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KMID : 1024619980180030216
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Food Science of Animal Resources
1998 Volume.18 No. 3 p.216 ~ p.223
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Effects of Storage Period and Rechilling Process on Tenderness of Chilled or Frozen Beef
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Kim Mi-Sook
Moon Yoon-Hee
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Abstract
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This study was conducted to investigate the effects of the tenderness for the vacuum chilled, the air-frozen or the rechilled Holstein beef loin. The vacuum packaged beef was stored at 1 and the air-packaged beef was stored at -20 for 60 days. The rechilled beef was restored for 3 days at 1 by using the vacuum chilled or the air-frozen beef. Hardness and chewiness of the vacuum chilled beef were better than those of the air-frozen beef. Hardness and chewiness were improved significantly(p＜0.05) after the 40 days storage for the vacuum chilled beef, but there was no significant improvement for the air-frozen beef during the 60 days storage. By the rechilling process, tenderness and myofibrillar fragmentation index of the vacuum chilled and air-frozen beef improved. Especially those were improved significantly(p＜0.05) in the vacuum chilled beef after the 20 days storage, and in the air-frozen beef after the 40 and 60 days storage.
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KEYWORD
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rechilled beef, hardness, fragmentation index
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