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To investigate the effects of packaging method and storage condition on meat quality, a total of eight pork loins were selected from a commercial meat plant at 24 hr postmortem. The loins were cut to 2.5㎝ thick steaks and were randomly assigned to the five treatment combination; vacuum packaging and submersion in chilled salt water(SCSW)(T1), non-vacuum packaging and submersion in chilled salt water (T2), vacuum packaging and storage in conventional refrigerator(SCR)(T3), non-vacuum packaging and storage in conventional refrigerator(T4), and wrap packaging and storage in conventional refrigerator(TS). All samples were stored at 0℃ for 20 days to measure color of meat(CIE L*, a*. b*), pH, drip loss, purge loss %, lipid oxidation (TBARS; thiobarbituric acid reactive substances) and total plate counts (TPC). CIE L* and b* value of SCSW(T1, 2) samples were significantly(P$lt;0.05) lower than SCR samples when they were measured at storage 20 days. The sample of SCSW(T1, 2) showed significantly(P$lt;0.05) lower pH than those of SCR(T3, 4, 5) during storage. The sample of SCSW(T1, 2) showed significantly(P$lt;0.05) higher Drip loss than those of SCR(T3, 4, 5) during 5 days storage. T2 showed the lowest purge loss % whereas T3 remarked the highest purge loss %. The samples of SCSW showed significantly(P$lt;0.05) lower TBARS than those of SCR during storage. TPC was samples of SCSW(T1, 2) showed significantly(P$lt;0.05) lower than other treatments. These results suggested that NVP(non-vacuum packaging) and SCSW could reduce purge loss and discoloration, and extend shelf-life of pork loin.
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