| Title: | "Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging" |
| Author(s): | Lee D; Kim HJ; Ismail A; Kim SS; Yim DG; Jo C; |
| Address: | "Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea. Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea. Department of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, West Java 45363, Indonesia" |
| ISSN/ISBN: | 2765-0189 (Print) 2765-0235 (Electronic) 2765-0189 (Linking) |
| Abstract: | "OBJECTIVE: This study aimed to evaluate the physicochemical, metabolomic, and sensory qualities of Chikso and Hanwoo beef during 28 days of wet aging. METHODS: Rump and loins from Hanwoo and Chikso were obtained and wet-aged for 28 days at 4 degrees C. The samples were collected at 7-day interval (n = 3 for each period). Physicochemical qualities including pH, meat color, shear force value, and myofibrillar fragmentation index, metabolomic profiles, and sensory attributes (volatile organic compounds and relative taste intensities) were measured. RESULTS: Chikso showed a significantly higher shear force value than Hanwoo on day 0; however, no differences between breeds were found after day 14, regardless of the cuts. Overall, Chikso had more abundant metabolites than Hanwoo, especially L-carnitine and tyrosine. Among the volatiles, the ketone ratio was higher in the Chikso rump than the Hanwoo rump; however, Chikso had fewer alcohols and aldehydes than Hanwoo. Chikso rump showed higher taste intensities than the Hanwoo rump on day 0, and sourness decreased in Chikso, but increased in the Hanwoo rump on day 14. Wet aging for 14 days intensified the taste of Chikso loin but reduced the umami intensity of Hanwoo loin. CONCLUSION: Chikso had different metabolomic and sensory characteristics compared to Hanwoo cattle, and 14 days of wet aging could improve its tenderness and flavor traits" |
| Keywords: | Chikso Hanwoo Meat Quality Metabolomics Sensory Attribute Wet Aging; |
| Notes: | "PubMed-not-MEDLINELee, Dongheon Kim, Hye-Jin Ismail, Azfar Kim, Sung-Su Yim, Dong-Gyun Jo, Cheorun eng Rural Development Administration/ Korea (South) 2023/03/15 Anim Biosci. 2023 Jul; 36(7):1101-1119. doi: 10.5713/ab.23.0001. Epub 2023 Feb 26" |
