animal Bioscience
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• v.34 no.9
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• pp.1425-1438
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• 2021

Maintaining a high level of beef consumption requires paying attention not only to quantitative traits but also to the quality and dietary properties of meat. Growing consumer demands do not leave producers many options for how animals are selected for breeding and animal keeping. Meat and carcass fatness quality traits, which are influenced by multiple genes, are economically important in beef cattle breeding programs. The recent availability of genome sequencing methods and many previously identified molecular markers offer new opportunities for animal breeding, including the use of molecular information in selection programs. Many gene polymorphisms have thus far been analyzed and evaluated as potential candidates for molecular markers of meat quality traits. Knowledge of these markers can be further applied to breeding programs through marker-assisted selection. In this literature review, we discuss the most promising and well-described candidates and their associations with selected beef production traits.

• Journal of Animal Science and Technology
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• v.58 no.5
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• pp.20.1-20.11
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• 2016

The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with $0^{\circ}$ to $4^{\circ}C$ and with relative humidity of 75 to 80 %. However there are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. Dry aging process is very costly because of high aging shrinkage (6 to 15 %), trims loss (3 to 24 %), risk of contamination and the requirement of highest grades meat with. The packaging in highly moisture-permeable bag may positively impact on safety, quality and shelf stability of dry aged beef. The key effect of dry aging is the concentration of the flavor that can only be described as "dry-aged beef". But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavor is not fully known. Also there are limited scientific studies of aging parameters on the quality and palatability of dry aged beef.

• Journal of Life Science
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• v.18 no.11
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• pp.1538-1542
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• 2008

This study was carried out to investigate the effect of wine ripening on quality characteristics such as chemical compositions, Hunter's color, rheological properties, water activity, pH, TBARS value, VBN content, total plate count and sensory score. Beef jerky was prepared by three types such as beef jerky containing water 50 ml (T0), beef jerky containing water 25 ml and wine 25 ml (T1), and beef jerky containing wine 50 ml (T2). The moisture, crude protein, crude fat, crude ash, $L^*$ (lightness), $a^*$ (redness), $b^*$ (yellowness), hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the beef jerky. The Aw, pH and TBARS value were not significantly different among the beef jerky, the VBN content and total plate count of T2 had the lowest among the beef jerky (p<0.05). The flavor of T2 was superior to the T0 (p<0.05), and the taste, color, tenderness, juiciness and overall acceptability were not significantly different among the beef jerky.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.784-791
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• 2014

The aim of this study was to ascertain the effects of beef on the quality characteristics, such as color, texture profile, water absorption ratio, volume, turbidity, and sensory evaluation, of noodle products. Various types of beef were added to the flour at a mixture ratio of ground beef (BG) 10, 15, 20, 25%; concentrated beef (BC) 9, 11, 13, 15%; and powdered beef (BP) 1, 3, 5, 7%. Each treatment was analyzed and compared with a 100% flour noodle as a control. With increasing BG, BC, and BP ratios, the L and b values for color decreased, while the a value increased, from that in the control. The hardness of the noodles treated with BG increased with increasing mixture ratios, but hardness decreased in the BC and BP treatments with increasing mixture ratios (p<0.05). The noodles with the largest beef composition in the mixtures of each treatment exhibited the highest turbidity scores, which was believed to be because the solid contents would be transferred to the soup during heating. In the sensory evaluation of cooked noodles, the BG 10%, BC 9%, and BP 1% treatments exhibited the best color. In an overall preference test, 20% of BG and 3% of BP could be added to the noodles. The best palatability was exhibited by the BG 10%, BC 13%, and BP 3% treatments.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.89-103
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• 2011

The purpose of the study is to examine the effects of the country of origin image of beef on consumers quality perception, attitude and purchase intention. In order to conduct the research, 300 questionnaires were distributed to consumers who have purchased beef in Seoul during a two-week period from December $27^{th}$, 2010 to January $10^{th}$, 2011, but only 244 were analyzed for this study. The results are as followed First, country - of-origin image of beef had significant relations with consumers quality perception, attitude and purchase intention. Second, consumers quality perception had positive relations with attitude and purchasing intention. Third, consumer's attitude had positive influence on purchasing intention. In order to enhance the country-of-origin image of beef, cows should be raised in an environmentally friendly way. Having regular checkups and using good quality feed would produce reliable products. As well, in order to strengthen the image of beef, aggressive marketing strategies are also recommended.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.2
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• pp.263-267
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• 2001

