KR-20260067212-A - METHOD FOR AGING MEAT

Abstract

The meat aging method of the present invention comprises a slaughtering step of slaughtering livestock and an ice aging step of aging the meat slaughtered through the slaughtering step in an ice facility equipped with a radiator cooling device, wherein the ice aging step may be carried out for 14 to 21 days at a temperature of -1.5℃ to 0℃.

Inventors

• 이승훈

Assignees

• 주식회사 미트앤퓨쳐

Dates

Publication Date

20260512

Application Date

20241105

Claims (4)

1. A slaughtering stage for slaughtering livestock; and A freezing aging step in which the meat slaughtered through the above slaughtering step is aged in a freezing facility equipped with a radiator cooling device; wherein A method for aging meat, characterized in that the above ice aging step is carried out for 14 to 21 days at a temperature of -1.5℃ to 0℃.
2. In paragraph 1, A method for aging meat, characterized in that the above-mentioned aging step comprises aging the meat slaughtered through the above-mentioned slaughtering step for 5 days at a temperature of -1.5℃ to 0℃ and a humidity of 70 to 80% in an ice storage facility equipped with a radiator cooling device, and then wrapping the aged meat in a moist paper and further aging it for 9 to 16 days at a temperature of -1.5℃ to 0℃.
3. In paragraph 1, A meat aging method characterized by further performing a sterilization treatment step between the above slaughtering step and the above ice aging step, wherein the meat slaughtered through the above slaughtering step is sterilized.
4. In paragraph 3, A meat aging method characterized by the above sterilization step being carried out by introducing slaughtered meat into a UV irradiation device.

Description

Meat Aging Method The present invention relates to a method for aging meat, and more specifically, to a method for aging meat that improves the natural flavor and tenderizing effect of the meat by releasing internal moisture to the outside, reduces meat loss by suppressing drying of the meat surface, and improves appearance quality. With the rapid increase in meat consumption, research aimed at improving the quality or taste of meat is actively underway. Commonly used methods include adding spices, food additives, or natural ingredients to enhance flavor and aroma, as well as meat aging techniques that improve quality and functionality by resulting in superior texture and rich juiciness. Aging refers to the process of leaving a substance with insufficient flavor or texture under specific conditions for a certain period to achieve the desired flavor and texture. During the aging process, the generation of flavor compounds and changes in texture occur due to the action of microorganisms or enzymes, or interactions between components, resulting in a food product with desired physical properties. Meanwhile, livestock undergo rigor mortis for a certain period immediately after slaughter. Rigor mortis refers to the state in which muscles and joints become stiff after an organism dies. Meat in this state is hard, loses flavor, and has reduced marketability due to excessive moisture seeping out. However, once maximum rigor mortis has passed, muscle autodigestion begins due to proteolytic enzymes, softening the meat. As autodigestion starts, the muscle's pH recovers slightly and water retention increases; subsequently, enzymes act to produce substances such as amino acids and unsaturated fatty acids like oleic acid, enhancing the flavor. The above-mentioned process is collectively referred to as 'aging,' and two main methods of meat aging are wet aging and dry aging. Wet aging is a method of aging meat while it is still in a state containing moisture, in which the aging process is carried out while the meat is sealed using a tool such as a plastic bag. In addition, dry aging is a method of aging meat by storing it in a well-ventilated aging room without sealing it. Unlike wet aging, which is a common method of aging meat, dry aging is a method of aging meat by naturally evaporating moisture using traditional meat aging methods from before the development of technology. However, conventional aging methods have a problem in that the surface of the meat becomes excessively dry and forms a hard skin, so the microorganisms that had an effect during the initial stages of aging can no longer have an effect, and thus aging does not proceed to the core of the meat even if the aging period is extended, and the hard skin part has low marketability, resulting in meat loss. Therefore, specific methods to resolve the aforementioned problems are currently required. FIG. 1 is a flowchart illustrating a method for aging meat according to one embodiment of the present invention. FIG. 2 is a flowchart illustrating a method for aging meat according to another embodiment of the present invention. Figure 3 is a graph showing the lipid rancidity of pork belly, pork neck, and pork loin prepared through Example 1 and Comparative Example 1 of the present invention. Figure 4 is a graph showing the shear force of pork belly, pork neck, and pork loin prepared through Example 1 and Comparative Example 1 of the present invention. Figure 5 is a graph showing the texture of pork belly, pork neck, and pork loin prepared through Example 1 and Comparative Example 1 of the present invention. Figure 6 is a graph showing the chewiness of pork belly, pork neck, and pork loin prepared through Example 1 and Comparative Example 1 of the present invention. Figure 7 is a graph showing the reduced sugar content of pork belly, pork neck, and pork loin prepared through Example 1 and Comparative Example 1 of the present invention. FIG. 8 is a photograph showing the appearance of pork belly, pork neck, and pork loin prepared through Example 1 and Comparative Example 1 of the present invention. Hereinafter, some embodiments of the present disclosure will be described in detail with reference to the exemplary drawings. In assigning reference numerals to the components of each drawing, the same components may have the same reference numeral as much as possible, even if they are shown in different drawings. Furthermore, in describing the embodiments, if it is determined that a detailed description of related known configurations or functions could obscure the essence of the technical concept, such detailed description may be omitted. Where terms such as "includes," "has," "consists of," etc. are used in this specification, other parts may be added unless "only" is used. Where a component is expressed in the singular, it may include a plural unless there is a special explicit description. Additionally, terms such as first, second, A, B, (a), (b), etc., may be used to de