Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated Storage

  • Yu, Hwan Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Song, Myung Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Tae-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Yun-Sang (Food Processing Research Center, Korea Food Research Institute) ;
  • Cho, Gyu Yong (Taewoo Green Food Corporation) ;
  • Lee, Na-Kyoung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Received : 2017.11.13
  • Accepted : 2018.02.26
  • Published : 2018.04.30
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Abstract

The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP) with three different vacuum films, and vacuum skin packaging (VSP)] at a small scale. Packaged Hanwoo beef samples were stored in refrigerated conditions ($4{\pm}1^{\circ}C$) for 28 days. Packaged beef was sampled on days 0, 7, 14, 21, and 28. Physicochemical [pH, surface color, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) values], microbiological, and sensory analysis of packaged beef samples were performed. VP and VSP samples showed low TBARS and VBN values, and pH and surface color did not change substantially during the 28-day period. For VSP, total viable bacteria, psychrotrophic bacteria, lactic acid bacteria, and coliform counts were lower than those for other packaging systems. Salmonella spp. and Escherichia coli O157:H7 were not detected in any packaged beef samples. A sensory analysis showed that the scores for appearance, flavor, color, and overall acceptability did not change significantly until day 7. In total, VSP was effective with respect to significantly higher $a^*$ values, physicochemical stability, and microbial safety in Hanwoo packaging (p<0.05).

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