title: Effect of Gaseous Ozone Exposure on the Bacteria Counts and Oxidative Properties of Ground Hanwoo Beef at Refrigeration Temperature.
abstract: This study was designed to elucidate the effect of ozone exposure on the bacteria counts and oxidative properties of ground Hanwoo beef contaminated with Escherichia coli O157:H7 at refrigeration temperature. Ground beef was inoculated with 7 Log CFU/g of E. coli O157:H7 isolated from domestic pigs and was then subjected to ozone exposure (10×10(-6) kg O3 h(-1)) at 4℃ for 3 d. E. coli O157:H7, total aerobic and anaerobic bacterial growth and oxidative properties including instrumental color changes, TBARS, catalase (CAT) and glutathione peroxidase (GPx) activity were evaluated. Ozone exposure significantly prohibited (p<0.05) the growths of E. coli O157:H7, total aerobic and anaerobic bacteria in ground beef samples during storage. Ozone exposure reduced (p<0.05) the CIE a* value of samples over storage time. The CIE L* and CIE b* values of the samples fluctuated over storage time, and ozone had no clear effect. Ozone exposure increased the TBARS values during 1 to 3 d of storage (p<0.05). The CAT and GPx enzyme activities were not affected by ozone exposure until 2 and 3 d of storage, respectively. This study provides information about the use of ozone exposure as an antimicrobial agent for meat under refrigerated storage. The results of this study provide a foundation for the further application of ozone exposure by integrating an ozone generator inside a refrigerator. Further studies regarding the ozone concentrations and exposure times are needed.
authors.affiliation: College of Veterinary Medicine and Institute of Veterinary Science, Kangwon National University, Chuncheon 200-701, Korea.
authors.forename: Youngjae
authors.initials: Y
authors.lastname: Cho
authors.affiliation: Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea.
authors.lastname: Muhlisin
authors.affiliation: Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea.
authors.forename: Ji Hye
authors.initials: JH
authors.lastname: Choi
authors.affiliation: College of Veterinary Medicine and Institute of Veterinary Science, Kangwon National University, Chuncheon 200-701, Korea.
authors.forename: Tae-Wook
authors.initials: TW
authors.lastname: Hahn
authors.affiliation: Department of Animal Products and Food Science, Kangwon National University, Chuncheon 200-701, Korea.
authors.forename: Sung Ki
authors.initials: SK
authors.lastname: Lee
keywords: Escherichia coli O157:H7; bacteria counts; ground Hanwoo beef; oxidative properties; ozone