DOI QR코드

DOI QR Code

Quality Changes of Supraspinatus M. of Hanwoo by Packaging Methods during Chilled Storage

포장방법에 따른 한우 극상근(Supraspinatus Muscle)의 냉장 저장 중 품질 변화

  • Chung, Ku-Young (Division of Animal Science and Biotechnology, College of Life Science and Natural Resource, Sangji University) ;
  • Chung, Eui-Ryung (Division of Animal Science and Biotechnology, College of Life Science and Natural Resource, Sangji University) ;
  • Lee, Hyun-Jung (Korea Food Research Institute)
  • 정구용 (상지대학교 생명자원과학대학 동물생명자원학부) ;
  • 정의룡 (상지대학교 생명자원과학대학 동물생명자원학부) ;
  • 이현정 (한국식품연구원 전통식품연구단)
  • Published : 2007.12.30

Abstract

The aim of this study was to investigate the quality changes in Supraspinatus muscle of Hanwoo with different packaging methods, such as wrapped packaging (C), vacuum packaging (V) and modified atmosphere packaging (MA). These samples were stored for 25 days under $5^{\circ}C$. Each sample was evaluated for pH, volatile basic mitrogen (VBN) value, purge loss, hardness, meat color and microbial counts. From the results obtained, no significant differences were observed among treatments at the pH. The VBN values of MA were significantly lower than those of C. Also, MA was enhanced stability of meat color compared with other packaging methods during storage days. The purge loss was the most in the V samples, followed by the C and the MA was the lowest. Total bacteria counts of MA sample were significantly lower than those from C. Therefore, it has been concluded that MA could be used as an effective packaging since it extends the shelf life and improve the quality of Hanwoo supraspinatus m.

Keywords

Supraspinatus m.;packaging method;quality;cold storage

References

  1. Choi, Y. I., Kim, Y. K., and Lee, C. L. (1995) Effects of packaging methods and aging temperature on color, tenderness and storage characteristics of Korean beef. Korean J. Anim. Sci. 37, 639-650
  2. Kauffiman, R. G, Carpenter, Z. L., Bray, R. W., and Hoekstra, W. G. (1964) Interrelationships of gross chemical components of pork muscle. J. Agr. Food Chem. 12, 102-105 https://doi.org/10.1021/jf60132a001
  3. Lee, K. T. and Lee, K. J. (1998) Quality changes of vacuum packaged Hanwoo beef during cold storage. Korean J. Anim. Sci. 40, 651-660
  4. Oh, D. H. (1997) Effects of packaging method and storage temperature on meat color of Korean native cattle. Kor. J. Food Sci. Ani. Resour. 17, 212-217
  5. SAS (2002) JMP User's Guide. SAS Institute Inc., Cary, NC, USA
  6. Seideman, S. C. Carpenter, Z. L., Smith, G. C, and Hoke, K. E. (1976) Effect of degree of vacuum and length of storage on the physical characteristics of vacuum packaged beef wholesale cuts. J. Food Sci. 41, 732-737 https://doi.org/10.1111/j.1365-2621.1976.tb00714_41_4.x
  7. Smith, G. C., Culp, G. R., and Carpenter, Z. L. (1978) Postmortem aging of beef carcasses. J. Food Sci. 43, 823-826 https://doi.org/10.1111/j.1365-2621.1978.tb02430.x
  8. Trylor, A. A.(1985) Packaing fresf meat. In: Developments in Meat Science, Lawrie, R. A (ed), Elsevier Applied Science, London, pp. 89-113
  9. 이유방, 성삼경 (1996) 식육과 육제품의 분석 실험. 선진문화사. pp. 144
  10. 高板和久 (1975) 肉製品の 鮮度保持と 測定. 食品工業. 18, 105
  11. Ko, M. S. and Yang, J. B. (2001) Effects of wrap and vacuum packaging on shelf life of chilled pork. Korean J. Food and Nutr. 14, 255-262
  12. 동물근육도감(소돼지편) (2001) 농림부, 축산물등급판정소. pp. 9
  13. Park, G. B., Kim, Y. J., Lee, H. G, Kim, J. S., and Kim, Y. H. (1988) Changes in freshness of meats during postmortem storage. II. Changes in freshness of beef. Korean. J. Anim. Sci. 30, 627-671
  14. Johnson, B. Y. (1974) Chilled vacuum-packaged beef. CSIRO Food Res. Quart. 34, 14
  15. 축산물의 가공기준 및 성분규격 (2007) 수의과학검역원. pp. 43
  16. Eikelenboom, G. C., Campion, D. R., Kauffman, R. G., and Cassens, R. G. (1974) Earlyposmortem methods of detecting altimate porcine muscle quality. J. Anim. Sci. 39, 303-308 https://doi.org/10.2527/jas1974.392303x
  17. Grau, F. H. (1983) Microbial growth on fat and lean surfaces of vacuum-packaged chilled beef. J. Food. Sci. 48, 326-328 https://doi.org/10.1111/j.1365-2621.1983.tb10735.x
  18. Yates, L. D., Dutson, T. R., Caldwell, J., and Carpenter, Z. L. (1983) Effect of temperature and pH on the post-mortem degradation of myofibrillar proteins. Meat Sci. 9, 157-159 https://doi.org/10.1016/0309-1740(83)90001-3
  19. Byun, M. W., Kwon, J. H., Cho, H. O., Lee, M. K., and Kim, J. C. (1985) Physicochemical changes of gamma-irradiated chiken. Korean J. Food. Sci. Technol. 17, 186-191
  20. Hoffman, D. L., Davis, K. A., Marple, D., N., and McGuire, J. A. (1975) Effect of gas atmospheres on microbial growth, color, and pH of beef. J. Food. Sci. 40, 1229-1231 https://doi.org/10.1111/j.1365-2621.1975.tb01058.x
  21. Kim, C. J., Jeong, J. Y., Lee, E. S., and Song, H. H. (2002) Studies on the improvement of quality and shelf-life oftraditional marinated beef (Galbi) as affected by packaging method during storage at -$1^{\circ}C$. Korean J. Food Sci. Technol. 34, 792-798
  22. Egan, A. F. and Shay, B. J. (1982) Significance oflactobacilli and film permeability in the spoilage of vacuum-packaged beef. J. Food. Sci. 47, 1119-1122 https://doi.org/10.1111/j.1365-2621.1982.tb07630.x
  23. Lawrie, R. (1979) Meat Science 3rd ed, Pergamon Press, Oxford, pp. 203
  24. James, S. J. and Bailey, C. (1990) In: Chilling of beef carcasses. Gormley, T.R. (ed), Elsevier Applied Science, London and N.Y., pp. 159

Cited by

  1. Changes in Quality Characteristics of Emulsified Sausages added Different Levels of Pork Rind vol.49, pp.5, 2015, https://doi.org/10.14397/jals.2015.49.5.237
  2. Microbial changes under packaging conditions during transport and comparison between sampling methods of beef vol.61, pp.1, 2019, https://doi.org/10.5187/jast.2019.61.1.47