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Anim Biosci > Accepted Articles
DOI: https://doi.org/10.5713/ab.20.0852    [Accepted] Published online January 20, 2021.
Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef
Dongheon Lee1  , Hyun Jung Lee1  , Ji Won Yoon1  , Minkyung Ryu1  , Cheorun Jo1,2,* 
1Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
2Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
Correspondence:  Cheorun Jo, Tel: +82-2-880-4804, Fax: +82-2-880-2271, Email: cheorun@snu.ac.kr
Received: 21 December 2020   • Revised: 11 January 2021   • Accepted: 21 December 2020
This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins.
Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting) × cooking temperatures (150°C or 230°C), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured.
Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p < 0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150°C presented a higher intensity of cheesy flavor, and that grilled at 230°C showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively.
Grilling may be effective for enhancing the unique flavor in dry-aged beef.
Keywords: Beef; Dry Aging; Wet Aging; Cooking Method; Cooking Temperature; Flavor

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