Effects of freezing storage temperature on the storage stability of beef

Jeong Ah Park, So Young Joo, Hyun Jung Hwang, Ye Seul Na, Seo Jin Kim, Jeong In Choi, Joo Young Ha, Mi Sook Cho

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6 Scopus citations


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.

Original languageEnglish
Pages (from-to)301-305
Number of pages5
JournalKorean Journal of Food Science and Technology
Issue number4
StatePublished - Aug 2016

Bibliographical note

Publisher Copyright:
© The Korean Society of Food Science and Technology.


  • Beef
  • Decay point
  • Freezing temperature
  • Short-term storage


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