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KMID : 1024620050250020127
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Food Science of Animal Resources
2005 Volume.25 No. 2 p.127 ~ p.133
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Aging Effect of Vacuum- Packaged Beef Loins with a Long Chilling Period
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Moon Yoon-Hee
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Abstract
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Aging effect of vacuum-packaged beef loins was investigated at for 8 weeks. Hardness, chewiness, and shear force value of beef loins decreased steadily for the first 5 weeks of chilling period, but thereafter they did not changed significantly. Myofibrillar protein extractability, Mg-ATPase activity, and myofibrill fragmentation index of beef loins were increased for the first 6 weeks, and did not change for the rest period The Hunter’s value in of beef loin showed that no significant changes had occurred over the whole storage time. The palatability of beef loin was improved progressively for the first 5 weeks, but it became inferior thereafter. It can be concluded that the storage time to obtain optimum aging effect for the vacuum-packaged beef loin would be 5 weeks at at the longest
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KEYWORD
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vacuum packaged beef, aging, long chilling period
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