• Food Science and Preservation
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• v.31 no.1
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• pp.1-14
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• 2024

The utilization of coatings composed of bio-based materials in the processing and preservation of meat presents an environmentally conscious, secure, cost-effective, and superior method for prolonging the storage life of meat while also preserving its nutritional value. In this study, changes in physical, chemical, and microbiological characteristics of freshly cut beef coated with distilled water (control) and keratin-starch composites (K-S) functionalized with 0.0-, 0.2-, 0.6-, and 1.0-mL avocado peel polyphenolic-rich extract (APPPE) kept at 4℃ for 12 days were evaluated periodically at 3-day interval using standard techniques. Keratin was extracted from waste feathers, while starch was obtained from ginger rhizomes. Following a 12-day storage period, beef coated with APPPE-enriched K-S composites exhibited a significant (p<0.05) improvement in shelf life by minimizing deteriorative changes in pH and color (as determined by metmyoglobin level) in addition to inhibiting oxidative changes in lipids (as determined by TBARS level) and proteins (protein carbonyl level) in comparison to control and K-S composite without APPPE. Furthermore, microbial growth was significantly (p<0.05) suppressed in meat coated with K-S composite functionalized with APE at 0.6 and 1.0 mL compared to the control. The study suggested that APPPE-enriched K-S composite could offer an eco-friendly and safe food preservation technique for fresh meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.888-892
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• 2000

Antimicrobial activity of Caesalpina sappan L. extract (CS extract) against 6 kinds of food spoilage and pathogenic organisms was studied. The growth of Listeria monocytogenes Brie 1, Escherichis coli ATCC 11775, Staphylococcus aureus ATCC 11775, and Pseudomonas fluorescens ATCC 11775 was inhibited about 4 to 5 $log_{10}$ cycle in Tryptic soy Broth(TSB) containing 1% CS extract. Bacillus subtilis KCTC 102 and Vibrio parahaemolyticus ACTT 17802 did not show apparent growth in the same medium. Effect of CS extract on preservation of ground meat was also investigated. The range of pH change was 5.0~5.2 in CS extract added ground meat, 5.2~6.0 in CS extract not added ground meat (control) during storage at 4$^{\circ}C$ for 30 days. Number of total bacteria after 15 days storage was $10^{6}$/g in CS extract added ground meat, 10$^3$/g in control. Redness of ground meats was improved significantly by addition of 1% CS extract during storage at 4$^{\circ}C$ for 30 days. The sensory quality of 1% CS extract added hamburger patty was similar to that of the control in taste, flavor, and overall acceptability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.4 no.1
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• pp.17-21
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• 1971

The effect of EDTA or BHA pretreatment upon the color preservation of canned surf clam meat during canning and storage was studied. The steamed surf clam meat was soaked in BHA solution, $0.1\%$ BHA in $5\%$ salt solution, or EDTA solution, $0.5\%\;Na_2$ EDTA in $5\%$ salt solution, for 30 minutes. The pretreated surf clam meat was packed in a round enameled can that is 223.2 ml by volume and sterilized for 75 minutes at $110^{\circ}C$. The canned products were stored for one year at room temperature. The EDTA treatment of surf clam meat appeared effective on color preservation during processing. After three month storage, the samples showed little color change comparing with those right after processing. After one year storage, EDTA or BHA treated samples showed better color preservation as compared with control.

• Food Science and Preservation
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• v.9 no.4
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• pp.396-399
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• 2002

An attempt was made in this study to investigate the optimum extracting time from meat with bone of goat and the nutritional component of its extract. for the trials, the mixtures of meat with bone and water were adjusted to the ratios of five to four by weight and extracted for 6, 9 and 12 hours at 120$\^{C}$ under autoclave. Judging from the content of mineral and amino acid, nonenzymatic browning and yield, the optimum extracting time was 9 hours. The major components of mineral were composed of 47.7mg％ potassium, 12.7mg% calcium, 150.0mg% sodium, 105.3mg% phosphorus and 0.5mg% iron, and of amino acids composed of 1,308.0mg% glutamic acid, 1,464.2mg% glycine, 750.2mg% alanine and 828.lmg% proline in extract. The yield of extract was 32.1 percentage by dry basis.

