Abstract
본 연구는 숙성고의 온도와 상대습도를 각각 <TEX>$3{\pm}2$</TEX>와 <TEX>$75{\pm}5%$</TEX>로 설정하고 14일간 건조숙성(dry aging)된 건조숙성 육우 등심과 비건조숙성 육우 등심을 비교하였다. 건조숙성 육우의 수분함량이 비건조숙성 육우보다 낮은 반면(p<0.001), 단백질함량과 지방함량은 건조숙성 육우가 비건조숙성 육우보다 높은 함량을 보였다. 건조숙성 육우의 pH와 적색도가 비건조숙성 육우보다 높은 값을 나타내었다. 건조숙성 육우의 보수력과 가열수율은 비건조숙성 육우보다 유의적으로 높은 값을 나타냈다(p<0.001). 그러나 건조숙성 육우의 전단력은 비건조숙성 육우보다 유의적으로 낮게 나타났다(p<0.01). 관능평가에서 풍미, 연도, 다즙성과 전체적인 기호도는 건조숙성 육우가 비건조숙성 육우보다 유의적으로 높은 평가를 받았다. 따라서 육우에 건조숙성 공정을 접목한다면 연도와 풍미가 증진된 건조숙성 육우를 제조할 수 있을 것이다. This study investigated the quality change in dry aged beef cattle loins (temperature: <TEX>$3{\pm}1$</TEX>, lative humidity: <TEX>$75{\pm}5%$</TEX>, period: 14 days), compared to non-aged beef cattle loins (control). The water content of dry aged loins was lower than that of the control (p<0.001). The fat content, protein content, pH value, and redness in dry aged loins were higher than in the control. Moreover, dry aging significantly improved the water holding capacity and cooking yield of beef cattle loin (p<0.001). The shear force of dry aged loins was significantly lower than in the control (p<0.01). The flavor, tenderness, juiciness, and overall acceptability of dry aged loins were higher than in the control according to sensory evaluation. Therefore, dry aging can improve the quality properties of beef cattle loins.
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