• Journal of Biosystems Engineering
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• v.29 no.4
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• pp.317-322
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• 2004

This study was conducted to evaluate the feasibility of identifying freshness of beef using a surface acoustic wave (SAW) sensor based electronic nose. The beef was stored at 5$^{\circ}C$ and aroma was measured with the passage of time. Chromatographic analysis of the odor showed that number of volatile components and their amounts were rapidly increased after 19 days of storage. Classifying beefs according to their storage days was possible using principle component analysis (PCA). Classifying beefs processed from four different origins was also possible with PCA analysis of odor. This study shows that electronic nose can be applied to beef freshness evaluation and classification of its origin.

• Journal of Biosystems Engineering
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• v.29 no.6 s.107
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• pp.539-543
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• 2004

The purpose of this study was to develop a real-time sensor for beef freshness. Contents of biogenic amines (BA), saccharides and proteins were highly related with freshness on the beef meats. Relations of those chemical contents and NIR spectra were studied. Tyramine showed the best correlation coefficient at 1250nm. Correlation between VBN (volatile basic nitrogen) and K value, which were both freshness measurement method, was determined by the PCR (principle component regression). The correlation model had the values of $R^2=0.989$ and SEC=1.78, respectively. The model was validated at $R^2=0.963$ and SEP=2.285, respectively.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.325-330
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• 2006

To determine freshness and detect changes in quality of beef and pork during storage, we manufactured a freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, electronic nose analysis, and sensory evaluation. Both beef loin and pork belly had a change in the color of the freshness indicator after storage of 6 days at $2^{\circ}C$. VBN and TBARS levels and total bacterial counts reached the decay point at the time of the color change of the freshness indicator attached to the surface of the beef and pork samples. Sensory evaluation also indicated that the samples were unacceptable by an 'off' odor on day 6 of storage. There were significant differences in electronic nose analysis for samples from day 0, day 6, and day 10 of storage. These results suggest that this freshness indicator should be useful in determining the expiration date of beef and pork products during marketing by indicating the microbial safety as well as the physicochemical and sensory changes.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.115-121
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• 2011

The objective of this study was to develop models to predict freshness factors (total viable counts (TVC), pH, volatile basic nitrogen (VBN), trimethylamine (TMA), and thiobarbituric acid (TBA) values) and the storage period in beef using a visible and near-infrared (NIR) spectroscopic technique. A total of 216 beef spectra were collected during the storage period from 0 to 14 d at a $10^{\circ}C$ storage. A spectrophotometer was used to measure reflectance spectra from beef samples, and beef freshness spectra were divided into a calibration set and a validation set. Multi-linear regression (MLR) models using the stepwise method were developed to predict the factors. The MLR results showed that beef freshness had a good correlation between the predicted and measured factors using the selected wavelength. The correlation of determination ($r^2$), standard error of prediction (SEP), and ratio of standard deviation to SEP (RPD) of the prediction set for TVC was 0.74, 0.64, and 2.75 Log CFU/$cm^2$, respectively. The $r^2$, SEP, and RPD values for pH were 0.43, 0.10, and 1.10; those for VBN were 0.73, 1.45, and 2.00 mg%; those for TMA were 0.70, 0.19, and 2.58 mg%; those for TBA values were 0.73, 0.13, and 2.77 mg MA/kg; and those for storage period were 0.77, 1.94, and 2.53 d, respectively. The results indicate that visible and NIR spectroscopy can predict beef freshness during storage.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.448-457
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• 2012

The predictive ability for off-flavor development and quality change of ground beef was evaluated using a microbial time temperature indicator (TTI). Quality indices such as off-flavor detection (OFD) time, color, pH, volatile basic nitrogen (VBN), aerobic mesophilic bacteria (AMB) counts, and lactic acid bacteria (LAB) counts were measured during storage at 5, 10, 15, and $25^{\circ}C$, respectively. Arrhenius activation energies (Ea) were estimated for temperature dependence. The Ea values for TTI response (changes in titratable acidity (TA)), VBN, AMB counts, LAB counts, and freshness, which is defined based on OFD time for quality indices of ground beef, were 106.22 kJ/mol, 58.98 kJ/mol, 110.35 kJ/mol, 116.65 kJ/mol, and 92.73 kJ/mol, respectively. The Ea of microbial TTI was found to be closer to those of the AMB counts, LAB counts, and freshness. Therefore, AMB counts, LAB counts, and freshness could be predicted accurately by the microbial TTI response due to their Ea similarity. The microbial TTI exhibited consistent relationships between its TA change and corresponding quality indices, such as AMB counts, LAB counts, and freshness, regardless of storage temperature. Conclusively, the results established that the developed microbial TTI can be used in intelligent packaging technology for representing some selected quality indices of ground beef.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.341-348
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• 2000

