Quality characteristics of fresh beef during storage using cold chain containers

저온 유통 용기에 따른 소고기의 저장 중 품질평가

  • Received : 2015.10.02
  • Accepted : 2015.11.25
  • Published : 2015.12.30


The efficacy of an experimentally designed cold chain container and a currently used styrofoam container was investigated with respect to important factors affecting the quality of fresh beef during storage under different conditions. The temperature in the TEPP-1 container was maintained at $5^{\circ}C$ using a phase change material (PCM) during transport and delivery. During storage in the TEPP-1 container, no significant difference was observed in pH of beef, but color decreased slightly, which does not affect the desire to purchase. After storage for 7 days, the rate of VBN and TBA in the TEPP-1 container, was lower than that in the TEPP-2 container. Drip loss was lower in the TEPP-1 container (0.87%) than in the TEPP-2 container (1.78%). No significant changes were observed in microbal count until 4 days in either of the containers, but after storage for 7 days, the count increased significantly. Microbial count in TEPP-1 was 6.65 log CFU/mL and that in TEPP-2 was 7.62 log CFU/mL. The results of sensory evaluations indicated that the overall acceptability of beef after storage for 7 days was better in the TEPP-1 container than in the TEPP-2 container. The EPS container was inferior in comparison with TEPP-1 and TEPP-2. It was impossible to continue the experiment using the EPS container after 3 days. These results suggest that the experimentally designed TEPP-1 container can be used for beef transport and delivery for 7 days without significantly affecting the quality of beef.


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