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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 1 - 8 (8page)
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This study was performed to evaluate the microbial and temperature changes of boxed beef during transport and distribution under vacuum and modified atmosphere packaging (MAP), and to compare between excision and swab sampling for 15 days. The top round and striploin (quality grade 1) from Hanwoo steers at 2 days post-slaughter were obtained from a local meat processing plants and chilled at 4 ± 2°C in a cold room. The boxes were transported under refrigeration (4 ± 2°C) to the laboratory within half an hour. Vacuum and MAP packs were subsequently taken out from cool boxes, and microbiological examinations were carried out at 0, 6, 12, and 24 h of storage time. MAP was more effective than vacuum packaging for the inhibition of total aerobic, lactic acid bacteria and Pseudomonas (p < 0.05). Microbial loads of swab methods were slightly lower than those of excision ones (p < 0.05). The results of this study could be utilized by meat consumers in future studies as well as by manufacturers to determine the ideal storage conditions for cool boxed meat, thus ensuring reduced economic losses due to spoilage.
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Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4℃
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