KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
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Development of Processing and Packaging Method for A Korean Seasoned Meat Product

한국형 편의 육가공 제품의 가공 및 포장 개발 연구

  • Lee, Young-Soon (Dept. of Culinary & Bakery, Chang-Shin College) ;
  • Lee, Dong-Sun (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Lyu, Eun-Soon (Faculty of Food Science and Biotechnology, Pukyong National University)
  • 이영순 (창신대학 호텔조리제빵과) ;
  • 이동선 (경남대학교 식품생명학과) ;
  • 류은순 (부경대학교 식품생명공학부)
  • Published : 2007.09.01
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Abstract

A Korean seasoned meat product, seasoned bulgogi was developed in processing and packaging for improved convenience and extended shelf life. The optimal process conditions were found to consist of aging for $20{\sim}30$ hours at $5^{\circ}C$ and air heating for 20 minutes at $210^{\circ}C$ Aging of 24 hours could attain soft texture with little change in pH, color and total aerobic bacterial count. Appropriate drip level could be achieved at air heating of 20 minutes at $210^{\circ}C$, while the air heating at $180^{\circ}C$ could not give suitable level of texture. Modified atmosphere packaging of 60% $CO_2$ and 40% $N_2$ could preserve the product significantly better compared to control of air package and vacuumed package.

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