Determination of Optimal Storage Condition for Pre-packed Hanwoo Loin

• 발행기관: 한국축산식품학회
• 저자명: Kuk Hwan Seol Tu San Park Mi Hwa Oh Beom Young Park Seong In Cho Moo Ha Lee
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제3호, 390~394쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.06.30

영문 초록

The aim of this study was to determine the optimal storage condition of pre-packed Hanwoo beef without freezing. Hanwoo loin was purchased from a local distributor at 48 h after slaughter, then sliced in 1.5±0.5 cm thickness, and packed in a polyethylene (PE) tray covered with linear low-density polyethylene (LLDPE) film. The studied factors to set the optimal storage condition were chamber temperature (5, 2.5 and -1oC for 14 d), cooling method (direct and indirect cooling system), and ultraviolet (UV) light irradiation for beef surface sterilization (0, 30, 60, and 120 min). The changes of pH, thiobarbituric acid reactive substances (TBARS) and number of aerobic bacteria were measured during storage. Beef samples stored in -1oC showed the minimal increasing rate in TBARS and microbial growth. After 15 d of storage, there was no significant difference in pH and TBARS values. However, the microbial population of beef stored in direct type cooling chamber (4.25±0.66 Log CFU/g) was significantly lower than that of beef stored in indirect type chamber (6.47±0.08 Log CFU/g) (p<0.05).

키워드

pre-packed Hanwoo beef storage condition aerobic bacteria lipid oxidation