• Food Science of Animal Resources
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• v.43 no.3
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• pp.441-453
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• 2023

The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1℃) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of packaged beef samples were performed. The pH and surface color did not change substantially during the 12 weeks and EVOH-packaged beef tended to be lower than those of PVDC-packaged beef. PVDC- and EVOH-packaged samples showed low TBARS and VBN values below standard limits. APC did not exceed 7 Log CFU/g for both samples during storage. In metagenomic analysis, Firmicutes and Lactobacillaceae were dominant phylum and family of the PVDC- and EVOH-packaged beef. In both packaged samples, Dellaglioa algida was the dominant species during storage, with the notable difference being the presence of Lactococcus piscium. Therefore, this study provided the information on the quality of vacuum-packaged beef according to different vacuum films for long-term refrigerated storage.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.216-223
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• 1998

This study was conducted to investigate the effects of the tenderness for the vacuum chilled, the air-frozen or the rechilled Holstein beef loin. The vacuum packaged beef was stored at 1$^{\circ}C$ and the air-packaged beef was stored at -20$^{\circ}C$ for 60 days. The rechilled beef was restored for 3 days at 1$^{\circ}C$ by using the vacuum chilled or the air-frozen beef. Hardness and chewiness of the vacuum chilled beef were better than those of the air-frozen beef. Hardness and chewiness were improved significantly(p＜0.05) after the 40 days storage for the vacuum chilled beef, but there was no significant improvement for the air-frozen beef during the 60 days storage. By the rechilling process, tenderness and myofibrillar fragmentation index of the vacuum chilled and air-frozen beef improved. Especially those were improved significantly(p＜0.05) in the vacuum chilled beef after the 20 days storage, and in the air-frozen beef after the 40 and 60 days storage.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.127-133
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• 2005

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.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.85-89
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• 1988

This work was carried out to get the basic data about packaged meat by investigating the characteristics of growth of B. thermosphacta. For this purpose. B. thermosphacta and Lactic acid bacteria were isolated from the vacuum-packaged beef and the effect of various conditions such as pH of beef, packaging method, and Lactobacilli on the growth of B. thermosphacta was investigated. In aerobic packaged beef, the pH did not affected the growth of the B. thermosphacta, while it did affected critically in vacuum packaged beef. The lowest pH for the growth of B. thermosphacta in aerobic-packaged beef was 5.3-5.4 and 5.4-5.5 in vacuum-packaged beef. The growth of B. thermosphacta was completely stopped when the beef with pH 5.7-6.0 was packaged in 100% $CO_2$, but it was not affected significantly when the beef was packaged in a mixture of $CO_2$(20%) and $N_2$(80% ). The inhibitory effect of lactic acid bacteria on the growth of B. thermosphacta was observed faintly in aerobic-packaged beef, but in vacuum-packaged beef, the lower the pH , the more significant its inhibitory effect. The growth of B. thermosphacta was almost stopped in a beef with pH 5.5-5.6.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.944-950
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• 1996

The purpose of our study is to investigate the changes of physico-chemical properties according to packaging methods(vacuum packaged with polyamide/polyethylene, air packaged with polyvynyl-chloride) and illumination on the properties of Hanwoo beef. pH value in vacuum packaged beef tended to be decreased, but pH value in air packaged beef tended to be increased during storage for 21 days, irrespective of illumination. Contents of volatile basic nitrogen(VBN) and thiobarbituric acid(TBA) values were increased, regardless of packaging methods. However, vacuum packaged beef showed lower VBN, TBA values than those of air packaged beef. Red color(CIE a value) was also decreased. Regardless of packaging method, saturated fatty acids(SFAs) were increased, but unsaturated fatty acids(UFAs) were relatively decreased. And in the ratio of the UFA/SFA, vacuum packaged beef had lower UFA/SFA ratio than that of air packaged beef. In this study, the effect of illumination did not change on physico-chemical properties in Hanwoo beef. In conclusion, the results indicate that the vacuum packaging treatment was more important to prolong the shelf-life of Hanwoo beef than air packaging method.

• Food Science of Animal Resources
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• v.42 no.6
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• pp.953-967
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• 2022

The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by vacuum packaging and stored in a 4℃ refrigerator. Dry-aged beef was used without packaging. Packaged dry-aged beef was packaged in commercial bags. Dry-aged and packaged dry-aged samples were stored in a meat ager at 2℃-4℃ with 85%-90% relative humidity. Meat color, crust thickness, aging loss, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis, Torrymeter, meat pH, water activity, volatile basic nitrogen (VBN), thiobarbituric acid reactant substances (TBARS), and microbial analysis were measured or performed every 15 d until 60 d of aging time. Meat color changed significantly with increasing aging time. Differences in meat color among aging methods were observed. Aging losses of dry-aged and packaged dry-aged samples were higher than those of wet-aged samples. Wet-aged beef showed higher cooking loss, but lower WBSF than dry-aged and packaged dry-aged beef. VBN and TBARS showed an increasing tendency with increasing aging time. Differences of VBN and TBARS among aging methods were found. Regarding microbial analysis, counts of yeasts and molds were different among aging methods at the initial aging time. Packaged dry-aged and dry-aged beef showed similar values or tendency. Significant changes occurred during aging in all aging methods. Packaged dry aging and dry aging could result in similar quality traits and microbial characteristics of beef.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.4
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• pp.585-594
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• 2018

