지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.45 No.2
- 발행연도
- 2018.6
- 수록면
- 211 - 218 (8page)
이용수
초록· 키워드
오류제보하기
Different packaging methods and storage temperatures were tested to determine the storage stability of beef dry-aged for 21 days based on microbial, physicochemical, and sensory qualities. After completion of the dry aging, the dried surface of beef sirloin was trimmed off, and the beef was packaged using two different methods (oxygen-permeable wrap or vacuum packaging) and stored at different temperatures (3 ± 2℃ or - 23 ± 2℃) for 0, 7, 14, or 21 days. Lipid oxidation and the sensory quality of the dry-aged beef were not affected by the packaging method and storage temperature during storage. No microbial growth was observed over the storage period in the vacuum-packaged dry-aged beef, regardless of the storage temperature. However, dry-aged beef in the oxygen-permeable wrap packaging showed microbial spoilage with 8.82 log CFU / g at day 7 of the refrigerated storage. The vacuum-packaged dry-aged beef showed the lowest values (p ＜ 0.05) in a * and chroma at days 14 and 21 at 3℃, and days 7 and 14 at - 23℃, respectively. Therefore, it is recommended that dry-aged beef with wrap packaging stored in refrigerated conditions should be consumed as quickly as possible due to microbial growth. For long-term storage, dry-aged beef should be frozen because freezing can extend the color stability up to day 21 of storage without adverse effects on the hygienic or meat quality aspects of dry-aged beef.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (16)
참고문헌 신청
Belles M / 2017 / A revise of fresh lamb and preservation / Small Ruminant Research 146:41~47
DeGeer SL / 2006 / Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times / Meat Science 83:768~774
Fernandes R / 2014 / Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems / Meat Science 96:554~561
Jakobson M / 2000 / Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition / Meat Science 54:49~57
Jayasingh P / 2001 / Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef / Meat Science 59:317~324
DeGeer SL / 2006 / Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times / Meat Science 83:768~774
Fernandes R / 2014 / Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems / Meat Science 96:554~561
Jakobson M / 2000 / Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition / Meat Science 54:49~57
Jayasingh P / 2001 / Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef / Meat Science 59:317~324
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UCI(KEPA) : I410-ECN-0101-2018-520-003133140