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김용수(Y . S . Kim),김영붕(Y . B . Kim),유익종(I . J . Yoo) 한국축산학회 1993 한국축산학회지 Vol.35 No.6
The refrigeration of the meat is recently favored technique to preserve the meat without significant changes of meat quality caused by the freezing process. In fact, the low temperature during refrigeration is still an another culplit to deteriorate the meat quality. There have been several factors need to he considered in refregeration of meats to control the meat quality Microorganisms could be grown in chilled meat easily by utiliz ing various nutrients and greatly harmful to meat quality. Lipid oxidation and protein deterioration cause unpleasant ordor in chilled meat by producing the unstable reactants such as aldehyde, ketone and amine etc. Drip released during storage affect the purchasing preferences of consumers by making the appearance of meat pale and dry. Short storage duration is a limited factor in the refrigeration of meat. However, these problems could be improved or prevented when proper treatments are employed: packaging materials(PVC, PVDC, Cryovac), organic acid treatments(Lactic acid, Acetic aicid, Propionic acid etc.), modified atmosphere packaging (CO₂ and N₂ gas). In this revive, quality changes of chilled meat are discussed in relation to the treatments mentioned above.
김영붕(Y . B . Kim),김용수(Y . S . Kim),노정해(J . H . Rho),성기승(K . S . Sung),윤칠석(C . S . Yoon),이남형(N . H . Lee) 한국축산학회 1996 한국축산학회지 Vol.38 No.4
To establish the shelf-life of beef, vacuum-packaged imported chilled beef(chuck and knuckle) was purchased from 2 American companies(M. Co. and I. Co.). The samples were transported by air and stored at 4±1℃ and 0±1℃, respectively. The chemical composition, total microbes, anaerobic microbes, coliform colony count, drip loss, TBA value, volatile basic nitrogen(VBN) and sensory evaluation were determined. Since drip loss and TBA value do not show a direct influence on the shelf-life of beef, the microbial changes, VBN and sensory evaluation were focused. In the case of vacuum-packaged chilled beef, the time needed to reach 10^6 total microbes at 4±1℃ was 27 days after slaughtering, for beef from I. Co. and 30 days for M. Co. At 0±1℃, however, it was 62 days for I. Co. and 72 days for M. Co. Under the storage at 4±1℃, VBN of both I. Co. and M. Co. beef reached to 20.1㎎% after 37 days, while that of M. Co. after 83 days was 20.6㎎g% at 0±1℃. The sensory scores of freshness and odor were less than 4 for beef from both I. Co. and M. Co. stored at 4±1℃ for 37 days. Those scores of 1. Co. beef stored for 62 days and M. Co. beef stored for 72 days under 0±1℃ were also less than 4. Therefore, the shelf life of vacuum-packaged imported chilled beef from I. Co. and M. Co. was 37 days after slaughtering at 4±1℃, while that of beef from I. Co. was 62 days after slaughtering and that from M. Co. was 72 days, at 0±1℃.