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Effects of Packaging Method on Physico - chemical Properties of Korean Beef
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포장방법이 냉장 쇠고기의 이화학적 성질 변화에 미치는 영향

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Academic journal
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Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.25 No.6 KCI Accredited Journals SCOPUS
Published
1996.12
Pages
944 - 950 (7page)

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Effects of Packaging Method on Physico - chemical Properties of Korean Beef
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The purpose of our study is to investigate the changes of physico-chemical properties according to packaging methods(vacuum packaged with polyamide/polyethylene, air packaged with polyvynylchloride) and illumination on the properties of Hanwoo beef. pH value in vacuum packaged beef tended to be decreased, but pH value in air packaged beef tended to be increased during storage for 21 days, irrespective of illumination. Contents of volatile basic nitrogen(VBN) and thiobarbituric acid(TBA) values were increased, regardless of packaging methods. However, vacuum packaged beef showed lower VBN, TBA values than those of air packaged beef. Red color(CIE a value) was also decreased. Regardless of packaging method, saturated fatty acids(SF As) were increased, but unsaturated fatty acids(UFAs) were relatively decreased. And in the ratio of the UFA/SFA, vacuum packaged beef had lower UFA/SFA ratio than that of air packaged beef. In this study, the effect of illumination did not change on physico-chemical properties in Hanwoo beef. In conclusion, the results indicate that the vacuum packaging treatment was more important to prolong the shelf-life of Hanwoo beef than air packaging method.

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