Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Microbiological Changes in Various Cuts of Hanwoo Beef during Storage under Different Temperature and Packaging Conditions

한우 부위별 장기 보관 시 온도 및 포장 조건에 따른 미생물학적 변화

  • Jong-Hui Kim (Division of Animal Products Research and Development, National Institute of Animal Science) ;
  • Eun-Seon Lee (Division of Animal Products Research and Development, National Institute of Animal Science) ;
  • Mi-Hwa Oh (Division of Animal Products Research and Development, National Institute of Animal Science)
  • 김종희 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 이은선 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 오미화 (농촌진흥청 국립축산과학원 축산물이용과)
  • Received : 2024.09.30
  • Accepted : 2024.10.31
  • Published : 2024.10.31
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Abstract

We investigated the variations in the total bacterial counts (TBC) and coliform counts in a variety of Korean Hanwoo beef cuts (strip loin, rump, flank, shank, chuck and loin) stored at different temperatures after wrapping or vacuum packaging. TBC and coliform counts in all the cuts increased with an increase in the storage period. The initial microbial at baseline was higher in the chuck cut (2.0 log CFU/cm2) than in the other cuts (1.1~1.3 log CFU/cm2). Compared to wrapping, vacuum packaging effectively delayed spoilage. TBC exceeded 6 log CFU/cm2 at 2 and 4℃ in 21 and 11 days for wrapped meats and in 50 and 32 days for vacuum-packaged meats, respectively. Regardless of the initial microbial count, the TBC of wrapped meats stored at 10 and 15℃ exceeded 6 log CFU/cm2 in 4 and 3 days respectively, whereas that of the vacuum-packaged meats exceeded this level at these temperatures 6 and 5 days, respectively. Chuck cuts, with relatively high initial microbial levels, reached the spoilage point more quickly than other cuts under the same conditions. To sum up, vacuum packaging followed by storage and distribution at 2℃ is the most effective approach for extending shelf life and maintaining quality.

Keywords

Acknowledgement

본 논문은 농촌진흥청 연구사업(세부과제명: 한우고기 유통환경·안전성 정보 모니터링 및 통합관리 시스템 개발, 과제번호: PJ01706701) 및 2024년도 농촌진흥청 국립축산과학원 전문연구원 과정 지원 사업에 의해 이루어진 결과이며 지원에 감사드립니다.

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