Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions.

This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-in, 6-13 ribs) with fat cover at 2 d postmortem were assigned to four groups and hung in a dry-aging room at a controlled temperature (2℃-4℃), humidity (65%-85%) and air velocity (3 m/s). Four treatment conditions were tested; the respective temperature, humidity and treatment duration are as follows: T1, 2℃, 85%, 60 d; T2, 2℃, 65%, 20 d+2℃, 75%, 20 d+4℃, 85%, 20 d; T3, 2℃, 75%, 20 d+4℃, 85%, 40 d; T4, 4℃, 85%, 60 d.