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Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated Storage
Korean J. Food Sci. An. 2018;38:338-349
Published online April 30, 2018
© 2018 Korean Society for Food Science of Animal Resources

Hwan Hee Yu1, Myung Wook Song1, Tae-Kyung Kim1,2, Yun-Sang Choi2, Gyu Yong Cho3, Na-Kyoung Lee1, and Hyun-Dong Paik1,*

1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
2Food Processing Research Center, Korea Food Research Institute, Wanju 55365, Korea
3Taewoo Green Food Corporation, Seoul 04748, Korea
Correspondence to: Hyun-Dong Paik
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Tel: +82-2-2049-6011 Fax: +82-2-455-3082 E-mail:
Received November 13, 2017; Revised January 31, 2018; Accepted February 26, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP) with three different vacuum films, and vacuum skin packaging (VSP)] at a small scale. Packaged Hanwoo beef samples were stored in refrigerated conditions (4±1℃) for 28 days. Packaged beef was sampled on days 0, 7, 14, 21, and 28. Physicochemical [pH, surface color, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) values], microbiological, and sensory analysis of packaged beef samples were performed. VP and VSP samples showed low TBARS and VBN values, and pH and surface color did not change substantially during the 28-day period. For VSP, total viable bacteria, psychrotrophic bacteria, lactic acid bacteria, and coliform counts were lower than those for other packaging systems. Salmonella spp. and Escherichia coli O157:H7 were not detected in any packaged beef samples. A sensory analysis showed that the scores for appearance, flavor, color, and overall acceptability did not change significantly until day 7. In total, VSP was effective with respect to significantly higher a* values, physicochemical stability, and microbial safety in Hanwoo packaging (p<0.05).
Keywords : Hanwoo, physicochemical analysis, microbiological analysis, sensory analysis, vacuum skin packaging

April 2018, 38 (2)