Seung-Jae Lee1, Seung Yun Lee2, Gap-Don Kim3, Geun-Bae Kim2, Sang Keun Jin4, Sun Jin Hur2. 1. Natural Product Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup, Republic of Korea. 2. Department of Animal Science and Technology, Chung-Ang University, Anseong, Republic of Korea. 3. Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Republic of Korea. 4. Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.
Abstract
BACKGROUND: Active packaging refers to the mixing of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. The aim of this study was to develop an easy and cheap active packaging for beef. Beef loin samples were divided into three packaging groups (C, ziplock bag packaging; T1, vacuum packaging; T2, active packaging) and stored at 4 °C for 21 days. RESULTS: The water-holding capacity was significantly (P < 0.05) higher in C and T2 than in T1 for up to 7 days of storage. The TBARS value was significantly (P < 0.05) lower in T1 and T2 after 7 days of storage. The counts of some microorganism were significantly (P < 0.05) lower in T1 and T2 after 7 days of storage; the total bacterial count and Escherichia coli count were lowest in T2 at the end of storage. CONCLUSION: These results indicate that active packaging using self-CO2 -generation materials can extend the shelf life similarly to that observed with vacuum packaging, and that the active packaging method can improve the quality characteristics of beef during cold storage.
BACKGROUND: Active packaging refers to the mixing of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. The aim of this study was to develop an easy and cheap active packaging for beef. Beef loin samples were divided into three packaging groups (C, ziplock bag packaging; T1, vacuum packaging; T2, active packaging) and stored at 4 °C for 21 days. RESULTS: The water-holding capacity was significantly (P < 0.05) higher in C and T2 than in T1 for up to 7 days of storage. The TBARS value was significantly (P < 0.05) lower in T1 and T2 after 7 days of storage. The counts of some microorganism were significantly (P < 0.05) lower in T1 and T2 after 7 days of storage; the total bacterial count and Escherichia coli count were lowest in T2 at the end of storage. CONCLUSION: These results indicate that active packaging using self-CO2 -generation materials can extend the shelf life similarly to that observed with vacuum packaging, and that the active packaging method can improve the quality characteristics of beef during cold storage.