TY - JOUR
T1 - Investigation on beef quality indicator of off-flavor development during storage
AU - Byeon, Ko Eun
AU - An, Soo Rim
AU - Shim, Soo Dong
AU - Lee, Jung Young
AU - Hong, Kwang Won
AU - Min, Sang Gi
AU - Lee, Seung Ju
PY - 2009/6
Y1 - 2009/6
N2 - Beef quality indicators of off-flavor development during storage were investigated in terms of temperature dependence. The off-flavor development time (ODT) was detected using the R-index sensory test. During varying storage conditions at 25°C, 15°C, and 5°C, elements of beef quality were measured, such as volatile basic nitrogen (VBN), pH, color (CIE L *, a*, b*), Warner-Bratzler shear force (WBSF), Pseudomonas spp. CFU, and lactic acid bacteria (LAB) CFU. A model with temperature dependence of ODT during storage was developed using Arrhenius-like equation, and a requirement with quality indicators was mathematically derived, resulting in similar temperature dependence. The temperature dependence of beef quality indicators was represented by the Arrhenius activation energy (Ea). Upon comparing the Ea of beef quality indicators and ODT, the temperature dependence similarity was found to be higher in the order of three groups: VBN, pH, a* value; LAB, Pseudomonas spp.; and WBSF, L* value, b* value. Therefore, VBN were determined as the most effective indicator of beef quality during off-flavor development.
AB - Beef quality indicators of off-flavor development during storage were investigated in terms of temperature dependence. The off-flavor development time (ODT) was detected using the R-index sensory test. During varying storage conditions at 25°C, 15°C, and 5°C, elements of beef quality were measured, such as volatile basic nitrogen (VBN), pH, color (CIE L *, a*, b*), Warner-Bratzler shear force (WBSF), Pseudomonas spp. CFU, and lactic acid bacteria (LAB) CFU. A model with temperature dependence of ODT during storage was developed using Arrhenius-like equation, and a requirement with quality indicators was mathematically derived, resulting in similar temperature dependence. The temperature dependence of beef quality indicators was represented by the Arrhenius activation energy (Ea). Upon comparing the Ea of beef quality indicators and ODT, the temperature dependence similarity was found to be higher in the order of three groups: VBN, pH, a* value; LAB, Pseudomonas spp.; and WBSF, L* value, b* value. Therefore, VBN were determined as the most effective indicator of beef quality during off-flavor development.
KW - Beef qualities
KW - Indicator
KW - Kinetics
KW - Off-flavor
KW - Temperature dependence
UR - http://www.scopus.com/inward/record.url?scp=67949086632&partnerID=8YFLogxK
U2 - 10.5851/kosfa.2009.29.3.325
DO - 10.5851/kosfa.2009.29.3.325
M3 - Article
AN - SCOPUS:67949086632
SN - 1225-8563
VL - 29
SP - 325
EP - 333
JO - Korean Journal for Food Science of Animal Resources
JF - Korean Journal for Food Science of Animal Resources
IS - 3
ER -