Yim Dong-Gyun, Jin Sang-Keun, Hur Sun-Jin
Department of Animal Science, Sangji University, Wonju 26339, Korea.
Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
J Anim Sci Technol. 2019 Jan;61(1):47-53. doi: 10.5187/jast.2019.61.1.47. Epub 2019 Jan 31.
This study was performed to evaluate the microbial and temperature changes of boxed beef during transport and distribution under vacuum and modified atmosphere packaging (MAP), and to compare between excision and swab sampling for 15 days. The top round and striploin (quality grade 1) from Hanwoo steers at 2 days post-slaughter were obtained from a local meat processing plants and chilled at 4 ± 2°C in a cold room. The boxes were transported under refrigeration (4 ± 2°C) to the laboratory within half an hour. Vacuum and MAP packs were subsequently taken out from cool boxes, and microbiological examinations were carried out at 0, 6, 12, and 24 h of storage time. MAP was more effective than vacuum packaging for the inhibition of total aerobic, lactic acid bacteria and ( < 0.05). Microbial loads of swab methods were slightly lower than those of excision ones ( < 0.05). The results of this study could be utilized by meat consumers in future studies as well as by manufacturers to determine the ideal storage conditions for cool boxed meat, thus ensuring reduced economic losses due to spoilage.
本研究旨在评估真空包装和气调包装（MAP）下盒装牛肉在运输和配送过程中的微生物及温度变化，并对15天内的切除采样和拭子采样进行比较。从当地肉类加工厂获取宰后2天的韩牛阉牛的上腰部肉和里脊（质量等级1），并在冷藏室中于4±2°C冷藏。盒子在半小时内冷藏运输至实验室。随后从冷藏箱中取出真空包装和气调包装产品，并在储存时间的0、6、12和24小时进行微生物检查。气调包装在抑制总需氧菌、乳酸菌方面比真空包装更有效（P<0.05）。拭子法的微生物负荷略低于切除法（P<0.05）。本研究结果可供肉类消费者在未来研究中使用，也可供制造商确定盒装冷藏肉的理想储存条件，从而减少因变质造成的经济损失。
