Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage

  • Hur, S.J. (Department of Bioresources and Food Science, Konkuk University) ;
  • Jin, S.K. (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Park, J.H. (Swine Science and Technology Center, Gyeongnam National University of Science and Technology) ;
  • Jung, S.W. (Department of Physical Education, Chinju National University of Education) ;
  • Lyu, H.J. (Food Safety Division, Seoul Metropolitan Government)
  • Received : 2013.04.16
  • Accepted : 2013.08.05
  • Published : 2013.12.01
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Abstract

Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (MAP), $CO_2/N_2$ = 3:7) and samples were stored at $4^{\circ}C$ for 21 days. The water-holding capacity (WHC) was significantly lower in T1 than in the other samples up to 14 days of storage. The thiobarbituric acid reactive substances and volatile basic nitrogen values were significantly lower in T1 and T2 than in C after 7 to 14 days of storage. The total bacterial counts were significantly lower in T1 and T2 than in C after 14 days of storage. In a sensory evaluation, tenderness and overall acceptability were significantly higher in T1 and T2 than in C at the end of the storage period (21 days). We propose that the MAP method can improve beef quality characteristics of low-grade beef during cold storage. However, the beneficial effects did not outweigh the cost increase to implement MAP.

Keywords

References

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