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KMID : 1007520010100020137
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Food Science and Biotechnology
2001 Volume.10 No. 2 p.137 ~ p.143
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Comparison of Quality Changes of Hanwoo Beef Vacuum-Packaged with PA/PE Laminated Film or Vacuum - and Shrink - Packaged with PVDC/EVA Copolymer During Chilled Storage
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Lee Keun-Taik
Yoon Chan-Suk
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Abstract
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Packaging material and method are expected to affect the shelf-life and quality of vacuum-packaged meat. Hanwoo beef loin cuts were either vacuum-packaged with PA/PE film (VP) or vacuum-and shrink-packaged with PVDC/EVA copolymer (VSP), and their quality changes were determined during storage at 2℃ for 5 weeks. In the VSP samples, lower counts of Pseudomonas and Enterobacteriaceae were observed than in those of VP. Furthermore, the samples from VSP showed lower thiobarbituric acid, volatile basic nitrogen, and biogenic amine values than those of VP during the whole storage. However, there were no significant differences in exudate loss, pH, and color retaining and blooming capacities between two different packaging methods. Despite these differences, it could not be ascertained that the VSP method is definitely superior to the VP method with respect to quality improvement and shelf-life extension for the beef loin stored for 4 weeks at 2℃.
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