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Effects of freezing storage temperature on the storage stability of beef

Title
Effects of freezing storage temperature on the storage stability of beef
Authors
Park J.-A.Joo S.Y.Hwang H.J.Na Y.S.Kim S.J.Choi J.I.Ha J.Y.Cho M.S.
Ewha Authors
조미숙
SCOPUS Author ID
조미숙scopus
Issue Date
2016
Journal Title
Korean Journal of Food Science and Technology
ISSN
0367-6293JCR Link
Citation
vol. 48, no. 4, pp. 301 - 305
Keywords
BeefDecay pointFreezing temperatureShort-term storage
Publisher
Korean Society of Food Science and Technology
Indexed
SCOPUS; KCI scopus
Abstract
This study was conducted to investigate changes in pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA), a∗ (redness), shearing force, and microbial content (total plate count; TPC) in beef during freezing storage at -1, -5, and -20°C for 21 days. TPC as an effective quality indicator was used to identify the decay point by regression analysis. The pH, TBA values, and TPC significantly increased with storage at all tested temperatures (p<0.05). VBN significantly increased and shearing force significantly decreased with storage at -1 and -5°C (p<0.05). TPC showed significant correlation with temperature at -1°C (R2=0.891), -5°C (R2=0.856), and -20°C (R2=0.444). The decay points at -1, -5, and -20°C, were 27, 52, and 84 days, respectively. The results suggest that a freezing temperature of -5°C is effective for short-term storage of beef. © The Korean Society of Food Science and Technology.
DOI
10.9721/KJFST.2016.48.4.301
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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