Beef samples of loin eye area from New Zealand, USA and three quality grades of Hanwoo were analyzed using near infrared spectrophotometer with reference values from laboratory optical Chromameter to determine effective spectrum range and mathematical treatment for determination of color values. $R^2s$ of prediction models were not improved much by calibrating with whole light range (400~2500 nm) compared to using visible range (400~1100 nm). Standard errors of calibration and prediction were influenced by possible bias due to sampling non-homogeneous sample sources. However, partial differentiation in the first order was more stable against sampling biases than second derivatives of the spectra. Lightness value was little different among the five sample sources of beef. Beef samples from USA were brighter and more reddish than beefs of Hanwoo or from New Zealand (p<0.05). Yellowness of USA beef was the highest followed by beef from New Zealand, which was also higher than Hanwoo beefs of three quality grades (p<0.05).

• Korean Journal of Agricultural Science
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• v.45 no.2
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• pp.211-218
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• 2018

Different packaging methods and storage temperatures were tested to determine the storage stability of beef dry-aged for 21 days based on microbial, physicochemical, and sensory qualities. After completion of the dry aging, the dried surface of beef sirloin was trimmed off, and the beef was packaged using two different methods (oxygen-permeable wrap or vacuum packaging) and stored at different temperatures ($3{\pm}2^{\circ}C$ or $-23{\pm}2^{\circ}C$) for 0, 7, 14, or 21 days. Lipid oxidation and the sensory quality of the dry-aged beef were not affected by the packaging method and storage temperature during storage. No microbial growth was observed over the storage period in the vacuum-packaged dry-aged beef, regardless of the storage temperature. However, dry-aged beef in the oxygen-permeable wrap packaging showed microbial spoilage with 8.82 log CFU / g at day 7 of the refrigerated storage. The vacuum-packaged dry-aged beef showed the lowest values (p < 0.05) in $a^*$ and chroma at days 14 and 21 at $3^{\circ}C$, and days 7 and 14 at $-23^{\circ}C$, respectively. Therefore, it is recommended that dry-aged beef with wrap packaging stored in refrigerated conditions should be consumed as quickly as possible due to microbial growth. For long-term storage, dry-aged beef should be frozen because freezing can extend the color stability up to day 21 of storage without adverse effects on the hygienic or meat quality aspects of dry-aged beef.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.669-673
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• 2010

The purpose of this study was to evaluate kiwifruit as a tenderizer by its effects in improving the quality of various beef parts. Basic data are provided for development of standard recipes for convenient cooking in foodservice. The optimum temperature of the crude proteolytic enzymes in the kiwifruit was determined to be $65^{\circ}C$. The substrate specificity of the enzymes was higher in beef than in pork, chicken, or duck. The enzymes had their greatest effects on chuck and rib parts, and had lower effects on loin, breast, and round parts, in that order. As the amount of kiwifruit extract increased, the moisture content of the cooked beef also increased. The addition of 10% kiwifruit improved the sensory quality of the cooked beef. In particular, the texture scores of cooked beef samples treated with 10% and 15% kiwifruit extract were significantly higher than the other samples (p<0.001), and juiciness and overall acceptability scores were also highest. In summary, 10% kiwifruit extract is deemed an appropriate addition to improve.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.96-101
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• 2007

Thoughts on beef consumption and Korean beef were surveyed through questionnaire, with 150 housewives living in Seoul and its metropolitan area as subjects. The reasons for buying Korean beef were revealed as taste/quality(56.5%) and sanitation/safety(27.8%). The places of purchase were meat shops(42.3%), department stores, discount stores or super stores(28.1%), and agricultural cooperative stores or livestock cooperative stores(19.9%). The average purchase amount of Korean beef was 0.84 kg and the price was 22 USD(20,944 Won; 1 USD = 950 Won), and 61.7% of consumers thought the price of Korean beef was expensive. The major reason for buying imported beef was indicated as low price(78.0%) and the purchase locations were discount stores, department stores(39.4%) and meat shops (31.1%). When the subjects were surveyed on brands of Korean beef 73.3% had heard of branded beef but only 48% had purchased it. The reasons for buying branded beef were revealed as taste(40.0%) and sanitation(25.2%). When subjects were asked to compare branded beef with general Korean beef, 51.1% gave an answer of 'Very good/Good' for taste and quality, 'Similar' was 22.4% and 'No difference' was 29.9%, suggesting that the trust for branded beef was not strong yet. The important factors for buying branded beef were indicated as quality/taste(54.9%) and sanitation/safety(38.9%) and subjects were willing to pay up to 18.0% more for branded beef compared to the price of general Korean beef.