Guan Wenqiang, Xu Lixing, Liu Jingbin, et al. Influence of Accurate Ice Temperature on Quality of Fresh Beef during Storage[J]. Journal of refrigeration, 2015, 36(4).
DOI:
Guan Wenqiang, Xu Lixing, Liu Jingbin, et al. Influence of Accurate Ice Temperature on Quality of Fresh Beef during Storage[J]. Journal of refrigeration, 2015, 36(4). DOI: 10.3969/j.issn.0253-4339.2015.04.103.
Influence of Accurate Ice Temperature on Quality of Fresh Beef during Storage
The quality characteristics including liquid loss rate
TPA
chromatic aberration
pH
TVB-N
total bacteria of fresh beef after aging were evaluated during storage at ﹣2.5 ℃
0 ℃ and 4 ℃
which would provide reference for accurate ice temperature storage of fresh beef. The results showed that the temperature of ice-temperature cold room was stable and accurate
and the storage period of the fresh beef at ﹣2.5 ℃
0 ℃ and 4 ℃ were 24 days
15 days and 8 days
respectively. After 24 days storage at ﹣2.5 ℃
pH value
TVB-N value and aerobic plate count of the beef were 5.59
15.39 mg/100 g and 2.2×106 CFU/g
respectively. The color of beef was still bright red without peculiar smell. Compared to 4 ℃ and 0 ℃,the ice temperature (﹣2.5 ℃) could maintain the color of beef effectively
decrease liquid loss rate
retard the increase of pH and TVB-N
and inhibit the growth of microorganisms. In summary
fresh beef could maintain the good quality during 24 days storage at ice temperature (﹣2.5 ℃) .
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