Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++ Grade Hanwoo Steer Beef: Implications for Shelf Life

Abstract This study was conducted to establish the shelf life of 1++ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of 1++ grade Hanwoo steers. The distribution conditions were 0, 7, or 14 d of aging at 2°C and continuous storage at −18°C for 0, 3, 6, or 9 mon. The lightness (CIE L*) values decreased as the duration of freezer storage increased (p<0.05). The water-holding capacity of 4 muscles increased as the aging time increased when they were frozen for 3 mon (p<0.05). The cooking loss values of the four muscles were significantly increased as the duration of freezer storage increased (p<0.05). The Warner-Bratzler shear force values were significantly decreased in the loin, striploin, and top round muscles as the aging time increased (p<0.05). The changes in volatile basic nitrogen (16.67-18.49 mg%) and thiobarbituric reactive substance values (0.75-0.82 mg MA/kg meat) were significantly increased when the meat was frozen for 9 mon after 14 d of aging. On the basis of these observations, the shelf life of 1++ grade Hanwoo beef during distribution should be limited to less than 9 mon of freezer storage at −18°C after 14 d of aging at 2°C.