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      우육의 저장기간과 재냉장에 따른 육색 및 비단백태 질소화합물의 변화 = Changes in Meat Color and Non Protein Nitrogen Compound of Chilled or Frozen Beef on Storage Period and Rechilling Process

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      https://www.riss.kr/link?id=A2077510

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      다국어 초록 (Multilingual Abstract)

      This study was carried out to investigate meat color, non-protein nitrogen content of vacuum chilled, the air-frozen or the rechilled Holstein beef loin. The vacuum packaged beef was stored at 1℃ and the air packed beef was stored at -20℃ for 60 d...

      This study was carried out to investigate meat color, non-protein nitrogen content of vacuum chilled, the air-frozen or the rechilled Holstein beef loin. The vacuum packaged beef was stored at 1℃ and the air packed beef was stored at -20℃ for 60 days. The rechilled beef was restored for 3 days at 1℃ after open pack or the thawing. By the rechilling process, myoglobin content of vacuum chilled and the air-frozen beef decreased with the storage period. Especially that was decreased significantly after the 60 days storage in the air-frozen beef. Regarding of meat color, the L value was improved significantly for the vacuum chilled beef after the 20 days storage. The a value of the vacuum chilled beef was increased somewhat by the rechilling process after the 20 days storage, but was decreased significantly after the 40 and 60 days storage. That of the air-frozen beef was decreased during the storage period. The b value were increased significantly by the rechilling process in the vacuum chilled beef after the 40 days storage, and in the air-frozen beef after the 60 days storage. By the rechilling process, non-protein nitrogen content of the both kinds samples increased with the storage period.

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