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KMID : 1024620020220030228
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Food Science of Animal Resources
2002 Volume.22 No. 3 p.228 ~ p.233
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Effects of Submersion Aging in Chilled Water on Tenderness and Microbial Growth of Vacuum-Packed Hanwoo Meat
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Joo Seon-Tea
Lee Han-Ki
Kang K. H.
Shin Chul-Woo
Yang Han-Sul
Moon S. S.
Lee Jeong-Il
Kim Young-Whan
Park Gu-Boo
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Abstract
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To investigate the effects of submersion aging in chilled water on tenderness and microbial growth of vacuum-packed beef, the semimembranosus muscles of Hanwoo (Korean cattle) was sampled at a commercial meat plant at 24 hrs postmortem. The samples were cut to 2.5 cm thick steaks and randomly assigned to following two treatments. The samples were stored in conventional refrigerator at 4 after vacuum packaging for control whereas the other vacuum-packed samples were submersed in chilled water at 1 for treatment, and both samples were stored for 14 days to measure total plate counts (TPC), sarcomere length, free calcium concentration, shear farce value and myofibrillar fragmentation index (MFI). The sarcomere length of treatment was significantly (p<0.05) longer than that of control at 3 days aging. Result suggested that submersion in chilled water of vacuum-packed beef might be effective to improve tenderness of meat compared to storage in conventional refrigerator. There were no significant differences in the shear force and MFI between control and treatment during storage. However, the free calcium concentration of samples from treatment was significantly (p<0.05) higher than that of control at 7 days of ageing. This result indicated that the lower shear force value and the longer sarcomere length of samples from treatment might be due to increasing the free calcium ion concentration in sarcoplasm during storage. On the other hands, samples from control showed significantly (p<0.05) higher number of microbial (TPC) compared to treatment during storage. from results obtained, submersion in chilled water of vacuum-packed beef could be recommended as a desirable aging method to improve tenderness of Hanwoo compared to aging in conventional refrigerator.
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KEYWORD
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submersion chilling, vacuum-packed, Hanwoo, TPC, tenderness
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