쇠고기 저장 중 이취발생에 대한 Indicator 탐색

Beef quality indicators of off-flavor development during storage were investigated in terms of temperature dependence. The off-flavor development time (ODT) was detected using the R-index sensory test. During varying storage conditions at 25℃, 15℃, and 5℃, elements of beef quality were measured, such as volatile basic nitrogen (VBN), pH, color (CIE L*, a*, b*), Warner-Bratzler shear force (WBSF), Pseudomonas spp. CFU, and lactic acid bacteria (LAB) CFU. A model with temperature dependence of ODT during storage was developed using Arrhenius-like equation, and a requirement with quality indicators was mathematically derived, resulting in similar temperature dependence. The temperature dependence of beef quality indicators was represented by the Arrhenius activation energy (Ea). Upon comparing the Ea of beef quality indicators and ODT, the temperature dependence similarity was found to be higher in the order of three groups: VBN, pH, a* value; LAB, Pseudomonas spp.; and WBSF, L* value, b* value. Therefore, VBN were determined as the most effective indicator of beef quality during off-flavor development.