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Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage
Korean J. Food Sci. An. 2018;38:251-258
Published online April 30, 2018
© 2018 Korean Society for Food Science of Animal Resources

Hyun Jung Lee1, Juhui Choe1, Ji Won Yoon1, Seonjin Kim1, Hyemin Oh2, Yohan Yoon2, and Cheorun Jo1,3,*

1Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
2Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
3Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
Correspondence to: Cheorun Jo
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
Tel: +82-2-880-4804 Fax: +82-2-873-2271 E-mail: cheorun@snu.ac.kr
Received January 25, 2018; Revised January 31, 2018; Accepted January 31, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
We investigated microbial and quality changes in wrap-packaged dry-aged beef after completion of aging and subsequent storage in a refrigerator. After 28 days of dry aging (temperature, 4℃; RH, approximately 75%; air flow velocity, 2.5 m/s), sirloins were trimmed, wrap-packaged, and stored at 4℃ for 7 days. Analyses of microbial growth, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid-reactive substance (TABRS), and instrumental color, myoglobin, and sensory evaluation were conducted on days 0, 3, 5, and 7. The results show that the number of total aerobic bacteria (TAB), yeast, and lactic acid bacteria increased with an increase in storage days, whereas no change in the growth of mold was observed during 7 days of storage. Based on the legal standard for TAB count, the estimated shelf-life of wrap-packaged dry-aged beef was predicted to be less than 12.2 days. However, the shelf-life should be less than 6.3 days, considering the result of sensory quality (odor, taste, and overall acceptance). No significant change in visible appearance was also observed during 7 days of storage. The results suggest that the present quality indicators for meat spoilage (pH, VBN, and TBARS) should be re-considered for dry-aged beef, as its characteristics are different from those of fresh and/or wet-aged beef.
Keywords : dry-aged beef, wrap-packaging, shelf-life


June 2018, 38 (3)