Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for and of Hanwoo Beef.

The aim of the study was to evaluate the effect of an early post-mortem low voltage electrical stimulation (ES) to localized part of carcasses [ (LL) and (BF)] and determined the tenderness and flavor compounds of Hanwoo steers (n=16). Carcasses were stimulated within 30 min post-mortem for 60s using 60 volts and muscles aged 2 and 14 d. Degradation of Troponin-T were accelerated by ES and degraded little faster in BF muscle than LL.

Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces.

The effects of high-pressure processing (HPP) treatment on the quality characteristics of low graded Hanwoo beef marinated with five different sauces (soy, fish, fish-soy, soy-fish and fish-soy-meat sauces) obtained from Asian countries were studied. The Hanwoo beef striploins were marinated with the aforementioned sauces (at ratio: 3:1 w/w) for 3 days at 4℃ before they were treated with HPP at 550 MPa for 5 min at 10℃. All the sauces used were equalized to a same salt level of 12.

Effect of the Calpain System on Volatile Flavor Compounds in the Beef Muscle.

The present study was designed to investigate the effects of calpain system on the formation of volatile flavor compounds in Hanwoo beef. In the first experiment (, (LL) muscle samples were injected with solutions containing 50 mM CaCl or 50 mM ZnCl and 154 mM NaCl respectively, and aged for 7 d at 4°C. In the second experiment (, the ground LL muscle was incubated with the aforementioned solutions containing cathepsin inhibitor.

Erratum to: Dry aging of beef; Review.

[This corrects the article DOI: 10.1186/s40781-016-0101-9.].

Dry aging of beef; Review.

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° to 4 °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.