title: Quality changes and shelf life of imported vacuum-packaged beef chuck during storage at 0°C.
abstract: Twenty-four beef chucks obtained from US steer carcasses were placed in cartons after vacuum packaging in gas tight film. These were then transported by refrigerated ship to Korea. After arrival at laboratory (37 days after packaging), the cuts were stored at 0°C additionally for 39 days and analyzed. After 52 days of storage total aerobic counts exceeded 7 log(10)CFU/cm(2), however, Enterobacteriaceae and Pseudomonas showed growth retardation. Brochothrix thermosphacta was not found at the level of 2 log(10)CFU/cm(2) over the storage time. Among the biogenic amines, the concentration of spermine was notably increased initially from 8.5 to 25 ppm after 76 days. At day 76 of storage, the colour deterioration with respects to a and hue values was pronounced after opening the vacuum pack. Off-odour was detected after 66 days of storage.
authors: Department of Food Science, Kangnung National University, 123 Jibyun-Dong, Kangnung-Si, Kangwon-Do, South Korea 210-702.
authors: K T
authors: KT
authors: Lee
authors: C S
authors: CS
authors: Yoon