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Aging Effect of Vacuum- Packaged Beef Loins with a Long Chilling Period  

Moon Yoon-Hee (Department of Food Science and Technology, Kyungsung University)
Publication Information
Food Science of Animal Resources / v.25, no.2, 2005 , pp. 127-133 More about this Journal
Abstract
Aging effect of vacuum-packaged beef loins was investigated at $0\pm1^{\circ}C$ for 8 weeks. Hardness, chewiness, and shear force value of beef loins decreased steadily for the first 5 weeks of chilling period, but thereafter they did not changed significantly. Myofibrillar protein extractability, Mg-ATPase activity, and myofibrill fragmentation index of beef loins were increased for the first 6 weeks, and did not change for the rest period The Hunter's value in $L^{\ast},\;a^{\ast}\;and\;b^{\ast}$ of beef loin showed that no significant changes had occurred over the whole storage time. The palatability of beef loin was improved progressively for the first 5 weeks, but it became inferior thereafter. It can be concluded that the storage time to obtain optimum aging effect for the vacuum-packaged beef loin would be 5 weeks at $0^{\circ}C$ at the longest.
Keywords
vacuum packaged beef; aging; long chilling period;
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