TY - JOUR
T1 - Effects of freezing storage temperature on the storage stability of beef
AU - Park, Jeong Ah
AU - Joo, So Young
AU - Hwang, Hyun Jung
AU - Na, Ye Seul
AU - Kim, Seo Jin
AU - Choi, Jeong In
AU - Ha, Joo Young
AU - Cho, Mi Sook
N1 - Publisher Copyright:
© The Korean Society of Food Science and Technology.
PY - 2016/8
Y1 - 2016/8
N2 - 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.
AB - 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.
KW - Beef
KW - Decay point
KW - Freezing temperature
KW - Short-term storage
UR - http://www.scopus.com/inward/record.url?scp=84989216813&partnerID=8YFLogxK
U2 - 10.9721/KJFST.2016.48.4.301
DO - 10.9721/KJFST.2016.48.4.301
M3 - Article
AN - SCOPUS:84989216813
SN - 0367-6293
VL - 48
SP - 301
EP - 305
JO - Korean Journal of Food Science and Technology
JF - Korean Journal of Food Science and Technology
IS - 4
ER -