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Research Article

Evaluation of quality and storage stability of enzyme-treated aged meat with transglutaminase
Hai-Bin An1
,
Hyeon-Jo Jeong1
,
Ju-Yi Shin1
,
Ju-Hee Park1
,
Chan-Hui Gwak1
,
Min-Ji Koh1
,
Hyeong-Sang Kim12*
1School of Animal Life Science, Hankyong National University, Anseong 17579, Republic of Korea
2Institute of Applied Humanimal Science, Hankyong National University, Anseong 17579, Republic of Korea
*Corresponding Author
31 March 2025. pp. 40-49
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Abstract

This study evaluated the effects of transglutaminase (TG) treatment on the physicochemical properties and storage stability of enzyme-treated aged meat (EO) compared to conventionally aged meat (EX). The results showed that TG treatment significantly improved the initial quality characteristics, such as higher water-holding capacity (WHC), lower cooking loss, and enhanced textural integrity, as indicated by increased shear force values (p < 0.05). Additionally, EO maintained a higher pH than EX throughout the storage period (p < 0.05), which contributed to better initial storage stability. However, lipid oxidation (TBARS) levels were significantly higher in EO than in EX during prolonged storage (p < 0.05), suggesting a potential oxidative instability due to increased protein cross-linking. Furthermore, volatile basic nitrogen (VBN) and microbial counts increased over time in both groups, with EO showing greater stability in the early storage period but experiencing a rise in microbial growth in the later stages. These findings suggest that while TG treatment effectively enhances the initial quality and water-holding capacity of aged meat, additional measures such as antioxidants or antimicrobial agents are necessary to ensure long-term oxidative and microbial stability.

Keywords
Aged meat
Microbial quality
Oxidative stability
Physicochemical property
Transglutaminase
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Information
  • Publisher :Journal of Humanimal Sciences
  • Publisher(Ko) :한경국립대학교 휴머니멀응용과학연구소
  • Journal Title :Journal of Humanimal Sciences
  • Journal Title(Ko) :휴머니멀과학학술지
  • Volume : 1
  • No :1
  • Pages :40-49
  • Received Date : 2025-02-18
  • Revised Date : 2025-02-25
  • Accepted Date : 2025-02-26
  • DOI :https://doi.org/10.23341/jhas.2025.1.1.40
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