Objective: This study was to determine the bacterial diversity and monitor the community dynamic changes during storage of vacuum-packaged sliced raw beef as affected by Lactobacillus sakei and Lactobacillus curvatus. Methods: L. sakei and L. curvatus were separately incubated in vacuumed-packaged raw beef as bio-protective cultures to inhibit the naturally contaminating microbial load. Dynamic changes of the microbial diversity of inoculated or non-inoculated (control) samples were monitored at $4^{\circ}C$ for 0 to 38 days, using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). Results: The DGGE profiles of DNA directly extracted from non-inoculated control samples highlighted the order of appearance of spoilage bacteria during storage, showing that Enterbacteriaceae and Pseudomonas fragi emerged early, then Brochothrix thermosphacta shared the dominant position, and finally, Pseudomonas putida showed up became predominant. Compared with control, the inoculation of either L. sakei or L. curvatus significantly lowered the complexity of microbial diversity and inhibited the growth of spoilage bacteria (p<0.05). Interestingly, we also found that the dominant position of L. curvatus was replaced by indigenous L. sakei after 13 d for L. curvatus-inoculated samples. Plate counts on selective agars further showed that inoculation with L. sakei or L. curvatus obviously reduced the viable counts of Enterbacteraceae, Pseudomonas spp. and B. thermosphacta during later storage (p<0.05), with L. sakei exerting greater inhibitory effect. Inoculation with both bio-protective cultures also significantly decreased the total volatile basic nitrogen values of stored samples (p<0.05). Conclusion: Taken together, the results proved the benefits of inoculation with lactic acid bacteria especially L. sakei as a potential way to inhibit growth of spoilage-related bacteria and improve the shelf life of vacuum-packaged raw beef.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.338-349
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• 2018

The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP) with three different vacuum films, and vacuum skin packaging (VSP)] at a small scale. Packaged Hanwoo beef samples were stored in refrigerated conditions ($4{\pm}1^{\circ}C$) for 28 days. Packaged beef was sampled on days 0, 7, 14, 21, and 28. Physicochemical [pH, surface color, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) values], microbiological, and sensory analysis of packaged beef samples were performed. VP and VSP samples showed low TBARS and VBN values, and pH and surface color did not change substantially during the 28-day period. For VSP, total viable bacteria, psychrotrophic bacteria, lactic acid bacteria, and coliform counts were lower than those for other packaging systems. Salmonella spp. and Escherichia coli O157:H7 were not detected in any packaged beef samples. A sensory analysis showed that the scores for appearance, flavor, color, and overall acceptability did not change significantly until day 7. In total, VSP was effective with respect to significantly higher $a^*$ values, physicochemical stability, and microbial safety in Hanwoo packaging (p<0.05).

• Food Science of Animal Resources
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• v.39 no.2
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• pp.266-275
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• 2019

Although the production of dry-aged beef has been increasing, most purveyors are unaware of the changes in quality that ensue after completion of the aging period and do not adhere to specific guidelines for its packaging and storage. The objective of this study was to investigate the storage stability of vacuum-packaged dry-aged beef based on changes in microbial, physicochemical, and sensory properties during refrigeration at $4^{\circ}C$ for 21 d. The total aerobic bacterial count exceeded 6 Log CFU/g at approximately day 11 and significantly increased after day 14. Freshness indicators such as pH and volatile basic nitrogen content were acceptable until day 14 and 21, respectively. Based on the evaluation of overall sensory acceptability, the dry-aged beef was acceptable until 14 d without any sensory deterioration. Therefore, vacuum-packaged dry-aged beef could be stored for 11 d at $4^{\circ}C$ without any adverse effect on its microbial and sensory quality.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.58-66
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• 2013

In this study, the effect of packaging methods [aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP: 75% $N_2$, 25% $CO_2$)] on colour, lipid quality and microbial growth of beef patties enhanced with flaxseed flour was investigated during storage at $2{\pm}1^{\circ}C$ for 10 d. L and a values of beef patties packaged in MAP and VP were higher (p<0.05) than that of the samples packaged in AP. Packaging in MAP and VP retarded the lipid oxidation (TBA value) and inhibited the bacterial growth of beef patties enhanced with flaxseed flour. Furthermore, TBA values in beef patties were correlated with a values (r = -0.340; p<0.05). Packaging in MAP was more effective than packaging in VP for inhibiting microbial growth. The samples packaged in VP lost their shape due to the compression by external atmosphere. Packaging treatment had no significant effect on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels in beef patties. The a and b, TBA and MUFA values changed during storage time. TBA values for beef patties increased during storage time, but did not reach to the limit value (1 mg/kg) until the end of the storage time. The results suggest that the shelf life of beef patties enhanced with flaxseed flour can be extended by packaging in MAP.