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Changes in Quality of Pork and Beef during Storage and Electronic Nose Analysis  

Kim Sunkyoung (Dept. of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Lee Myungsuk (Dept. of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Lee Ki-Teak (Dept. of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Park Sangkyu (Gwangju Institute of Science and Technology)
Song Kyung Bin (Dept. of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Publication Information
Food Science and Preservation / v.11, no.4, 2004 , pp. 441-447 More about this Journal
Abstract
To elucidate changes in qualifies of pork and beef during storage and identify decay point, beef (loin, tenderloin, plate) and pork (belly, loin, thigh) were stored at $4^{\circ}C$, and their pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), electronic nose analysis, and sensory evaluation were performed. Belly of pork had higher values in pH, VBN and TBARS, compared to loin and thigh of pork. Electronic nose analysis clearly indicated a difference in principal component score between day 0 and day 12 of storage. Sensory evaluation showed that pork began to away at day 4 of storage and not edible after 6 days. Loin and tenderloin of beef had higher values in pH and VBN, compared to plate of beef. Regarding TBARS, all beef samples had the similar values at the beginning of storage, but loin of beef had a drastic increase after 8 days of storage, differently from tenderloin and plate of beef. Plate of beef had lower values in overall. Electronic nose analysis of beef showed the similar results with those of pork.
Keywords
beef; electronic nose; pork; storage;
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