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KMID : 0380620070390020222
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 2 p.222 ~ p.227
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Quality Change of Red Meat by Chlorine Dioxide Treatment during Storage
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Lee Seung-Hwan
Shin Hee-Young
Ku Kyoung-Ju
Song Kyung-Bin
Jin You-Young
Jeon So-Jeong
Chae Hyeon-Seok
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Abstract
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The effects of chlorine dioxide () treatment on the quality changes of pork and beef were examined. Pork belly and beef tenderloin samples were treated with 30, 50, and 100 ppm of solution, respectively, and stored at . The treatment of pork and beef during storage decreased total aerobic bacteria, yeast, and mold counts with increasing concentration of . The total aerobic bacterial counts for the pork belly treated at 100 ppm of increased from 1.48 log CFU/g immediately following treatment to 4.73 log CFU/g after 10 days, while the control increased from 2.19 log CFU/g to 6.22 log CFU/g. For the beef tenderloin, the total aerobic bacterial counts increased from 3.98 log CFU/g to 5.97 log CFU/g after 10 days, and a treatment at 100 ppm resulted in an increase from 3.13 log CFU/g to 4.73 log CFU/g. The pH and volatile basic nitrogen (VBN) values of the pork and beef, as well as the control groups, increased during storage, and there were no significant changes among the treatments. The thiobarbituric acid reactive substance (TBARS) values of the samples were slightly higher than those of the control. Sensory evaluation results showed that the pork and beef samples were not acceptable at day 8 and 6 of storage, respectively. These results indicate that treatment could be useful in improving microbial safety and quality of both pork and beef.
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KEYWORD
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pork and beef, chlorine dioxide, microbial change, storage
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