냉수침지 숙성법이 진공포장 한우육의 연도 및 미생물 증식에 미치는 효과

To investigate the effects of submersion aging in chilled water on tenderness and microbial growth of vacuum-packed beef, the semimembranosus muscles of Hanwoo (Korean cattle) was sampled at a commercial meat plant at 24 hrs postmortem. The samples were cut to 2.5 ㎝ thick steaks and randomly assigned to following two treatments. The samples were stored in conventional refrigerator at 4℃ after vacuum packaging for control whereas the other vacuum-packed samples were submersed in chilled water at 1℃ for treatment, and both samples were stored for 14 days to measure total plate counts (TPC), sarcomere length, free calcium concentration, shear force value and myofibrillar fragmentation index (MFI). THe sarcomere length of treatment was significantly (p