• Food Science and Preservation
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• v.17 no.4
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• pp.444-450
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• 2010

We investigated the quality of Dombaeki (shark meat) treated without salting (NS), with salting (S), air-packed (A), and vacuum-packed (V), during storage at $4^{\circ}C$ and $-18^{\circ}C$. We explored water holding capacity, elasticity, total bacterial counts, pH, titratable acidity level, volatile basic nitrogen (VBN) value, and drip loss. Water holding capacity and elasticity values were better when salting and vacuum-packaging were employed than when samples were not salted and were packaged in air. The total bacterial counts in SV meat were significantly lower than in other samples. The pH of all samples increased slowly during storage, and the pH values of NSA samples were significantly higher than the pH values of other samples. The VBN level and drip loss of SV meat were the lowest of all samples during storage. The results show that salted vacuum-packed meat was of better quality than that stored without salting, and air-packed, regardless of storage temperature.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.3
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• pp.217-221
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• 2022

Container system automatically controlled in its atmosphere of high CO₂/low O₂ was devised to contain and store pork belly meat at chilled temperature. The meat in the container system was compared in the quality preservation at 0℃ for 21 days to that in air-filled container and vacuum package. The container atmosphere could be controlled to be of 47~60% CO₂ and 7~10% O₂ through time-controlled intermittent CO₂ injection. The controlled atmosphere in the developed system was effective in suppressing pH change and aerobic bacterial growth contributing to sensory quality preservation. Compared to control of air-filled container, vacuum packaging showed lower microbial growth and slower pH change on the meat but with high drip loss. The devised container system to keep high CO₂ and mildly low O₂ concentrations is effective in the meat quality preservation on overall, and may be extended to a variety of meat products with possible modification tuned for product requirements.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.19-38
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• 2024

Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.

• Korean Journal of Microbiology
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• v.9 no.2
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• pp.47-54
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• 1971

This study is concerned to the microbial population and its effects in the fish paste products. Experimental results were summarized as following orders ; 1) The number of bacteria in accordance with raw materials and coocking site waas known to as ; Wheat flor - $7.0{\times}10^8$/gram , Brayed fish meat - $2.0{\times}10^7$/gram, Cooking table - $6.1{\times}10^6$/$1.54cm^2$Chopped fish meat -$4.1{\times}10^6$/gram, Wooden plate - $5.5{\times}10^5$/218.32cm, Sodium chloride - $8.8{\times}10^4$/gram, Wheat starch - $4.5{\times}10^4$/gram, Fish meat - $2.3{\times}10^4$/gram. However, there were a few bacterial numbers less than 300 per gram of raw materials, such as monosodium glutamate, tap water, sugar, saccharine and eggs. 2) Bacterial population in the raw materials might be changed according to the conditions of preservation. 3) When the heat tratment is used for the preservation, the thermal effects were rarely found at the interior part of fish paste products. Conduction of heat into the interior part dose not rise about $84^{\circ}C$ and the survival of bacteria could be possible under the condition. Therefore, cooking being used requires further studies. 4) Number of bacteria in the fish paste products sold in the market was higher on April and May than those on June. Especially on June, the number of bacteriz in the interior part were found higher than those in the exterior part of the products.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.477-485
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• 2017

Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

• Journal of Animal Science and Technology
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• v.55 no.6
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• pp.531-537
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• 2013

Vitamin E has been applied as a dietary supplement or post mortem to meat cuts to preserve meat quality and extend shelf life. This study was conducted to determine the effects of supplementation of the diet of Hanwoo steers with Economas $E^{(R)}$, a less expensive alternative to vitamin E, on meat quality preservation. To accomplish this, 36 Hanwoo steers were randomly allotted into three treatment groups ; no additive (control), Economas $E^{(R)}$(T1) and vitamin E (T2). Vitamin E and Economas $E^{(R)}$ were included in the diets at 500 mg/head and 200 mg/head, respectively, for 5 months. Evaluation of carcass performance parameters immediately after slaughter revealed no treatment effects (P>0.05). Samples collected from the loin area and stored at $4^{\circ}C$ for up to 9 days showed that T1 and T2 preserved pigment and lipid stability as indicated by significantly (P<0.05) higher CIE $L^*$ and lower CIE $a^*$ and CIE $b^*$ values and a less rapid increase in thiobarbituric acid reactive substance (TBARS) relative to the control. However, treatments had no effect (P>0.05) on cholesterol and fatty acid content in meat. Based on these findings, Economas $E^{(R)}$ provided at 200 mg/head is as effective as vitamin E applied at 500 mg/head at preserving Hanwoo meat quality over a 9 day storage period at $4^{\circ}C$.