Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage

  • Kang, Sun Moon (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kang, Geunho (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Seong, Pil-Nam (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Park, Beomyoung (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Soohyun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
  • Received : 2014.02.24
  • Accepted : 2014.06.09
  • Published : 2014.09.01


The effects of various packaging systems, vacuum packaging (VACP), medium oxygen-modified atmosphere packaging (50% $O_2/20%$ $CO_2/30%$ $N_2$, MOMAP), MOMAP combined with vacuum skin packaging (VSP-MOMAP), high oxygen-MAP (80% $O_2/20%$ $CO_2/30%$ $N_2$, HOMAP), and HOMAP combined with VSP (VSP-HOMAP), on the activity of antioxidant enzyme, and oxidation and color stabilities in sliced Hanwoo (Korean cattle) beef loin were investigated at $4^{\circ}C$ for 14 d. Higher (p<0.05) superoxide dismutase activity and total reducing ability were maintained in VSP-MOMAP beef than in HOMAP beef. Lipid oxidation (2-thiobarbituric acid reactive substances, TBARS) was significantly (p<0.05) retarded in MOMAP, VSP-MOMAP, and VSP-HOMAP beef compared with HOMAP beef. Production of nonheme iron content was lower (p<0.05) in VSP-MOMAP beef than in HOMAP beef. Red color ($a^*$) was kept higher (p<0.05) in VSP-MOMAP beef compared with MOMAP, HOMAP, and VSP-HOMAP beef. However, VACP beef was found to have the most positive effects on the antioxidant activity, oxidation and red color stabilities among the various packaged beef. These findings suggested that VSP-MOMAP was second to VACP in improving oxidation and color stabilities in sliced beef loin during chill storage.


Packaging;Antioxidant;Oxidation Stability;Color;Beef Loin;Hanwoo


Supported by : National Institute of Animal Science


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