Effects of different types of sub-freezing methods on quality of raw pork loin, beef loin and tuna were studied. Storage tests were undertaken as follows; the three different types of sub-freezing methods, such as regular cold chamber at $-1^{\circ}C$, air-blast sub-freezing at $-5^{\circ}C$ and sharp-plate sub-freezing at $-5^{\circ}C$, were evaluated for extending freshness of samples. Pork loin packed with polyethylene-film showed no significant differences (P<0.05) in physico-chemical properties among the above sub-freezing methods. Air-blast sub-freezing methods revealed faster evaporation of moisture from samples. The same sub-freezing method also showed increased VBN values of pork loin and tuna samples. Regular cold chamber resulted in increased TBA values and K values of beef loin and tuna, respectively. It appeared that sharp-plate freezing system kept the food samples with the least loss of freshness among the above three sub-freezing methods. These results indicated that freshness of raw pork, beef and tuna could be significantly extended by the sharp-plate sub-freezing method.

• Journal of Broadcast Engineering
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• v.25 no.3
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• pp.418-427
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• 2020

The measurement of meat freshness at meat markets is important for the health of consumers. Currently a variety of sensors have been studied for the measurement of the meat freshness. Therefore, the analysis of sensor data is needed for the reduction of measurement errors. In this paper, we analyze the freshness measurement data of ten sensors based on deep learning. The measured data are composed of beef, pork and chicken, whose reliability and noise-robustness are examined by a deep neural network. Further, to search for multiple sensors better than a torrymeter, PCA (principle component analysis) is carried. Then, we validated that the performance of the three sensors outperforms the torrymeter in the experiment.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.796-805
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• 2013

This study was conducted to investigate the relationship between quality factors and freshness or palatability of Hanwoo beef according to storage condition. The drip loss, cooking loss, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), total viable counts (TVC) and sensorial characteristics of Hanwoo beef (raw and cooked) were investigated during storage for 36 d at 0 and $10^{\circ}C$. The drip loss, cooking loss, VBN, and TBARS were increased during storage period. The correlation between these factors and freshness was shown to be highly significant at both $10^{\circ}C$ than $0^{\circ}C$. Especially, correlation of between the cooking loss and freshness of Hanwoo beef showed high significance (p<0.01) at higher storage temperature. The correlation coefficient between factors such as VBN, cooking loss, and TVC and palatability were decreased with increased storage temperature. As a statistical analysis result, a multiple regression equation of $Y_1=10.768-0.706X_1$ (Drip loss) with $R^2=0.87$ was obtained for freshness evaluation of Hanwoo beef. Also, multiple regression with drip loss ($X_1$) and TVC ($X_5$) increased the coefficient of determination for sensorial palatability ($Y_2$) to $R^2=0.95$ with a regression equation of $Y_2=9.702-0.438X_1(Drip\;loss)-0.232X_5(TVC)$.

• Food Science and Preservation
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• v.24 no.1
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• pp.52-59
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• 2017

This study was performed in order to examine the effect of a thermoelectric cooling system combined with plasma on beef. Beef was studied in a box with a thermoelectric cooling system and plasma generation apparatus (TCS-1), a box with thermoelectric cooling system (TCS-2) and a polystyrene box (control). A temperature inside the thermoelectric cooling system was kept below $2^{\circ}C$, and volatile basic nitrogen (VBN) values of TCS-1 and TCS-2 were 7.72 mg% and 9.20 mg%, respectively. The thiobarbituric acid (TBA) value (0.52 mgMA/kg) of TCS-1 was significantly lower than that (0.91 mgMA/kg) of TCS-2. For volatile basic nitrogen (VBN) value, TCS-1 maintained freshness compared to TCS-2, since the freshness of TCS-1 value (6.98-9.77 mg%) was less than that of TCS-2 (6.98-11.45 mg%) during storage. The microbial counts of TCS-1 and TCS-2 were 4.62 log CFU/g and 7.09 log CFU/g, respectively, on the $7^{th}$ day, which were lower than that (8.45 log CFU/g) of control on the $3^{rd}$ day. Sensory evaluation of TCS-1 showed the highest scores for appearance, color, juiciness, and overall acceptability than the others. In conclusion, TCS-1 was effective for maintaining freshness of beef during storage.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.9
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• pp.373-379
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• 2020

The purpose of this study is to investigate the factors affecting change in consumers' consumption tendency and the perception of aged meat. This study compared 2012 and 2019 results from beef consumer surveys. The importance of quality judgment criteria, taste determinants, and the perception that marbling is harmful to health were analyzed using regression analysis through the backward elimination method. As a result of the analysis, it was determined that the importance had increased for recognizing freshness, juiciness, tenderness, and ripening period, and for knowing that marbling was harmful to the health. Also shown was that the intention to purchase aged meat had an influence on whether the consumer favorably perceived the freshness, tenderness, and ripening period. This study analyzed how consumers' consumption tendencies changed to cope with these changes in consumer preferences. The basic data of the research analyzed consumption propensity, the intention to consume beef, and what factors influence the perception of mature meat. It is thought that there is a need to raise awareness about aged meat for diversification of consumer preferences and rational production and consumption in the future.