진공포장 한우육의 냉수 침지 숙성이 지방 산화 , 육색소 산화 및 포장감량에 미치는 영향

Efficacy of subrnersion aging in chilled water of vacuum-packed Hanwoo beef was investigated. At 24 hours post-mortem, the semimemebranosus portion of Hanwoo carcass was excised and sliced (2.5㎝, thickness). After beef core samples(6㎠×2㎝) were prepared and vacuum packed, the samples were randomly assigned to the four treatments which were conventional refrigerator at 4℃(control), conventional refrigerator at 1℃(T1), submersion in chilled water at 4℃(T2) and submersion in chilled water at 1℃(T3). Samples were stored for 3, 7, 10 and 14 days to measure meat color(CLE L^＊, a^＊, b^＊), deoxymyoglobin, oxymyoglobin and metmyoglobin percentage, thiobarbituric acid reactive substance (TBARS) value, purge loss(%) and total heam pigment content. CIE a^＊value of samples was not significantly changed by treatment during the storage. However, metmyoglobin content of T2 samples was significantly (p