Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4℃

• 발행기관: 한국축산식품학회
• 저자명: Seonjin Kim Hyun Jung Lee Minsu Kim Ji Won Yoon Dong Jin Shin Cheorun Jo
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제39권 제2호, 266~275쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2019.04.30

영문 초록

Although the production of dry-aged beef has been increasing, most purveyors are unaware of the changes in quality that ensue after completion of the aging period and do not adhere to specific guidelines for its packaging and storage. The objective of this study was to investigate the storage stability of vacuum-packaged dry-aged beef based on changes in microbial, physicochemical, and sensory properties during refrigeration at 4°C for 21 d. The total aerobic bacterial count exceeded 6 Log CFU/g at approximately day 11 and significantly increased after day 14. Freshness indicators such as pH and volatile basic nitrogen content were acceptable until day 14 and 21, respectively. Based on the evaluation of overall sensory acceptability, the dry-aged beef was acceptable until 14 d without any sensory deterioration. Therefore, vacuum-packaged dry-aged beef could be stored for 11 d at 4°C without any adverse effect on its microbial and sensory quality.

목차

Introduction

Materials and Methods

Results and Discussion

키워드

microbiological quality sensory quality dry-aged beef vacuum packaging storage stability