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Quality Change of Red Meat by Chlorine Dioxide Treatment during Storage  

Lee, Seung-Hwan (Department of Food Science and Technology, Chungnam National University)
Shin, Hee-Young (Department of Food Science and Technology, Chungnam National University)
Ku, Kyoung-Ju (Department of Food Science and Technology, Chungnam National University)
Jin, You-Young (Department of Food Science and Technology, Chungnam National University)
Jeon, So-Jeong (Department of Food Science and Technology, Chungnam National University)
Chae, Hyeon-Seok (Department of Food Science and Technology, Chungnam National University)
Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.2, 2007 , pp. 222-227 More about this Journal
Abstract
The effects of chlorine dioxide ($ClO_2$) treatment on the quality changes of pork and beef were examined. Pork belly and beef tenderloin samples were treated with 30, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4{\pm}1^{\circ}C$. The $ClO_2$ treatment of pork and beef during storage decreased total aerobic bacteria, yeast, and mold counts with increasing concentration of $ClO_2$. The total aerobic bacterial counts for the pork belly treated at 100 ppm of $ClO_2$ increased from 1.48 log CFU/g immediately following treatment to 4.73 log CFU/g after 10 days, while the control increased from 2.19 log CFU/g to 6.22 log CFU/g. For the beef tenderloin, the total aerobic bacterial counts increased from 3.98 log CFU/g to 5.97 log CFU/g after 10 days, and a $ClO_2$ treatment at 100 ppm resulted in an increase from 3.13 log CFU/g to 4.73 log CFU/g. The pH and volatile basic nitrogen (VBN) values of the $ClO_2-treated$ pork and beef, as well as the control groups, increased during storage, and there were no significant changes among the treatments. The thiobarbituric acid reactive substance (TBARS) values of the $ClO_2-treated$ samples were slightly higher than those of the control. Sensory evaluation results showed that the pork and beef samples were not acceptable at day 8 and 6 of storage, respectively. These results indicate that $ClO_2$ treatment could be useful in improving microbial safety and quality of both pork and beef.
Keywords
pork and beef; chlorine dioxide; microbial change; storage;
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Times Cited By KSCI : 7  (Citation Analysis)
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