The highest quality of Korean beef, texture, flavor, and hygiene within 24 hours after slaughter
Nov 11, 2025
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As a result of actual related research, the quality excellence of raw Korean beef, which was less than a day after slaughter, was confirmed.
As a result of the 「Study on the Characteristics and Differentiation of Korean Beef」 conducted by the Korean Beef Self-help Management Committee and the Department of Animal Resources at Gongju National University (Kim Hak-yeon), raw Korean Beef showed excellent quality in all items, including texture, flavor, and hygiene within 24 hours of slaughter.
Meat changes rapidly upon slaughter. As muscles gradually contract and protein structure changes, elasticity and moisture decrease over time.
According to a scientific analysis of changes in Korean beef raw meat over time after slaughter by a research team at Gongju National University, Korean beef within 24 hours of slaughter has excellent moisture retention and elasticity, and the more you chew, the more juicy it is. This period is scientifically called the 'pre-rigor' phase, and it is a moment when meat still seems to have life. At this time, the protein strongly combines with moisture to maintain a moist texture and firm elasticity, and there is little loss of juice even when baked over a fire. This short time is the golden section that completes the 'hard texture' of raw Korean beef.
Raw Korean beef showed distinct differences not only in texture but also in taste and color. Inosinic acid (IMP) and glutamic acid, which are the core components of flavor, were the highest. It is analyzed that the two ingredients maximize the unique flavor of Korean beef by adding the savory and rich taste felt at the tip of the tongue.
There was also a clear difference in color. Within 24 hours of slaughter, Korean beef has a dark red color and the surface is kept smooth, and then turns bright red as oxidation progresses. In other words, the purple color of Korean beef raw meat is a color that can only be seen during this period, and it is the freshest moment that can be confirmed and tasted with the eyes.
In terms of hygiene, raw Korean beef showed excellent excellence. Within 24 h after slaughter, the total number of bacteria and the general number of Hanwoo remained at the lowest level. This is because the muscles in the pre-stiff stage are tightly contracted and the area in contact with air is narrow, making it difficult for bacteria to proliferate. Therefore, raw Korean beef within a day of slaughter was evaluated as excellent in both freshness and hygienic stability.
Through this study, the sticky texture, deep flavor, and hygienic stability of raw Korean beef within 24 hours of slaughter have been proven as scientific grounds, not just senses.
Min Kyung-cheon, chairman of the Korean Beef Self-help Management Committee, said, "The freshness of Korean beef has been scientifically proven in a short time on the day of the celebration. We will continue to scientifically prove the excellent quality of Korean beef and create a healthy food culture that the people can enjoy with confidence." he said.
This article was translated by Naver AI translator.
