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


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.


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