The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle)

Abstract

The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1°C) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of packaged beef samples were performed. The pH and surface color did not change substantially during the 12 weeks and EVOH-packaged beef tended to be lower than those of PVDC-packaged beef. PVDC-and EVOH-packaged samples showed low TBARS and VBN values below standard limits. APC did not exceed 7 log CFU/g for both samples during storage.In metagenomic analysis, Firmicutes and Lactobacillaceae were dominant phylum and family of the PVDC-and EVOH-packaged beef. In both packaged samples, Dellaglioa algida was the dominant species during storage, with the notable difference being the presence of Lactococcus piscium. Therefore, this study provided the information on the quality of vacuum-packaged beef according to different vacuum films for long-term refrigerated storage.

Aging mechanism for improving the tenderness and taste characteristics of meat

“…Even if aging improves the eating quality of meat, discoloration due to metmyoglobin and darkening due to surface dehydration as a result of extended aging will inevitably cause economic losses [ 89 , 90 ]. The negative effect of extended aging on meat color and oxidative stability is due to the accumulation of pro-oxidants (heme and non-heme iron) and the depletion of endogenous reducing compounds (NAD+, α-Tocopherol, and β-Carotene) or antioxidants (acylcarnitines, nucleotides, nucleosides, and glucuronides) [ 91 , 92 , 93 ].…”

Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham

“…During the curing process, the absorption and dispersion of salt can reduce the water activity of dry-cured ham and consequently inhibit the growth of harmful microorganisms and enhance storage stability ( Kim and Yim, 2016 ). However, the values of volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) increase due to the growth of harmful microorganisms during the aging period ( Stadnik et al, 2022 ; Yu et al, 2018 ). Also, since dry-cured ham is not produced using heat, various studies on the safety of microorganisms are investigated ( Kim et al, 2015 ; Lee et al, 2007 ).…”