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Development of a freshness indicator for monitoring the quality of beef during storage

  • Eun-Joo Lee
  • Han-Seung ShinEmail author
Article
  • 31 Downloads

Abstract

Quality of beef and detect changes in freshness during storage was evaluated using freshness indicator. The freshness indicator can indicate spoilage or freshness of the packaged product through color changes directly detected by the naked eye. We also monitored changes in pH, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and total bacterial count. A change in the color of the indicator reflects the pH of the headspace of the beef packaging. Beef was stored at 20 °C for 24 h, after which the color of the freshness indicator changed. Results of color change from freshness indicator are similar to quality parameters including chemical, microbiological, and sensory evaluation that are commonly used to characterize the freshness of beef. The results show that this freshness indicator is useful for determining the shelf life of beef products by monitoring physicochemical changes and microbial safety.

Keywords

Freshness indicator Volatile basic nitrogen Food quality Package Beef 

Notes

Acknowledgements

This work was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through the Agricultural Research Center Project, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA; 710013-03-2-SB120).

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Food Science and Biotechnology and Food and Bio Safety Research CenterDongguk University-SeoulGoyang-siKorea

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