凍結点 附近 貯臟에 의한 牛肉의 鮮度 維持 效果

On Effect of Keeping the Freshness of Beef during Storage around Freezing point.

The present study has been carried out to investigate the effect of keeping the freshness of beef during storage around freezing point. The beef was normally slaughtered 10 produce sample from beef muscle (fore shank: 6 years). The sample were stored at 5℃, 0℃, -3℃, -5℃, and -20℃, respectively. Changes of K - value, volatile basic nitrogen (VBN), thiobarbituric acid (TBA), viable cell counts, water holding capacity (WHC) and color (lightness, redness, yellowness and browning value) were determined. K - value at 0℃ was about 60% after 20 days, but the value obtained at - 3℃ was about 40% after same of days. The difference in K - value between 0℃ and - 3℃ was remarkable in spite of the small variation in temperature. VBN of the beef muscle stored at 0℃ was about 32mg/IOOg after 20 days, but the value obtained at - 3℃ was about 19.5mg/IOOg after same number of days. TBA and viable cell counts were paralleled to change in VBN. During -3℃ storage, VBN and viable cell counts were less than for the sample stored at 0℃. WHC was decreased for the sample stored at 0℃ and - 3℃ during storage, continually. Changes of color were retarded for the sample stored at - 3℃ than 0℃.