EFFECT OF INOCULATION RATIO OF MOLD AND YEAST ON BEEF SIRLOIN DURING DRY AGING

In our previous study for the factors affecting characteristic flavor of dry-aged beef, we found that different air flow velocity changed sensory quality of dry-aged beef, possibly due to the different composition of mold and yeast on beef during dry aging (unpublished data). Then, we isolated mold (Pilaira anomala) and yeast (Debaryomyces hansenii) from the dry-aged beef and investigated their individual effect on flavor precursors such as the amount of free fatty acid and free amino acid, by lipolytic and proteolytic activities of the microorganisms. The results suggested that mold and yeast had significant but different roles on flavor precursors (unpublished data). Therefore, in the present study, the effect of inoculation ratio of mold and yeast was determined to suggest better application of microorganisms for dry aging process to industry.