Earticle

초록

영어

This study was designed to evaluate the objective meat qualities of Hanwoo longissimus lumborum muscle after a period of long-term storage (40 days) in which conditions similar to those under which the meat would be stored for export to the Hong Kong beef market were simulated. Twelve LL muscles were sampled from animals slaughtered the previous day at a commercial beef export abattoir and assigned to one of three groups. Each group was subjected to a different packaging condition; Shrink film packed (SFP), vacuum packed (VP), or modified atmosphere packed (MAP)(O2/60%, CO2/40%). Objective meat qualities were assessed at day 1, 7, 21 and 40 of storage. Different Packaging conditions had no noticeable influence on cooking loss significantly. However, the moisture content in both the SFP and MAP groups tended to decline in a linear manner with storage periods throughout the 40 days period. Drip loss of MAP (5.68%) group was much higher in the SFP (3.18%) and VP (2.64%) groups at storage day 40. Redness (CIE a*) of meat color responded in a significant and completely different manner to each packaging method. Redness significantly (p<0.05) and continuously increased 17.51 at day 1 to 20.41 at day 40 in VP group, while MAP linearly dropped and ultimately reached 10.6 after 40 days of aging (p<0.05), at which point the meat had a brown color. Tests of Warner-Bratzler shear force (WBSF) indicated that the tenderness levels of the ready-for-export Hanwoo LL muscles were acceptable 7 days postmortem in the SFP and VP groups, however there was no significant difference between each group. Our gathered data suggests that the packaging method selected for export determines how well the objective qualities of the beef hold up, and indicate that VP is likely the most reliable method.

목차

ABSTRACT
Ⅰ. Introduction
Ⅱ. Materials and Methods
Animal and treatment
pH and objective meat color
Drip loss and Moisture content
Warner-Bratzler shear force (WBsf) and cooking loss
2-Thiobarbituric acid reactive substances (TBARS) value
Statistical analysis
Ⅲ. Results and Discussion
Effect of packaging method and storage period on objective meat quality
Effect of packaging method and store period on meat color and lipid oxidation
Ⅳ. Conclusions
Ⅴ. References

저자

• 김문주 [ Moon-ju Kim | 전북대학교 박사후연구원 ]
• 조영동 [ Young-dong Cho | ㈜카길애그리퓨리나 영업이사 ]
• 황인호 [ In-ho Hwang | 전북대학교 교수 ] Corresponding Author

참고문헌